WINTER RELIEF

 
In association with Arundel House of Hope, and in cooperation with many churches in the county, we also provide a winter shelter for homeless men for one week. Parishioners provide many services, including setting up and taking down the shelter’s facilities.
 
 
 
For more information:
 
 
Shelter Job Descriptions:
 
 
Breakfast Casserole Provider
 
A week-long breakfast menu is created by the breakfast coordinator, Deb Greene.
The coordinator will send out casserole recipes (or recipes for other breakfast
items as needed) roughly 10 days prior to the start of Shelter Week. The
coordinator will personally discuss with you an alternative to a casserole. (if
needed)
Recipes and pans are provided so that we don’t have two casseroles requiring
different lengths of cooking/reheating time or different oven temperatures. With
only one residential-sized stove/oven, cooking space is very limited.
  • Small disposable aluminum pans will be provided
  • Drop off PRE-COOKED Breakfast Casseroles between 6-8pm to the
    Youth Center (Basement of Old Church up the hill in the back parking lot).
    They will be reheated the next morning. (Coordinator will let you know if
    the assigned Souffle should be pre-cooked or delivered unbaked)
  • *Volunteers should keep in mind that breakfast casseroles need to be pulled
    out of the refrigerator (to warm up a bit) 30-60 minutes prior to
    baking/reheating time. If you are waiting to deliver by 5am the next
    morning, please plan accordingly.
  • Enter through the back door if the stairs are not a problem. Otherwise use
    the side entrance.
  • Sign the volunteer sheet with your hours for shopping, preparation, and
    delivery.
 
 
 
Breakfast Crew
Virtus Certification is Required
 
The crew serves meals to roughly 34 people (if at full capacity). The breakfast
coordinator will coordinate the menu with breakfast crew and casserole providers
regarding food items needed for each day of the week.
Basic breakfast items will need to be re-stocked depending upon the previous day’s
consumption. The breakfast coordinator will try to contact you the previous
morning to your shift, so you can pick up and donate one of the following items:
  • 1 gallon of milk
  • 1 gallon of orange juice
  • yogurt
  • Bananas or other fruit (NO apples)
  • Single Serving Cereal Boxes
  • Bread for Toast (or alternative bagels/pastries or muffins)
 
Breakfast Duties
Arrival and Preparation
  • Volunteers helping to serve breakfast should ARRIVE at the Youth Center for meal
    preparation at 5 a.m. (6am on Saturday) (6:30 a.m. on Sunday). (Use the back
    door if you can do the stairs).
  • Guests eat around 6 a.m. (Saturday 7am) (7:30 a.m. on Sunday)
  • Report to breakfast coordinator upon arrival and SIGN IN. Please verify we have your correct information on file
 
Provided & Available for Use
  • Gloves, warming trays and serving utensils.
  • Drinks (coffee, tea, soda, etc)
  • Microwave, refrigerator, 2 toasters, and stove/oven
 
Initial chores
1. Ensure oven is preheated to 400 o (and stove fan is on) and food steamers on the serving table are lit and filled with 1/2” water
2. Reheat casseroles
3. Remove butter pats from refrigerator and place on the serving table to soften
4. Place jelly, maple syrup, and/or cream cheese on serving table
5. Place plates, cereal bowls, flatware, napkins, on the serving table
6. Place cups on the drink table along with a pitcher of milk and a pitcher of juice
7. Double check that there are enough coffee cups at coffee station and creamer/sugar
 
Serving
  • All food handlers must wear serving gloves (provided)
  • Arrange food on serving table with serving utensils
  • Ladle food onto plates as guests move through serving line
  • You are welcomed and encouraged to socialize with our guests
 
Clean-Up & Preparation (for guests’ return later in the day)
  • Clear serving table and properly store any leftovers. Use ½ pan lids, label, & date.
  • Be sure to extinguish all sterno and turn off oven/stove and fan
  • Wash all serving dishes & utensils
  • Empty & Clean Coffee Pots; refill with water and fresh grounds for afternoon arrival
  • Spritz and wipe serving table, drinks table, and all dining tables
  • Spritz and wipe all kitchen surfaces
  • Take trash to dumpster (if needed)
  • Restock serving table with paper products/utensils as necessary
  • Re-fill snacks table with assorted snacks (individual bags) and water/soda
  • Re-fill chaffing pans with water and check that all sternos are usable for next meal
  • PLEASE RECORD ALL VOLUNTEER HOURS (Log in Kitchen)
 
