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meetings:2016-11-06 [2016/11/07 03:13]
marilynv
meetings:2016-11-06 [2017/06/28 18:06] (current)
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 ===== Agenda Item 5 ===== ===== Agenda Item 5 =====
  
-TRANSFORM CURRENT KITCHEN LABOR INTO THIS LABOR POOL SYSTEM, beginning next Sunday 11/11 :::::+Proposal:
  
-Turn all current Fridge Cleans, Towel Cleans, Pantry Clean, KAF Recieval, Cupboards Clean, Food Preservation labors and laborers as part of the Kitchen Labor Pool Crew, eliminating laborers'​ current labor commitment to a specific labor and instead laborers are part of a kitchen labor pool system performing most needed tasks as logged by Kitchen Manager.+TRANSFORM CURRENT KITCHEN LABOR INTO THIS LABOR POOL SYSTEM:::::
  
-Rewrite Kitchen Coordinator (3hrs) to Kitchen Manager (2hrs) with updated description:​+<font 12.8px/​arial,​ sans-serif;;​rgb(80,​ 0, 80) font-family:​ arial, sans-serif; font-size: 12.8px;;;​inherit>​Rewrite Kitchen Coordinator (3hrs) to Kitchen Manager (2hrs) with updated description:​</​font>​
  
-KITCHEN MANAGER (2hrs) - Works with, coordinates & determines weekly or bi-weekly tasks for kitchen labor pool crew & commons cleaners to do, coordinates alternate labor when necessary -Maintains Kitchen Log and improvement to-do lists up to date and available to co-op members and for Kitchen Labor Pool Crew and co-op members to sign-off and log tasks done with time task took -Observes that kitchen labor crew pool, kitchen and commons cleaning labor is being performed and notifies the Labor Czar(s) of no-shows -Communicates with Kitchen Pool Crew and members performing commons cleaning, fridge cleaning, or other kitchen cleaning labor about any specific concerns. -maintains, cleans and organizes commercial fridge and freezer, Cleans-out commercial fridge & freezer in-time for weekly KAF receival -Inspects expiration dates and safety of food, properly disposing of it when necessary. -Communicates to Food Buyer about kitchen, towel clean & food preservation supplies needed -Ensures that the commons kitchen is well furnished and well stocked, and that all appliances and utensils are in working order -Ensures the commercial fridge & freezer units' coils are cleaned and that the compressor is blown-clean every 30 days as recommended by the manufacturer -Maintains locations for cleaning supplies and materials -ensures all cleaning chemicals are properly labeled -re-fills vinegar water mixture cleaning spray bottles -re-fills bleach water mixture cleaning spray bottles -takes note when cleaning chemicals running low and adds to food-buyer request list ) -Helps Communicate with food donation / procurement labor about any specific concerns. -Listens to house concerns and communicates clearly about any issues raised. -Maintains, posts, and distributes to cooks a list of common, known, and severe food allergens in the Co-Op. -Works with other officers as necessary.+<font 12.8px/​arial,​ sans-serif;;​rgb(80,​ 0, 80) font-family:​ arial, sans-serif; font-size: 12.8px;;;​inherit>​KITCHEN MANAGER (2hrs) - Works with, coordinates & determines weekly or bi-weekly tasks for kitchen labor pool crew & commons cleaners to do, coordinates alternate labor when necessary ​ -Maintains Kitchen Log and improvement to-do lists up to date and available to co-op members and for Kitchen Labor Pool Crew and co-op members to sign-off and log tasks done with time task took -Observes that kitchen labor crew pool, kitchen and commons cleaning labor is being performed and notifies the Labor Czar(s) of no-shows -Communicates with Kitchen Pool Crew and members performing commons cleaning, fridge cleaning, or other kitchen cleaning labor about any specific concerns. -maintains, cleans and organizes commercial fridge and freezer, Cleans-out commercial fridge & freezer in-time for weekly KAF receival -Inspects expiration dates and safety of food, properly disposing of it when necessary. -Communicates to Food Buyer about kitchen, towel clean & food preservation supplies needed -Ensures that the commons kitchen is well furnished and well stocked, and that all appliances and utensils are in working order -Ensures the commercial fridge & freezer units' coils are cleaned and that the compressor is blown-clean every 30 days as recommended by the manufacturer -Maintains locations for cleaning supplies and materials -ensures all cleaning chemicals are properly labeled -re-fills vinegar water mixture cleaning spray bottles -re-fills bleach water mixture cleaning spray bottles -takes note when cleaning chemicals running low and adds to food-buyer request list ) -Helps Communicate with food donation / procurement labor about any specific concerns. -Listens to house concerns and communicates clearly about any issues raised. -Maintains, posts, and distributes to cooks a list of common, known, and severe food allergens in the Co-Op. -Works with other officers as necessary.</​font>​
  
-KITCHEN LABOR POOL CREW: -Kitchen Labor Pool Crew is required to log the activities they completed and time task took -Kitchen Labor Pool crew members meet their contract-obligated co-op labor hours regardless of Kitchen Manager failing-in or incapable of determining labor tasks for Kitchen Labor Pool Crew+<font 12.8px/​arial,​ sans-serif;;​rgb(80,​ 0, 80) font-family:​ arial, sans-serif; font-size: 12.8px;;;​inherit>​KITCHEN LABOR POOL CREW: -Kitchen Labor Pool Crew is required to log the activities they completed and time task took -Kitchen Labor Pool crew members meet their contract-obligated co-op labor hours regardless of Kitchen Manager failing-in or incapable of determining labor tasks for Kitchen Labor Pool Crew</​font>​
  
