Pitt Game Warm Weather

Uniforms:    Underneath:  My recommendation is wear wicking clothes similar to UnderArmor.  The Uniforms by Aramark will include a Shirt (Smock to go over your shirt) , Hat and name Tag.  At Papa Johns we will also have aprons.   Aramark policy for food safety is that everyone must have their uniform on right away, so please make every effort to put on your uniform and hat no matter how hot it is (thank you).  

 Carpooling:  does everyone have their ride? The  Burger King Park N' Ride one hour before report time is a good place to meet.

 All:  (We are checking in at Gate B. at check in time.  When you arrive, go to the Papa John’s stand).

·         Arrive well fed / hydrated, many of us may not get a meal break until the third quarter.

·         Remember to bring “zip lock” gallon sized bag(s) for your belongings!    Also sunblock and polarized sun glasses may be helpful if you are working the cash register.

·         Bring Larger Water Bottles or Drink Cups or a sealed water bottle.  Papa Johns does not have a fountain for drinks.  (The little employee cups are all that are provided.  

·         If you are assigned to Papa Johns, Bring your Papa Johns hat if you have one  (otherwise bring your black hat) and Bring your name tag if you have one.

·         If you are assigned to one of the other stands  (C149, C151 and C152 are club stands, so the uniform and responsibilities may be different…enjoy the club!):

1.       Bring your BLACK hat! and Name TAG!

2.       Sign our “sign in Sheet”, get your uniform, meal ticket and stand paperwork at Papa Johns before going to your other assignment. - One Volunteer get a Cash Card for your stand!. **Take only the uniform size you ordered!!!

3.       Keep tips in a tray/cup under the counter.  We will distribute the tips evenly among the entire crew of SVBB volunteers for the evening.  (Pitt games do not seem to have significant tips.  Bring them together at the end of the game .  If they are not enough to divide among the volunteers they will go to the SVBB General fund).

4.       One volunteer for each club stand will need to be Stand Lead.  You will have Aramark paperwork, cash and stand lead responsibilities.  (get your paperwork signed by your Aramark Supervisor.  Put your card in your final cash deposit.  share tips with your Aramark employees if your stand has one)

5.       Please return to Papa Johns after you are released from your stand.   - Beer Stand folks, Papa John's will need your help as soon as you are finished.

Please Note:

·         Upon arrival, you must have valid photo ID (Driver’s License or State ID) and present when checking in.

·         No bags, purses or backpacks are allowed into Heinz on event days. Clear bags only.

·          Uniforms will be placed in stands  !!!almost always at Papa John's for SVBB!!!

·         Black pants only. No capris, leggings, shorts, skirts, etc.

·         Closed-in shoes only. No sandals, open-toe, open-back, etc.

·         We provide you with a uniform shirt and hat. Please keep your hat and name tag and bring it with you every event.

·         At the end of the event, all uniforms are placed back in the uniform bag and brought to the uniform room with your stand paperwork

At Papa John’s:  ( It should be fun as long as we prep many pizzas early.).

Upon arrival at PAPA Johns, we need to:

1.       Sign in and put on a uniform / hat.

2.       Inventory  (Also there are non-inventory items that we need to count so we don't run out:  Pizza boxes, sauce (1 can per 100 pizzas, Pepperoni (1 box per 300 pizzas), cheese (1 box per 100 pizzas).

2.a. put drinks in coolers as soon as possible.  

2b.  Put cheese and peperroni in cooler under prep station.  mark received with today's date.  Use oldest first.  nothing over 21 days old!

3.       Fill the Sanitizer basin and wipe down all food prep and serving surfaces and lexans / utensils we will be using.  Take the Aerator off the faucet to fill quicker!  (replace at end of night).

4.       Triple line the big trash can.

5.       Make Pizza Boxes (need 500+).   (for the  Pitt game, I suspect there will be 300 pizzas total)  (Mark Pepperoni with a P.  Stack boxes in the warming racks according to how the warmers are labled.  Stack boxes under the warmers with P across the top shelf and C across the bottom shelf. Then stack them above the Warming ovens any way you wish.

