General Summary: Primary responsibility is to assist with the oversight of the All Saints Soup Kitchen and Food Pantry operations. Order, receive, sort and store incoming food bank purchases and donated food. Ensure that food handling meets health and safety requirements and take responsibility for the security of the food pantry. Recruit, schedule and coordinate volunteers.
Essential Duties and Responsibilities:
- Train, supervise and coordinate food pantry volunteers.
- Provide support to soup kitchen volunteers as needed.
- Monitor food supply and order food and supplies from community food bank and vendors on a regular basis.
- Maintain stock control and management, including rotation of foods near expiration.
- Pick up donations as needed.
- Troubleshooting and resolve safety, service and other operational problems in collaboration with the Program Manager.
- Maintain the cleanliness of the food pantry and soup kitchen by organizing cleanings, planning physical layouts of stock, and arranging for any needed repairs in collaboration with the Program Manager.
- Responsible to maintain the food pantry and soup kitchen in full compliance with all applicable Federal, State and local regulatory safety, and health requirements in collaboration with the Program Manager.
- Flexible schedule with occasional evening and/or weekend hours required as needed.
- Knowledgeable and willing to uphold Catholic moral and social teaching.
- Establish and maintain excellent relationships with all churches, Catholic parishes, community service providers and volunteer groups that support the soup kitchen & food pantry.
Knowledge, Skills, and Abilities Required:
- Must have a valid Michigan driver’s license and ability to drive a cargo van.
- Must have familiarity with inventory control procedures and experience handling perishable products.
- Ability to effectively communicate both in English and Spanish (bi-lingual) strongly desired.
- ServSafe certified or must successfully complete food safety/sanitation training within 90 days from hire.
- Knowledge of food safety management and inventory control.
- Organization/time management/planning skills to include effective multi-tasking.
- Ability to communicate clearly and effectively to a variety of audiences.
- Computer literate with a working knowledge of Web-based ordering, Outlook, Microsoft Windows, Word and Excel.
Education and Experience:
- High school graduate required. Associates degree/some college with equivalent work experience preferred.
- Social services or ministry experience with underserved populations is a plus.
- Background in food handling and distribution a plus.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to lift, move and carry up to 50 lbs.
- Ability to stand for up to 2 hours at a time.
- Ability to walk up and down stairs while carrying up to 25 lbs.
Job Type: Part-time
- High school or equivalent
- food safety and control: 1 year
- Inventory Management: 1 year