Kosher Service Guidelines

Chalet Cesa del Louf – August 2025

The Italian Elixir – Staff Handbook

INTRODUCTION

Welcome to our Kosher Service. This guide ensures everyone — from kitchen to front-of-house — understands and respects kosher standards during our guests' stay.

• Kosher means “fit” or “proper” according to Jewish dietary laws.

• It requires complete separation between meat and dairy at every stage.

• A Mashgiach (kosher supervisor) must be present to oversee critical parts of preparation and service.

• Guests trust us with their religious standards — our responsibility is to uphold that trust with care and precision.

• 
  

🔹 GENERAL RULES FOR ALL STAFF

✅ Always keep meat and dairy separate in storage, preparation, cooking, serving, and cleaning✅ Only use kosher-certified ingredients, approved by the Mashgiach✅ Do not mix utensils, trays, or surfaces between meat and dairy✅ Wash hands and change gloves between handling different food types✅ When in doubt, always ask the Mashgiach

🔹 BACK OF HOUSE – KITCHEN TEAM

🍖 MEAT / 🧀 DAIRY / 🟩 PAREVE SYSTEM

We are working with two fully separated kitchens:

• Downstairs: Meat kitchen (professional)

• Upstairs: Dairy kitchen + pareve oven

Despite the separation, you must still:

• Use color-coded trays, boards, and tools

• Follow strict storage and cleaning rules

• Confirm flame lighting and supervision with the Mashgiach

🔧 EQUIPMENT SEPARATION

All items are clearly labeled by zone:

• 🔴 Red = Meat

• 🔵 Blue = Dairy

• 🟢 Green = Pareve

Items that are never shared between zones:

• Pots, pans, knives, ladles

• Cutting boards, containers, mixers

• Baking trays, oven racks (if shared oven is used)

• Towels, sponges, and brushes

👉 All vegetables must be washed and inspected by the Mashgiach team.

       All eggs must be checked by Mashgiach team.

🧼 CLEANING & SANITIZING

• Use separate sponges, cloths, and drying racks for each zone

• Meat and dairy dishes must be cleaned in separate sinks, or the sink must be fully kashered between uses

• All surfaces, trays, and equipment must be sanitized before use

• Use paper towels or color-coded cloths to dry items — never mix them

  
  

🧊 STORAGE GUIDELINES

• Clearly label all shelves, containers, and trays

• Never store dairy above meat (to prevent drips)

• Wrap, label, and date every container

• Use dedicated space in fridge/freezer per food type

  
  

🔥 COOKING & FLAME USE

• The Mashgiach must light all burners and ovens

• Do not start cooking without approval

• No tool should be reused across types unless it has been properly kashered

• Never add ingredients unless they have been pre-approved by the Mashgiach

🔹 FRONT OF HOUSE – WAITER STAFF

🍽️ SERVING RULES

• Use trays, plates, and cutlery assigned for each type of meal (meat or dairy)

• Do not mix trays — even if “clean”

• Switch gloves and sanitize hands when changing between meat/dairy zones

• Serving dairy after meat (or vice versa) requires cleaning the entire station and switching tools

  
  

 INTERACTING WITH GUESTS

• Never guess about kosher rules — when unsure, ask the Mashgiach or Chef

• If a guest requests something not permitted, politely explain:

  
  

  “I’ll check with our kosher supervisor to make sure we remain compliant.”

• Avoid discussing religious laws — just focus on respecting boundaries

  
  

 SHABBAT SERVICE

• All food must be prepared and heated before Shabbat begins

• Do not turn on/off anything once Shabbat has started

• Food may be warmed on pre-approved hot plates (set before Shabbat)

• Serving staff should not carry trays outside permitted areas unless previously arranged

• The Mashgiach or Chef will provide full instructions before Shabbat begins

 CHILDREN’S MEALS & BABY FOOD

• Use only sealed kosher-certified jars or ingredients

• Parents may bring their own approved foods

• Children’s meals should be served with pareve or dedicated utensils

• No mixing of milk and meat “just for kids” — kosher applies equally

• Ask the Mashgiach before reheating or plating baby food

  
  

 ROLE OF THE MASHGIACH

The Mashgiach (or mashgichim team) is the final authority on all kosher matters.

Their duties:

• Verify all ingredients and packaging

• Light all ovens, stoves, or hot plates (bishul yisrael)

• Supervise prep and service areas

• Resolve any emergency or doubt

• Approve Shabbat setup and storage areas

Never override the Mashgiach’s instructions.

Kosher Wine Handling – Mevushal vs Non-Mevushal

Kosher wines fall into two categories: Mevushal (pasteurized) and Non-Mevushal (non-pasteurized). Both must have kosher certification, but the way they are handled is different.

• Non-Mevushal wine is considered sacred and may only be handled (opened, poured, or served) by a Shabbat-observant Jew.

• Mevushal wine has been flash-pasteurized and can be served by any staff, including non-Jews, without compromising its kosher status.

 Handling Instructions:

• Always check with the Mashgiach before opening any bottle.

• Clearly label bottles (MEVUSHAL / NON-MEVUSHAL).

• Store them separately.

• For Non-Mevushal: only the Mashgiach or trained staff may open or pour.

• Never serve Non-Mevushal wine at the table unless approved.

 This applies to grape juice as well.

✅ QUICK DOs & DON’Ts

✅ DO	❌ DON’T
Ask the Mashgiach	Assume it's “just a detail”
Use clearly labeled tools	Use “clean” tools from another zone
Switch gloves between tasks	Touch both dairy and meat without cleaning
Store correctly and labeled	Mix shelves or forget labeling
Use paper towels per zone	Share towels between zones