FUMC KITCHEN USE POLICY

The main kitchens of FUMC are overseen by a volunteer committee with a Kitchen Coordinator appointed to the Administrative Board. This group oversees church sponsored events which involve food service. The coordinator purchases basic supplies. The committee keeps a check on equipment and keeps the kitchens up to date.

Groups planning to occupy either kitchen, must register on the official church calendar in the secretary’s office. All china, flatware and glassware used for eating are required to be washed in the dishwasher.

NO items of equipment are to be removed from church property without the consent of the senior pastor AND knowledge of the kitchen coordinator.

Any First United Methodist member or staff led group WANTING to use the church disposables MUST pre-arrange their needs with the kitchen coordinator in order to avoid using merchandise earmarked for another event. When specific items are needed, turn in the order at least a week in advance to ensure delivery.

Persons using either kitchen are responsible for cleaning the kitchen and dining area and returning it to order. This includes arranging for the dishwasher to be emptied if used. This is NOT the custodian’s job. Any food left in a refrigerator or freezer must be labeled with the date and your name. It will be disposed of in a week or used. Personal dishes should be picked up in the dish pantry.

Please remember that our kitchens are kept up by volunteer members.