KITCHEN SET-UP AND FOOD PREP
Last Updated on 07/14/14
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It is recommended that one person run the grill and fryer, one assist with plating, coffee and sales, and one or two
do just sales. (Everyone helps with set-up and clean-up.)
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Below is the food amount for start-up, then cook more as needed. Adjust based on number of bingo players. You
will serve before Bingo and then at half-time. It is hard to judge the half-time sales, so use your best judgment.
Make sure we have enough food, but better to run out than have leftovers. Please wear food gloves when touching
food! Gloves are located on sandwich table shelf or in back room.
1. Get a pan from back room and begin to boil/grill 6-8 sausages.
2. Turn on hotdog roller/cooker to high. Place hot dogs onto the roller (10-12 hot dogs to start). Turn rollers
to medium after 15 minutes. (If you get a late start, boil hotdogs first, turn down to low when cooked.)
3. Start making coffee if it hasn’t been started. Place full pots on the warmer in the window. Until you leave,
always keep at least two pots full either on the window warmer or on that coffee maker warmer. See
directions for how to make the coffee above the coffee machine.
4. Turn on the hood – it must be on when fryer and grill is on!!!
5. Turn on the fryer to 350◦ degrees. Place fryer baskets in holders.
6. Turn grill on (all 4 knobs), cook 10-12 hamburgers. Place burgers in a rectangle pan, with a little water in it,
on the grill to keep them warm after being cooked. Cover with foil. Turn rest of grill down/off when not
cooking. This will make clean-up easier.
7. Set up table and cart by the doorway with the following items
a. White cooler about half-full of ice water
b. Gray tub of ice with small scoops/slotted spoon
c. Plastic cups in holder on side of cart
d. Mustard, ketchup, chopped onions (you will have to chop) and relish (in small container) with
serving spoons.
e. Salt and pepper packets in baskets.
8. Set up prep area (opposite grill) with the following:
a. Cheese slices, pickles, food/French fry trays, plates, and buns (Please look at dates on buns, use
those closest to today’s date first).
9. On Sunday, you will have donuts to plate.
10. Place dauber display on counter, and sell from stock in back room.
11. Five minutes before the doors open (5:10 WED, 11:10 SUN) cook ½ bag of fries. Fries are done when they
float and are a golden brown color. Only fill the wire baskets ½ full. Continue to cook fries as needed, ½
basket at a time. Dump fries into holding pan when cooked. Only ½ bag at a time should be cooked to
avoid waste. After dumping fries in holding pan, they can be placed into trays as ordered and/or dropped
again to heat up or to cook till “well done” as ordered.
12. Please cook chicken patties only as ordered. Microwave chicken patties 1 minute. (Fry if requested.) Do
not put any sausages or hot dogs in fryer!
We hope these directions helped you with the kitchen cooking responsibilities. For those experienced
volunteers, we hope this enlightened you. Let us know if we should add information that would be helpful.