Driver I

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

A kitchen that produces thousands of meals a day is only as effective as its ability to get food where it needs to go — on time, at the right temperature, and intact. The Driver is the logistical link between HTM's central kitchen in North Hills and the sites across the San Fernando Valley and Los Angeles where people experiencing homelessness are waiting to be fed. That link has to hold.

Reporting to the Kitchen Logistics Manager, Drivers are responsible for the safe, timely, and accurate delivery of food, water, and supplies along assigned routes — loading and unloading vehicles, maintaining transport equipment, completing required logs, coordinating with site managers and kitchen staff, and supporting kitchen operations when not on route. The role spans three levels: Driver I focuses on reliable route execution and site communication; Driver II adds route optimization and new driver training; Driver III supervises the driver team, enforces safety standards, and serves as the operational lead for the logistics function.

Across all three levels, the standard is the same. Deliveries happen on schedule. Food safety protocols are followed without exception. Vehicle and equipment condition is maintained and reported. Problems are communicated right away, not after the fact. At HTM, getting food to a site is not just a logistical task. It is the final step in a process that begins with scratch cooking and ends with a meal served to someone who needs it. The Driver is accountable for that last mile.

Levels

Driver I

• Coordinates delivery and communication efforts with each site regarding deliveries.

• Focuses on ensuring the efficient operation of the kitchen through timely and accurate delivery support.

• Collaborates with drivers and kitchen staff to maintain smooth logistics.

Driver II

• Provides training and guidance to all new drivers.

• Helps plan and optimize daily delivery routes for maximum efficiency.

• Ensures transportation operations support the overall effectiveness of Food Services.

• Collaborates with drivers and kitchen staff to improve workflow.

Driver III

• Supervises the day-to-day activities of Driver I and Driver II team members.

• Helps plan and optimize daily delivery routes for maximum efficiency.

• Provides training, coaching, and ongoing guidance to drivers.

• Enforces safety protocols and driving standards across the team.

• Collaborates with drivers and kitchen staff to support efficient operations.

Responsibilities

Route Execution & Delivery

• Follow assigned route and delivery schedule, ensuring all food, water, and supplies arrive on time and intact.

• Load and unload delivery vehicles with items for transport including insulated food pan carriers, water, food, dry goods, and equipment.

• Coordinate loading and unloading of deliveries with site managers, Chef-in-charge, Kitchen Logistics team, drivers, and security team.

• Perform a comprehensive examination of all pickups and deliveries to ensure they meet required quality and accuracy standards.

• Assist with donation pickups and complete any necessary paperwork.

• Assist with load out and drop offs for meals with kitchen staff and other drivers.

Vehicle & Equipment Maintenance

• Safely operate company vehicles and perform basic maintenance including maintaining operable gas levels, cleaning inside and outside of vehicles, and checking tire pressure.

• Maintain and inspect company transport vehicles during all working hours; report any issues to the Chef-in-charge immediately.

• Maintain and clean transport containers including insulated food pan carriers, storage containers, dollies, utility carts, and food pans.

• Assist with walk-in refrigerator and freezer maintenance.

Communication & Reporting

• Notify the Chef-in-charge or supervisor upon departure and return on route.

• Notify the Chef-in-charge or supervisor of any issues or delays immediately.

• Relay any comments, feedback, or Food Service-related issues to the Chef-in-charge in a timely manner.

• Complete all required logs including mileage, service, water, delivery, and donation records.

• Maintain precise records of all items picked up and delivered.

Inventory & Storage

• Practice FIFO (First In, First Out) principles when stocking new deliveries.

• Maintain inventory levels and ensure they are always sufficient to meet the demands of kitchen operations; notify the Chef-in-charge of any low stock levels.

• Execute optimal storage strategies that enhance capacity utilization, ensuring systematic structure and ease of access.

• Follow inventory control measures to reduce or prevent waste and spoilage.

• Assist with inventory management: restock ingredient bins and notify supervisors of any low stock items.

• Assist with water and food supply maintenance for all sites on the assigned delivery route.