We’re bringing certainty to uncertain times—by continuing to provide fresh, delicious
meals to your students, reducing risks through preventative measures and showing
compassion to our talented chefs. Of course, that’s just the start.
We understand this school year, and your Chapter House, may look and feel different this fall. Like you, we’re committed to making the changes necessary to keep your students and our staff safe while providing healthy, delicious meals—and we’re taking steps to make it possible.
We started by creating a COVID-19 Task Force to source quality PPE, review and enhance our sanitization protocols, and implement new processes, including available contactless delivery from vendors. Thanks to this team, we’re exceeding compliance requirements recommended by the CDC, Serve Safe and local health organizations.
Your Board, your students, and their parents will also be relieved to know that our staff is working tirelessly to implement preventative social distancing measures—like our new single serve Grab n’ Go meals to ensure students feel safe and confident eating their scratch-made meals.
At home, our Blue Coat Chefs are creating new recipes, undergoing additional training and working on more ways to wow your members when they return. And yes, our commitment to caring for our Chefs is steadfast, as we offer additional health and safety checkpoints and industry-leading sick leave policies to protect our team and your Chapter House.
To thank you for allowing us into your kitchen and into your family, we’d like to talk to you personally about your Chapter House’s plans for the year. We understand each house has different needs, and we’re happy to design processes and make adjustments based on your members’ comfort level.
Please reach out with any questions and we’ll work through them together. Or, for more information, click on the links below. In the meantime, enjoy our favorite comfort food recipes—because we could all use a little food hug right now.
We’re here with you.
Corey and Carey Hansen
Owners, Greek House Chefs
Until we’re able to gather safely around the table again, our Health and Safety Task Force is working around the clock to implement measures to keep your house members and our staff safe.
The purpose of the Task Force is to ensure the safety of every Greek House Chef’s managed kitchen, and to give our clients peace of mind.
Right now, the Task Force is:
A statement from the Food and Drug Administration
“Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.”
For more information, visit www.fda.gov
We’re staying up-to-date on the latest guidelines from the CDC, Universities, and state and local government about how to safely resume foodservice this fall. We’re also talking with chapters about individual house guidelines—because we understand each house’s safety needs, like their dietary needs, are unique.
Here are just a few of the ways we can temporarily modify foodservice for you. If your needs are different, please give us a
call and we’ll be happy to develop a unique plan.
Modifying Walk-Through Café Service:
To limit the size of gatherings and reduce potential cross contamination, we’ll work with each Chapter House to modify the serving process, whether it’s with Grab n’ Go meals, offering seating reservations through the app, or another option better suited to your needs.
Introducing Grab n' Go Service:
We’ll follow the guidance of local and national organizations by transitioning to a single serve Grab n' Go meal format designed to reduce the number of touch points for each student.
Using Single Serve Containers:
Meals will be served in single serve containers, (compostable when possible) or reusable plastic containers when appropriate and applicable.
Offering Single Serve Items:
When possible, single serve items (milk, snacks, cereal, etc.) will be used instead of being offered communally.
Closing the Kitchen:
To support social distancing as much as possible, we request that no one is permitted in the kitchen area unless they are approved staff or other assigned members, to be determined by each Chapter House.
Limiting Houseboy Access:
We understand this is a longstanding tradition and will work with each Chapter House to develop a plan, whether it’s hiring a full-time employee, limiting access or temporarily closing the kitchen to House Boys to reduce risk.
Postponing House Visits:
We love to meet with each house personally, but we love keeping students safe even more. We’re temporarily limiting face-to-face interactions and postponing sit down meetings about changes in service.
HEITH SHEELEY [email protected] 515-473-2185
FRANK HINES [email protected] 515-306-6390
Every Blue Coat Chef is part of our family. And we take care of family. Prior to the recent health crisis, Greek House Chefs
offered industry-leading compensation, benefits and maternity/sick leave to our Chefs. And you can rest assured
our commitment continues.
