Catering Teams - 2009 Great Escapade
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Catering Teams are many and varied - but all fun!
Catering Teams
There are many roles in catering and Volunteers are generally divided up into smaller teams, specialising in a particular area. Volunteers may work within the one Team for the duration of the Ride, or move around and experience a few areas of catering. Volunteers will have the opportunity to select the area of most interest, closer to the Ride. Volunteers will most likely work both breakfast and dinner shifts.
A Food Handling Certificate can be useful for Volunteers in the Catering Teams. However, it is not essential.
The Catering Teams are:
Breakfast Set-up Team
A Team specifically for Breakfast. This Team starts very early, from 4.00am and works through until Breakfast is packed up. The mornings are early and Volunteers are required for this same shift everyday.
Breakfast and Dinner Servery Team
The Breakfast and Dinner Servery Team are probably one of the most loved by others on the Ride – that is because they are serving the yummy food! Volunteers in this Team need to make sure the right portion sizes are served, with the right utensils. Volunteers will be shown the portion sizes before each meal service. Team members will also be required to wear a hat, gloves and an apron.
Lunch Team
This Team heads out on the road early in the morning to the lunch stop. Volunteers work closely with the Route Marshals, who direct Riders into the lunch spot. Lunch Team Volunteers hand out lunches to the Riders. Volunteers will not always be under a tent, so it is important that Volunteers in this Team are SunSmart. Lunches vary each day and the amount of items to be
Food Court Team
The Food Court consists of 2 small marquees that stock the food and condiments not served at the servery area. This includes cereal, fruit, bread, milk, yoghurt, juice etc. This Team's job is to ensure the food is served hygienically and the area is kept clean. Volunteers are also required to monitor the food that is out on the tables and restock as required. As the pace slows down, this Team packs up the Food Court area ready for transportation to the next campsite. Volunteers will be required to wear a hat, gloves and an apron.
Barcoding Team
This Team is responsible for scanning the Ride Passports of every Ride participant as they enter the catering area. This role is very important as it keeps the flow of people through the Catering area in order and is also a way in which messages can be passed on to Ride participants.
Volunteers guide people to the right area for receiving their meal and moving people through the area as quickly as possible. A vibrant personality and always having ‘a smile on your dial’ are great attributes.This Team needs to be available for Breakfast and Dinner shifts.
Back of House Team – Eco and washing
This Team works behind the scenes keeping the Catering 'Back of House' clean and safe. Keeping the area clean and washing the boxes as needed, goes along way to helping the whole Catering Team pack up and finish after meal service.
Luggers Team
Volunteers keen to be in the Catering 'Back of House' area and get a gym workout at the same time, should apply for this Team. A small number of strong people are required, helping to move and lift stock and equipment out the back of and around Catering.
Tea and Coffee Team
The Tea and Coffee Team set up the urns in the Tea and Coffee Tent next to Catering. They also supply and monitor the tea, coffee, sugar, Milo and milk. The Team have a truck that will carry all these things and work closely with the Equipment Catering Team. The Team monitor the Tea and Coffee area and ensure that it is used well by the Ride participants.
Dishwashing Services (Equipment Catering)
This Team provides dishwashing facilities for the campsite and water and drainage systems for the Kitchen, Café and Tea and Coffee Tent. Volunteers assemble, operate and maintain the equipment necessary to delivery these services, including power generation. Volunteers in this Team are hands-on and do the set up, dismantling and transport of the equipment each day. The set-up of the facilities occurs in the early afternoon and its operation is monitored during Dinner (5.00pm–8.00pm) and Breakfast (6.00am–8.00am)