The United Synagogue

What is a Shomer

The world of kosher supervision ain’t what it used to be and the idea of a shomer sitting around watching the world pass him by has long been banished to the history books. Today’s shomer will barely have time to sit down while carrying out his responsible duties, whether he be at a restaurant or a function. In our demanding and fast moving times, food preparation has taken eateries and simchas to places previously unknown. The shomer has to be able to spin on a pin while at the same time retaining his rear-view vision.

So, what exactly is the shomer’s responsibility?

Upon arrival at any kitchen, the shomer needs to establish that everything is as the previous shomer left it. Even if he was there himself the previous day, he should make sure that nothing has been tampered with or that nothing new has been brought onto the premises. Once this task has been completed, the shomer needs to let the chefs get on with their work and this will mean lighting the ovens and any other cooking equipment. In years gone by, this could well have been the main task of the shomer’s duties, but today with the increase in exotic menus, chefs are using more and more vegetables that need thorough cleaning and checking lest they contain any infestation which is of course forbidden according to Torah law in no fewer than six places. ‘Veg checking’ forms the backbone of the shomer’s work during the course of the day and may take his whole day depending on the size of the restaurant or function. But, at the same time, the shomer needs to be aware of what is going on around him and cannot have his head obliviously stuck in the sink. Some of the things that will need constant shmira will include checking that a chef has not inadvertently lit a flame (bishul akum); that fish and meat are being prepared separately and that all products being used have a hechsher or are listed in the Food Guide.

On the catering side, a shomer’s day can start as early as 7.30am and not finish until 5 or 6 o’clock in the evening. On a function day, they can easily go on until 9 o’clock. Restaurant work can also be long hours. The shomer’s job can be long and gruelling but as you can see, the merits are great. It is the sole responsibility of the shomer to ensure that all guests at a function, or clients at a restaurant, eat kosher. They are placing their trust in his professionalism and integrity.


If you would like to apply to be a shomer please fill out the document downloadble below and return to:

Zvi Brooks
zbrooks@kosher.org.uk