I enjoyed the interview with Diana. Thanks. Paul, I understand why you want to hire a super-mom to fix all the kitchen woes, but unless she drops in very soon here is another possibility to consider. If it is true that most of the people in the group are there to learn a wide variety of skills, then why not solve the kitchen dilemma with job sharing volunteers. You can experiment with this over the winter when you don't have the intensity of feeding workshop customers who have high expectations for meals.
Think of small overlapping circles of responsibility. Cooking is the biggie and should probably be split over several people. Split the week or split the day. Whoever does breakfast and lunch should probably not cook dinner, unless lunch is your big meal of the day (which is much healthier).
Shopping/food ordering and pickup comprise a separate job. The cook can make a list, but someone else has to pick it up and there are always decisions to be made at that point (substitutions, grabbing great sales, etc.) The shopper serves the cook(s) but must also make good decisions in the store.
Cleanup should be a rotating job in some way. Split the week or the meals of a day. Cooks rinse pots and tools after use. Other than that they do not do clean up.
Meal planning stems comes from (1) whatever type of diet the group decides it wants. (2) availability/seasonality (3) preferences and repertoire of the cook (4) feedback loop from the crew.
Finally, once you have a workable food prep system worked out with store-bought food, the next step is to build/evolve your local food production system. This is, of course, a vast endeavor, thus I shall only discuss the first step. Establish a small greenhouse close to the food prep area to provide fresh produce. Ideally, this would be a grow-hole, walipini-style, semi-underground structure, facing south with irrigation water from the kitchen greywater. Soil building could be a accomplished with native soil (possibly rough screened), sawdust and wood ash. Kitchen waste or manure from the animals that consume the kitchen waste should be used to make compost (tea). The goal of the kitchen greenhouse is year round greens and herbs supplied straight to the kitchen. Eventually, you can set up a slop sink for rinsing veggies in the greenhouse and return the rinse water immediately to the growing system. I would add that urine is a sterile source of urea nitrogen and might also be collected by providing a suitable spot to pee inside the warm greenhouse for anyone in the area. (Dilute 7: or 8:1)
It is amazing what you can grow with just a pile of straw bales with large windows leaning up against it on the south side. Just begin. Build a warm sunny spot where the deer can't get in. Start growing greens. Tomatoes, hanging strawberries, aquaponics, etc., etc. will follow once you are hooked on fresh raw organic greens. Ultimately, the abundance flowing out of your on-site food production drives the menu, then work flow and finally -- your dreams.