JOB Summary:
The Food Services Volunteer Liaison is responsible for ensuring an excellent volunteer experience within the Food Services Department and for serving as the primary bridge between the kitchen and the Volunteer Department. This position coordinates all aspects of Food Services volunteer involvement for approximately 3,000 meals per day, including scheduling support, orientation, on site guidance, and communication of needs and feedback between departments.
The Food Services Volunteer Liaison ensures that volunteers understand their roles in the kitchen and on the serving line, are trained to work safely, and perform tasks to the satisfaction of the kitchen team, while feeling welcomed, valued, and connected to The Midnight Mission’s purpose.
Key Duties and Responsibilities
1. Volunteer Experience and Hospitality
Welcome all Food Services volunteers upon arrival, individually or in groups, ensuring they feel seen, appreciated, and oriented.
Provide a brief, mission centered introduction to TMM and explain how their volunteer work supports the daily meal operation.
Serve as the primary on shift point of contact for volunteer questions and basic problem solving within Food Services.
Promote a culture of dignity, respect, and gratitude toward volunteers among all Food Services staff and work therapy participants.
2. Liaison to the Volunteer Department
Partner closely with the Volunteer Department to coordinate Food Services volunteer needs, priorities, and coverage.
Communicate daily and weekly volunteer needs for the kitchen, prep, dishwashing, sack lunches, and line service so the Volunteer Department can recruit and schedule appropriately.
Confirm group details, including size, age range, accessibility needs, and any special considerations, in advance of their visit.
Provide timely feedback to the Volunteer Department about volunteer performance, group dynamics, concerns, and exceptional contributions.
Collaborate on volunteer recognition efforts, such as thank you communications, photos when appropriate, and invitations to return.
Participate in regular check ins or meetings with the Volunteer Department to review trends, upcoming events, and improvement opportunities.
3. Scheduling and Shift Coordination
Review daily and weekly volunteer schedules provided by the Volunteer Department to ensure alignment with kitchen needs.
Confirm volunteer assignments for each shift, matching group size and abilities with appropriate tasks.
Communicate any changes in kitchen operations, meal service, or staffing that may affect volunteer use and coordinate adjustments as needed.
Support day of adjustments such as late arrivals, no shows, or unexpected groups by reassigning tasks or contacting the Volunteer Department when necessary.
4. Orientation, Training, and Role Clarity
Provide concise, role specific orientation at the start of each shift that covers:
Safety and sanitation practices
Confidentiality and respectful engagement with guests
Kitchen rules and expectations
Specific tasks and reporting structure for the shift
Demonstrate assigned tasks such as food prep, serving on the line, dishwashing, assembling lunches, and basic cleaning.
Check for understanding by having volunteers repeat instructions or briefly demonstrate the task.
Reinforce expectations and answer questions throughout the shift so volunteers remain confident and effective.
Maintain and update written quick guides, signage, and training materials for volunteer tasks in collaboration with the Kitchen Manager and Food Services Manager.
5. On Site Oversight and Quality Assurance
Circulate regularly through volunteer work areas, including prep stations, serving line, dish area, and packing tables.
Monitor volunteer performance and provide real time coaching to ensure tasks are completed to kitchen standards for quality, safety, and efficiency.
Identify mismatches between a volunteer’s ability or comfort level and their assignment, and make appropriate reassignments in consultation with the Kitchen Manager or line lead.
Ensure volunteers are actively engaged and not left without clear work during the shift, identifying additional appropriate tasks when primary work is complete.
6. Safety, Sanitation, and Compliance
Ensure volunteers comply with all required safety and sanitation procedures, including proper handwashing, glove use, hair restraints, and prohibited items in food areas.
Reinforce Department of Health and internal policy requirements in a supportive and clear manner.
Respond promptly to spills, hazards, and incidents, and notify the Kitchen Manager or Food Services Manager according to protocol.
Support staff in maintaining a clean, organized environment in volunteer accessible areas.
7. Communication and Collaboration
Maintain ongoing communication with the Food Services Manager and Kitchen Manager regarding volunteer needs, performance, and operational priorities.
Attend Food Services and volunteer related meetings as requested, providing updates on volunteer engagement and key issues.
Work collaboratively with staff across departments to support special events, holiday meals, and catering where volunteers are involved.
Model professional, trauma informed communication with guests, staff, and volunteers at all times.
8. Documentation, Data, and Reporting
Verify volunteer attendance for Food Services shifts and ensure sign in sheets or electronic records are complete and accurate.
Provide the Volunteer Department with timely, accurate volunteer hour data, including individual and group totals, as directed.
Track key volunteer engagement information for Food Services such as frequently returning groups, peak times, and gaps in coverage.
Prepare simple periodic summaries or reports on volunteer utilization, challenges, and recommendations for improving volunteer integration into kitchen operations.
Education
High School diploma or GED required.
Some college level coursework in social services, hospitality, communications, or a related field preferred.
Experience
Minimum two years of experience in volunteer coordination, hospitality, customer service, food service, or other people facing work.
Experience in a nonprofit, shelter, or social services environment is strongly preferred.
Experience working with diverse populations, including individuals experiencing homelessness, poverty, or trauma, is highly desirable.
Knowledge, Skills, and Abilities
Strong interpersonal skills with the ability to build rapport quickly and maintain professional boundaries.
Ability to explain tasks clearly, check for understanding, and provide supportive coaching and feedback.
Organizational skills sufficient to manage multiple groups, changing schedules, and competing demands.
Comfort working in a fast paced, high volume kitchen environment with exposure to noise, heat, and emotional situations.
Basic understanding of, or willingness to learn, food safety, sanitation, and kitchen safety standards.
Ability to work collaboratively and respectfully with staff, clients, volunteers, and external partners.
Proficiency with Microsoft Office applications, including Word, Excel, and Outlook, and basic comfort with data entry.
Bilingual English and Spanish is highly preferred.
Physical Demands
Ability to stand and walk for extended periods during volunteer shifts.
Frequent reaching, bending, and lifting of up to 30 pounds.
Work is performed primarily in a commercial kitchen, serving line, and dining room environment with exposure to heat, noise, and cleaning chemicals.
OR
Any combination of academic education, professional training or work experience which demonstrates the ability to perform the duties of the position.