CGB Management System

Enabling our Mission ... To meet the needs of the food insecure of Norristown.

Kevin Stone

Soup Kitchen Operating Instructions – Saturday

By

Arriving, Opening, Managing, and Closing the Soup Kitchen

Schedule Times
Volunteer Arrival Time 7:00 AM
Meal Preparation and Set Up Time 7:00 AM – 8:30 AM
Open Front Door for Guests 8:30 AM
Meal Service Time 8:30 AM – 9:30 AM
Seconds Announcement for Food 9:15 AM (At this time, guests who want to take a meal or two to go, can have meals placed in to go boxes or wrapped to take them out.)
Announce to guests that meal is ending, and items can be packaged to go. 9:20 AM
Close Front Door 9:30 AM
Guest Departure 9:30 AM – 9:40 AM
Volunteer Departure Time Approx. 10:00 AM – Following Clean Up and Closing

 

Volunteer Positions Responsibilities
Meal Leader Lead and assist all volunteers, turn on lights and appliances for meal prep, bring in guests and open the meal with a welcome or prayer, monitor dining room for spills, disagreements, or any needs for assistance, ensure kitchen and dining room are closed and in ready state for the next meal.
Table Set Up Place chairs around tables, clean tables and chairs with soapy water.
Dessert Preparation Place pastries and desserts on plates on tables under the sneeze guards.
Coffee Preparation Fill brewer with coffee and water and turn on to brew.
Water Preparation Fill orange Igloo cooler (located on top of warmer) with ice and water, set on the far-left table on a crate with a tray and towel under the spout; place clear plastic cups on the side of the crate.
To-Go Bag Preparation Small white bags are in the drawer to the right of the ice machine. Take them to the black cart near the dessert tables and open them up for guests who take a meal to go.
Dishwasher Wash dining trays, pans, and other items used for cooking.
Egg Preparation and Cooking Crack, mix, and cook scrambled eggs. Place in small metal pans when done, cover with foil, and put in the warmer.
Sausage Preparation Open all sausage packages, place in large metal pans, add a little water, cover with foil and place in oven to heat.
Toast Preparation Toast and butter bread; place in pans, cover with a towel, and put pans on shelf above stove.
Juice, Cereal, and Fruit Preparation Pour juice in clear plastic cups, pour a variety of cereals in soup bowls, open cans of fruit and place servings in small deli cups.
Meal Plating Place eggs, sausage, and toast on plates to be served at the counter.
Guest Sign In Welcome guests at counter and ask them to write their name on the sign in sheet (firsts and seconds).
Counter Service Serve cereal, fruit, and juice to guests.
Coffee Server Prepare approximately 10 cups with a scoop of powdered creamer at the bottom. When coffee is put into cup, the cream dissolves. This will also keep the line moving when breakfast begins. Guests may take as many sugar packets as they want.
Dessert Server Stand behind the dessert tables and hand out one pastry/dessert person based on what the guest asks for.
Trays and Trash Bring used trays to kitchen to be washed, replace clean trays on cart, and watch trash for overflow.
Paper Towels and Toilet Paper From the office, hand out paper towels and toilet paper – 1 roll each in a plastic bag. If other items are available, they can be handed out as well – shampoo, toothpaste, socks, etc.

 

Arrival and Entering

Parking Lot and Facility Access

  1. Pull up to the first parking lot gate. There is a keypad on the right-hand side of the gate. Enter code 2468 and the gate will open. Park your car.
  2. Go to the main soup kitchen doors and touch the bottom left corner of the keypad on the right door.
  3. Enter the code and hit the checkmark on the bottom left. Enter the soup kitchen and disarm the alarm.

 

Disarming the Security Alarm

  1. Immediately go to the alarm keypad to the left of the office door.
  2. Enter your code.
  3. Wait for the keypad to display disarmed.
  4. If the alarm sounds, re-enter the code or contact Terri Stone, Managing Director, at 484-925-8532.

Setting Up the Dining Room

  1. Tables are in rows in their standard locations with eight chairs on each.
  2. Place eight chairs around each table (four on each side), ensuring that clear walking paths are maintained.
  3. Fill the red buckets (located in the kitchen window) with hot, soapy water and wipe down the tables and chairs.

Readying Kitchen Equipment

Note: Kitchen cabinets and drawers are labeled to help easily locate all the necessary items for preparing a meal.

 

Stove Hood and Lights

  1. Turn on before using the ovens and griddle.
  2. The panel is above the fire extinguisher.
  3. Push the black buttons on the bottom left and right. The display will indicate on.

 

Dishwasher

  1. Turn on the power by pressing the button located at the bottom right, near the display.
  2. Rinse and place the dirty trays in the square blue basket. Push it into the dishwasher and press the silver button located on the upper right side.
  3. Allow the dishwasher to cycle. Trays are clean and sanitized when the display says, “Ready.”

