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Hut Captain Duties


  • Instructions

  • Dinner speech

  • Manual

  • Hut Captains Report

  • Stereo Instructions

  • Music

The role of Hut Captain is important for the running of the Lodge. It is an honorary representative of the Committee and helps keep the Lodge working smoothly. The following information outlines what is required of the role.


Thank you for agreeing to act as Hut Captain during your stay.

The Club’s Management Committee very much appreciates your support and taking 10 mins at the week’s end to capture your comments, observations and any member/guest feedback via the online Hut Captains reporting feature.

This role is not onerous, but it does require clear communication of the important information once a week as entrée is being served at dinner of your first night – and also on additional evenings if there has been a mid-week changeover and new members and guests have arrived.

It is important to note that if any member or guest has a complaint or suggestion for an improvement concerning the Lodge, it should be brought to the attention of the Hut Captain and not the Management team.


A number of changes have been made to the usual operations arrangements due to health concerns.

The Management Team is
Responsible for:

  • Kitchen – cleaning, all practices, washing dishes at meal-times

  • Daily cleaning of common areas.

  • Daily cleaning and disinfecting of all bathrooms, plus additional daily sterilising of bathrooms.


Hut Captains Are Responsible For:

  • Preparing the duty roster

  • Informing all guests of Covid Safe Work Plan arrangements

  • Giving a talk whenever there is a changeover of guests at dinner, covering the points listed here

Helpful hint: When rostering for the week ahead, please ensure at least ONE Member is rostered on duty with Guests who are on the bunk list

Cancelation Policy

Guests Are Responsible For:

  • Antiviral wiping handrails and door handles (extra duty)

  • Physical distancing – doing the right thing.

  • Meal Duties – no-one in the kitchen while Management Team is present and the saloon doors are shut. 3 people at other times.

  • Follow all instructions from Hut Captains and Managers.

New Signs:

  • There is a touch screen installed near the lounge room entrance that has all the signs required.

  • This includes a section for new guests – a few pages that describe the basics. Please encourage anyone who has not stayed at the lodge before to read.

  • Suggestions for new signs should be sent to They can be added remotely.

Dinner Speech:

Things to mention at dinner

Fire Alarms

Note: Whenever new members and guests arrive the lodge fire drill procedures will need to be explained.

If you hear the fire alarm, everyone should respond by quickly gathering a blanket or doona and footwear before heading for the nearest fire exit to you.

The assembly point is on Corroboree Rd just above the rear of the lodge.

Location of exits: Managers Flat, Dining Room Door, Main Entrance, Rooms 1 - 4 Corridor.


Check the roster. Generally two-three people shall be rostered on at each meal.

Extra duties have been added to the roster. Before dinner, wipe down all common area benches, handrails, doorknobs, light switches (not inside bunkrooms) and vacuum cleaners with disinfectant. Also wipe the kitchen entry fridge handle and entry doorway walls to kitchen. One person upstairs and one person downstairs.

At mealtimes no one is allowed in the kitchen except for Teddy and Lou.

Those on duty are to set the tables and collect meals from the new saloon door bench. Used crockery and cutlery are to be returned to the same bench after each course. Washing up and putting away of dishes will be done by Teddy and Lou.

If something does not suit, try to arrange a swap with someone. If that does not work, see me (the Hut Captain).

If you are on roster:

Tie back long hair

Wear shoes

Wash your hands


Check out time is 10am.

On your day of departure, dirty linen and towels must be brought up at breakfast (7:30am) and placed in the separate green laundry bin bags in the dining room cupboards.

When a bag is 80% full, remove it from the bin and place it against the wall.

Take a new green bag located next to the fire-hose reel and line it with a plastic bag and place it in the empty bin.

Vacuum your room and empty the wastebasket. Wipe down all shelves. Cleaning supplies are held in the loft stair shelves for upstairs and in the entry cupboard for downstairs.

A final check on cleanliness of rooms and replacement of linen and towels on bunks will be done by Teddy and Lou.

Meals and Coffee

No casual meals are available.

Coffee Machine use - free.

Or bring your own Nespresso pods (also available from Brunelli's at Perisher).

Cleanliness and Behaviour

Please keep all common areas of the lodge clean and tidy for the enjoyment of all. Clean as you go.

The lounge room and boot room must be kept clean and tidy especially kids toys, food and games.

Emphasise the need for general cleanliness and considerate behaviour at all times by members and guests.

Any questions or issues with cleanliness, linen, etc. report to me (the Hut Captain) for raising it with the management team.

Lodge Manual:


Hut Captains are advised to check the machine on their day of arrival. At this time the machine should be filled to capacity for each type of drink. It would then probably only require filling towards the end of the week

To Open Machine:

1. Insert key (located on the main key ring in the kitchen) and turn clockwise. The handle should pop out.

2. Turn handle anti-clockwise whilst simultaneously pulling the door until it opens. This will take quite a few turns to release the screw.

