Job Descriptions
In the course of the COF BC outing
there are a number of jobs that need to be done. Everyone is expected to help
out in some way. In order that everyone who volunteers to do one of these jobs
knows what is expected of him or her, this page has been prepared to try to
spell it out as much as possible.
Meal Planner
The meal planner is the person
responsible for figuring out what we are going to eat at a given breakfast or
dinner. The meal planner will need to check on how many people will need to be
served so that a sufficient amount of food is purchased. We want to make sure
that nobody walks away hungry, and it is better to be a little extra than not
have enough. Some leftovers are to be expected, but we should try to avoid
massive amounts of leftovers. The meal planner will purchase the necessary
ingredients but should check to see if common items may already be in the camp
kitchen (we often have several bottles of pancake syrup, several containers of
orange juice, and several sticks of butter for example). Be prepared to direct
anyone that is helping to cook. The meal planner should keep in mind any food
allergies or other dietary restrictions that people may have. Although every
dish does not need to meet everyone's dietary restrictions, we should try to
provide alternatives or at least a precautionary warning to people with dietary
restrictions or food allergies. If you
are a meal planner, you should keep all receipts for food items so that our
club treasurer can reimburse you in full at the end of the trip. Please
note that you will not be reimbursed for alcoholic beverages. If you want to treat everyone to a glass of wine or two with dinner,
that would be greatly appreciated, but any purchases of alcoholic beverages
will have to come out of your own pocket. We expect that those people
that want something to drink other than water or coffee will bring their own
beverage of choice.
Cook
All food preparers are required to
wash hands thoroughly at a spot in the kitchen before beginning their jobs. Cooks will help the meal planner in the preparation of the
meal. They may be asked to stir a pot, flip pancakes, or chop vegetables, for
example. People who are cooks should check to make
sure that there is still ice in the ice-chest and if necessary purchase
additional ice, notify the planners of the need for more ice. Cooks should also
empty water from the ice chest if necessary and discard anything in there that
is past prime. They will put out hors d'oeuvres (chips and dip?) if available
and help to serve everyone when they come through the buffet line.
Cleanup
People on the cleanup crew will make
sure that the tables are cleared at the end of the meal. They will wash all
utensils, pots, pans, and coffee cups that were used. They will make sure that
all disposable items are disposed of. The washing system we use consists of
three dishpans. The dishpans are all filled with hot water. We put a little
soap in the first dishpan. The second dishpan is for rinse. We put a couple of
tablespoons of bleach in the third dishpan in order to sterilize things after
they have been rinsed. In addition to clearing tables and washing up, the
cleanup crew will also empty trash if necessary. We have two types of water
containers. We have containers that are used for drinking water and coffee
making and other containers that are used for wash water. The drinking water
containers are filled in town and will be marked with flagging tape. The wash
water containers are not marked with tape and are filled from the hand pump in
the campground. The cleanup crew will make sure that the wash water containers
are filled if necessary. The cleanup crew will also empty the trash if
necessary.
Coffee Maker
The coffee maker needs to be an
early riser. He or she should be up and in the kitchen by 5:30 every morning,
starting to get the coffee going. The coffee making procedure we use is:
1.
Fill one of the large stockpots
about half full with drinking water (from the water jugs with the flagging
tape)
2.
Light one of the high output burners
and place the stockpot on it
3.
Place plastic coffee filter cones
with paper liners on the coffee pump pots
4.
Use one third cup of ground coffee
for each liter of capacity of the carafe. The largest carafe is 3 liters, The stainless Bunn is 2.5 liters and the remaining carafes
are 2 liters.
5.
Make one pot of decaf and the rest
regular
6.
When the water comes to a boil use
the large brown mixing bowl to scoop water out and pour over the coffee
7.
When the carafes are full place one
each of Decaf and regular on the table and put the remaining full carafes on
the ground below.
8.
If we are experiencing heavy coffee
consumption, you may have to refill one or more of the carafes at some point.
Setup
The setup crew will assemble the
dinning canopies and setup the tables and the camp kitchen. The canopies should
be tied down with rope in case we have a high wind event. The canopies should
be secured to each other with rope, also. We would like to begin setting up by
about 4:00 on the Thursday that we arrive in camp. Anyone who volunteers for
set-up duty should be planning to leave Bend prior to Thursday morning in order
to get to the campsite in time.
Tear-down
The tear-down crew will disassemble
the canopies and camp kitchen and load everything into the outings trailer. We
need to make sure that all parts for each canopy are kept separate and stored
in the appropriate storage boxes. All pots, pans, and utensils should be clean
and ready for the next outing before storage. Dirty dish towels should NOT go
in the trailer but rather travel back with someone so that they can be washed
prior to storage. We will tear-down the camp after breakfast on our last Friday
in BC. Anyone volunteering to be on the tear-down crew should be planning to
leave BC no earlier than that time.
Trailer-hauler
The person in charge of hauling the outings trailer up to BC will pick up the trailer from where it is stored and haul it up to the campsite. This person needs to arrive at the site no later than 4:00 pm on Thursday so we can begin setup in a timely manner. The person who hauls the trailer from BC back to Bend must not be planning on leaving any earlier than Friday morning of our last day of fishing. We will break down the camp after breakfast on the last Friday before we go fishing. In addition to receiving points for hauling the trailer, the trailer-hauler will be reimbursed for fuel burned.