Community Kitchen Ministry Operating Procedures

TOL Branch Name: Food Branch

Ministry Name: Community Kitchen

Statement of Purpose for Community Kitchen: The main purposes of the Community Kitchen Ministry are:

 To provide meals for those in need.

o Thursday Night at Tree of Life Center from 5:30 – 6:30pm

o 1st Sunday of the Month at the Salvation Army Homeless Shelter in Winchester, VA

 To provide fellowship and encouragement for all involved.

 To provide opportunities to connect people to other available ministries/resources.

Position responsible for operation of the ministry: Community Kitchen Ministry Leader

ROLES: Food Branch Director Community Kitchen Ministry Leader Kitchen Coordinators Volunteers

Procedures:

Individual Volunteers: If a person is interested in helping in the Community Kitchen - direct them to call TOL at 703-554-3595 or attend the next VIP meeting.

TOL Coordinator will place them on the general “Community Kitchen” email distribution list, add them to an invitational for VIP and send their contact information to the Community Kitchen Ministry Leader.

Ministry Leader places the contact information on general volunteer list on an excel spreadsheet and into the Sign up Genius database.

Ministry Leader sends out a “welcome” email providing general information about the ministry and how to sign up through the Sign-up Genius website.

Group Volunteers:

A designated group leader will be assigned as the contact person for future correspondence. The group leader will be responsible for communicating information and coordinating the efforts of the group. The above procedure for an individual volunteer will be followed.

TOL Ministry Leader Role:

1. Oversees meals at the TOL Center and at the Salvation Army Homeless Shelter.

2. Maintains list of volunteers.

3. Maintains contact with volunteers.

4. Prays for the ministry and its volunteers.

5. Sets calendar for both Thursday night TOL meals and monthly meals at homeless shelter.

6. Trains volunteers as needed.

Thursday Night Meals at TOL:

1. Sets up a schedule on Sign up Genius for host group contact leaders to sign up. 2. About a week prior to the meal, will contact the contact leader to discuss the menu and answer any questions, etc.

3. Provides information for the kitchen coordinator for set up (i.e. type of meal on menu, etc.)

4. Provides a brief training prior to the meal / prays with the volunteers.

5. Will great and seat partners as they arrive. Oversees the night and helps wherever needed.

Monthly Salvation Army Homeless Shelter meals:

In Advance:

1. About 3 weeks in advance, will send out a sign up for food donations. Will continue with weekly emails to solicit more food donations and/or servers as needed.

2. Approximately 2 days before the meal, will send out emails to volunteers to coordinate collecting the donations for the meal.

3. Will purchase/fill in gaps of food items and paper products.

Night of Service at both locations:

1. Arrive early to greet new volunteers.

2. Direct volunteers in preparation.

3. Train new volunteers as needed.

4. Meal prayer/”food for thought” message.

5. Fellowship

Jobs for Volunteers the night of service at the homeless shelter:

1. Wrap silverware in napkins.

2. Fill up glasses with ice and beverage.

3. Prepare food: heat, slice, etc. 4. Fellowship with those gathering in dining room area.

5. Craft/games with children.

6. Actual serving in assembly line.

7. Help with children while parents get food.

8. Refill drinks.

9. Take away dirty plates/cups.

10. Serve dessert.

11. Clean up/pack up items as needed.

Kitchen Coordinator Role:

Inventory kitchen items to make sure we have the following supplies:

* Coffee Cups, Beverage Cups, Dinner Plates, Salad Bowls, Dessert Plates, Silverware, Coffee, Creamer, Coffee condiments, napkins, lemonade, tea, salad dressing, butter, carry out boxes, paper towels, and Medical Kit.

Prepping for Meals:

* Setup can be done Wednesday night or Thursday morning for the meal Thursday night.

 Make sure 6 tables are set in two rows along with 6 chairs per table in the dining hall for guests. Along with two other tables for coffee center and drink table.

 Vacuum chairs if needed.

 Wrap silverware bundles in napkins, wash weekly tablecloths, washcloths and towels.

 Place table cloths on tables to include coffee center and drink table.

 Make pitchers of lemonade, ice tea and coffee.

 Put out place settings for 36 people/ 6 people per table. Place settings include, cups and wrapped silverware.  Salt/Pepper placed in middle of each table.

 Flowers if provided from Wegmans should be cut and placed in vases and placed on all tables.

 Coffee table needs to be dressed with napkins, creamer, coffee urns, sugars and coffee stirrers. If additional flowers are available, place one on the coffee table.

 Kitchen tables need to be covered with white plastic tablecloths.

 Large dessert trays need to be placed under all main courses to protect tables.

 Utensils placed in front of each entrée being served.

 Dessert Plates - 12 per tray placed on metal trays and placed on rack. (Enough plates to accommodate approx. # serving).

 If warmer is needed by hosting group it should be turned on at 4:30 to warm-up before food arrives.

 Make sure all garbage cans in the hall and kitchen have the necessary trash bags for meal and food clearing.

Dinner Procedure:

 Toddler booster seats are available for partners with young children

 Prior to the meal at 5:30 there is a brief meeting coordinating kitchen workers and those serving the food.

 As people arrive they are greeted and seated restaurant style.

 The servers take drink orders and meal choices if applicable.

 Those serving the meals are responsible for going back and forth to the kitchen to acquire the meals.

 Breakdown of the kitchen begins at 6:20 and the hall will begin to clear tables at 6:30 to prepare for classes.

 Extra food is placed in carry out trays and put out on the drink table for partners to take home if desired. Cleanup Procedures:

 Kitchen cleanup begins with the host group gathering the items they brought for the meal.

 Turn-off the warmer and make sure it is clean.

 All items used from the TOL kitchen need to be washed and put away in their designated places.

 All tables/counters cleaned.

 Cleanup in the dinner hall includes: Removing flowers from tables throwing them away and returning empty vases to back counter. (If used)

 Salt/pepper shakers placed in container and returned to cabinet.

 All trash placed in garbage cans, liquids dumped into bucket before being put in garbage.

 Tablecloths are removed and shaken outside to remove crumbs. Place tablecloths in white laundry basket for cleaning. (If used)

 Chairs are wiped down with a damp cloth and the floors are swept with a broom and dust pan.

 Once kitchen host group has left, sweep floor with broom and then go over with wet Swiffer mop.

 Use broom and dust pan to clean the floor in dining hall.

 All trash (kitchen, front office, hall, bathroom) needs to be collected and taken to dumpster which must be opened with key located in drink cabinet. Garbage cans need to have bags replaced located under sink.