Thank you for your interest in the Hand of Cook! It is our mission to help you fulfill your dreams for culinary entrepreneurship. We will provide you with a fully licensed, permitted commercial kitchen to help you expand your culinary dream or make your cooking aspirations a reality.

Requirements

• The items listed below are what is required of you in order to be able to use the Hand of the Cook commercial kitchen:

• Food Managers Safety Certification (and Food Handler Certification for anyone assisting in kitchen)

• Current Food Permit issued by the City of Lubbock

  • Note: You have 90 days from signing of lease to be inspected and have hard copy permit on site

• Completed client application returned to us

• Signed lease or one-time event form returned to us

• Security deposit

• Initialed and signed Policies and Procedures document returned to us

• General liability insurance. The policy must be for $1 million in general liability coverage with a $2 million aggregate. Hand of the Cook and The YWCA Legacy Event Center must be listed as additional insured.

• Credit card on file

Resources:

Food Manager Safety Certification or Food Handler Certification
Here are a couple of web based options to obtain your needed certifications:
https://www.servsafe.com
http://foodsafetytrainingcourses.com/lubbock_texas_food_safety_training_course.html

Food Permit
Contact the City of Lubbock Environmental Health Department at 806-775-2928 or
https://ci.lubbock.tx.us/departments/environmental-health/contact-your-inspector (Chuck Siefert)
They will walk you through the process to get your permit or transfer the address on your existing permit to Hand of the Cook.

Application
You must complete and return the client application. The information provided on the client application will be kept confidential by Hand of the Cook and will not be shared with anyone at any time. This information is required by our insurance company for the purposes of providing our general liability policy.

Lease/One Time Event Agreement
All clients of the kitchen are required to sign a lease (with a minimum use of 10 hours of kitchen time per month) or a one time event agreement. Unused hours cannot be carried forward, transferred or exchanged. The lease will be renewed automatically until Hand of the Cook receives 30 days’ written notice of intent to terminate the lease. Each lease hour includes one prep area that can accommodate up to 4 people.

Payment (Security Deposit and Kitchen Time/Rental fees)
Deposit is due upon signing the lease. All kitchen time must be paid for in advance at the time of booking. Any overages you have incurred will be billed at the time of the occurrence. Payment of overages is due immediately upon receipt of invoice. Balance of lease hours will be invoiced on the first of each month, due upon receipt and late on the 5th. We take cash, money order or debit/credit cards.

Food Liability Insurance
FLIP (Food Liability Insurance Program) is a cost-effective option (https://www.fliprogram.com)

We Offer:

• 24/7 Secure Kitchen Access
• Pay as you go website
• Storage Hand of the Cook offers space for dry storage of your non-perishable items via rolling shelving and cabinet storage available for rent by the month. This rental fee is in addition to your kitchen time rental.
• Refrigerator / Freezer Storage Refrigerator / freezer storage is available for same day use while you are preparing and cooking your food items. Hand of the Cook also offers long term storage of refrigerated/freezer items for a monthly fee (if available)
• Shared use of basic kitchen appliances
• Reserved specialty appliances
• Small wares on a first come basis
• Cleaning chemicals
• Trash bags
• Shared community of like-minded foodies! Your best resource!

Schedule of Rates, Fees and Deposits

Security Deposit

Lost Key Charge

Kitchen Rates

Scheduled Kitchen Time

6-Month Lease

3-Month Lease

Non-Scheduled Kitchen Time

One Time Event Fee

One Time Event - Hourly (3 hour minimum)

Dry Storage and Refrigeration Rates

Cabinet Storage in Main Kitchen (36” Upper Cabinet)

Cabinet Storage in Main Kitchen (36" Lower Cabinet)

Dry Storage per Shelving Unit

Client Provided Refrigerator/Freezer - Single Door (space permitting)

HOTC Refrigerator/Freezer storage per shelf (if available)

HOTC Refrigerator/Freezer use (24 hours or overnight if available)

HOTC Full Door Refrigerator/Freezer (Limited Availability

Client Provided Equipment - Other