Kitchen Manager

"Food is essential to life, therefore make it good." - S. Truett Cathy

This section outlines the food service role at SB and includes both the spiritual preparation of the kitchen team as well as their roles. It also includes planning if SB is cooking at the Chapter retreat facility or not. A link to a printable Word document of the material is below.

Kitchen Manager Role Download

Spiritual & Team Preparation of Kitchen

Ministry

Over the past few years I (Bartee) have recognized that the Kitchen is a ministry. It has often been called a 48-hour “table talk”. So, the kitchen ministry is part of the overall SB environment.

It's important to always believe that GOD is in control and to base all decisions first looking to GOD for the answer and hopefully listening and guiding the men with HIS heart.

Below are things I do to create the ministry in the Kitchen.

Remind the men that God is in Charge
- The team email I send before the retreat requests that each team member arrive in the kitchen by 9:00 am and to let me know if that is a problem.
- When problems do occur in arriving on-time I always reply, acknowledging their scheduling problem, and let them know it is NOT a problem. “GOD is in control, we will be fine.”
Get to Know Each other in a Circle
- I have learned the absolute power in having an introduction hour on Friday Morning. I request all of the men to arrive by 9am so that there will be a full hour for the team to sit in a circle.
- I ask for each man to introduce himself and let us know how many times they have served in the kitchen.
- I ask each man to NOT talk about jobs or family.
- I ask each man to tell the group what is going on in their life that they need prayer for. This includes the leader.
  - Ask each man to speak for 2-3 minutes.
  - Watch the time and remind the group of timing if necessary.
  - This is done in a circle. We simply go around the circle.
- The effect of this sharing time lets each team member know their team-mates a little better.
- The hope is that during the time the men spend together, they will spend time with men that might benefit from their similar life and spiritual experiences.
Secure Speaker Prayer Warriors
- During each of the retreat talks, one member of the kitchen team can volunteer to pray for that speaker before, during and after his talk.
- As soon as possible, just before we circle up and pray, explain to all the men the function of the speaker prayer warriors and the kitchen team's role in that effort.
- Have a retreat agenda printed (2 copies) to identify and make it easy for prayer time sign-ups.
- One copy of the prayer sign-ups goes to the “Escort” and one copy is on the wall in the kitchen.
- Ask those who have never been a speaker prayer warrior to sign-up first to pray for one of the speakers.
- Make sure each speaker has a kitchen prayer warrior.
- Emphasize to everyone that this is the most important thing we do and no matter what condition the kitchen is in, their “job” is to pray.
- Remind each of the prayer warriors the need to eat if they are praying after a meal.
- Remind each prayer warrior that they need to find the "escort" a full 30 minutes BEFORE the next speaker so they can be ready to pray at the right time.
Work Assignments & Work Teams
- Generally, I always have at least 2 team members working together.
- There are tasks that are ongoing which require small groups to work together. I let them ask a 2nd, 3rd and 4th team member to assist them.
- We take breaks together.
- No one leaves until all can leave.
Team Meetings
- Before each meal I have a team meeting.
  - I brief the team on the flow of the meal time, make assignments (volunteers as much as possible. “ I need 2 guys to do X”.)
  - I sincerely thank them for their effort and remind them to look at what we just accomplished.
  - NEW – I will be asking for the prayer warriors to share their experience in the prayer room. (very short )
  - Pray for the Brothers and give thanks for the Food.
    - The first time I do the prayer.
    - After the first night, I select one of the men to offer the prayers and grace. They are NOT told ahead of time.
- After each meal:
  - After each meal (when the team has finished their meal), we sit at our dinner tables and I let them team know the next tasks that need to be performed.
- At the end of the day:
  - At the end of the day, I have a short meeting letting the team know what time to be in the kitchen the next morning.

Documentation of Food Management

All documents related to the kitchen are on the Google Cloud.
- https://goo.gl/8KdGMz access by permission only.
- Access to this Folder and all of its contents can be made by anyone with access or myself.
- Feel free to email me at bartee@gmail.com to gain access to the Google site.
Folder Structure and contents
- Souly Business
  - Each weekend has its own folder with copies of the specific documents for the weekend.
  - SB Lists 200 (new folder for 200 capacity ). Below are the components of the SB Lists 200 Page:
    - Big Menu (a one-page summary menu for the weekend)
    - FOOD spread sheet
      - Costco
      - Restaurant Depot
      - Buford Highway Farmers Market
      - Publix - Atlanta
      - Ingles (or local store ) for Saturday Morning purchases
  - Sysco MASTER purchase list.
    - Copied and modified for each weekend based on the closing inventory from the previous weekend.
  - Special Diet Poster for table servants
  - Various other lists and posters
  - SB Recipes 200 (new folder for 200 capacity )
    - Recipes for each of the menu items during the weekend

Schedule if SB is not preparing food at retreat facility

This page is a schedule for new SB Chapters assuming the facility does NOT allow the SB team to cook, but will all serving.

