Kitchen Use Policy

Kitchen Use Policy:

1. First you must request use for the kitchen through google forms link.  Then the Kitchen Manager will email you with any questions or concerns.  

1. If using food that was ordered from the Greater Pittsburgh Community Food Bank or having Kitchen Manager to purchase for reimbursement through your groups account, we need to plan a menu together.  We can exchange this through Kitchen Managers email [[1]]

1. You are only allowed to use items in the kitchen that are specifically written in the agreement. Please be sure to ask for everything you need ahead of time. This includes spices / seasonings, throw away utensils, cups.  (while I understand things happen, in case of emergency use, please contact Kitchen Manager or plan to replace before the next day for whatever was used that was not in the agreement.)

1. All leftover food must be taken otherwise a communication line should be opened with the Kitchen Manager on what to do with leftovers.  

1. Cleaning up is a priority for future use.  This includes:
   1. All dishes and utensils are clean, sanitized and put away in the correct spot.
   2. All counters and sinks are cleaned and free from debris.
   3. If no cleaner is scheduled that night, garbage must be removed, floors must be swept and if necessary mopped.  

1. All lights, and equipment must be turned off.  

1. Doors should be closed and locked.

Kitchen Clean Up Checklist:

• All Dishes washed and put away
• All counters wiped down.
• All walls and fridges checked for spills/splashes.
• Floors swept and mopped (unless noted or paid for cleaner)
• All leftover food is taken.
• Ovens and Stoves off completely.
• Vents off
• Fans off
• Lights off
• Doors Locked.