Waffleman
Fri, Feb 2 4:30pm-8:30pm
Pyrtle Elementary
7 days before

Waffleman Bill - a Pyrtle alumni - returns to Pyrtle to serve up delicious waffles for Pyrtle students and their families.  Join the fun as a Waffle VIP.  All volunteers eat free and Waffleman Bill has an excellent kitchen manager who helps keep things flowing smoothly.  

 

This was a wildly successful event last year and we're happy to do it again with your help.  

 You'll get a reminder a week before the event so don't be afraid to sign up now!  Thank you!  


Jobs

Set up Team Signed Up: 0 / 2

Fri, Feb 2 4:30pm-5:00pm
SETUP TEAM #Needed: 2 Times: Approximate time to unload with 2 adults is 10-­‐15 minutes. Requirements: HEAVY LIFTING REQUIRED, approximately 10-­‐40 pounds. Uniform: Comfortable clothes and shoes. DUTIES 1.Roll the waffle tables out of the trailer and into the serving area and put them in place. (Approximate weight of each table 250 lbs) 2.Carry 6 -­‐10 coolers full of food for the event. (Approx. weight of each cooler is 10 – 40 lbs.) 3.Carry all cooking equipment to the kitchen area and setup. (Approx. weight is 10 – 40 lbs.) 4.Carry all electrical equipment needed to run the event. (Approx. weight is 10 – 40 lbs.) 5.Carry all syrups in and setup. (Approx. weight is 10 – 20 lbs.)
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Ticket Taker VIPs Signed Up: 1 / 2

Fri, Feb 2 4:30pm-6:00pm
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Batter VIPs - 1st Shift Signed Up: 0 / 2

Fri, Feb 2 4:30pm-6:00pm
DUTIES 1.Mix the batter following the recipe (talk to Kitchen Manager) to mix triples, doubles and single units of batter. This involves running an electrical drill for mixing. 2.Fill waffle batter containers for Waffleman™. 3.Scrub and wash pans as needed.
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Sausage VIPs - 1st Shift Signed Up: 0 / 2

Fri, Feb 2 4:30pm-6:00pm
DUTIES - IN KITCHEN 1. Lay out the frozen (pre-­‐cooked) sausage on the sausage pans or the roaster. (Parchment paper goes into cooking pans (not roasters) before the tray is placed in the pan and into the ovens). Sausage is done when it reaches 150 degrees. 2. Sausage is then put into serving pans and taken to the serving line. 3. Keep the serving line adequately supplied with sausage. 4. 2nd shift will scrub and wash sausage pans completely (spray with grease release -­‐ red liquid first then scrub and wash) dry pans and put back into shipping container then load into the Waffleman™ tables -­‐ -­‐ See Kitchen Manager as to correct location. SERVER 1. Serve the sausage to the customer. 2. Ask if they want sausage. If the answer is YES, ask -­‐-­‐ one or two? Do NOT ask how many. The second time through the line they only get ONE only. 3. 2nd shift will scrub and wash sausage pans completely (spray with grease release -­‐ red liquid first then scrub and wash) dry pans and put back into shipping container then load into the Waffleman™ tables -­‐ -­‐ See Kitchen Manager as to correct location.
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Whipped Cream VIPs - 1st Shift Signed Up: 0 / 1

Fri, Feb 2 4:30pm-6:00pm
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Beverage VIPs - 1st Shift Signed Up: 0 / 2

Fri, Feb 2 4:30pm-6:00pm
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Front of House VIPs (can be 5th grade or older) - 1st Shift Signed Up: 0 / 2

Fri, Feb 2 4:30pm-6:00pm
The Front of House VIPs help keep tables cleared and ready for the next group to be seated. Help guests get drinks, keep garbage cans empty.
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Batter VIPs - 2nd Shift Signed Up: 2 / 2

Fri, Feb 2 6:00pm-7:30pm

Sausage VIP - 2nd Shift Signed Up: 0 / 2

Fri, Feb 2 6:00pm-7:30pm
DUTIES - IN KITCHEN 1. Lay out the frozen (pre-­‐cooked) sausage on the sausage pans or the roaster. (Parchment paper goes into cooking pans (not roasters) before the tray is placed in the pan and into the ovens). Sausage is done when it reaches 150 degrees. 2. Sausage is then put into serving pans and taken to the serving line. 3. Keep the serving line adequately supplied with sausage. 4. 2nd shift will scrub and wash sausage pans completely (spray with grease release -­‐ red liquid first then scrub and wash) dry pans and put back into shipping container then load into the Waffleman™ tables -­‐ -­‐ See Kitchen Manager as to correct location. SERVER 1. Serve the sausage to the customer. 2. Ask if they want sausage. If the answer is YES, ask -­‐-­‐ one or two? Do NOT ask how many. The second time through the line they only get ONE only. 3. 2nd shift will scrub and wash sausage pans completely (spray with grease release -­‐ red liquid first then scrub and wash) dry pans and put back into shipping container then load into the Waffleman™ tables -­‐ -­‐ See Kitchen Manager as to correct location.
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Whipped Cream VIPs - 2nd Shift Signed Up: 1 / 1

Fri, Feb 2 6:00pm-7:30pm

Beverage VIPs - 2nd Shift Signed Up: 0 / 2

Fri, Feb 2 6:00pm-7:30pm
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Front of House VIPs (can be 5th grade or older) - 2nd Shift Signed Up: 0 / 2

Fri, Feb 2 6:00pm-7:30pm
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Clean up Team Signed Up: 1 / 6

Fri, Feb 2 7:30pm-8:30pm
1.Clean all the HOT waffle irons, take out garbage, sweep floors 2.Load all cooking equipment in the kitchen area onto the tables. (Approx. weight is 10 – 40 lbs.) 3.Roll the waffle tables into the trailer. (Approximate weight of each table 250 lbs) 4.Carry 6 -­‐10 coolers of food onto the trailer. (Approx. weight of each cooler is 0 – 10 lbs.) 5.Roll up all the electrical cords and load all the electrical equipment onto the trailer. (Approx. # 10 – 40 lbs.) 6.Carry all syrups onto the trailer. (Approx. weight is 10 – 20 lbs.)
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