Food Pantry Coordinator

• Operations and Service Delivery: Executes daily pantry workflows (intake, ordering, pick-up), maintains a welcoming environment, and ensures timely, accurate service to patients and families; supports onboarding and training of new team members.
• Inventory and Purchasing: Leads FIFO (first in, first out) rotation, counts, and replenishment; oversees receiving and storage; reduces waste and tracks supplies; reconciles invoices and resolves routine issues with vendors and partners.
• Volunteer Coordination: Partners with Volunteer Services on recruitment and scheduling; leads volunteer onboarding, training, and day-to-day supervision; ensures safety and service quality.
• Data, Reporting, and Evaluation: Uses pantry software and related systems for intake and record keeping; collects data to support program evaluation; assists with basic budget tracking and reporting.
• Safety and Compliance: Implements food safety, sanitation, and emergency procedures; ensures adherence to ServSafe and institutional policies; upholds data privacy requirements.
• Facilities and Equipment: Maintains clean, organized spaces; coordinates equipment upkeep; submits maintenance/repair/cleaning requests; safely operates carts, pallet jacks, and related equipment.
• Stakeholder Engagement: Supports outreach and community engagement; liaises with internal clinical teams and community representatives; assists with routine communications to partners and vendors.

Knowledge, Skills and Abilities:

• Knowledge of food handling, food safety, and sanitation standards (e.g., ServSafe, MA Food Code); ability to implement safety protocols.
• Knowledge of inventory management practices (FIFO, counts, waste reduction) and retail/stockroom operations.
• Customer service skills: active listening, empathy, problem-solving, clear communication, and ability to navigate sensitive conversations related to food insecurity.
• Ability to operate computers, tablets, and software applications; proficiency with Microsoft Office (Excel, Word, PowerPoint); familiarity with data entry and record keeping.
• Capable of training and coordinating volunteers; ability to set expectations, provide feedback, and monitor performance.
• Understanding of HIPAA and patient data privacy requirements; ability to maintain confidentiality.
• Strong organizational and time management skills; attention to detail; ability to manage competing priorities in a busy environment.
• Interpersonal skills to work effectively with diverse populations; commitment to equity, inclusion, and culturally responsive service; bilingual English/Spanish preferred.
• Physical ability to stand for extended periods, bend, lift, and safely move boxes/cases of food up to 25 pounds; ability to follow safe material handling practices.
• De-escalation skills and sound judgment when addressing operational issues or patient concerns; ability to escalate appropriately to the Food Pantry Manager.

Minimum Job Qualifications:

High school diploma or GED required.  2 years’ experience in inventory/retail operations or food handling/safety required.  2 years’ experience in customer service in a patient-, client-, or retail-facing role required.  Experience training and supervising volunteers preferred.  Experience in non-profit, healthcare, or social services settings preferred.

License/Certification/Registration Required:

• ServSafe certification preferred; ability to obtain within 90 days of hire.

Supervisory Responsibilities:

Yes, directly supervises at least 3-6 volunteers and/or interns per day. Supports the development of training and educational materials. Assigns daily tasks to achieve organizational goals. Sets clear expectations, delivers feedback, and monitors performance for quality, efficiency, and compliance with policies and procedures. 

Patient Contact:

Yes, direct patient and family interaction for intake, ordering, scheduling, and food pick-up.

Special Working Conditions:

Work may require standing for extended periods, repetitive lifting and moving of boxes up to 25 pounds, and operation of carts and pallet jacks. Periodic early morning or late afternoon deliveries may necessitate schedule flexibility. Work is primarily on-site; limited local travel for pickups may be required.