 
BAGGED LUNCH PROVIDER
 
  • Just DROPPING OFF lunches does not require Virtus Certification
  • Deliver lunches to the Youth Center between 5:30 and 8:30 pm for distribution the next day (If stairs are not a problem, deliver through the back door)
  • Volunteers together provide an approximate total of 30 (TBD) bagged lunches that our guests will take with them the next morning.
  • Due to limited refrigerator space, please separate the perishables from the non-perishables
  • Lunches should include a sandwich, soft fruit (or fruit cup) snack, chips, drink, napkins.
  • Include plastic eating utensils if needed.
  • Do not include any hard fruit (like apples, etc. due to potential dental issues).
  • Report to Committee Member(s) in charge upon arrival. Please verify we have the correct
    contact information on file.
  • Log in volunteer hours for each lunch provider (includes preparation, shopping &
    transportation)
 
HOSTS
Sunday AM—Sunday PM—Early Evening—Late Evening
 
  • Assist the Committee Shift Captain as needed
  • Socialize with guests (Play a game, puzzle, craft, call Bingo, just listen)
  • Guests may only leave to smoke outside in the designated area (outside the side entrance). Please
    monitor them while they are out of the building.
  • If a guest leaves the church property, they are not permitted to return that night. (Exception on Sunday)
  • If food is delivered for lunch or breakfast, label, refrigerate, and leave a note on the kitchen bulletin
    board. (Lunches should be divided into perishable and non-perishable items).
  • Make sure that the snack table is stocked. Put snacks into small ziplock bags-NO COMMUNAL
    BOWLS.
  • We have porta potties: Urinals and the shower are open only when the kitchen crew activity ceases.
  • Report to Committee Member(s) in charge upon arrival. Please verify we have the correct contact
    information on file.
  • Report volunteer hours on the log.
 
SUNDAY MORNING HOST
  • 7:00am to 12 Noon
  • Guests are here all day (no van/bus transportation)
  • Guests can sign out, but are required to be back by 4:30pm
 
SUNDAY AFTERNOON HOST
  • Noon-5:00pm
  • Guests are here all day (no van/bus transportation)
  • Guests can sign out, but are required to be back by 4:30pm
EARLY EVENING HOST
  • 5:00pm to 8:00pm
 
LATE EVENING HOST
  • 8:00pm to 11:00pm
  • Lights out ~10:30pm (small lamps on tables can be lit)
  • Close curtains on the kitchen door and window (Kitchen lights stay on)
  • Side door stays unlocked for smoking and porta potties
 
 
OVER NIGHT HOST
As an Overnight Host, you will be representing the Parish and are there for the safety of the
guests. If you wish to bring an activity (puzzle, game, or craft) or book to pass the time you
may do so. During your time, it will be mostly lights out, and we ask that your activities do
not interfere with the guests sleeping.
SPECIFICS:
  • Arrive 11:00pm at the Youth Center via either door.
  • Stay until you are relieved by the morning crew at 7 AM.
  • During your stay, at least one Host must always be awake.
  • If a guest leaves the church property, they are not permitted to return that night.
  • 10:30 pm -Lights out/TV off. The kitchen stays lit for hosts. Small table lamps can stay on if being used. (Curtains to kitchen window and door stay closed until morning)
  • Guests may smoke on the outside of the building — through the side door.
    (NOTE: WE HAVE PORTA POTTIES THIS YEAR. Bathroom sinks are open full time. Urinals and the Shower are closed during meal prep/clean up. Please monitor guests while they are out of the building.
  • 4 am (5 am on Sat./Sun.) please empty and refill both the coffee pot and hot
    water pot. Make a fresh pot of coffee using: 4 cups coffee grounds to 40 cups of
    water or 5 cups:50 cups.
  • 4:30am (5:30am on Sat) (6am on Sunday) Pull out butter slabs & Casseroles to
    bring to room temperature (May be asked to put the Souffle in the oven)
  • 4:30am (5:30am on Sat) (6:00am on Sun) preheat oven to 400 degrees (Turn on the
    Fan for the Stove)
  • 6 am wake up our guests (Saturday 7am) (Sunday-7:30am)
  • Put lunches on the pool table while the guests are eating breakfast (except
    Sunday). Perishables and non-perishables will have to be joined together. Any
    special lunch, due to food allergies, will be held in the kitchen.
  • 7am/7:30am Our Guests leave on the van/bus. (8/8:30am on Saturday)(No
    van/bus on Sunday)
  • Report to Committee Member(s) in charge upon arrival. Please verify we have the
    correct contact information on file.
  • Record your volunteer hours on the log
 
