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Chef

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As the largest of the ICC cooperatives, Escher is the only one which employs a cook to fill the roles of Head Chef, Food Steward, and Kitchen Maintenance Manager.

Contents

Responsibilities

Meals

  • Plan all weekday menus, along with weekend menus on weekend days when menus are not planned by members.
  • Order all food. (Planning and ordering typically take 15-20 hours per week when Chef Lynn is at home.)
  • Prepare all weekday meals
  • Monitor guff refrigerators on a daily basis for food safety (appropriate labeling etc.) and adjust as needed. See that items omitted by cleaning crews are restocked.
  • Attempts to accommodate all member requests, and incorporate food survey results into meal planning

Training

  • Train and supervise weekday cooking crews
  • Train lunch prep on deli slicer and food processor

Finances

  • Maintain expenses within assigned food budget while satisfying member needs
  • Provide the ICC finance office with an inventory buy-back figure at the end of each semester to ensure equitable distribution of student food expenses

Health & Safety

Maintenance

  • Keep cleaning supplies stocked: paper towels, toilet paper, hand soap, laundry detergent, etc.
  • Make sure the city picks up missed trash and recycling and calls for extra pick-ups as needed
  • Coordinate the repairs of kitchen equipment, and operation reconfiguration, as needed:
    • Walk-in compressor failure, approximately once per year
    • Various dishwasher repairs: 8-10 times per year
    • Garbage disposal replacements, about once a year
    • Occasional major events (e.g. sewer blockage under O'Keeffe milk machine)