Rodef Shalom Kitchen

PROTOCOL FOR CONGREGANT USE OF THE RODEF SHALOM KITCHEN

Congregants may have access to the Rodef kitchen to prepare food together as a community builder and for private, non-commercial use as follows:

• Let Michele know (we ask for at least 2 week’s notice) that you want to use the kitchen and the date and time.
• Michele will contact Mark Millenson to make sure that the kitchen will be available.  Best times to reserve the kitchen are Monday - Wednesday afternoons or Wednesday evenings.  Later in the week, it is being used for Shabbat preparations.
• There must be a mashgiach present.  Mark will mashgiach during the day, 9:30 – 5:00pm Monday – Friday for two 4-hour periods/month.  Rabbi will make himself available for evening (7:00 – 8:30) or Sunday kitchen use as much as possible.   Please schedule evening and Sunday kitchen use at a time that the Rabbi is available.
• One congregant, who will be responsible for the kitchen use, shall have completed the Rabbi’s course on use of a commercial kitchen (to be offered in July).
• The kitchen can accommodate 4-5 people at one time, including adults and teens (in addition to the mashgiach).   It is not safe for young children to be in the kitchen at any time.
• All food preparation must be dairy/parve.
• All food items brought into the building must be in a sealed package and marked with the proper kosher symbols acceptable to the Rabbi.  No home prepared food can be brought into the building.
• Rodef will set up a “food locker” for congregant staples in the storage room with items like flour, common spices, etc.
• Congregants are expected to clean up including emptying trash, cleaning counters and kitchen equipment, sweeping and mopping the floor.