Volunteers Needed: Domestic Arts Sausage and Verenike Committee

Job Descriptions Associated with the Domestic Arts Sausage And Verenike Committee

The retiring committee members were from the First Mennonite Church of McPherson and the First Mennonite Church of Christian in Moundridge.  Four Couples carried the load of organization, set up, preparation, selling and clean up.  As they retire, they want the new folks to call on them for help and advice in this transition year.  You do not have to follow exactly the system they used.  The document that is being presented to you is a general description to give people an idea about what is involved in running this booth, that is housed in the Domestic Arts Building and in the cook trailer that is moved in to allow us to continue to cook verenike and sausage and still be within the guidelines of the State Fair.  Each of the 4 couples are in the process of writing a description of the tasks they were responsible for, and a notebook is being brought up to date.  The building superintendent also has information in his booklet that will help as the leadership and operation is passed on to a new group. It is advisable for the people taking on this calling to attend the General Meetings of the Kansas Mennonite Relief Sale…beginning in Jan. and then monthly meetings until the sale on April 14 and 15.

Overall Chair/Leader of Committee:

1.  Communicate with the Board and the Purchasing Committee, as well as the Building Supt. and Sale Manager. Meet with the entire committee to determine what should be ordered. Then, communicate with the Purchasing Committee when asked to do so.

2. Organize and arrange for Set Up of Booth and Cook Tailer, and help with this process. The trailer is housed in Buhler and is brought to the fair grounds by drivers affiliated with the Appliance Committee.

3. Plan, organize and recruit volunteers for Friday afternoon, and Saturday.  Volunteers are needed to help with set up and to help bake sausage and fry verenike; serve and sell the meal, clean up and put away. This task would include determining how many volunteers are needed and should involve working with a Board Representative to become familiar with the Sign Up Genius.

4. Work with the Building Supt. So that the booth is ready to open at 4:00 PM on Friday. This will include communication with Central Supply (purchasing committee) for pickup or delivery of ordered supplies.

5. Communicate with the treasurer to pick up the cash box.  The Building Supt. Can be helpful with this as well. Last year’s committee indicated that more runners from the treasurer’s office would be helpful.

6. Monitor the serving line and work with volunteers and other leaders to evaluate and determine how things are working.

7.  Monitor and lend assistance as needed throughout the weekend.

8. Problem solve as necessary, ask for help when needed, and serve with a smile. Take advantage of the help the Building Supt will give. We will have electricians on call to help with any electrical problems.

9. When the serving has been completed, close the line and start to clean up. Call purchasing committee to send leftover items to the Surplus Auction…usually starts at 2:30 PM.

10. Make sure the building is clean and things are put away on Saturday afternoon. Please write a report of the experience.

Sausage Preparation and Baking ( 3 people)

1. Help with the set-up of the cook trailer, lead any type of cleaning operation needed in your area, checking gas and electric hookups to make sure they are working. If there is a problem, notify the Building Superintendent and the Sale Manager. Two people will be responsible for cutting the sausage and loading the oven. The other is responsible for watching the cooking process and loading the roaster ovens. Volunteers will be needed to get the sausage to the serving line.

2. Keep monitoring the sign-up genius page prior to the sale to determine how many volunteers you will have against how many you need.

3. Make sure communication has been made with the Building Supt. To get the sausage from the refrigerated trailer Cottonwood Court. Once the sausage has been picked up… start preparation and baking. Also, if you need more supplies than what was ordered, notify the Purchasing Committee.  Thinking ahead is important.

4. Lead the volunteers ( usually set up in 2 hour shifts) to help with the preparation, the baking and getting the cooked sausage to the serving line.

5. Make as many sausages as possible, using the line size to determine how much to keep baking. Always consult with the head of the committee.

6. Start the baking process with enough time to have an adequate supply built up prior to 4 PM on Friday and 10 AM on Saturday. Serve until it is determined that the line has been served, (try to serve everybody that would like some if possible). 

7. Once the serving has been completed the cleanup should begin. Call the Purchasing Committee, in conjunction with the Committee Chair, when you are ready to send left overs to the Surplus Auction which usually begins about 2:30 PM.

8. Store and secure the various elements needed in this task, so they will be accessible the next year.

Verenike preparation and frying (4 people)

1. Help with the set-up of the cook trailer, lead any type of cleaning operation needed for your area, checking gas and electric hookups to make sure everything is working. If there is a problem, please notify the Building Supt. and the Sale Manager. At least 4 people are needed to steam and fry the verenike. Please communicate with the Purchasing Committee concerning the pick up or delivery of your ordered supplies.

2. Keep monitoring the sign up genius page prior to the sale to determine how many volunteers you will have against how many you need.

3. Make sure communication has been made with the Building Supt to transfer the verenike from the Cottonwood Court Trailer so they can be steamed and fried. It will be necessary for someone to keep going back and forth to Cottonwood Court throughout the weekend. Also, let Central Supply know when you would like your supplies delivered. The Building Supt. is available to help with this.

4. Work with the volunteers (usually in 2 hour shifts) as they come and help them understand what they need to do.

5.  Start to steam and fry verenike allowing for an adequate amount to begin serving before Friday at 4 PM and Saturday at 10 AM.

6. Make as many verenike as possible, using the line size to determine how much to keep making. Always consult with the head of the committee.  Serve until you run out of verenike or there is no line.  

7.  Once the serving has been completed the cleanup should begin. Call the Purchasing Committee in conjunction with the Committee Chair, when you are ready to send left overs to the Surplus Auction which usually begins about 2:30 PM.

8. When the cleanup is complete, store and secure the materials so they will be ready for the next sale.

Serving Line (6 to 8 people needed)

1. Make sure tables are covered and items are in proper position.

2. Train and explain the serving process to the first set of volunteers.

3. Make sure plates, saucers, utensils, etc. are being replenished as needed.

4. Serve with a smile and to make sure you encourage your volunteers to have fun.

5. Encourage people to help train new volunteers as begin their working shifts.

Cashier (2 people per shift)

To take the money.  Prices will be posted, and perhaps will be changed.  A cash box will be provided by the Treasurer’s Office and the Building Supt. will probably pick one up.

Bulk Verenike and Gravy (2 people)

Selling frozen Verenike by the dozen and gravy by the pint.  There will be a separate cash box for this transaction.