General Outline for Kitchen and Concession Crew:



  • Two people per shift
  • There will be four 2-hour shifts over Friday, Saturday, and one morning shift on Sunday.
  • 4 total volunteer positions available



  • At least one person on shift must have a cell phone in case of need for contact
  • One person should be running the concession at all times, if one person has to leave for an errand or a bathroom break, the other must stay in the concession.
  • Must have a general knowlege of the festival's policies and procedures.
  • Ideally individuals should have training in safe food handeling policies, however there will be a trained person on site, as well you will go through training at the time of the festival.
  • Must attend a training and orientation session at festival location on Friday Aug 18 at 3pm



  • Taking orders or selling merchandise and completing transactions with cash or credit. (device for credit card transactions will be in concession area)
  • Cooking burgers and hot dogs with use of the industrial grill (training for use will be provided on site)
  • Cooking fries with a deep frier (training for safe use of frier will be provided on site
  • Keeping kitchen is a state of cleanliness (Using health and saftey measures)
  • Keeping a good stock of concession materials on hand, and restocking when needed (this may include washing and cutting vegtables)
  • Keeping a record of all items sold through concession (a device will be in the concession for this)
  • Serving food items in a timely manner



  • This shift is more or less diveded into two responsibilities: Cooking food, and processing transactions
  • For the sake of effeciency, it is best practice to have one person do the cooking portion, and the other deal with transactions during a shift.
  • Duties within a shift can be rotated at intervals if needed
  • It should be mentioned that this is one of the more physically demanding tasks. As well at times it can get pretty warm by the grill. (we will try to have fans to keep the air flow through the food prep area)
  • Because of the size of the room where food is prepared, it is probably best if only one person is in there at any given time.
  • In order to keep flies down to a minimum, a general practice of cleanliness needs to be carried out. This means that no uncovered food should ever be left out, cooking utensils are cleaned regularly, and doors/windows are generally kept closed.
  • During the busy times it will be required to have many orders being prepared at the same time. It is important that volunteers working this shift can deal with multiple things all at once.
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