New Lab Assistant employee

You cannot start working until ALL your paperwork is processed

Process for new hire paperwork
1. Go to Lincoln Tower (12th. floor - New hire department)
Bring either your passport OR drivers license, Buck ID AND social security card
(It has to be an original copy)
2. An existing Lab assistant will :
Walk you through the Union Market station
Introduce you to Erika (manager at Union Market) for paperwork process
Introduce you to Lisa and Donna
Introduce you to Chef Joel Linik and Lynn Black (Purchasing agent)
Get you a name tag (they are located on a door across from Donnas office; ask
her to please make a label with your name)
Fill out paperwork for BuckID access. Please write at top of the paper where you
would like your BuckID to have access to
IK, Sloopys elevator, locker room, exit door on LL

Show you where to clock in/out, (On the wall next to Lisas office)
Where to get a chefs jacket (They are in lockers in the hallway. indicating sizes
You can change your jacket at your own discretion
Drop your soiled jacket in the black bins next to the lockers to be
laundered (Make sure your pockets are empty)

Union Market tour, catering tour, facilities Union market kitchen

Second floor catering
Hallway and storage room
Trash room/recycling
Important people's names and titles
Union Market/Sloopys/Woodys/ Espress-O
Chef Joel- Executive Chef
in charge of all retail operations of Union
Lynn- Purchasing Manager
office located next to dry storage
when in need of something from upstairs, make sure to ask Lynn
Adriane- Receiving Manager
office located next to Lynn

When we get new equipment/items in kitchen, label with 'IK' Also remove stickers and run through dishwasher.

Kitchen Overview
Dish Room

Show how to load dish machine properly and efficiently - Cycle (Different types of racks
and what equipment used for)
Where equipment is located and goes (up-side-down) (ASK IF YOU DONT KNOW)
First Aid Kits location (report any injuries right a way)
Show how to wrap-up the area (weekly job)
Explain 3-compartment sink - how to use faucet and fill up sinks ( NEVER bring a knife in
this area)
What gets cleaned in those sinks (heavily soiled pots and pans or other items that need
scrubbing) (make sure food scrapped off first into trash can)
How to fill sanitizer buckets and mop bucket and prevent backflow or cross-connection
Mop area and hanging mop correctly (Mop bucket will be filled when arrive)
Soap and chemical dispensers - when they beep and are empty (spare)

Back Hallway and walk-in cooler

Where brooms/dust pans are (always empty dust pans before hanging up)
Cleanliness of walk-in (very clean to begin with, keep that way all year)
Spice shelves (Alphabetical order)
Garbage liners (where they are)
Ice machine - freezer - Disposable and to-go containers
Dry storage cleanliness and organization
Where to put your dirty aprons and towels
Location of dumpster and linen bins up-stairs (Go upstairs and show them)
Hallway is a shelter in the event of a tornado and the escape route in case of an
emergency (show route while upstairs)
(If you have to use the restroom, please tell chef or TA you are leaving class so
we know where you are in case of emergency; leave your apron in kitchen)

Station/Cleaning

What chemical each station has and how to use them

How to use the oven and the equipment (In each station)

Hand washing sinks and supplies

Cleaning expectations of each station (foil, filters, sink, etc.)
The whole team must have their station checked by one of the TAs before being
dismissed
Weekly jobs list (GO OVER)
Cutting board and knives (Knives never leave the station) (Will learn how to clean knives
during the knife skills lab)

Start of your class

Be early ready for class at 11:10am (must be in full uniform)

Name tag, apron, hat or hairnet, towels
The first 45 minutes will be focused on Servsafe
Please let us know of any ailments or allergies
How to set up your station w/equipment (based on Chef's stations set up)
Filled sanitizer bucket w/towel
Elect your Sous Chef and decide what recipe you are going to do
Always bring your Servsafe book and diagnostic test with you to class
On cooking cookbook is optional in class (too heavy) but you must have a copy of the
featured recipe of the day
Be prepared to make notes during the Chefs demo (notepad and pencil ready)
Keep good information for your final practice (you never know what menu you might
pick)
Write down and take notes on what worked and didn't to remember for practical

Nametags for HM Class:

at beginning of semester take printout of students names and place in namecard
holders
place in appropriate class day bins
place in cabinet under display of Cheryls Cookies in display case when you first
walk in front door of kitchen
Clipboards/Event Sheets

Monday-Sunday Clipboards
hanging on wall when about to walk into dishroom
Monday- have prep lists for class each week
Tuesday-Sunday- BEOs and order sheets for various events on that day
Northern Haserot Clipboard (hanging to the right of Chefs Desk)
has order sheet on it
all items and invoice of what Chef ordered

*if you cant find ingredient you need in kitchen, make sure
it was ordered and listed on this sheet

Servsafe Certified

Ask the students if they are servsafe certified.

