All Saints Saturday Breakfast Needs You

**All Saints Saturday Breakfast Needs You

For nearly five years, All Saints Episcopal Church in Pontiac has offered a free, hot and nutritious breakfast to anyone who would like to eat breakfast -- every Saturday morning.  This volunteer driven event feeds 160 to over 200 guests every Saturday, and provides a safe environment for social and spiritual interaction.  In addition to food, donations of clothing and hygiene products are also provided to people in need.  There are several volunteer roles for you to consider, and the shift is generally 7:30 a.m. - 10:00/10:30 a.m. unless you are delivering donations or helping with set-up.  Breakfast is served from 8:00 a.m. - 10:00 a.m.   

Min age is 14 years old (under 16 must be with adult guardian).

**Please note:  Father Chris Berg ([email protected]) will be emailed and will confirm as more than one volunteer group is involved.

Location: All Saints Episcopal Church
171 W Pike St, Pontiac, MI 48341

Created by:   Christ Church Cranbrook
 
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Date (mm/dd/yyyy EDT) Available Slot
03/16/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 
1 of 4 slots filled
Steph Rose

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
03/23/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
03/30/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 
2 of 4 slots filled
Eleanor Siewert (2)
Robert & Coco

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 
1 of 2 slots filled
Nicole Rasmussen

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
04/06/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
04/13/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
04/20/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
04/27/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
05/04/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
05/11/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
05/18/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
05/25/2019
(Sat. 7:30am - 10:30am)

Servers (4)

Servers interact with the guests to ensure their food choices are met to the best of their ability. They will serve plated breakfasts from a table or window and also help the guest with self-service options, replenishing as needed.

 

Greeter / Record Keeper

The Greeter welcomes the guest and tracks their attendance in order to keep count of the total number. The greeter also answers questions about restrooms, may help with the clothes and hygiene products (if available), etc.

 

Buyers

In cooperation with the Breakfast team leader, the buyer would purchase the breakfast items needed in advance of the next breakfast, with bargain shopping in mind. All Saints reimburses the buyer within 24 hours of the submission of receipts.

 

Cooks (2)

The cooks need basic cooking skills and the ability to follow a recipe. We use approx. 30 dozen eggs each Saturday. Link sausages are also cooked. Cooks must be able to read a food/meat thermometer to make sure optimal temperatures are reached.

 

Dishwashers

The dishwasher will learn to operate a dish/silverware washing and sanitizing system. This is not a complicated system and does have a garbage disposal. The ability to life 25lbs. is required for this important role.

 

Expeditors: Food Replenishers / Dish Dryers (2)

Food replenishers are expeditors who track, and replenish as needed, the use of cereal, fruit, yogurt, peanut butter, jelly, juice, milk and coffee used on a Saturday. As needed, they will help dry dishes and silverware.

 

Set-Up Crew (3)

In cooperation with the Breakfast team leader, the crew will set-up the auditorium room on the third floor of Stevens Hall on either Friday evening or Saturday morning. Lifting is required. You will arrange/clean tables, set them, etc.

 
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