Work a community-kitchen prep shift — Casper, WY

Community kitchens feed people daily; a clean, to-spec prep shift is grounded culinary work anyone can start. Standard: Michelin Guide craft — station discipline, consistency, mise en place to spec. Proof: photo of prepped output + shift note Method (Michelin Guide craft — station discipline, consistency, mise en place to spec.): 1. Set up your station / mise en place. 2. Execute the prep to the named spec. 3. Hold quality + cleanliness through service. 4. Photograph the station/output and note yield/waste. Done when: photo of prepped output + shift note

Where

Casper, WY

Pay

$80 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

photo of prepped output + shift note

This is exactly what gets it approved. Nothing settles without it.

Level

entry

Open until

2026-08-08

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 45–120 minutes. Method of record: Michelin Green Star kitchen practice + FDA Food Code 2022 — documented station method: the dish and the sanitation come out the same whoever is on the line

Bring

• clean chef whites or apron + hair restraint
• calibrated probe thermometer
• sanitiser bucket + test strips
• cutting boards (separated raw/ready-to-eat)
• timer
• camera
• station method sheet

Steps

1. 1. Wash hands to the wrist for 20 seconds; photograph the station BEFORE, clean and empty.
2. 2. Calibrate the probe in ice water; it must read 0C (32F) +/- 1. Record the reading.
3. 3. Check sanitiser concentration with a test strip and record ppm.
4. 4. Set mise en place: every component measured and in place before the first cook step.
5. 5. Work the method in written order; do not improvise sequence.
6. 6. Probe every cooked item at its thickest point and record the temperature.
7. 7. Cool any held item from 57C to 21C within 2 hours and to 5C within 4 more; record both times.
8. 8. Photograph the finished plate or batch and the cleaned station AFTER.

If it does not match the plan

• Probe fails calibration -> stop; an uncalibrated temperature is not evidence.
• Sanitiser below the label's ppm -> remake the bucket before continuing.
• Cooked item misses its target temperature -> continue cooking and re-probe; never record the first reading as final.
• Cooling misses either window -> discard; document the discard rather than serving it.
• Any raw-to-ready-to-eat board or utensil crossover -> stop, re-wash, restart that component.

What counts as done

• Before and after station photos, both timestamped
• Probe calibration reading recorded before any cooking
• Sanitiser ppm recorded from a test strip
• A recorded temperature for every cooked component, at the thickest point
• Cooling times recorded for anything held, meeting the 2-hour and 4-hour windows

Proof is measured against these, not judged by taste.