Intern A - Specific Responsibilities

6:00AM-2:00PM
6:00AM-7:30AM

1. Turn on hood fans

2. Start coffee
3. Fill & turn on steam table
4. Cook breakfast

7:30AM-8:00AM

1. Set-up steam line, cold side, pull fruit

2. Special diets as needed
3. Make sure the following are ready to go:
a. Dirty dish area - bus tubs, presoak, towel in soapy water
b. Beverage area
c. Tables are set up - caddies, cups, napkins, table set-ups
d. Trays pulled on line

8:00AM-8:15AM

1. Assist with breakfast service

8:15AM-8:45AM

Breakfast Break

8:45AM-10:00AM

1. Clean up steam line/cooking area

2. Cool down leftovers, dispose if needed, store if needed
(Be sure to temp, lable and date!!)
3. Clean up beverage area (restock as needed)

10:00AM-12:00PM

1. Prep List
2. Cook lunch

12:00PM-12:30PM

1. Set-up steam line, cold side, be sure salad bar is being set up
2. Special diets as needed
3. Make sure the following are ready to go:
a. Dirty dish area - bus tubs, presoak, towel in soapy water
b. Beverage area
c. Tables are set up - caddies, cups, napkins, table set-ups
d. Trays pulled on line

12:30PM-12:45PM

1. Assist with lunch service

12:45PM-1:15PM

Lunch Break

1:15PM-2:00PM

1. Re-stock salad bar

2. Nutrition Education - as scheduled (usually Wed orThur)
3. Inventory (Dry, Paper & Chem) & Order Guide (MB) - DUE THURSDAY

Admin Duties

Inventory ( Dry Storage, Paper & Chemical) and Order Guides (Martin Brower) for next session

Shift B - Specific Responsibilities

10:00AM-2:00PM
4:00PM-CLOSE
10:00AM-11:30PM

11:30AM-12:30PM

1. Finish breakfast dishes

2. Empty garbage cans in kitchens
3. Set up dirty dish area
a. Bus tubs, presoak, towels in soapy water
b. Check garbage cans, take lids off
1. Prep list/table set-ups
2. Wash any pots, pans, dishes from lunch prep

12:30PM-12:45PM

1. Serve lunch

12:45-1:15PM

Lunch Break

1:30PM-2:00PM

1. Lunch dishes
2. Empty garbages in kitchen
3. Load of aprons
4. Load of towels

2:00PM-4:00PM

Break

4:00PM-5:00PM

1.Mon & Tues help put SYSCO & MB Order away

2. Friday - Deep Cleaning

5:00PM-5:30PM

1. Wash any pots, pans, dishes from dinner prep

2. Set up dirty dish area
a. Bus tubs, presoak, towels in soapy water
b. Check garbage cans, take lids off
3. Pull mats (leave at dish areas) and clean
4. Empty and breakdown non-esstential garbage cans

5:30-5:45PM

1. Assist with dinner service

5:45PM-6:15PM

Dinner Break

6:15PM-Close

1. Dinner dishes
2. Empty and breakdown rest of garbages
3. Pull rest of the mats and clean
3. Sweep & mop floors (kitchen & dry storage)

Admin Duites:

Deep Cleaning Projects

Assist putting food orders away as needed

Intern C - Specific Resonsiblities

6:00-10:00AM
12:00PM-3:00PM
6:00AM-7:30AM

1. Pull mats in from outside

2. Turn on dishwasher
3. Record temps of walk-in, freezer & dishwasher
4. Fill up ice container
5. Set up beverage area
6. Fill water jug with ice & water
7. Set up dirty dish area
a. Bus tubs, presoak, towels in soapy water
b. Check garbage cans, take lids off
8. Set up dining hall
a. Make sure tables and chairs are arrranged neatly
b. Caddies, cups, napkins on tables
c. Table set ups on tables (make juice, milk in bowls)
d. Floor clean

