Kitchen Use. Subject to Landlords prior written approval of the plans and specifications therefor, Tenant shall have the right to use a portion of the Premises for the operation of, and include in the Tenant Improvements (or subsequent Alterations) the construction of, a kitchen/cooking/dining facility (including a gas line of adequate capacity with gas lines stubbed to the Premises with a local shut-off valve and a gas meter connection) for Tenant’s employees and guests only (in no event shall such kitchen/cooking/dining facility be open to or serve the general public), on and subject to the foLlowing terms and conditions: (i) Tenant shall be responsible, at its sole cost and expense (subject to the application of the Tenant Improvement Allowance), for obtaining all applicable permits, licenses and governmental approvals necessary for the use of the Premises for such kitchen/cooking/dining facility uses (including, without limitation, any necessary approvals from the applicable health and/or fire departments, permits required in connection with any venting or other air-removal/circulation system, and any required fire-suppression systems), copies of which shall be delivered to Landlord prior to Tenant’s installation of any Tenant Improvements or other Alterations in the Premises in connection with such kitchen/cooking/dining facility uses; (ii) in the event such use requires any alterations or improvements to the Building structure and/or the Base Building (as defined below) (specifically including, without limitation, in connection with the installation of any venting or other air-removal/circulation system), Tenant shall be solely responsible for all costs incurred in connection therewith (subject to the application of the Tenant Improvement Allowance); (iii) Tenant shall take all reasonable actions and shall conduct its operations in the kitchen/cooking/dining areas of the Premises so as to reasonably ensure that no liquid seeps from the Premises to the space of any other tenant or to any other portion of the Building, including, without limitation, through the floor of the Premises; (iv) Tenant shall not permit any emission or emanation of any unreasonable noise, odors or vibrations from the kitchen/cooking/dining areas of the Premises affecting adjacent areas of the Project in violation of any applicable Laws; (v) the kitchen/cooking/dining areas of the Premises and the equipment contained therein must at all times be adequately ventilated and filtered, and any o...
Kitchen Use. Cutting or chopping on the countertopis prohibited. Cutting boards are provided for this purpose. Dishes, flatware, utensils, cups, and glasses are not available for use without a contracted Kitchenuse fee and deposit. If the stove is used the pilot lightmust be shut off at the end of each day and the stoverelit the next day for use. Someone must be in the building at all times whenever the stove is lit per Xxxxxx County Fire Xxxxxxxx regulations.
Kitchen Use. Members may use the Microwave, Stove/Range and Refrigerator.
Kitchen Use. You must be a resident at Shinshu Kyokai Dormitory in order to use the kitchen facility. Guests and visitors are welcome in the dining area but are prohibited from entering the kitchen. Residents who use the kitchen do so at their own risk. Kitchen users are expected to abide by the kitchen rules.
Kitchen Use. Items in unlocked cupboards are available to use but must be washed and put back as found.
Kitchen Use. Once the Request for Facilities is approved, the Child Nutrition Department must be contacted by the group that is using the building if any access to the kitchen is needed. A Child Nutrition staff member must be on duty for the entire time that the kitchen will be open/used. The staff member’s responsibility is to oversee the use of the area rather than work for the event group. The kitchen must be left in the same condition as it was at the start of the event. EQUIPMENT OR WARES may not be removed from the kitchen. DISPOSABLE SUPPLIES (foil, napkins, etc.) are not part of the kitchen access agreement. No access will be granted without arrangements being made with the Director of Child Nutrition prior to the event. If access is provided by building staff, the cost for repair or replacement of any damaged or missing equipment will be billed to the event group. All pricing is per hour FACILITY RENTAL FEE SCHEDULE ***Custodial, Technology, Child Nutrition or any support service personnel are an additional charge to building rental cost and are not subject to reduction or exclusion **** *** Stadium/PSC fee is not subject to any discount *** Custodial fee per hour: $40 Food Service fee per hour: $40 Technology fee per hour: $50 Maintenance/Grounds fee per hour: $50 Pioneer Stadium or Pioneer Sports Complex: $500 deposit and $500 minimum for 3 hours per field ($125 per hour over initial 3 hours) (Additional cost added for support staff) Gym use per hour (LHS large competition gym may be excluded based on activity): For-profit corporations: $50 per hour Non-profit and tax-exempt organizations: $25 per hour Leavenworth County Entities: $0 per hour Cafeteria fee per hour: $30 Auditorium fee per hour: For-profit corporations: $150 per hour Non-profit and tax-exempt organizations: $75 per hour Leavenworth County Entities: $0 per hour Press Box fee per hour: $90 (includes 1 Technology employee) *See Stadium use policy for more details.
Kitchen Use. 23. The Kitchen is not intended for mass food production for large events. We have a small domestic type kitchen which should be used only for small scale food preparation, plating, warming, drink making and washing up. Where large scale events are to be catered, it will be necessary for food to be bought on to site already prepared/cooked.
Kitchen Use. A $50 fee will be charged for use of the kitchen.
Kitchen Use. Cooking food from a raw state is strictly prohibited as RCSC kitchens are not licensed for such use. Kitchens may be used for warming food up or keeping food cold. This applies to all caterers as well. RCSC does not provide any serving or eating utensils (e.g. forks, spoons, knives, tongs, plates, bowl, cups, etc.) Renters must bring their own items. Renters are permitted to use the ice in the ice machines. Ice scoops provided must be used and are not to be left in the ice.
Kitchen Use. One Food Service employee shall be offered the opportunity for extra work time when any school kitchen is in use. The Cafeteria Manager, within the building, will maintain the extra time/rotation lists. If no one from the building within the classification by seniority wants the extra time, it shall be offered to the Bargaining Unit Member in that classification according to Classification seniority from the District Seniority List. If the district seniority list has been exhausted and no one (1) person can work the entire function, then the hours may be divided between two (2) or more bargaining unit members according to the above procedure. The bargaining unit member’s regular rate of pay will be paid to all affected bargaining unit members working banquets or supervising kitchens.
