The Summer Meals Program Coordinator is responsible for the management and operation of the Summer Meals program, a 10 week federal child nutrition program serving free meals to eligible children through the age of 18.
A. Oversee COVID safety protocol
B. Attend a mandatory DESE training prior to the start of the lunch program
C. Implement end of summer survey of children, parents and staff. Analyze and code.
D. Manage supplies and equipment (procurement, storage, use and end of summer inventory)
E. Keep contact list up to date and disseminate to staff, volunteers and interns, and sites
F. Check meals vended through caterer:
a. Quality and count
b. Compliance with SFSP nutrition requirements
c. Packaged in appropriate transport containers with temp control devises and labeled with site names
d. Released to authorized pick up staff or delivered to sites
G. Oversee Summer Meals Assistants:
i. Packing meals under temp control for delivery
ii. Timely arrival and set up at sites
iii. Perform outreach to neighborhoods upon arrival
iv. Follow all program protocol for meal service
v. Adhere to delivery route and site schedule
vi. Unload, clean supplies, and manage leftovers upon return to The Open Door
H. Support and supervise sites
a. Hold mandatory Zoom trainings for site volunteers and staff; use SFSP Sign-In sheet to document attendance
b. Liaise daily between sites and caterer to confirm meal counts. Adjust based on ADP if necessary.
c. Visit sites weekly to ensure compliance with program rules. Conduct three official monitoring visits during the program.
d. Assist sites with outreach to target populations, and educating participating children and parents about program rules and requirements
e. Cooperate with official site monitors who will review the site a minimum of three times during the summer, in addition to a review visit by the USDA, Public Health Dept., and Dept. of Elementary and Secondary Education.
I. Program record keeping and documentation
a. Submit new site applications as needed
b. Amend DESE agreement as needed
c. Notify Gloucester and Ipswich Board of Health regarding site locations, and operating days and times
d. Keep program policies and protocol up to date
e. Keep program binder up to date
f. Submit monthly reports as requested by the Director of Operations
g. Submit monthly claim to DESE
h. Retrieve Weekly Meal Service form and delivery slips once per week from each site and reconcile
i. Update Leftover Log daily
j. Store all program receipts
k. Update site eligibility data as needed
Volunteer and Staff Management
A. Volunteer management
1. Train and supervise the volunteers placed in Summer Meals program
2. Train and supervise special groups assigned to work for Summer Meals program
3. Support volunteers and make sure they are aligned with Trauma Informed Care principles
B. Staff management
1. Train and supervise other Summer Meals staff including interns
(If special events are held in-person or virtually during summer 2021)
A. Community events including Farmer’s Markets
B. Assist with community outreach events including Sidewalk Days, Waterfront Festival, health expos and fitness fairs
A. Support and promote the mission of The Open Door
a. Participate fully as a team member of The Open Door
b. Use practical strategies to connect people to good food
c. Engage others in the work of building food security
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workload, etc.).
Knowledge, Skills and Abilities Required
A. A commitment to social justice and the mission of The Open Door.
B. An individual who is highly motivated and an independent worker.
C. Excellent written and verbal communication skills
D. Valid drivers license
E. Flexible and adaptable and able to multitask with keen attention to detail.
F. Work with a team of people of all cultures, races, faiths, life styles and age groups.
G. Ability and willingness to work some evening and/or weekend hours as needed.
H. The ability to lift 40lb boxes and to carry equipment and supplies.
I. Excellent customer service skills and a hospitable and patient demeanor.
J. CPR and First Aid Certified
K. ServSafe certified
For more information about The Open Door, visit our website at www.foodpantry.org
To apply for this position, please send resume, cover letter and days that you are available to work at to:
Director of Business and Finance
28 Emerson Avenue
Gloucester, MA 01930
Email preferred: firstname.lastname@example.org
The Open Door is an equal opportunity employer. In accordance with Federal Law, and U.S. Department of Agriculture policy, The Open Door prohibits discrimination on the basis of race, color, religion, national origin, sex, age or disability.