7:30AM-8:00AM

1. Wash any breakfast prep dishes

2. Prep list - if time

8:00AM-8:15AM

1. Assist with serving breakfast

8:15AM-8:45AM

Breakfast Break

8:45AM-10:00AM

1. Breakfast dishes
2. Prep list

10:00AM-12:00PM

BREAK

12:00PM-12:30PM

1. Fill up ice container

2. Fill water jug with ice and water
3. Pull trays for lunch
4. Assemble salad bar

12:30PM-12:45PM

1. Assist with serving lunch

12:45PM-1:15PM

Lunch Break

1:15PM-3:00PM

1. Lunch Dishes
2. Empty garbages in kitchen
3. Help finish prep list
4. MON & TUES - Help put SYSCO & MB Order away of needed
5. Finish prep list and table set ups for next week's menu
6. Nutrition Education - as scheduled (usually Wed or Thurs)

Admin Duties

Menu planning for next session, table set up list, prep list
Assist putting food orders away as needed

Intern D - Specific Responsiblities

11:00AM - Close
11:00AM-12:30PM

1. Assist with lunch preparation if needed. Ask Intern A.

2. Prep List

12:30PM-12:45PM

1. Assist with lunch service

12:45PM-1:15PM

Lunch Break

1:15PM-2:30PM

1. Clean up tray line/cooks area

2. Cool down leftovers, dispose of as needed (Be sure to temp, lable and date!!)
3. Clean up beverage area (restock as needed)
4. Help with lunch dishes

2:30PM-3:30PM

1. Inventory (Freezer, Walk-In) & Order guides (SYSCO) - DUE THURSDAY

3:30PM-5:00PM

1. Cook dinner
2. Finish prep list

5:00PM-5:30PM

1. Set-up steam line, cold side, salad bar

2. Special diets as needed
3. Make sure the following are ready to go:
a. Dirty dish area - bus tubs, presoak, towel in soapy water
b. Beverage area
c. Tables are set up - caddies, cups, napkins, table set-ups
d. Trays pulled on line

5:30PM-5:45PM

1. Assist with Dinner Service

5:45PM-6:15PM

Dinner Break

6:30PM-Close

1. Clean up tray line/cooks area

a. Turn off steam table
b. Empty water
2. Cool down leftovers, dispose of as needed (Be sure to temp, lable and date!!)
3. Clean up beverage area (restock as needed)
4. Take out trash in kitchen, dining hall
5. Sweep & mop kitchen
6. Turn off hoods/ovens/dishwasher/coffeemaker
7. Turn off lights - walk-in, freezer, dry storage, main
8. Lock up

Admin Duties

Inventory (Freezer, Walk-In) & Order guides (SYSCO)

Intern E - Specific Responsiblities

8:00-11:00AM
3:00PM-Close
8:00-8:15AM

1. Assist with Breakfast Service

2. Breakfast prep dishes if needed

8:15-8:45AM

Breakfast Break

8:45-11:00AM

1. Help finish any breakfast dishes

2. Put together silverware caddies
3. Prepare beverages for lunch
4. Set up dining hall
a. Make sure tables and chairs are arrranged neatly
b. Caddies, cups, napkins on tables
c. Table set ups on tables (make juice, milk in bowls)
d. Floor clean

11:00AM-3:00PM

BREAK

3:00PM-4:30PM

1. Mon & Wed put SYSCO/MB Order away

2. Fri- Deep Cleaning
3. Put silverware caddies together
4. Get beverages ready for dinner
5. Set up dining hall
a. Make sure tables and chairs are arrranged neatly
b. Caddies, cups, napkins on tables
c. Table set ups on tables (make juice, milk in bowls)
d. Floor clean

4:30PM-5:00PM

1. Pull mats & wash

5:00PM-5:30PM

1. Set up salad bar

2. Wash any pots, pans, dishes from dinner prep
3. Refill water jug
4. Refill soda machine with ice

5:30PM-5:45PM

1. Assist with dinner service

5:45PM-6:15PM

Dinner Break

6:15PM-Close

1. Dinner dishes
2. Empty and breakdown rest of garbages
3. Pull rest of the mats and clean
3. Sweep & mop floors (kitchen & dry storage)

