Charis West, Cooking School Manager
Susan Crofton, Assistant Manager
Cooking School at Southern Season
University Mall | Chapel Hill, NC | 27514
Phone: 877-929-7133 Fax: 919-942-9274
Marilyn Markel, Cooking School Director
Sarah Graham, Assistant Manager
Cooking School at Southern Season
730 Coleman Blvd | Mt. Pleasant, SC | 29464
Phone: 855-716-1240
V
OLUNTEER
O
RIENTATION
General Guidelines
Volunteer Scheduling
Dress Code
General Responsibilities
Sample Cleanup Checklist
Kitchen Equipment
Sanitation
Setting the Tone
Waiver Form
Volunteer Application Form
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G
ENERAL
G
UIDELINES
Welcome and thank you for volunteering. Our goal at the Cooking School is to create an atmosphere that is friendly and conducive to learning for our guests/students. At the same time, we hope to provide you with an enjoyable and educational experience. We feel these goals for our Cooking School students and for you can best be achieved by maintaining an organized and structured operation in the kitchen and classroom.
The following is a list of general guidelines designed to familiarize you with the operations of the Cooking School. All volunteers are expected to follow all of the guidelines to ensure everyone’s safety and comfort. Any exceptions must be approved in advance by the Cooking School manager or kitchen lead.
VOLUNTEER WAIVER
All volunteers must sign a Cooking School waiver before signing up for your first class. A copy of the waiver is included in the back of this packet. VOLUNTEER ORIENTATION
All volunteers are required to attend an orientation session before signing up for their first class. Though we strive to keep you informed of any changes, there is always the possibility that a few volunteers may miss out on a bit of important information.
V
OLUNTEER
S
CHEDULING
• Scheduling is done according to need.
• If you are available for daytime classes, or are available on short notice, please note on your application form.
• All classes are staffed with a minimum of one Cooking School staff member plus volunteers, depending on the chef, menu and number of reservations.
• We also conduct some “private” classes not listed in the regular schedule. These classes may offer additional volunteer opportunities.
• If, for some reason, you find that you will not be able to attend class, we require a 72-hour (3 day) notification so that other staffing arrangements can be made. If you must cancel with less than 3 days notice, please contact the Manager. If you must cancel the day of the event, please notify the reception desk (919) 929-7133 in case the staff is already in the kitchen.
• If notification is not received, the volunteer will be considered a “no-show” and will be barred from volunteering for future classes. Exceptions to this rule, if any, are subject to the discretion of the Cooking School Manager.
WHEN TO REPORT AND CHEFS’CLUB CARD COMPENSATION LONG PREP
3 hours ahead
SHORT PREP
30 minutes ahead
COOKING CLASS 5 punches 3 punches
If assigned long prep, report three hours before class is scheduled to begin, unless otherwise indicated on the schedule. For example, for evening classes that are scheduled to begin at 6:00pm, you should report at 3:00 to begin prep. For daytime
classes scheduled to begin at 12:00pm, you should report by 9:00am.
If assigned short prep, report half an hour before a class is scheduled to begin, unless otherwise indicated on the schedule. For example, for evening classes that are scheduled to begin at 6:00pm, you should report at 5:30 to begin prep. For daytime classes scheduled to begin at 12:00pm, you should report by 11:30am.
• Cleanup after class generally runs 30-60 minutes. All staff and volunteers are required to stay through cleanup.
• Please note: it is the responsibility of volunteers to remind a staff member to
sign Chefs’ Club cards at the end of class.
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D
RESS
C
ODE
• Cooking School t-shirts are available for purchase at the back desk (optional)
• Cooking School staff and volunteers are required to wear a standardized uniform during classes: black pants, black shoes preferable (closed-toe required!), black top (turtleneck, mock turtleneck, crew neck or blouse/shirt). All garments should be clean, pressed and not faded.
• Soiled linens/aprons/towels are to be placed in the linen basket in the back room.
• Please keep jewelry to a minimum. No large, dangling earrings, bracelets or necklaces. Rings should be restricted to a simple band; it is very difficult to clean food out of an ornate ring.
• It is preferred that no nail polish be worn when you work in the kitchen, but if you do, please limit yourself to light or neutral colors.
• Please, no perfumes or colognes; we want the customers to smell the food, not perfume fragrances.
G
ENERAL
R
ESPONSIBILITIES
• All volunteers and staff members take direction from the designated kitchen lead. If you are unclear about what you should be doing, please ask the kitchen lead.
• All volunteers and staff members are required to participate in cleaning and dishwashing tasks before, during and after class.
• A detailed cleaning/closing list will be supplied by the kitchen lead or other staff member. (See attached sample list of tasks)
• All staff and volunteers are required to remain until the list of tasks is completed. Any exceptions to this rule are subject to the discretion of the Cooking School Manager or kitchen lead.
• Breaks should be taken before class time so as to better facilitate to our paying customers.
