Logistics Specialist

Summary

The Food for the Soul (FFTS) Logistics Specialist plays a key role in the physical operations of the FFTS Ministry. This position is responsible for the transportation, delivery, receipt, and setup of food and pantry items, ensuring efficient, timely, and safe movement of goods and support for the ministry's meal distribution programs.

Reporting Structure

The Food for the Soul (FFTS) Logistics Specialist reports to the Dining Services Manager, following the established chain of command within the Food for the Soul department. In addition, Food for the Soul Team Members are expected to respond promptly and respectfully to direct requests from the Sisters.

Essential Duties and Responsibilities

• Prepares and cooks nutritious and appetizing meals using various recipes agreed upon by the Food for the Soul team.
• Picks up donations and food deliveries from partner organizations.
• Delivers meals to designated locations in a timely and safe manner.
• Assists in setting up and restocking the pantry and storage areas.
• Loads and unloads food and supplies using appropriate lifting techniques and safety practices.
• Maintains vehicle cleanliness and reports any maintenance issues.
• Assists in receiving and organizing inventory deliveries.
• Maintains basic knowledge of FFTS food safety standards and participates in training as needed.
• Supports event logistics and meal transport for outreach programs.
• Communicates effectively with FFTS team members regarding delivery schedules and inventory needs.
• Gets weight and documentation for meal and date collection
• Performs other duties as assigned by the FFTS Dining Services Manager or Director.

Qualifications and Skills

• Proficiency in verbal and written communication skills.
• Strong interpersonal and customer service skills.
• Basic organizational and time management skills.
• Ability to lift, carry, and move up to 50 pounds regularly.
• Valid driver's license and reliable transportation required.
• Ability to work independently and as part of a team.
• Flexibility in schedule to support variable delivery times and occasional weekend work.

Education and Experience

• Documented culinary training preferred; current ServSafe certification preferred.
• One year of experience working in a kitchen or food preparation environment is preferred.
• Demonstrated experience in teamwork and working toward a shared goal.

Mental & Physical Requirements

The mental and physical requirements described here are representative of those that must be met by an individual to successfully perform the essential functions of this position. Reasonable adjustments may be made to enable individuals with qualifying disabilities to perform the essential functions of the job in accordance with the Americans with Disabilities Act (ADA).

While performing the duties of this position, the employee is frequently required to stand for extended periods, walk, bend, lift, carry, reach, and use hands to handle food items, equipment, and utensils. The employee must be able to lift and carry up to 40 pounds regularly and occasionally up to 50 pounds. The role requires regular use of kitchen equipment, including ovens, stoves, slicers, and mixers, which may involve exposure to heat, sharp instruments, and cleaning chemicals. The position also requires the ability to follow recipes, monitor cooking processes, and communicate effectively with team members. The employee must be able to maintain focus in a fast-paced and at times noisy environment.

Work Environment

This position is primarily based in a commercial kitchen and food preparation area, which can be warm, busy, and fast-paced. The employee may also work in various delivery settings, including outdoors and off-site partner locations. The noise level in the work environment is often moderate to high, especially during peak meal preparation times. The role involves interaction with team members, volunteers, donors, partner organizations, and occasionally the public. Proper safety and sanitation practices are always required to maintain food quality and prevent injury.