Admin Duties

Deep Cleaning projects

Put orders away

or next session

Food Service Internships Rotations - Summer 2015

Camp Session
Camp ReCreation Session One
Camp ReCreation Session Two
Camp ReCreation Session Three
Family Counseling Services Session One
Camp Lotsafun Session One
Family Counseling Services Session Two
Camp Lotsafun Session Two
Lassen County Kids
Camp Eagle Lake A (Wed-Sat)
Camp Eagle Lake B (Sun-Wed)

Administrative Duty
Menus
Prep List
Table Set Up
Order Guide
Deep Cleaning - Ovens
Deep Cleaning - Hood/Filter
Deep Cleaning - Dining Hall Chairs
Deep Cleaning - Sweep & Mop Dining Hall
SYSCO Order Delivery
Martin Brower Order Delivery

# of Days
6
6
6
6
5
6
5
5
4
4

Shift A
1
5
4
3
2
1
5
4
3
2

Shift B
2
1
5
4
3
2
1
5
4
3

Due By
Sunday, 7:00PM
Thursday, 2:00PM
Monday, 2:00PM
Thursday, 5:30PM
Friday
Friday
Saturday
Saturday
Monday
Wednesday & Saturday (may change in June)

Shift C - Menu, Prep List & Table Set-Ups

Shift A & D- Inventory, Order Guides (A - MB, D-SYSCO)
Shift B & E - Deep Cleaning, put away food orders

Shift C
3
2
1
5
4
3
2
1
5
4

Shift D
4
3
2
1
5
4
3
2
1
5

Shift E
5
4
3
2
1
5
4
3
2
1

Date:
User Group:
Check-Off List After Every Meal
Breakfast

Lunch

Dinner

Sanitize all surfaces

Empty Kitchen Garbage
Fill Ice Bin
Fill Ice Water
Check-Off List For Closing
Initials
Beverage area stocked as needed
Boxes broke down
Coffee maker off
Start a load of dirty laundry
Dishwasher drained, basket clean & off
Doors locked
Grill Cleaned
Lights off
Sanitize all surfaces
Sanitize carts
Sanitize sinks
Sweep & mop dry storage
Sweep & mop kitchen
Trash cans empty
Turn Hood fans off
Turn off lights in walk-in & freezer
Turn ovens off
Water jug full
Ice bin filled

User Group:
Date:
Check-Off List For Closing Day
Initials
Beverage area broke down
Clean & sanitize stainless steele roll-up doors
Clean baker's rack
Clean can opener
Clean hand washing sink
Clean microwaves (3)
Clean popcorn machine
Clean small refrigerators (3)
Clean tray rack (move to mop)
Clean under sinks
Clean windows by dirty dish area
Close down dry storage - wipe off counters, sweep & mop (under all shelving
De lime dishwasher - deep clean front of machine as well
De lime sinks
De lime steam table
Deep clean BBQ area
Deep clean beverage area
Deep clean coffee pots
Deep clean garbages
Deep Clean grill
Deep clean Hobart & wall behind
Dirty dish area broke down, deep cleaned and sanitized
Kool clean walk-in shelves
Sanitize all shelves
Satin shine walls - including dish area and behind stoves & ovens)
Sweep & mop kitchen
Sweep & mop walk-in and freezer
Tray line cart broke down
Wipe down door by coffee maker

User Group:

Deep Cleaning Project

Initials
Clean Dining Hall Chairs
Clean Grease Trap
Clean Oven Range Top
Hood and filters
Mop & Sweep Dining Hall
Ovens - Inside, outside, racks

Inspected by:

Date

FS TRAINING CLEANING LIST

Clean & sanitize stainless steele roll-up doors

Clean baker's rack
Clean can opener
Clean Dining Hall Chairs
Clean Grease Trap
Clean hand washing sink
Clean microwaves (3)
Clean Oven Range Top
Clean popcorn machine
Clean small refrigerators (3)
Clean Tray Cart
Clean tray rack (move to mop)
Clean under sinks
Clean windows by dirty dish area
De lime dishwasher - deep clean front of machine and walls as well
De lime sinks
De lime steam table
Deep clean BBQ area
Deep Clean Coffee Pots
Deep Clean Dirty Dish Area
Deep clean garbages
Deep clean grill
Deep clean Hobart & wall behind
Hood and filters
Kool clean walk-in shelves
Mop & Sweep Dining Hall
Ovens - Inside, outside, racks
Sanitize all shelves - kitchen
Sweep & mop dry storage
Sweep & mop kitchen
Sweep & mop walk-in and freezer
Wash shelves in dry storage

