The morning Foods class only has four groups, so they are responsible for:
TABLE - clean off the ingredient table (close lids/boxes/containers, wipe off table)
FLOORS - sweep ALL of the kitchens and common area in between
TOWELS - make sure all towels are in the washing machine
POWER - check all kitchens to make sure all appliances are turned off
The afternoon Foods class has five groups, so one kitchen from that class is responsible for washing the ingredient containers. Meaning, if there was an ingredient I had poured out into a bowl or set out on a plate, I would take that item from the assigned kitchen and they would be in charge of washing and putting it away.
Below you can see a green bowl set out under the salt (the idea being that they lean over that bowl when measuring, rather than their mixing bowls or the table); on this day the "green" kitchen was assigned to Ingredient Containers, so it was their extra job to wash and put that bowl away.
I have to say, I'm impressed with how well this works. They always remember to check the board for their "extra" job, and I don't have to nag them to sweep or whatever. I'll also add that they're much more careful about brushing stuff onto the floor, knowing that someone else will have to sweep it - or that the other group may get revenge on them later on when it's their turn to do the sweeping :).