Hot Meal Providers (Food Drop off only)
Supper Sunday Hot Lunch Sunday Entree
 
  • Menu (entrée, side dishes, dessert) to be coordinated in advance with coordinator & other volunteers.
  • Small disposable aluminum pans are provided that fit into chafing dishes
  • Deliver ready-to-eat meal for up to 34 people (#TBD) (This covers the guests and volunteers).
  • Use back door of the Youth Center if stairs are not a problem (otherwise side door)
  • Drinks will be provided (coffee, tea, soda, etc.).
  • Record your volunteer hours (shopping, preparation, delivery)
 
SUPPER PROVIDER:
  • Deliver Meal 5:30pm and 6:00pm to the Youth Center
  • Mealtime is between 6-6:30
 
SUNDAY HOT LUNCH PROVIDER
  • Deliver Meal 12:30pm-1:00pm
  • Mealtime is between 1-1:30pm
SUNDAY ENTREE PROVIDER
  • Provide ENTRÉE Only
  • Deliver Meal 6:00pm-6:30pm
  • Mealtime is between 6:30-7:00pm
  • The rest of the meal is leftovers
 
 
Hot Meal Servers/Cleanup
Supper –Sunday Hot Lunch –Sunday Supper
Must be Virtus Certified and 18 years +
 
  • All food handlers must wear serving gloves (provided).
  • Warming trays and serving utensils will be provided.
  • Ensure oven is preheated as necessary and food steamers are lit. (Fan must be on when stove is
    being used)
  • Drinks will be provided (coffee, tea, soda, etc.).
  • Microwave, refrigerator, and stove/oven are available for use if needed (Reheat leftovers if needed)
  • Arrange food on serving table with serving utensils, plates, napkins, cups, etc.
  • Ladle food onto plates as guests move through serving line.
  • Be sure to extinguish all sterno and turn off oven/stove and fan.
  • Replace empty sterno containers
  • Properly store any leftovers. Use ½ pan lids, label and date.
  • Wash all serving utensils and clean tables.
  • Refresh water in the chafing dishes if needed.
  • Put out evening snacks (provided). Make sure all snacks are individually packaged (ziploc bags,
    etc.). No community food bowls.
  • Empty trash into dumpster if needed (dumpster is located down the hill by main church building).
    Guests will be asked to empty trash cans and take bags to the dumpster.
  • Report to the Committee Member(s) in charge upon arrival. Please verify we have the correct
    contact information on file.
  • You are welcomed and encouraged to socialize with our guests.
  • Record your volunteer hours on the log.

    SUPPER SERVER/CLEANUP

  • Arrive 5:30pm to the Youth Center. (Meal will be served between 6-6:30pm).
 
SUNDAY HOT LUNCH SERVER/CLEANUP-
  • Arrive 12:30pm to the Youth Center (Meal will be served between 1-1:30pm)
  • If the buffet is left open, consolidate items, make sure that all needed sterno is still lit, and cold perishables are put on trays with ice.
SUNDAY SUPPER SERVERS/CLEANUP
  • Arrive 6:00pm to the Youth Center (Entree and leftovers will be served between 6:30-7)
  • REHEAT LEFTOVERS
 
LAUNDRY
  • Our Guests will be provided with laundry bags marked with their names. They will be instructed to place all their clothes in their bag, close securely, and deposit in the “dirty” laundry pile near the kitchen counter.
  • At your discretion, laundry may be washed at either your home or at a laundromat. If you choose to utilize a laundromat and wish to be reimbursed contact Chuck or Cathy.
  • Ensure individual guests’ clothes are not mixed up with other guests’ clothes.
  • Use the SIGN OUT/IN SHEET to note whose bag, or what items you are taking and when it is returned. Also, use the LAUNDRY DISTRIBUTION SHEET to promote even distribution
  • Return clean laundry to the kitchen area for distribution by Shelter staff. Record all your volunteer hours on the VOLUNTEER SIGN-IN SHEET in the kitchen.
SPECIFICS:
  • Pick up DIRTY CLOTHES/TOWELS between 6-7:30pm on your night (Tuesday, Thursday, or Saturday)
  • Return Clean Folded Clothes/Towels in labeled laundry bag between 6-7:30pm the following night (Sunday return can be anytime up to 7pm)
  • MON. Nov 24-End of Shelter-BEDDING & TOWELS. Pick-up at Youth Center 7:30-9:30am or that evening between 6-7:30pm. Drop-off clean bedding and towels at church office during regular hours.
  • Report to Committee Member(s) in charge upon arrival.