Mark Sokolofsky, Executive Chef at Essex County Country Club in West Orange, N.J., believes that the COVID-19 pandemic has resulted in a more efficient cleaning system for his club.
Cleanliness is always a high priority, but with the heightened attention to deep and continuous sanitation and reductions in staff, some chefs are taking extra measures when it comes to keeping their kitchens and dining rooms clean and safe.
Mark Sokolofsky, Executive Chef at Essex County Country Club in West Orange, N.J., believes that the circumstances have resulted in a more efficient cleaning system for his club.
“Members are always coming back and asking for a tour of the kitchen, so we have to keep things spotless,” Sokolofsky said. “You could eat off the floor of our walk-in.”
To make sure that continues, Essex County hired a full-time porter to work from 7:00 a.m. to 3:00 p.m., six days a week. The porter’s sole job is to clean, and he comes in before the staff arrives, to make sure the night staff has left everything up to the club’s standard of cleanliness. In addition to the clubhouse kitchen and dining room, the porter is responsible for checking out the storage and delivery areas and the pool area, including the disposal area behind it.
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