KITCHEN KEY INFORMATION
Who: We are looking to work with confident home cooks and/or people with experience in commercial kitchens. We are preparing and serving a lot of food so volunteers need to be confident using a knife and preparing food. Those doing dishes need to be aware it is hard work and can get quite hot. All volunteers in the kitchen will need to be comfortable being on their feet for at least 4 hours at a time.
When: Monday’s. Most kitchen volunteers come for prep and service from midday - 9pm, but sometimes will just come to prep (12-5.30pm) or to serve food (5.30-8.30pm). If you can only make it for part of the day please let us know. Dishwashing volunteers need to arrive by 5.30pm and stay until 9pm.
Where: Gemmayze St Restaurant in St Kevin’s Arcade, 183 Karangahape Rd, Auckland City. Parking can be difficult, but we have found parking on the yellow lines on Poynton Tce is fine, we have never been towed.
What to bring/wear: Yourself, an apron, comfortable closed toe shoes and your knife/knives if cooking.
Gemmayze St Kitchen Briefing
Please read before you come
Kitchen volunteers work with our chefs for the day, following their instructions and assisting them with food prep and whatever else is necessary. Each week we have a different team of chefs come to prepare and serve the meals. We are lucky to work with some of Auckland’s best, so kitchen volunteers often get to rub shoulders with the likes of Josh Emett, Dariush Lolaiy and Des Harris.
Chefs will arrive at midday, and will be shown the food, then asked to come up with a menu. We shop for any essential ingredients that are missing, but encourage chefs to keep this to a minimum eg. So far we have been purchasing about 50c per head of food. This has typically been dairy, baking ingredients and fresh herbs,
Guests can arrive for dinner anytime from 5.30 pm, service is officially 6-8pm. We are typically full by 6pm. The space seats 95pax and we expect to serve around 300 pax per week. This is usually three full seatings with a few additional late arrivals.
The kitchen is fairly small so please be aware of other people behind and around you, and communicate appropriately.
We serve 3 courses of restaurant quality food to Everybody:
We are not trying to make simple food for people without taste, there are lots of places that our customers can go for this. We have a lot of paying customers that return on the basis that our food is thoughtfully planned, well presented, generous and delicious. We are aiming for hearty, nourishing, accessible food that everyone will enjoy. Obscure flavours and heavy spices tend to be unpopular, and rather familiar, rich, comforting food is always a hit.
3 course menu
Entrée - soup with bread. This is always vegetarian. E.g cream of pumpkin, leek & potato. We serve around a 300ml portion so we need around 90L of soup, which is our 100L pot almost full.
Main – this always involves meat, very often chicken breast/thigh or beef mince. E.g shepherd's pie, lamb tagine or chicken curry. We often serve this with a carbohydrate (rice/pasta/potato) and have a side salad, or some vegetables on the same plate. We always need to provide a vegetarian option as well.
Dessert – very often involves rescued apples or bananas, but can also be cake, bread and butter pudding, crumble etc. Dairy is generally always available alongside this, often yoghurt.
We need to plate food quickly as we are pushing out around 800 plates in the first hour. Before service starts, chefs will show all kitchen staff how each dish will be plated - the mechanics of getting that food onto the plate and what it should look like. This helps keep things consistent and means we are better able to present restaurant quality plates. If you are unsure or uncomfortable, please ask questions or let chefs know.
We require everyone to sit and enjoy at least one course with us. After that, people are able to take part of their meal away, so we have takeaway containers available. FOH staff will just ask you for what they need during service and you will prepare takeaway portions to order.
Service & Presentation
Almost all the food we use is rescued. i.e diverted before it goes to landfill/anaerobic digestion etc. It is generally in very good condition, similar to what you would have if you bought groceries from a supermarket and stored them at home for 3 or 4 days. Sometimes things are ruined and need to be composted, other times bad bits can be removed. One of the main aims of Everybody Eats is to help solve the environmental problems associated with throwing away food. We do not want to be part of this problem so ask all chefs/volunteers to attempt to use as much of the produce as possible.
We compost all food scraps and will provide seperate bins for non compostable items. Please make sure you use the correct bins.
Gemmayze St is wonderfully generous with allowing us to use their space. We respect this by giving the kitchen a proper clean down at the end of the night. Many hands make light work as they say and if the Kitchen team help by running down the cleaning checklist at the end of the night it can save us a lot of time when closing up. Please allow for an extra 30 minutes after service to get everything back to how we found it.
Cleaning / Close down
Fire: If you discover fire, activate the nearest alarm and dial 111. If you hear a fire alarm or a warden instructs you to evacuate, exit by your nearest safe green EXIT sign. Only use extinguishers if you are trained, accompanied and it is safe to do so. The assembly area is: THE FOOTPATH TO EITHER SIDE AND AWAY FROM THE BUILDING.
Have an awesome day! We hope you feel the wonderful energy that a day & night service at Everybody Eats brings, and we are not the only ones that really appreciate your time.