Communal kitchen design
Commercial-grade range and ovens (6-burner commercial range minimum), industrial dishwasher, large chest freezer capacity, large prep counters. Design for the rotation: easy to understand, clean to navigate, hard to leave a mess in.
Menu planning from seasonal stores
In June: fresh greens, eggs, and dairy. In January: preserved vegetables, fermented foods, dried beans, cured meats, root vegetables. The head cook works monthly with Food Prep & Preservation (Role 06) to understand what is available.
Dietary needs and accommodations
Document dietary restrictions and allergies at onboarding (Role 23) and plan menus accordingly. Avoid creating an accommodation burden that falls on a single cook.
Cleaning protocols
Written cleaning protocols for every surface, every meal service, and every week. Food safety standards: temperature logging, proper storage, regular pest prevention.
Laundry and communal space cleaning
A commercial-capacity washer and dryer (or solar drying yard in summer). Communal space cleaning assigned by rotation.