3 months in advance – This would coincide with announcement of weekend opening for registration
- Determine exactly what tasks SB team members will be allowed to do or assist in.
- Based on those answers determine the number of Kitchen team members required.
- If SB team be providing and serving coffee, assign 2 men for that task.
1 Month in advance Kitchen leadership (individual & partner)
- Site visit, sit down and walk thru the weekend with the Kitchen Manager and his assistant manager.
- Order Aprons
  - http://www.chefworks.com/
  - PRODUCT = Bib Apron: White [APKDC]
  - You need 3x times the number of team members, so clean aprons can be worn each day.
- Equipment required for coffee:
  - SB Atlanta has 3 40 cup and 3 60cup coffee makers.
  - We use about 20 lbs. of percolator grind coffee.
- Table condiment requirements.
  - Hot sauces Tabasco, Cholula etc
  - Pepper & Salt grinders
  - Napkins
  - Table covers rolls for table or rounds
- Determine what space will team have to meet in, find a place for coats and team personal stuff.
- Omelets
  - If you are doing omelets determine source for burners, pans, etc.
- FOOD list
  - Start working on spreadsheet for all items needed by the kitchen.
  - Identify where you will purchase each item.
- Beverages for meals
  - Iced Tea
    - Need 2 pitchers for each table
  - Water
    - Need 1 pitcher for each table
  - Plates
    - You need 10.5 inch plates. Some summer camps use 9” plates
    - We also use 15 oz cereal bowls for Banana Pudding
    - If you are serving Banana Pudding you need a large serving spoon for each table.
Two Weeks in advance
- Shop for any non-perishable items.
- Finalize menu with retreat facility.
- Finalize number of men that will be able to assist in kitchen.
- Provide headcounts to the facility for the number of meals to prepare.
Sunday before the Weekend
- Send out an email to all team members.
  - See Appendix for sample.
Thursday before weekend
- Finalize team documents.
  - Agenda with kitchen enhancements.
  - Printed copy of pray for list.
  - Check in list for all team members.
  - Printed copy of “Kitchen Crew” sign.

Schedule if SB is permitted to prepare food at retreat facility

Following is a schedule for food for a NEW SB Chapter assuming the facility allows the SB team to cook.

3 months in advance – This would coincide with announcement of weekend opening for registration
- Finalize menu
  - Friday dinner & desert
  - Saturday Breakfast
  - Saturday Lunch
  - Saturday Dinner
  - Sunday Breakfast
  - Sunday Lunch
- If you are going to use a Food Service vendor like Sysco or US Foods you will need an account or an agreement with your facility to piggyback on their account. It can take weeks to get the details for a new vendor account.
- Finalize the number of kitchen team members
  - Based on my experience, for every 10 people feed, you need 1 kitchen team member.
  - So, if you are feeding a total of 100 men, 10 kitchen team members would be appropriate.
- If the SB team is preparing and serving coffee, you will need 2 guys for that.
1 Month in advance Kitchen leadership (Kitchen Manager and Assistant Manager)
- Go through each recipe for equipment requirements for each recipe
  - Pots
  - Sheet pans
  - "Hotel” pans ( these are hard pans for steamer tables)
  - Aluminum serving pans, FULL and HALF size
  - Measuring devices to prep of ingredients, knives for chopping, containers for storing
  - Oven / cook top requirements
  - Mixing bowls
  - What can be prepped and held
  - What has to be prepped and cooked immediately
- Site visit, walk thru.
  - Based on requirements above, visit the retreat site.
  - Try to know what you must
  - Beverages for meals
    - For iced tea you will need 2 pitchers for each table
    - Water Need 1 pitcher for each table
  - Plates
    - You need 10.5 inch plates. Some summer camps use 9” plates
    - We also use 15 or 16 oz. cereal bowls for Banana Pudding
    - If you are serving Banana Pudding you need a large serving spoon for each table.
- Order Aprons
  - http://www.chefworks.com/
  - PRODUCT = Bib Apron: White [APKDC]
  - You need 3x times the number of team members, so clean aprons can be worn each day.
- Equipment required for coffee
  - SB Atlanta has 3 40 cup and 3 60cup coffee makers.
  - We use about 20 lbs. of percolator grind coffee.
- Table condiment requirements.
  - Hot sauces Tabasco, Cholula etc
  - Pepper & Salt grinders
  - Napkins
  - Table covers, rolls or round plastic
- Determine what space the team will have to meet in and a place for coats, and team personal stuff.
- Omelets
  - If you are preparing omelets, determine source for burners, pans, etc.
- FOOD list
  - Start working on spreadsheet for all items needed by the kitchen.
  - Identify where you will purchase each item.
Two Weeks in advance
- Shop for any non-perishable items.
- Finalize menu.
- Finalize number of men that will be able to assist in kitchen.
- Give counts to the retreat facility for number of meals to prepare.
Sunday before the Weekend
- Send out an email to all team members.
  - See Appendix for sample.
Monday before weekend
- Place FOOD SERVICE order (Sysco, US Foods, etc)
Wednesday before weekend
- Finalize team documents.
  - Agenda with kitchen enhancements
  - Printed copy of pray for list
  - Check in list for all team members
  - Printed copy of “Kitchen Crew” sign
Thursday before weekend
- Shop for all perishable items.
- If possible to go camp on Thursday evening.
  - This may not be necessary after the first event but have that time would be nice the first time.