6.       Prepare Pizzas  (we will need to have about 200 pizzas (two racks)   prepped as soon as possible.   Let’s lean toward 50% cheese pizzas and 50% pepperoni.   At Half time and during second half we will need to be very cautious to not prep too many pizzas.  The ingredients should all be good for the next Friday’s and Saturday’s game.

7.       Prepped pizzas need to be kept in the cooler as soon as possible (so that specific cooler needs to be empty).

8.       Maybe…  We will be “busy” before the start of the game through the first quarter.  A little lull for the remainder of 1st quarter into the 2nd quarter.  Expect to be busy again from mid-2ndquarter until a few minutes into the 3rd quarter. 

Please think about the  position you prefer. Here is a chart on how Pappa Johns might work with 12 people:  (Please consider the spot that is best for you and be flexible as the day goes.



Role ( stand open/busy) - baking!

Role ( stand open/Not busy) - Pizza Prepping, some baking

Role (stand not open / pizza prepping)



topper helper or cutter/boxer

topper helper







Cashier – stand lead at cashiers

Cashier – stand lead

Stand lead or make pepperoni triangles  up front




make pepperoni triangles  up front


Feed the oven

Topper or feed the oven





make pepperoni triangles  up front














make pepperoni triangles  up front



Cashier 4

Cashier 4  or cutter / boxer

make pepperoni triangles  up front



Cashier 5

roller helper -Docking or popper

roller helper - Docking




pepperoni triangles

pepperoni triangles







Cashier:  need 5   (We need five Cashiers, but cashier number 5 and 4 may be needed in the kitchen often as described above)

Expediter:  Need 1 .

Dough roller:  need 1. Get two stacks of dough balls out of  cooler as soon as possible so they "warm up" before rolling.  Dustinator is your friend..use plenty.  Knead/flatten the dough ball a bit before putting it through the roller.  (rollers need to be set according to sharpie marks on side).  We only use one rolling machine.  Set one under the nearest cash register.  BE CAREFUL IT IS HEAVY.  Make sure there is no dried dough in the machines.  On a slow day or 4th quarter, you can take them apart with a penny or screw driver and clean them.  Set to markings on side of machine.  I believe it is 5 and 6

Docking:  Dock like crazy. No need to press hard, just do it excessively.  Also sometimes we spray the screens throughout the season. 

Saucer:  Need 1 (and maybe a part time back up) <=  If you are good at saucing please consider volunteering.  (trick is to never lift the ladle off the pizza, keep it level and make circles.  Very important to stay 1 inche away from the edge, so a cheese seal can be formed.

Toppers:  need 2 (and maybe I will be a part time assistant)  (cashiers will make pepperoni triangles often (4 pepperonis: 3 at base and 1 at top).  For cashiers put pepperoni bin in a lexan of ice. Use trays right side up and parchment paper for layers).  (Sneak down to the kitchen behind the club to ask Chef for full size parchment when you need it). Remember never scoop the cheese.  Put chees in your hand then fill the cup.  (1 cup for pepperoni pizzas.  About 1.25 cups for cheese pizzas).  Cheese over top a tray or the cheese bin to not lose cheese.  Cheese over the edge of the sauce to form a cheese seal.  

Oven (popper, cutter , boxer): 

                Need 1 popper during light  baking times.  (Cashier 5 will help with this during light baking).

                Need 3 at the cutter/boxer station during baking times (Cashier 4 will help with this during light baking).

 Kitchen (Dough roller, Saucer, Topper, Oven):

·         Kitchen Lead: If someone preferably with commercial kitchen experience is the lead, this will be very helpful

·         Dough Roller:  Dock like crazy, but not on the screens.

·         Toppers:  16 pepperoni’s on each pepperoni pizza.

·         Seasoned Screens are cleaned by running through the oven.  THEY DO NOT get Washed with water.

·         We will use two dough bins for the screens at the output of the oven.  One will be for screens that need to go back through the ovens.

·          load the heat racks from the right and pull from the right.

o   We will “dummying up” one  heat rack and half the other heat rack.  We will only use one heat rack as a very temporary pass through.

·          prep trays are turned upside down to hold pizzas on screens in cold storage.

