Parish Event Form

When planning events & ministries at CTK, members must first submit this form at least 4 weeks prior.

Check the Parish Calendar to make sure there aren’t scheduling conflicts.

Use the form below, or download a PDF to submit a hard copy to the Parish Administrator.

You will receive approval/confirmation within 7 days of submission.

If you have any questions, please contact the CTK Office (845) 687-9414

CTK Commercial Kitchen Use Guidelines

Kitchen Renters & Church Volunteers Must…

  • Reserve kitchen time through the CTK Office

    • Outside Renters: Coordinate directly with Jodi Brooks, Parish Administrator.

    • Church Members: Complete the CTK Event Form to the left.


Food Safety, Preparation & Storage

  • Wash your hands thoroughly and often using the hand sink.

  • Wear gloves and replace them often while preparing and serving food.

  • All foods must be prepared and cooked properly in accordance with DOH standards.

  • Use sinks for their intended use only (they are clearly labeled.)

  • Our food storage is limited:

    • Renters: Coordinate with Jodi Brooks to reserve temporary fridge/freezer space

    • Members: Clearly label & date any food items left in fridge/freezer; food that remains in the fridge for more than 1 week or the freezer for more than 1 month will be thrown out.

  • Raw food (meat, dairy, eggs, etc.) must be stored on bottom shelves below ready-to-eat food. 

  • Alcohol must be stored in the under-counter refrigerator.


Kitchen Equipment

  • The ovens are convection style and very powerful. Do not cover containers with foil; use heavy lids or baking sheets only. 

  • The range hood is programmed to turn on once the heat from the stove or oven reaches a certain temperature. You do not have the option to turn the hood fan off.

  • You are welcome to use any of our pots, pans, utensils, etc. provided that you clean them properly afterward.

  • Please refrain from using the grill or the deep fryer unless you have experience or expertise in that type of commercial equipment and are prepared to fully clean them after use.


Cleaning Up

Dishes

  • All dishes must be rinsed/scrubbed in hot water & sanitized in the dishwasher

    • Do not hand wash any dishes! Dish soap interacts with the sanitizing solution.

    • After washing/sanitizing a load of dishes, set on the countertop to air dry. Do not dry dishes with towels!

Surfaces

  • All surfaces must be wiped down and sanitized with a bleach solution, using the rags provided. You may mix the bleach solution in one of the red buckets, or use one of the spray bottles to mix solution for smaller areas.

    • Bleach solution = 1 tablespoon per gallon of water

    • If you cooked on the commercial range, please remove the stovetop grates and run them through the dishwasher. Wipe down the range surface and the catch trays under the burners.

    • Floors must be swept and mopped (you can find these supplies in the cleaning closets in the bathroom hallway.)

Linens

  • Outside Renters: Please bring home and launder any towels or linens that you have used. 

  • Church Members: If you would like to request laundry assistance from our Laundry Angels, please contact Lourd Basten directly (845.594.9215)

    • Shake out tablecloths and place in the wicker hamper.

    • Rinse & wring out rags and place in the red plastic basket.


Jodi Brooks is the primary point of contact for all kitchen issues. She can be reached at church@ctkstoneridge.org or by calling the CTK office 845.687.9414