3. Once the door is open, check the level of the drink cans in each flavour. The order of dispensing slots is from right to left which matches the order of the front panel display from top to bottom.

4. To empty the money bin, open the cover panel on the back of the door. At the lower left there is a dark grey metal (galvanised) box with a hole in the top right corner. Lift the box out by tipping the top of the box outwards then lifting.

coins should be collected at the end of the week, counted and given to the manager.


To Close Machine:

1. Close the door then screw the handle in (several turns required) until the seal on the door contacts the main body and some resistance is felt on the handle

2. Push the handle back into the recess until it locks into place.


Trouble Shooting

Insufficient or No Change given:

The change reservoir(s) has been exhausted. This can be remedied by opening the door and re-filling the change reservoir(s), however this is tedious and not recommended.

A preferred solution is to use coins other than $2 coins as much as possible and only use $2 coins as a last resort. The use of $1 /50c / 20c / 10c / 5c coins will automatically replenish the change reservoirs as required. Change should be put into machine slowly so that the machine can recognise and count each coin.

Empty Slots:

If any flavour slot is emptied, a red light will be displayed on the front panel. A brief check for these warning lights should be done each morning.



Policy and Procedures:

Colour Coding Standards for Cleaning Equipment for Bathroom and Kitchen Areas. To reduce the risk of cross infection, increase bacterial control and to reduce the risk of infection to workers and customers.


Providing a policy will have a dual purpose of providing equipment that reduces back injury by increasing equipment in upstairs and downstairs areas. Illawarra Alpine Club is being proactive in promoting a safe work environment for workers, members and visitors to the facility. Adequate equipment will be available therefore reducing the risk of injury.


1. Clear identification of cleaning equipment by colour coding of a variety of cleaning equipment therefore restricting equipment to confined areas.

2. Reviewing methods of cleaning to reduce risk of cross contamination.

3. Correct hand washing methods will be practised to minimise cross contamination.

Supporting Methods:

  • Colour Coding for Cleaning

  • Green Kitchen Area

  • Red Bathrooms

  • Blue General Cleaning

Colour Coding for Kitchen Equipment


White Dairy products-bread, cheese, cakes, rolls & pasties

Green Fruit and Vegetables

Red Raw Meats and Poultry

Yellow Cooked and Processed Meats

Blue Seafood

Signage Areas where cleaning is in progress must display a sign "Cleaning in Progress"


  • Bathrooms and toilet areas will be cleaned after all cooking and food preparation duties are completed.

  • Using the correct spray bottle solution, spray onto surface then wash off with warm water. This reduces chemical residue on the floor surface, which may lead to a slip falls risk factor.

  • Disposable gloves are to be worn when cleaning bathroom areas and changed when changing cleaning areas.

  • Chemical products dilution rates as per recommendation.

  • Hazard, poisons information and spills information will be available and visible at storage site.

  • Dirty rinsing water will be disposed of into laundry sink or into toilet bowl and NOT into hand washing or kitchen sinks.


Products to be used:

  • Cleaning Equipment

  • Disposable gloves

  • Coloured mops, mop handles, buckets and cloths.

  • Colour coded Spray bottles with chemical information on outside.

  • Sign - "Cleaning in Progress"


  • Cutting boards

  • Colour coded kitchen cleaning equipment


  1. The water-main supply valve is located on the south (other) side of the roadway and is approximately opposite the back fire escape door.

  2. The water supply valve to the Lodge (excluding kitchen and Manager's flat) is located inside the vanity unit in the Gents' bathroom. A small sign has been placed on the vanity to make people aware of this supply

  3. The water supply valve to the Kitchen and Manager's flat is located outside, below the grate approximately underneath the southern window of the Manager's flat.

  4. There is a stop-valve located above the ceiling of the Ladies toilets (remove cover plate), normally in the closed position. This valve connects the two hot water systems in times of emergency, e.g. if the kitchen hot water system fails, open this valve and the Boiler Room tanks will also feed the Kitchen and Manager's flat.

In the event of an emergency, it is important for the managers, the Committee members and as many members as possible to be aware of these four locations.



    Do not try and light the boiler. Turn off the gas on the outside northern box downstairs. Immediately call a Licensed Gas Fitter e.g. Elgas, Cooma ph. 6452 1440

    Turn 'ON' Electrical Central Heating switch at outside fuse box.
    Check that gas supply is 'ON'.
    Turn "ON' Gas valve at Boiler, handle will then be in line with pipe.
    If the gas has not yet been used in the kitchen, turn on one of the top stove plates to purge the pipeline and leave the burner alight while starting the boiler.

Club Music

Pat Boone Speedy Gonzales
Schone Madchen
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