What do you use for the handwash station requirement?
Did you see the suggested Hand wash and 3 tub wash/rinse/sanitize drawing on the last page of the Cooks Rules?
That was lifted from a Health Dept. guide someone found online, but it satisfies most if not all HD Inspectors in our area.
And it can be shared by 2 teams if necessary.
I use a 5 gal Cambro Beverage server with a free flow spigot, bucket underneath, anti-bacterial hand soap, paper towels, trash bucket, and sanitizing hand gel (HD Inspectors love that!)
Most people use 5 gal. Igloo coolers with a ball valve or free flow spigot for the HW station.
My dish wash station is: Coleman On-Demand water heater, 3 buss tubs and a folding dish rack. Ty has a stainless steel brew pot we set on the firebox of the Klose if we're sampling locally with his pit.
We use disposable cutting boards and foodservice pansaver bags for marinating and injecting with 3or4 full size SS pans and it really cut down on cleanup.