·         Turn top BAKING oven on 30 minutes before gates open.  (We can turn them on sooner if we need to warm ourselves up).  (If you think you will need both ovens, turn the bottom oven on during say 1st quarter, and shut it down after half time rush).

            Turn warming ovens and heating racks on at about the time you start to bake.  

                Warming ovens need about 1 Gallon of water in the bottom and set to hold at 130 approx 125 plus 30. 

                The left heating rack is completely a dummy so you can turn the temperature way down on that one.

           We will wait and see during the Pitt pre-game.  (keep 1 pepporoni pizza through oven during 1st and 2nd quarter to entice pruchases with the aroma).

·         Watch the crowd & the heat rack. Bake as needed

·         Approximately 65 minutes a few minutes before game starts, expect to continually bake pizzas into the 1st quarter.

·         After quick staff breaks (if needed) in the 1st quarter, prep as many pizzas as we can until half time (or when we have at least 100 prepped pizzas again  (One rack of pizzas).

·         boxed pizzas are kept in stay warm ovens (stack upto 3 at a time).  (Stay warm ovens are set to approximately _____ settings).

·         Let’s try to have kitchen closed and cleaned by the end of the game.

·         Lots of little breaks for everyone during hot weather.  A longer little break (or quick meal break if needed) in the 1st quarter, longer  meal breaks during the third quarter.    Split breaks 50/50 across the team.

·         Keep cardboard out of the trash cans (flatten cardboard separately, maybe store it next to grease trap).

·         No trash outside the stand until fans leave.  There is a dumpster near the exit of the restrooms that may be used.

·         Make sure we take the cardboard out,  sweep and mop the floor,  and clean the sink.  (Throw mop head away).

·         Make sure we turn off the exhaust fans and hood lights.

*        Remove our magnets from the warming oven if the magnets were used during the game.



Cashiers / Expediters:

·         Co-lead:  It is helpful to have an additional “leader” to  address issues at the counter, help count money and do paperwork etc. IF you are interested in this, please let me know.  

·         As soon as we inventory, get all of our drinks in the refrigerators/coolers (to the extent possible).

·         Lots of little breaks for everyone during hot weather.  A longer little break (or quick meal break if needed) in the 1st quarter, longer  meal breaks during the third quarter.    Split breaks 50/50 across the team.

·         If customer wants a beer other than Miller, send them to our “101 Pub” or the Bud stand next to us wherever our volunteers are– this generates revenue (and tips).

·         Keep tips in a tray under the counter.  We will distribute the tips evenly among the entire crew of SVBB volunteers for the evening.  (Generally for PItt games, the tips go into the SVBB general fund).

·         We should have can tab openers to open the cans.  (If you bring your own, don’t lose it…I have been losing a couple each game.) 

 *        Stand lead should bring sharpies, pens, post it notes.

·         Lets inventory beer (and as much of the other inventory including large coolers) during the 4th quarter

·         and try to have all inventory done as close to the end of the game as possible. – USE POST IT NOTES.

·         We will start closing cashier drawers during the fourth quarter.




·         Be safe!   (No cutting toward your hand…).  Also watch for slips , trips, falls, hand injuries and avoid back injuries.

·         Stand Lead will hang a spoil list and an injury list on the side of the warming oven.   We need to report everything we spoil.

·         Meal tickets need to be used at a “regular stand” beyond Mac N’at or in the Great Hall.  Try to remember to take off your uniform before you go for your meal break.  (take off your Papa John’s hat before ordering a Fox Pizza).

·         During the opener, Papa Johns (and Aramark) were very pleased with our serving 500 pizzas fresh out of the oven (very few were in the warming oven/heat rack for more than a few minutes).   

·         NO EATING PJ pizzas, maybe discretely quality check from time to time.  No TAKING Stadium Food out of the Stadium after the game, unless you bought it and have a receipt!

·         We will try to have paperwork and final counts done as quickly and efficiently after the game so we can all go home at a decent time

·         Ask the stand lead, co-lead and kitchen lead questions first.  Try to let the stand lead be the one who interacts with the ARAMARK SUPERVISOR.

·         Smile, teamwork (we are all volunteers) and have fun!


We are  looking forward to everyone having a great time during this fundraiser.