Join our Executive Chefs to provide the families staying at the Ronald McDonald House in Philadelphia with a delicious dinner! We feed 250 to 300 people daily. You do not need to bring any food or supplies; everything will be onsite when you arrive to work with our Food Services team. Our Executive Chef sets the menu based on available ingredients in our pantry.
Available Shifts: Fridays, 4pm to 8pm
Food + Kitchen Safety:
- Your group will prepare all meals onsite in the Chestnut Street House commercial kitchen under the direction of the Food Service team.
- Volunteers must practice good food safety hygiene, including frequent hand-washing.
- Hair must be covered, and long hair pulled back in a ponytail.
- RMHC will provide aprons, hairnets and gloves. Bring a clean baseball cap if you don't want to wear a hairnet.
- Wear comfortable clothing - a shirt or top with sleeves, long pants, and sneakers or closed-toe shoes with non-skid soles. No sleeveless shirts, tank tops, shorts, sandals, flip flops or high heels should be worn in the commercial kitchen.
- Avoid wearing dangly jewelry (earrings, necklaces, bracelets, etc.) which might fall into the food. We provide storage lockers with combination locks for your personal items.
Assignments to Expect:
- Clean/sanitize dining tables and set up the steam table.
- Set up the buffet area - plates, take-out boxes, silverware, condiments.
- Fill napkin holders.
- Food prep tasks might include:
- chop veggies for salad bar and grab and go
- cut rolls for hot sandwiches
- prep side dishes - roast veggies, potato salad, coleslaw, etc.
- assemble parfaits, fruit cups, veggie & hummus cups for grab and go
- package ice cream, cookies, cake or brownies for dessert
- Serve dinner buffet style 6pm to 7pm.
- Clear and wipe down dining tables after dinner.
- Individually package and label leftovers and restock the community refrigerators.
- Clean/sanitize the kitchen workstations and countertops; wash and put away dishes, pots and pans.
- Sweep/mop floors.
- Check with Chef for any additional closing tasks.
- Leave your aprons and name badges in the kitchen at the end of your shift; We recycle them for future groups.
