JOB DESCRIPTION

The Food Pantry Manager is responsible for all aspects of St Vincent de Paul Place procurement and distribution of food, including pickup, receipt, storage, and distribution of food to community members in need. The manager trains and manages staff and volunteers to ensure that patrons’ needs are met, and embraces St Vincent de Paul Place's core value to serve those in need with kindness and compassion.

St. Vincent de Paul Place Norwich is a 501(c)(3) non-profit organization affiliated with the Diocese of Norwich. The Food Pantry provides supplemental nutrition to families and individuals in Norwich and the surrounding region. The Manager works with a team of dedicated staff and volunteers to distribute 800,000 meals annually.

JOB DUTIES

Essential Duties and Responsibilities:

• Manage all aspects of food inventory procurement, controls, and distribution.
• Maintain adequate food supply to provide the best quality food for community members in need
  • Order and receive food and validate invoices from all food sources
  • Pickup, receive and record food donations.
  • Stock pantry and ensure all food is sorted and stored in a safe and sanitary manner.
  • Inventory food as needed and provide required food bank reports.
• Work with area grocery stores to increase food pick-ups from stores using the pantry pickup truck.
• Utilize FIFO (first in, first out) inventory practices to ensure food quality and minimize waste.
• Organize and oversee food distribution process with help of other staff and volunteers.
• Orient volunteers to food available and tasks to be done to prepare for food distributions.
• Personnel Supervision
  • Schedule pantry staff and volunteers to ensure consistent, adequate support for operations.
  • Oversee volunteer activities as it relates to food distribution

FACILITIES MANAGEMENT

• Maintain a clean, well-ordered pantry and property.
• Operate pickup truck.
• Ensure all equipment – truck, refrigerator, freezers, – and facility stay in good working order; schedule maintenance/repairs as needed.

QUALIFICATIONS

• · 2+ Years operations food management experience preferred.
• High School Degree and Associates Degree Required; Bachelor’s degree or equivalent related experience and/or training is preferred.
• Strong communication and leadership skills – position requires ability to interact and communicate with staff, volunteers, and community, patrons, and donors.
• Bilingual in English and Spanish or Creole preferred.
• Knowledge of food safety, storage practices, and inventory management.
• Working knowledge of database management, completing written reports and statistics.
• Strong organization and time management skills.
• Able to work as a collaborative team member in delivering customer service.
• Familiarity with de-escalation techniques desired.
• Valid Driver’s License and clean driving record required.

PHYSICAL REQUIREMENTS

• Able to lift and carry up to 50 lbs. on a regular basis.

COVID-19 considerations: Currently food pantry clients are receiving their food pre-packaged to limit COVID exposure. Operating in a manner which considers the safety of our patrons and volunteers is required.

WORK SCHEDULE

• Weekdays and Saturdays with a day off during the week.

BENEFITS

• Health and dental insurance
• Retirement plan
• Paid vacation and sick time

Salary: commensurate with experience
Starting date: open until filled

Send resume to
Jill Corbin, Executive Director 
jcsvdpp@gmail.com