-SOME TYPICAL KITCHEN LABOR POOL TASKS:+<font 12.8px/​arial,​ sans-serif;;​rgb(80,​ 0, 80) font-family:​ arial, sans-serif; font-size: 12.8px;;;​inherit>​SOME TYPICAL KITCHEN LABOR POOL TASKS:</​font>​
  
-Food Preservation (FP): -preserves food that is not being used in timely fashion by co-op examples: Making bread crumbs with old bread, jamming, pickling, preserving, juicing, freezing, refrigerating,​ fermenting, makes Kimchi, making condiments, dehydrating,​ drying out of foods that are not being used in timely-manner,​ making new dishes with left-overs, baking excess pizza dough into rolls, turning excess milk into cheese, turning excess bread into garlic bread, making dishes with excess food, turning apples into apple sauce or juice, make cheese with excess milk -Re-distributes excess food to neighbors & co-op friends in effective manner (ex. of ineffective manner performed in past: leaving box of food in courtyards of neighboring apt. buildings)+<font 12.8px/​arial,​ sans-serif;;​rgb(34,​ 34, 34) font-size: 12.8px;;;​inherit>​Food Preservation (FP): -preserves food that is not being used in timely fashion by co-op examples: Making bread crumbs with old bread, jamming, pickling, preserving, juicing, freezing, refrigerating,​ fermenting, makes</​font>​ <font 12.8px/​inherit;;​rgb(34,​ 34, 34) font-size: 12.8px;;;​inherit>​Kimchi</​font>​ <font 12.8px/​inherit;;​rgb(34,​ 34, 34) font-size: 12.8px;;;​inherit>​, making condiments, dehydrating,​ drying out of foods that are not being used in timely-manner,​ making new dishes with left-overs, baking excess pizza dough into rolls, turning excess milk into cheese, turning excess bread into garlic bread, making dishes with excess food, turning apples into apple sauce or juice, make cheese with excess milk</​font>​
  
-Cupboard Clean (CC): -cleans and wipes interior and exteriors of cupboards and drawers -organizes cupboards and drawers contents -scrubs grease marks & other marks off kitchen walls -<​font ​14px/inheritrgb(515151) font-size: ​14px;;​inherit>​Clean microwave.</font>/​inherit;;​inherit;;​inherit>+<​font ​12.8px/arial, sans-serif;;​rgb(343434) font-size: ​12.8px;;;​inherit>​-Re-distributes excess food to neighbors & co-op friends in effective manner (exof ineffective manner performed in past: leaving box of food in courtyards of neighboring apt. buildings)</​font>​
  
-</font>+Cupboard Clean (CC): -cleans and wipes interior and exteriors of cupboards and drawers -organizes cupboards and drawers contents -scrubs grease marks & other marks off kitchen walls  -deep clean stove 
 + 
 +Pantry Clean (PC): -clean, mop and organize floor of coffee/oil/hot sauce pantry -wipe down, organize & clean shelves of coffee/​oil/​hot sauce pantry -organize, clean & wipe down all shelves in pantry room (including the metal shelf and the built in-wooden ones.) -clean, wipe down and organize wire rack where zip-lock baggies & sometimes garlic and other produce is stored -wipe down, clean-up and organize potatoes & onion bins (try to put most recently purchased potatoes & onions at the bottom, so people are more likely to grab the older potatoes/​onions first) -empty garbage can (tall, sliver can) in pantry room if needed -clean, organize, wipe bins of pantry shelves & pantry shelves in hallway (where bread & various kitchen machinery is stored) -maintains, organizes and cleans closet in pantry room where bulk items (such as rice, flour, pinto beans) are stored 
 + 
 +Towel Clean (TC): -Make sure clean rags are in the clean rags spot and dirty rags are in the dirty rags spot -launders dirty rags & towels 
 + 
 +Food Donation Receival (FDR): -Pick-ups and receives food donations -Properly puts away donated items -Helps coordinates with KAF -Communicates with Co-op and Kitchen Manger if more labor needed for food donations 
 + 
 +Fridge Clean (FC): -maintains, cleans & organizes all freezers and fridges, excluding the commercial fridge & freezer units -wiping-off and cleaning exteriors and interiors of fridge & freezer units -clean any spilled liquids or foods -remove & dispose of rotten, spoiled, or otherwise not-fresh foods or condiments -remove left-overs that are 10 days or over and cleans-out container left-overs were stored-in -Inspects expiration dates and safety of food, properly disposing of it when necessary
  
 (Meg ) Proposal: This would be similar to the Grounds Coordinator,​ who oversees a team and assigns and re-assigns tasks as needed. Intent is to better organize all the work done around the kitchen, with the burden being on the Kitchen Manager rather than the Labor Czar, who may not be fully informed about the needs and duties. Not all the labor descriptions are complete. There needs to be more flexibility,​ e.g., for the Manager to assign a team for specific problem areas such as large deliveries of apples. Also some tasks demand much more time than others, so much of the new recommendations become flex labor rather than routine daily tasks, in contrast to DCU. (Meg ) Proposal: This would be similar to the Grounds Coordinator,​ who oversees a team and assigns and re-assigns tasks as needed. Intent is to better organize all the work done around the kitchen, with the burden being on the Kitchen Manager rather than the Labor Czar, who may not be fully informed about the needs and duties. Not all the labor descriptions are complete. There needs to be more flexibility,​ e.g., for the Manager to assign a team for specific problem areas such as large deliveries of apples. Also some tasks demand much more time than others, so much of the new recommendations become flex labor rather than routine daily tasks, in contrast to DCU.
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 **The proposal is accepted as amended.** **The proposal is accepted as amended.**
 +
 ===== Agenda Item 6 ===== ===== Agenda Item 6 =====
  
meetings/2016-11-06.txt · Last modified: 2017/06/28 18:06 (external edit)