Initials

Date

Beverage Area
Location: counter in dining hall
Set-up
1. Coffee (1 regular, 1 decaf)
2. Hot Tea Display
3. Hot Cocoa
1. Packets for groups with higher staff ratio
2. Bulk in blue thermos container for more ambulatory campers.
4. Baskets
1. Sugar
2. Sweetner/Honey cups
3. Creamers
4. Stirrers
5. Hot Cups
6. Cold cups by water
7. Napkins
8.Container with juice/punch
9. Fruit bowl/snacks
10. Water jug
Be sure counter is clean. Garbage empty.
Clean-up - after each meal
1. Bleach counter
2. Re-stock as needed (depending on group-may pull items
after breakfast)
After dinner
1. Replenish coffee and hot water
2. Put out packets of hot cocoa
3. Put out evening snacks
4. Replenish ice water
Closing day
1. Completely break down and store items in kitchen
after breakfast on closing day

Line Cart
Location: right before steam line
Before every meal
1. Stock table caddies
1. Silverware
2. Napkins
3. Salt & Pepper Packets
2. Cups
Closing Day
1. Put cups into dry storage
2. Break down caddies
3. Sanitize cart

Dirty Dish Area

Location: Table in front of dish return
Before every meal
1. Bus tubs with presoak
1. Forks
2. Knives
3. Spoons
4. Trays
2. Container for liquids
3. Cup racks
4. Container with soapy water & towels for clean-up

After each meal

1. Sanitize bus tubs
2. Sanitize table top
3. Mop in front of table
4. Sanitze splash board
Closing Day
1. Break down
2. Put tubs, containers, etc. in kitchen

Food Service Schedules

6:00AM
7:00AM
8:00AM
9:00AM
10:00AM
11:00AM
12:00PM
1:00PM
2:00PM
3:00PM
4:00PM
5:00PM
6:00PM

Shift A
Shift B
Shift C
Shift D
Shift E

A
A
A
A
A
A
A
A
A

C
C
C
C
B
B
B
B

B
B
B

C
C
C

E
E
E
D
D
D
D
D
D
D
D

Breakfast - 8AM
Serve & clean-up

Lunch - 12:30PM
Serve & clean-up
E
E
E
E

Dinner - 5:30PM
Serve & clean-up

6:00AM-2:00PM
10:00AM-2:00PM 4:00PM-Close
6:00AM-10:00AM 12:00PM-3:00PM
11:00-Close
8:00AM-11:00AM 3:00PM-Close
Meal times may vary according to group (usually breakfast)
Please check with Vicky for any schedule adjustments

Opening Day Duties - Overview:

All Shifts- 12:00-12:30PM

Shift A- 12:30-4:30PM

Shift C - 12:30-3:30PM

3:30PM-4:30PM

Shift D - 12:30-2:30PM
2:30PM-5:30PM

Shift B & E- 12:30-4:30PM

Shifts A, B, C, E
4:30-5:30PM

All
5:30-5:45PM
5:45-6:15PM
6:15-Close

Meet with Vicky, review week

1. Prep List, table set ups

1. Menu & Special Diets

2. Silverware caddies/Beverages for dinner

1. Prep List, table set ups

2. Start cooking evening meal
3. Lead dining hall talk
1. Bring in garbage cans (kitchen & dining hall)
2. Turn on dishwasher
3. Record temps
4. Pull trays
5. Set up beverage area
6. Set up dirty dish area
7. Prep list, table set ups

1. Set up tables
2. Wash any prep dishes

1. Assist with serving dinner

Dinner Break
1. Closing duties

Closing Day Duties - Overview:

All
Shift A & C

Shift D
Shift B & E

1. Report to kitchen one hour before breakfast

1. Normal shift duties
2. Serve breakfast
3. Assist in Clean-up & remaining closing duties
1.Closing day cleaning duties
1. Deep cleaning dining hall
2. Closing day cleaning duties