Copy of Nutrition Program Meal Access Intern

Description

Key information about this role:

• This position is budgeted for 15 hours per week.
• Must have valid driver's license.
• Most work is done in-person. Local applicants only, please.
• The position may be dependent on state funding.
• The start date is estimated for mid-May, 2026.

About us

Youthprise is a resource for youth-serving organizations and systems throughout Minnesota. Youthprise’s mission is to increase equity with and for MN’s low-income, indigenous, and racially diverse youth by mobilizing and investing resources, investing knowledge, and advocating for change. Our priority areas are learning and leadership, economic opportunity, health, ownership, wealth, and power.

The Nutrition Program model is specifically designed to eliminate barriers to participation where there is a great need for assistance in providing meals. Youthprise was sought out to initiate a sponsorship role in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP) that would allow small to medium-sized youth-serving organizations to serve free meals through federal nutrition programs, thus allowing their money to be put back into program and staffing instead of food for their youth.

Please note all applicants should have access to certain employment law posters. You may view these notices here: https://youthprise.org/employmentlaws/

Job Summary

The Nutrition Program Meal Access Intern will learn the operations of Summer Food Service Program (SFSP) through Youthprise sponsorship to our meal partners located in or near the metro. This position will be mostly in person at our office space near Hwy 280 in St Paul. Interns will assist in oversight for food delivery and meal distribution for multiple sites in compliance with regulations of USDA, SFSP, and State of MN Department of Education. Interns will learn multiple levels of community nutrition and food access that affect local Minnesota youth and their communities. Interns will work with our vendors, kitchen operations and community partner sites to administer and monitor the operations of SFSP.

Job Functions

Ensure meal partner's compliance with Federal programing

• Analyzing data and evaluating nutrition sites to identify consumption trends and reduce waste.
• Ensuring meal partners comply with federal regulations, including:
• Conducting site visits
• Overseeing menu and food distribution
• Confirming and tracking deliveries
• Supporting meal partners to ensure youth access to necessary resources
• Developing menus
• Engaging in community outreach

Requirements

Education

High school diploma or GED (may be completing education with graduation in May or June 2026)

Minimum Qualifications:

• A valid driver’s license.
• Proficiency in reading, writing, and speaking fluent English.
• Basic knowledge of Microsoft Office Suite (MS 365).
• Experience working with and understanding the factors affecting families from diverse backgrounds.
• Strong ability to learn quickly, ask questions, and meet deadlines.
• Excellent interpersonal communication skills.
• Strong organizational skills.
• Ability to follow detailed procedures and processes to ensure compliance with federal and state regulations.

Desired Knowledge, Skills, and Abilities:

• Candidates pursuing an undergraduate degree in Nutrition, Management, Health, Public Health, or related Community Service fields.
• One to three years of professional or life experience in youth development, family services, nutrition, food services, data evaluation, research, or related fields.
• Knowledge of federal or state food program requirements is a plus.
• Additional fluency in other languages is a plus.
• Experience using Google Suite, or similar software.
• Passion for analyzing data, numbers, and working in spreadsheets.

Schedule and Location:

• This is a temporary position with training starting in May. You will work in a team environment and independently in June, July, and part of August, depending on availability.
• After training, the role is budgeted for 15 hours per week.
• Scheduling is flexible during normal business hours, with some early evening hours required for site training and monitoring.
• Most work is in person in the Twin Cities, with some meetings held virtually.

Working Conditions and Environment

• Ability to travel frequently between sites (30% or more), primarily within the Twin Cities metropolitan area.
• Ability to lift, carry, or push up to 30 pounds. Moving tote bags, boxes and containers in a a commercial kitchen environment, sometimes using dollies or carts.
• Proficiency in operating computers and office equipment using a keyboard, mouse, or touchscreen.