The KM position is flexible. In the past, the KM has been responsible for doing or delegating the following:

Baking for Sale

Recipe development

Bake 2x per week

Includes: Packaging, purchase supplies

Labeling

Pricing

Cleanup (pantry!, counters, all debris away, cooling racks)

Deliveries

Keep good records

New retail outlets

Determine what to do with returns (D Acres use or donation)

Prep food for farmers’ market

Clean eggs

Clean buckets

Nutrition

Fix up recipe/food information binder

Orient new interns to kitchen/give cooking guidance as nec.

Includes: Ensure that community meals are well balanced/healthy

Promote use of outdoor oven/cook top, hay box, solar

Organize cookbook shelves

Food Order

Place order monthly

Get new folks into the club

Notify monthly

Receive order

Includes Food inventory

Figure out bills (3%)

Notify people who have ordered, arrange pickup

Workshops & Public Access

Lunches for all workshops that extend through lunch hour

Hostel meals, phone bookings, cleanup rooms & bathroom after every use

Food prep for on farm events (ie Farm Day Aug.)

Workshops

Incorporate interns into baking/food preparation

Potlucks

Catered events

Kitchen sanity

General kitchen cleanup

Includes: Organize Tupperware cabinet (purge as necessary)

Clean cabinet with sauces regularly

Clean all other cabinets/drawers as nec.

Clean photographs on hoods

Up high dusting

Nightly cleanup (sinks, counters, breadboard, kitchen table, cooking debris by woodstove)

Root cellar – all jars away

Restock food items

Equipment maintenance (commercial fridge & freezer, large mixer, toaster)

Other

Organize food for group trips

Prepare granola, oatmeal, salad dressing, etc for community use

Preserve harvest (canning, freezing, pickling, fermenting)

Upgrade/re-certify food license