FIELD VOLUNTEERS: help coaches and officials on the field to ensure the event goes smoothly. Please make sure to review the Volunteer Officiant Instructions before signing up to make sure you understand the expectations. Volunteer positions include: Clerk, Staging, Awards Tent, Finish Line Officiant , Long Jump/Triple Jump Officiant, High Jump Officiant, Shot Put/Discus Officiant, Pole Vault Officiant, and Floaters.
Volunteers needed to sell tickets, handle money, and verify pre-sale entry at two gates. Two-hour shifts throughout the day from 7:45 am until 3:30 pm.
Donation of drink items: 1) cases of bottled (16oz) water; 2) cases of Gatorade (20 oz) bottles – any flavor; 3) case (12 cans) of Coke; 4) case (12 cans) of Diet Coke; 5) case (12 cans) Sprite; 6) case (12 cans) Mr. Pibb; 7) Snapple/Diet Snapple (24 count); 8) Hershey’s Chocolate Milk (21 count)
All donated drinks can be delivered to the snack shed on Thursday, March 12 between 2:00 pm and 5:00 pm during the track meet or Friday, March 20, between 2:30 pm and 4:30 pm.
Donation of food items: 1) chicken kebabs (1″ cubes) – 2 dozen skewers (These will be grilled on site during the meet – no need to pre-cook); 2) pasta salad (Vegetarian please); 3) Fruit Salad; 4) cookies (2 dozen bakery style); 5) Potato Chips – Frito Lay Variety Pack (30 count – 2 oz)
***Note: Fruit and Pasta Salad should be brought in bulk (bowls, large zip loc bags, disposable containers). Salads will be individually portioned by volunteers. Please label any containers you want to be returned and be sure to pick up by the end of the meet.
All donated food items should be delivered to the snack shed on Friday, March 20, between 2:30 pm and 4:30 pm or Saturday, March 21 between 8:00 am to 10:00 am.
Concession Volunteers:Friday, March 20 (2:30 – 4 pm) – Volunteers needed to receive donated items and set-up for next day.
Grill Masters: needed to grill check kebabs and hot dogs for two-hours shifts from 10 am until 4 pm.
Concession Stand Day-Of Sales: volunteers needed for two-hour shifts to prep food and handle concession sales. First shift will help with set-up and last shift will help with clean-up.