Use Our Kitchens for Your Event!
Planning an event that needs a kitchen? Our school kitchens are available for both school and outside groups. To ensure everything runs smoothly and safely, please review the following guidelines:
Key Requirements & Policies
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Apply Early: Submit your application at least two weeks before your event. Nutrition Services (NS) reserves the right to refuse kitchen access.
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Permits: If your event is open to the public (e.g., carnival, spaghetti feed, private rental), you must obtain a temporary permit from the Alaska Department of Environmental Conservation (DEC) before your event.
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Refrigeration & Storage:
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NS has priority for all kitchen refrigerators and freezers.
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No food or items should be stored in the kitchen except during the hours stated on the Facility Use Agreement (AR 1160 1.4 B).
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NS is not responsible for lost items if refrigeration breaks down or if items must be removed due to lack of space; the storage of NS food takes precedence over all functions.
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Never store sportfish or wild game in a school unit unless it's for educational purposes and is properly packaged and labeled.
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School Group Kitchen Use: Staffing & Equipment
When a school group uses the kitchen, it's important to understand the level of supervision and staffing required:
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Responsibilities of School Administrator & Assigned Individual:
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For general school functions not involving major kitchen equipment or storage facilities, no NS employee is required. The School Administrator will take responsibility for supervising the kitchen. They must coordinate with the district's NS Office and the site Kitchen Manager to prepare the kitchen for your group.
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If your school group uses any kitchen equipment, you must assign an individual to be responsible. This person needs to ensure all equipment is used correctly, accounted for, properly cleaned and sanitized, and returned to its designated spot for the next day's service.
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Heads up: If NS staff need to spend extra time cleaning or searching for missing equipment after your function, your school or school group will be charged at the appropriate hourly rate.
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Kitchen Equipment Use: When an NS Employee is Needed
Here's a breakdown of equipment and the staffing requirements:
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No NS Employee Required: Your group can use these items independently, without an NS employee present:
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Serving utensils
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Pans
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Refrigeration
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Freezers
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Three-compartment sinks
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Training Required, Then No NS Employee: For the following equipment, an NS employee will provide initial training to an individual from your group. Once trained, your group can then use these items without an NS employee present:
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Steam table
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Ovens (except at Ryan Middle School)
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Stove
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Cabinet warmers
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NS Employee Required (at your group's cost): An NS employee must be present in the kitchen to supervise the use of these major pieces of equipment. Your group will be charged for their time at the appropriate hourly rate (including time and a half if applicable):
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Dishwashers
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Steam kettles
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Tilt skillets
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Pressure steamers
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Meat slicer
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Food processors
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Ovens (specifically at Ryan Middle School)
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Mixers
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Other Equipment: Any kitchen items not listed above will be used at the discretion of the Nutrition Services Director.
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Damage & Missing Items: Any damaged or missing equipment/small wares will be billed to your school or group. Kitchens maintain inventories to track items.
Outside Group Kitchen Use
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An approved district NS employee must be on duty if major equipment is used. Major equipment includes: steam table, ovens, stove, cabinet warmers, dishwashers, steam kettles, tilt skillets, pressure steamers, meat slicer, food processors, and mixers.
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The Facility Use Agreement Holder/Group will be charged for salaries, fringe benefits, and any other out-of-pocket expenses (AR 1160 1.4 A).
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Note: A group hosting a school district co-sponsored event for this purpose is considered an outside group.
Ready to Apply?
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Download and complete the Kitchen Use Application Form and submit to foodservice@k12northstar.org, for assistance call our office at 907-451-1004