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S
AMPLE
C
LEAN
-
UP
C
HECKLIST
C
LEAN
-
UP
C
HECKLIST
Clean front-of-house, wipe off tables
Break down beverage bar and wipe down – including cabinets
Wrap and label all remaining food and put in fridge, freezer, or pantry Turn off warming drawer and all ovens
Turn off grill and balcony ceiling fans
Turn off grill gas at the wall (red lever, after grill is lit) Scrape off grill
Take apart and clean 6-top stovetop and side stove with grill Machine-wash all silverware, glassware and plastic cutting boards Turn off dishwasher and clean BOTH drain traps after it drains Wipe down and put away all equipment used
Wipe down coffeemaker, ovens, microwave, wine cooler, and warming drawer Wipe down countertops, backsplashes and island
Wipe fronts of refrigerators and freezer
Clean shelves under front counter (where the Saran Wrap lives) Restock silverware stash in beverage bar drawer
Move rubber mats to rail
Make sure stereo, microphones and TV monitors are off
Take trash, dirty linens and recycling downstairs. If before store closing, trash must be taken to the WV dumpster
Spray out and wipe down dish room sinks and kitchen sinks Turn off lights
Put all paperwork in Susan’s basket Set up tables for the next event Turn water back on under front sink Ensure refrigerators are securely closed Ensure freezer is securely closed
PLEASE DO NOT CHECK OFF ANY OF THESE TASKS UNTIL THEY ARE COMPLETE DATE: ______/______/______
K
ITCHEN
E
QUIPMENT
• The Cooking School is equipped with an assortment of state-of-the-art Viking appliances. Many of these operate differently from your home appliances, so please ask a staff member how to use unfamiliar equipment.
• Drawers and cabinets are labeled regarding their contents. However, you may still need assistance in finding some of the utensils. To save time, please ask a staff person or another volunteer for the location.
• All small appliances must be thoroughly cleaned, reassembled, and returned to their proper storage areas.
• Please remember: it is extremely important that all equipment is returned to its proper location after cleaning. If you cannot remember where it goes – ASK. It is frustrating for everyone to look for an item only to discover it wasn’t put back in its proper place.
KNIVES
• We have a full assortment of professional knives for use during classes. These knives are sharpened on a regular basis, so use caution and do not leave knives unattended.
Never put knives in the sink or dishwasher.
Dirty knives and other sharp objects should be placed in the white basket. All hot pots and pans should be placed in the middle sink
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S
ANITATION
• Please clean up after prepping a recipe or after spills. Spills must be cleaned up immediately and thoroughly.
• When you finish prepping a recipe, take all cutting boards, bowls, knives, utensils, etc. to the cleaning area and wash thoroughly. Then, wipe down work area to prepare for next task. Countertops and sinks must be sanitized after every task, especially when working with raw meat or fish.
• Be sure to use sanitizer on all surfaces. This will help to prevent cross-contamination, sickness and injury.
• Hand washing is a big priority. You cannot wash your hands too often during prep and duration of the class. When washing your hands, sing “Happy Birthday” twice in your head while vigorously scrubbing hands and lower arms.
S
ETTING THE
T
ONE
• No eating is allowed during the course of the class. If you are hungry prior to class time, you may take a quick break (if prep allows) and get something to eat at that time. Let the kitchen lead know when you will be back.
• You may drink non-alcoholic beverages during class, but you must do so in the rack room. Wash your hands after drinking/eating anything.
• Please try to keep any background noise (i.e., talking, cleaning, plating, etc.) to a minimum. We have an open kitchen and the audience can see and hear everything. Loud noises are not only distracting to the audience, but to the chef as well. Noise carries through the dish room door as well, so be mindful of noise in there too, even though you’re in a separate room. Keep the dish room door closed as much as possible during class.
• If you have any problems with, or questions from, a customer, get a staff member to help the customer as quickly as possible. As a volunteer, you should not have to worry about or try to solve customers’ problems. Staff are trained to answer questions and to troubleshoot issues.
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W
AIVER
F
ORM FOR
C
OOKING
S
CHOOL
Dear Food Lover,
Our team at Southern Season is dedicated to culinary education and is proud to have such an outstanding facility to showcase great chefs and their cuisine. Our
classes are intended for your education and enjoyment. They are conducted under the direction and supervision of the Cooking School staff and may be either demonstration or hands-on at the school’s discretion. Your participation is strictly voluntary.
Because culinary activities can present risks, the Cooking School depends on you to use good judgment and reasonable care for your own safety and that of others. Please follow the directions of the chef and staff members carefully.
By signing this form, you acknowledge, agree, and understand that your
participation is voluntary and you assume the risks associated with the culinary activity in which you will be participating and that you will be responsible for taking care of yourself.
______ Please initial to indicate that you have read the training materials and agree to the policies and procedures described.
Thank you for your participation.
We hope you enjoy your Cooking School experience!
________________________________________________________________ Name (please print)
________________________________________________________________ Signature (or parent/guardian if applicant is under the age of 18)
______/______/______ Date
Volunteer Application
Dear Cooking School Volunteer Applicant,
Thank you for applying to volunteer with the Cooking School at Southern Season. As we strive to become the best cooking school in the nation, we value your willingness to share your time and skills. Please take a few moments to complete this volunteer application. The information will come directly to me, Cooking School Manager, and will be used only to select volunteers. Please note that our volunteers are called on an as-needed basis; therefore, not everyone who applies will be called.
Which location are you applying for? Chapel Hill _____ Mt. Pleasant _____
Name: ______________________________________________________ Date of Application: _____/_____/_____ Address: ____________________________________ City: ____________________ State: _____ Zip: __________ Phone #: ( )_______________ Work #: ( ) ___________________ Cell #: ( ) _________________ Best times to call: _______________________________ Email address: _________________________________ Emergency Contact: Name: _____________________ Phone: ( ) _____________ Relationship_________ Are you over 21 years of age? Yes___ No___
1. When can you be available to volunteer? Days ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ Times ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ ________________________________
2. Can you be available on short notice? Yes ____ No ____ Exceptions:______________________________ 3. What are your volunteer preferences? E.g., Wine classes, Kids’ classes, etc. ______________________ 4. What is your culinary skill level?
___ Home Chef ___ Caterer ___ Culinary School Trained (where____________________________) ___Other (please describe):___________________________________________________________________
