Volunteer Position: Menu Coordinator

Organization: Shippensburg Community Resource Coalition (SCRC)

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Location: Shippensburg, PA

 

Commitment:

• Weekly: Approximately 5 hours for ordering, inventory tracking, menu planning, and coordinating.

• Monthly: Additional 1–2 hours for statistics reporting.

• Availability on either Tuesdays or Wednesdays to support either the Staging or Packing teams and get a sense of ongoing inventory is highly recommended.

 

Position Summary:

The Menu Coordinator is a vital volunteer role responsible for organizing food inventory and planning menus for the backpack meal distribution program. Hound Packs is a backpack meal program serving food-insecure students aged 3-18 years in the Shippensburg Area School District by providing non-perishable meals to each registered student over the weekend during the school year. This volunteer role supports food security efforts for local children by ensuring efficient, accurate packing and food ordering, while considering nutritional value and allergies.

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This role requires strong organizational skills, attention to detail, and a willingness to work both independently and with SCRC staff and Hound Packs volunteer leaders. Basic computer skills are required.

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SCRC staff will provide training and support. Hound Packs operates with an amazing team of dedicated volunteers, interns, and SCRC staff.  

 

Responsibilities include: 

• Place food orders every two weeks via the Central PA Food Bank website, including monthly data reporting, with support from SCRC staff.
   

• Aim to order enough food for two weeks’ worth of distributions, focusing on individual, easy-to-prepare items. Consider weight and practicality—items must be child-friendly for kindergarteners. Each bag usually contains 9 items.
   

• Use the inventory at the warehouse to decide what needs to be ordered as donations come in and can be used in place of ordering through the food bank. Ensure consistency of food items across all bags when possible.
   

• Use shared Google Sheets to record menus and inventory to ensure timely communication and access for staging and packing nights as well as data reporting.
   

• Maintain awareness of any students who need allergy bags when planning menus, with support from SCRC staff. List when certain items may need to be checked or substituted when packing an allergy bag.  

 

To learn more about this opportunity, please contact Emily Fox at 717-477-1961 or email: coordinator-scrc@shipresources.org.