If they are they need to schedule to prep/work 2 OUAB events to make up their points

Attendance Policies

Take attendance at the start of every class

Take notes on people who want to be called something else, if the person was late
coming to class, write N/S for No show, mark ServSafe certified people, Mark if anyone
has ailments or allergies, CIS (Called in Sick) this person must attend another day of lab
that week. If they do you can erase the CIS and add a checkmark next to their name
Update Name Tags if they want to be called something else

Prep for Knife Skills

set up stations with

cutting board
knife
cambro for veggies (place half carrot, onion, pepper and melon in here)
tall cambros for peels, etc spaced out on table
bucket for pulper waste
buckets for chopped veggies
labels for cut veggies (diced onion, sliced onion, diced carrot, etc)
label for pulper/linen
scoops
peelers
sanitizing buckets with towel
check with Chef for how many set-ups to do (plus chef set up who is teaching class)

Prep Trays for labs

Prep 7 trays for each recipe times 2 if you have two days of classes.
Go through and measure and put ingredients in appropriate container
set up mock station for chef for students to model after

OUAB Events
Prep

Prep 7 trays for each recipe.

Lay out all necessary kitchen equipment for the dishes the clients will be making in each
kitchen
Make sure Chefs kitchen is all prepped and ready to go for his demo

During OUAB Event

Lay out food at each individual kitchen when chef is almost complete with his demo
Make sure all ladies have either their hair up in a bun or wearing a hairnet
Keep a look out for chefs dirty dishes while hes doing his demo
Make sure the dishwasher people know what they are doing
Answer any questions the people have
Go around the kitchen to pick up dirty dishes that are no longer being used
Take knives carefully back into the dish room and place underneath the sink (there will
be a black bucket sitting on the floor)
Take cart to the dish room and place the dirty dishes on that (keeps the clutter to a
minimum)
Watch to make sure everyone is being safe and using things properly
Clean up all kitchen equipment once the people are done cooking and sitting down at
the table eating
Wipe down each individual kitchen with a cloth and (blank)
If they used the fryer please make sure you wipe around that and take the fryer
racks to the dish room to be cleaned
If the fryer is dirty please scoop out all food (do not scoop out the oil)
Make sure everything is turned off (fryer, oven, stove)
Clean up Chefs kitchen while everyone is cooking in their individual kitchens
Box up chefs food and split between all TAs and dish room people
Sweep every kitchen once everyones done cooking
Mop up every kitchen once everyones done cooking
Place all catering dishes on round tables once everyone's done eating
You do not have to clean up round tables (Catering will take care of that)
Be ready with your hair up, chef coat on and apron on.
Carry around towels because you will most likely be picking up hot kitchen equipment

Classes kitchen labs

First day

Take attendance
Ask if anyone has any ailments or allergies
A brief introduction about yourself
Set up examples for dish room (what kitchen equipment goes on what rack)
Add water, soap and sanitizer to the three compartment sink
Students will introduce themselves and say what they want to do after they graduate
Chef will go over his PowerPoint and what he expects from the class
Students will count up to 6 to determine what group and kitchen they will be utilizing for
the semester
Let them all go over to their kitchens and meet everyone and get their numbers (5
minutes)
Hand out temperature worksheet and practice servsafe exam
Let the students work on it for 10 to 15 minutes
Hand out answer sheet
Chef will then go over the answers with the class. Students will have to read out loud
the question and give the answer
Split the groups into other groups
Two groups will go to chef to talk about the kitchen station and weekly cleaning
jobs
Two groups will go to one of the TAs to talk about the back hallway, where to
take the trash and walk-in cooler
Two groups will go to one of the TAs to talk about the dish room and what chef
expects of you at the start of class
Each kitchen will have a weekly job requirement that they must do before they have
permission to leave (located on the wall in every kitchen) The number will be circled for
each kitchen so they know what they need to do that week

Kitchen Lab

Must have chef or one of the TAs check out the kitchen before anyone can leave (make
sure kitchen is clean and there are no more dirty dishes)
Make sure girls have hair up in a bun with a hat or they need to have a hair net on
Make sure everyone is in proper clothing
Correct shoes
Black pants
no jeans
No yoga pants
White shirt (long or short sleeve)
No logos except Ralph Lauren, etc.

Apron (white if elected sous chef that week or black)

Ohio State hats only (any color)
Chef will go over servsafe for the first 45 minutes of class
If a student is servsafe certified they do not need to show up for the first 45
minutes of class. Tell them to plan on arriving 30 minutes after class has started.
Sit in the lounging area when you first walk in until class is done going over
servsafe.
Students need to come in and set up their stations
There will be a mock example of what each student needs on chef's table
Also there will be a piece of paper with all the kitchen equipment the
student needs
Students will need to select a sous chef and figure out what recipe each student will
make that day
Walk around each kitchen to see if everyone is being safe or if they have any questions
NEVER let them take a knife to the dish room (They will learn how to properly clean a
knife during the knife stills lab)
To avoid cluster in the dish room tell groups to have one person per group in the dish
room at a time
Make sure they all clean up their dishes (do not let them leave their dishes in the dish
room for someone else to clean) we will find them and tell them to go back there and
clean them
Check to make sure the station is clean before anyone leaves
Check the food they make at the end of lab