FOOD CONCESSION ATTENDANT DUTIES – BURCHFIELD PARK
A. Opening Duties: these will vary somewhat depending on the season
1. Turn on the cash register.
2. Assemble the cappuccino machine:
a. Turn machine on.
b. Place filled hoppers into machine.
c. Insert spindles.
d. Set switch to “Rinse”, flush system with clean, hot water.
e. Reset switch to “Serve”.
f. Red light indicates machine is ready.
3. Prepare hot dogs:
a. Microwave hot dogs if frozen.
b. Fill steamer with filtered water and reassemble racks.
c. Place hot dogs in steamer and turn dial to “High”, turning temperature down when hot dogs reach safe serving temperature of 140 degrees.
d. Monitor water level throughout shift.
4. Chicken soup, chili, and nacho cheese:
a. Add filtered water to warmer, set dials to “High” and install pots.
b. Preheat soup and chili in microwave for 3 minutes and place in warming pots. Dilute with filtered water to correct consistency.
c. Place nacho cheese in warming pot; dilute to correct consistency.
d. Reduce heat when foods have reached 140 degrees; monitor water levels.
5. Make coffee:
a. Place pre-measured coffee into filter holder.
b. Pour filtered water into opening on top of coffee maker.
c. Place coffee pots on warmers.
d. Turn machine on.
6. Make popcorn:
a. Place one stick of Pop Oil and 1 cup of popcorn into kettle.
b. Turn on heat and kettle agitator.
c. Carefully dump popped corn out of kettle when done.
d. Turn off heat and agitator.
e. Sprinkle with Flavocol to taste.
f. Allow to cool before boxing.
7. Make caramel corn:
a. Place one stick of Pop Oil and 1 cup of popcorn into kettle.
b. Add 1.5 - 2 cups of caramel glaze to kettle.
c. Turn on heat and kettle agitator.
d. Watch very carefully, burns easily.
e. Carefully dump out popped corn and turn off heat and agitator.
f. Immediately stir the hot caramel corn to better distribute the glaze.
g. Bag when completely cool.
Nacho chips:
a. Fill small plastic covered container with chips, instead of leaving an open bag out.
b. Set out near nacho cheese warming pot, for convenience, along with nacho trays.
9. Condiments:
a. Chop onions and set out.
b. Set out yellow and brown mustards, ketchup, relish, coffee creamer, sugars, and tea.
10. Miscellaneous: restock straws, napkins, cups, bowls, spoons, trays, stirrers, candy.
B. Closing Duties:
1. Cappuccino machine:
a. Set switch to “Rinse”, flush system with clean, hot water.
b. Turn off machine.
c. Remove spindles; clean and sanitize.
d. Remove hoppers, store on counter.
e. Wipe down exterior of machine only.
2. Pop machine:
a. Clean stainless steel parts and pour hot water down the drain.
b. Wipe the pop machine levers.
c. Once a week, remove nozzles and soak in water overnight.
d. Empty the drain container (large steel tank on the floor beneath pop machine) and rinse with hot water.
3. Ice container:
a. Empty both trays.
b. Wash and sanitize trays, scoop and cover.
4. Food warmers:
a. Turn off machine.
b. Store remaining food in containers and refrigerate.
c. Wash and sanitize hot pots, covers and ladles.
d. Dump water from warmers.
e. Wipe down interior and exterior of warmers.
5. Hot dog steamer:
a. Turn off machine.
b. Pull racks and dividers out to clean and sanitize.
c. Empty steamer water carefully into mop bucket.
d. Wipe down steamer inside and out.
6. Coffee Maker:
a. Turn machine off.
b. Wipe down outside of machine.
c. Discard coffee grounds.
d. Clean and sanitize pots.
7. Popcorn popper:
a. Pour water into kettle, turn on heat but not agitator.
b. After water has boiled, turn off heat and very carefully dump water into container.
c. Clean kernel holder and bottom tray.
d. Clean and sanitize scoop and measuring cup.
e. Wipe down interior and exterior surfaces. If cleanser is used, you must make sure no residue remains to contaminate popcorn.
8. Food concession area:
a. Wipe down all counters with bleach solution.
b. Clean refrigerator gaskets and sinks with bleach solution.
c. Empty trashcans in food concession and in dining area.
d. Clean condiment containers and refrigerate.
e. Sweep and mop food concession floor and dining area.
f. On Sunday evenings: place electric coffee pot filled with water, packets of hot chocolate, tea, instant regular and decaf coffee, creamer, sugar, stirrers, cups and lids, on serving table in the dining area.
9. Inventory: count all items weekly, using inventory sheet and make a list of grocery items needed for the next time the food concession is open.
10. For nightly checkout procedures, please refer to the Seasonal Manual.
S:\MANUALS\2009-10\Specific Park Docs - Duties\FOOD CONCESSION ATTENDANT DUTIES BUR.doc