 

Sinks

  1. Use the handwashing sink to wash hands before preparing food.
  2. The first sink is for rinsing pans and trays, as well as disposing of food. Please be cautious that only food goes into the garbage disposal.
  3. The three-compartment sink is for washing, rinsing, and disinfecting items that can be washed by hand. The first sink is for hot, soapy water. The second sink is for hot rinse water. The third sink is for disinfecting, which consists of hot bleach water, or hot water containing Steramine.
  4. Once dishes have been washed by hand or have gone through the dishwasher, they can be dried and put away.

Ovens and Griddle

  1. All temperature knobs are set to the “spark.” Turn the knobs to the desired temperature setting – DO NOT PUSH THE KNOB IN, PLEASE. When finished cooking, return the knob to the spark, not the dot.
  2. Preheat ovens 10–15 minutes before use.
  3. Allow the griddle to preheat until it’s hot, then adjust the temperature to the desired setting for cooking.

 

Food Warmer

  1. Turn on using the black switch on the bottom left.
  2. Fill the bottom water pan 2/3 full.
  3. Place prepared trays or pans inside.

Coffee Brewing

  1. Use the 100-cup coffee brewer.
  2. Fill the urn with cold water up to the 100-cup line.
  3. Place the coffee basket on the pump, ensuring the pump is positioned in the well at the bottom of the pot.
  4. Measure and place five cups of coffee grounds in the basket.
  5. Plug in and switch to “brew” – switch is on the back of the brewer.
  6. Allow 45–60 minutes for the whole brewing process.
  7. Place sugar, creamer, and stirrers near the coffee pot.

Toaster Use

  1. Plug in the toaster and turn the switch to the “on” position.
  2. Use the dial to control the conveyor speed, which determines how light or dark the toast will be done. Usually keeping the dial set to around six will deliver the best results but adjust as needed to properly toast the bread.
  3. Pull out the tray on the bottom of the toaster to catch the toast when it’s done.
  4. Butter the toast, putting two pieces together to serve.
  5. Place the toasted bread in a large pan until full; cover with a towel and keep warm above the stove on a shelf until it’s time to serve.

Supplies

Paper Goods

  • Cabinets under the serving counter are labeled and filled with plates, bowls, and coffee/cold beverage cups.
  • Drawers under the serving counter contain napkins, plasticware, small cups for fruit, gloves, and hair nets. NOTE: All food preparers must wear gloves and a hairnet or hat.
  • If restocking is necessary, paper goods are stored in the laundry room on shelves located up the stairs behind the kitchen.

Food

  • All canned foods, pasta, coffee, creamer, sugars, cereal, pancake mix, syrup, and other food items are on shelves up the stairs behind the kitchen.
  • Refrigerated items are in the double fridge in the kitchen.
  • Spices, cooking oil, and condiments are in the kitchen, to the right of the stove, with extra stock stored on the shelves up the stairs behind the kitchen.

 

Cleaning Supplies

  • Gloves, scrubbers, surface cleaners, bleach, Steramine, and dish soap are in labeled bins above the triple sink. Towels are under the countertop to the right of the ice maker.
  • A broom and dustpan are located behind the door near the apron hooks. Another broom and dustpan may be in the laundry room.

Cleaning Up and Closing

Cleaning Up after Serving the Meal

  1. As trays from the dining room return to the kitchen, run them through a dishwasher cycle, dry them, and then place them back on the rack in the dining room. Wash other dishes throughout the meal service.
  2. Clear all tables of trash and dishes.
  3. Wipe tables and chairs with hot, soapy water.
  4. Sweep the dining room floor.
  5. After the dishes are done, wipe out all sinks and place all used rags in the dirty rag bin located on the counter to the right of the sinks.
  6. Return dish soap, bleach, etc., to the labeled bins in the kitchen windowsill.
  7. Return ovens and griddle knobs to the spark.
  8. Turn OFF the warmer, oven lights, and hood.
  9. Turn OFF the dishwasher after all dishes are done and leave the dishwasher racks to the right of the third sink.
  10. Empty the coffee maker and rinse thoroughly.
  11. Restock paper goods if supplies are low.
  12. Make sure the kitchen fridge is closed and secure.
  13. Remove all trash bags from the trash cans and recycling bin and replace them with new bags located in the drawer next to the ice maker, marked “to-go bags and trash bags.”
  14. Take out the trash and recycling to the dumpsters when you leave the kitchen.

Closing the Soup Kitchen and Arming the Security Alarm

  1. Ensure that all appliances in the kitchen (dishwasher, hood fan/lights, warmer) are turned OFF.
  2. Close the kitchen side doors and turn off the dining room lights.
  3. Close the main dining room doors and make sure the guest bathroom is empty.
  4. At the alarm keypad, enter your code and choose “Armed Away.” The countdown begins.
  5. Close the next set of doors and exit the building promptly within the allotted countdown time, ensuring the two main doors are closed completely.