A main feature of the St. Francis Senior Center is our wonderful food-delicious and nutritious meals prepared on-site by a caring cook. Some of our seniors come primarily for this meal, and, for many, it is their main meal on Wednesdays. The meal represents our full hospitality and our friendly welcome. The cook for the seniors helps to set the tone of our center by working well with the volunteers and by sincerely enjoying the company of older people.
These duties generally take eight to ten hours per week. Each cook works for 2 months at a time with a two month break in-between.
Respect and affection for senior and sensitivity to their special needs
Planning the menu
The cook prepares a three course meal to be served at noon on Wednesdays for our participating seniors, staff and volunteers. This population ranges from 35-60. Meals typically include a salad, main entrée with vegetables and rice or potatoes, bread and dessert. Special needs for seniors include a milder palate and the possibility of dentures. Food must be easily chewed and digested while being tasty and appetizing. Meals are expected to be nutritious and well-balanced. The range in attendance makes planning difficult, but usually there is better attendance for entertainment and special events, less for other programs. Flexibility is essential.
Assessing on-hand provisions
A "pantry" holds a supply of certain canned foods, dried goods, paper products, and so on. We also have a freezer and large refrigerator in a back room. The church uses this storage for seniors, Sunday coffee hour, and other special events.
Managing costs within a budget
While money for the Senior Center lunches comes from several sources, the primary and ongoing funding source is the $2.00 contribution of those who attend. This guides the cook in shopping decisions. We encourage shopping in larger quantities and using on-hand provisions when appropriate. Tasty, nutritious and visually appealing food is our trademark. Our goal is keeping expenses low to enhance our future viability.
Shopping for the food and extra provisions
Basic shopping is done at Costco or other lower cost suppliers. Access to transportation other than public transit is needed for these larger shopping excursions. We supplement for other stores in the neighborhood when needed.
Setting up the dining area
The kitchen may need to be cleaned before food preparation, depending upon the cleanliness of the previous kitchen users. Personal and kitchen cleanliness are vital concerns in cooking for seniors because their immune systems are often compromised, converting a minor health issue into a major problem. All those working in the kitchen are expected to wear clean clothes and wear an apron. Countertops and the sink need to be clean before preparing food. St. Francis has several deluxe knives for the cook's use only which need special care and handling (hand washing with soap and separate storage). Morning coffee and cookies are made available for the seniors and volunteers when they arrive.
Preparing the meal for 35-60 people
The meal is served at noon. While some seniors arrive before 10:30 AM, some appear just minutes before the meal. The Senior Ministry staff and volunteers can help in estimating participants, but flexibility is required to respond to the needs that arise. Accurately estimating the needed quantities is an important skill to develop.
Cleaning up
The cook is ultimately responsible for cleanup. We generally use paper plates. There are always considerable dishes to wash including cups, serving bowls, utensils, pots, pans, and so on. The dishes must be washed manually in soapy water and then disinfected in the dishwasher. Volunteers are available to assist with drying dishes and putting them away.
The stovetop, countertops, top and bottom of the worktable must be washed. Occasionally the cupboards and provision areas must be cleaned and tidied. The cutting/chopping boards are to be washed with soap and bleach. The refrigerator and freezer also need to be cleaned periodically. Tables are usually washed by volunteers
Keeping simple records for reimbursement
Our current practice is to reimburse the cook for expenses of the meals. All expenses submitted for reimbursement must have receipts. Receipts should be organized and a voucher completed when submitting them. If reimbursement poses a problem, another system can be arranged.
Coordinating with the St. Francis Senior Ministry Committee and Staff
The cooks for the St. Francis Senior Center function as a team, supporting one another and coordinating their schedules. The cooks are expected to work out the cooking schedule and coordinate substitutions.
The cook joins the work of the Senior Ministry Committee, becoming part of its staff. Coordinating special meals and sharing ideas for enhancing the quality of our overall program are part of the expectations of the cook. The cook joins a team which ministers to older people. The Senior Ministry Committee meets on the first Wednesday of the month to plan and evaluate our program. The cook is invited to these meetings and is strongly encouraged to participate at least quarterly.
last updated Aug 8 08