This endeavor is possible through the generous bequest of John & Frances Ice.
John & Frances were parishioners of Sacred Heart for over 50 years.
John passed away in August 2017. Frances passed away in July 2018.
Having no children of their own, they left their entire estate to Sacred Heart with the stipulation that the funds be used to exclusively benefit the poor.
Our Mission Statement:
To feed the hungry in our community with nutritious food for their bodies and love, compassion, and warm fellowship for their souls, as we are taught by the Lord Himself. One smile, one plate, one box of food at a time.
Volunteers are needed for...
Food Pantry Shelf Stockers will collect food donations from designated church areas and sort it at the pantry. They will rotate the items and maintain inventory records as needed. There will be some lifting, stretching and motion required for this position. Shift is 3:00 - 4:00 p.m.
Food Pantry Check-in volunteers are responsible for establishing and maintaining accurate records of food pantry guests. Attention to detail, computer and organizational skills, and a welcoming personality are needed for this position. Shift is 3:45 - 6 p.m.
Food Pantry Greeters will welcome the guests to the food pantry and facilitate the check-in process. They will assist in selecting items for the food boxes and provide assistance to cars if necessary. Shift is 4 - 6 p.m.
Translators will float between the soup kitchen and food pantry as needed. They will assist our Spanish speaking friends with food pantry paperwork and food selections if needed and engage in welcoming conversation. Shift is 4 - 6 p.m.
Soup Kitchen Food Prep volunteers will assist with menu preparations and setting up the kitchen in anticipation of serving. If time allows, assist with dining room set-up. The menu will consist of ready to serve, quick serve and/or frozen entrees. The menu will include a main course, bread and occasionally a vegetable, fruit, or dessert. Shift is 2:30 - 4 p.m.
Serving Line volunteers will greet patrons and plate food for soup kitchen diners. Serving line volunteers must be able to stand in one place for at least one hour. Shift is 4 - 5 p.m.
Dining Room volunteers will greet soup kitchen and food pantry patrons at north entrance directing people as needed. Volunteers will also carry trays to tables as needed, refill drinks, and clear tables. Volunteers should also engage in friendly chit-chat or conversation to promote a welcoming environment. Shift is 4 - 5 p.m
Clean-Up volunteers will wash dishes and assist with kitchen/dining room clean-up. This could include sweep/mop floor and take out trash. Make sure the dish washing area is clean before the end of shift. Shift is 4 - 5:30 p.m.
Volunteers for the John & Frances Ice Soup Kitchen & Food Pantry will be scheduled using Ministry Scheduler Pro (MSP). MSP allows the individual volunteer to manage their own schedule by entering can’t serve dates for dates of unavailability and submit sub requests when last minute events (such as illness) prevent you from fulfilling your scheduled volunteer role. Those not familiar with MSP will receive additional information from the church office.
Students in grades 3 - 7 will be allowed to volunteer only when working alongside a parent as a greeter or in the dining room. Students in grades 8 - 12 can work independently from their parents. Student volunteers will be expected to complete their entire shift and the work assigned.
If you’re 18 and older you must be Virtus trained.
Please help us stock the shelves for the
John & Frances Ice Soup Kitchen & Food Pantry!
ALL food donations will stay at Sacred Heart and will be used for the food pantry.
We would like to have an adequate supply of the following items for distribution when the pantry opens. Donations may be dropped off in the baskets located at the north and west entrances or brought up by children during the offering.
Thank you in advance for your generosity!
Donations requested are:
Pasta (spaghetti, macaroni, etc.)
Canned or plastic jars
of tomato sauce (no glass)
Mac & Cheese
Canned Meats (Tuna, Ham, Chicken, etc.)
Canned Soups, Stews, Chili
Shelf-stable or Powdered Milk