If you are interested in volunteering for one of the positions listed below, please contact Marjorie Richards firstname.lastname@example.org or call 416.408.2594 ext. 243. Volunteers must be 19+ years of age.
Auction Attendant (3:30pm-10:30pm): Assist guests with bidding on items, answer any questions and closing the auction. Volunteers should have excellent customer service skills, knowledge of wine and be friendly and outgoing.
Auction Cash-Out (8:15pm-10:30pm): Assist with processing payments for our auction winners. Volunteers must be able to work in a fast-paced environment with excellent customer service skills.
Bussers (3:30pm-10:30pm): Assist with clearing dishware from event space and bring to the bussing areas. Volunteers with restaurant/hospitality experience is preferred but not required.
Catering Floater (5:30pm-8:30pm): Assist with clearing plates, ensuring a clean tasting environment for our guests and cutlery/glasses are fully stocked. Volunteers with restaurant/hospitality experience is preferred but not required.
Chef Check In (10:45am-5:30pm & 1:00pm-5:30pm): Assist our chefs and beverage purveyors with unloading their supplies and delivering them to their stations. Volunteers should be able to lift a minimum of 30lbs and be accustomed to physical labour.
Chef Event Support (3:45pm-10:30pm): Support our chefs and beverage purveyors throughout the event by ensuring their needs are met (water, ice, equipment replenishment) under the guidance of the Chef & Beverage Sub-Committee. Volunteers should have excellent customer service skills, maintain a high level of professionalism and can multitask under pressure.
Donations/Food Rescue Table (4:00pm-10:00pm): Process any general donations made during the event and capture donor information. Volunteers must have excellent customer service skills.
Environmental Crew (3:30pm-10:30pm): Ensure waste bins are changed over throughout the evening and assist with recycling cardboard and other materials. Volunteers with a passion for the environment and ability to lift a minimum of 30lbs are considered assets.
Floater (4:00pm-10:00pm): Assist in any area that is short of volunteer support. Volunteers must be reliable and flexible problem-solvers.
Florals & Décor (9:00am-5:00pm): Assist with flower arranging and placement of décor under direction of the Toronto Taste Floral Chair. Volunteers must have experience with or a passion for floral arranging.
Food Waste Management (3:30pm-10:30pm): Cleaning dishware and sorting recyclables/organics. Volunteers with a passion for the environment and/or bussing experience are considered an asset.
Guest Entrance (3:30pm-10:30pm): Assist with greeting guests, scanning tickets, crowd control and handing out guest gift bags at the end of the night. Volunteers must be able to work in a fast-paced environment, superior organizational skills and should have a pleasant demeanor.
Info Table (10:00am-3:30pm & 3:00pm-9:30pm): Represent Second Harvest and provide general public with information on our organization as well as Toronto Taste. Volunteers should have excellent customer service skills and knowledge about Second Harvest.
Live Auction Spotter (6:30pm-8:30pm): Assist our guests with bidding on our Live Auction items and usher them to cash out when Auction is complete. Volunteers must display professionalism and have attention to detail.
Operations Crew (11:45am-4:00pm & 3:30pm-10:30pm): Assist with loading, unloading and placement of event supplies, replenish ice and other materials and be on standby for clean up. Volunteers should be able to lift a minimum of 30lbs and be accustomed to physical labour.
Parking Lot Attendant (8:00am-1:30pm, 1:00pm-7:30pm): Assist with directing the public to other parking lots and ensuring our chefs and guests park in the reserved lots. Volunteers must be comfortable providing and enforcing instructions and standing outdoors for the duration of the shift.
Raffle Ticket Seller (3:30pm-9:00pm): Promote and sell raffle tickets amongst our guests. Volunteers should have sales experience and a friendly and outgoingpersonality.
Set Up - Saturday June 3: (11:00am-5:00pm): Assist with setting up our event space, preparing materials, placing supplies for next day set up. Volunteers should be able to lift a minimum of 30lbs and be accustomed to physical labour.
Set Up - Sunday June 4: (9:00am-2:00pm, 10:00am-4:00pm & 11:30am-4:30pm, 1:30pm-4:30pm): Assist with setting up our venue including, tables, linens, signage, hand-washing stations, etc. Volunteers should be able to lift a minimum of 30lbs and be accustomed to physical labour.
Site Logistics Crew (11:00am-7:00pm & 2:00pm-11:00pm): Assist with any troubleshooting on event day as it relates to the event space, logistics and operations. Volunteers should be skilled problem-solvers, knowledgeable and able to work in a fast-paced environment.
Tear Down (8:00pm-12:00am & 10:00pm-2:00am): Assist with dismantling the event space, packing and loading materials onto our trucks. Volunteers must be able to commit to the entire shift, be able to lift a minimum of 30 lbs and be accustomed to physical labour.
Traffic Enforcement (8:00am-1:30pm, 1:00pm-7:30pm 7:00pm-11:00pm): Assist with directing traffic for vendor drop offs and pick ups as well as direct guests to appropriate parking lots. Volunteers must be comfortable providing and enforcing instructions and standing outdoors for the duration of the shift.
Volunteer Check In (7:30am-1:30pm, 1:00pm-7:30pm, 7:00pm-1:30am ): Assist with registering volunteers, equipping them with materials and directing them to their Team Leader. Volunteers should have excellent customer service and judgment and be accustomed to working in a fast-paced environment.
Volunteer Room Support (11:00am-4:30pm & 4:00pm-10:30pm): Assist with serving lunch/dinner and maintain a clean eating space for volunteers. Volunteers should be friendly, organized and outgoing.
Waiters (3:30pm-10:30pm): Maintaining a clean tasting environment for our guests and ensuring dishes, cutlery and glasses are fully stocked. Volunteers with restaurant/hospitality experience is preferred but not required.