FEAST Senior Meals Program

Montpelier Senior Activity Center 

Sarah Lipton, Director

www.montpelier-vt.org/msac
1

Proposal for a Redesign

Contents:

• Executive Summary ........................................ pg. 2

• Explanation of the Need for a Redesign.........pg. 3

• Proposal Options....................................pg. 4

• Social Value..........................................pg. 5

• Financial Viability of Options......................pg. 7

• Feasibility of the Proposal .............................pg. 8

• Kitchen Manager/Chef Position...................pg. 11

• Future Goals..........................................pg.12

• Historic Perspective................................pg. 13

• Summary..............................................pg. 13

• Appendixes...............................................pg. 14

o Collaborative Partners List................pg. 14-15

o Good Taste Catering Contracts with

MSAC FY21 & FY22..........................pg. 16-37

o Kitchen Manager/Chef

Job Description..............................pg. 38-40
2

Executive Summary: 

The FEAST Senior Meals Program provides essential meals and social engagement so that 

Montpelier’s older adults are able to thrive as they age at home. The program, however, 

faces a critical need for change.

After learning in May, 2021 that the long-standing catering contract with Good Taste Catering 

would no longer be financially viable in the future, FEAST’s Program Manager recognized the 

need to redesign the program. FEAST’s manager then embarked on a lengthy process of 

informational interviews, research, networking conversations, and the gathering of advice, 

direction and guidance from local, state and federal collaborative partners (listed in the appendix) 

in order to engage in strategic planning and program design to determine the next best system for 

FEAST, with a primary focus on:

• feasibility

• affordability

• sustainability

• and equitability.

In conclusion of all of this effort, it has been determined that the best viable option is for the City 

of Montpelier to support the internal hire of a Kitchen Manager/Chef to cook the meals on 

location at the Montpelier Senior Activity Center.

Enclosed within this proposal are the other options that have been explored, as well as 

explanations of the current situation, the historic context, the social equity and financial 

feasibility.
3

FEAST Faces a Challenge: Explanation of the Need for a Redesign

In May of 2021, it became clear that the eight-year relationship MSAC and FEAST Senior Meals 

has had with Good Taste Catering (GTC) is facing a major change. Though historically this has 

been an excellent partnership, as MSAC worked with Just Basics, Inc (JBI) to establish the 

FEAST program from 2013-2018 and then took on sole financial management for the past three 

years, we are now facing the need for a major change.

Over the course of autumn, 2020, GTC greatly increased their meal production because of the 

establishment of the federal COVID relief fund that created the Everybody Eats program, 

through which they received a large influx of contracts (they went from producing our 350-400 

weekly meals to producing thousands). For four months, GTC produced the Everybody Eats 

meals in our kitchen and then made the decision to move their meal production to the kitchen at 

the Vermont College of Fine Arts (VCFA) so they could continue to expand. They made this 

move at the end of December, 2020.

Over the course of early 2021, it became clear that the income that GTC was receiving from 

Everybody Eats ($10 per meal) and their other new meal contracts was far greater than what 

FEAST has been able to offer due to the limited federal Older American Act (OAA) funding for 

senior nutrition programs ($3.76 per meal) MSAC receives in contract with Central Vermont 

Council on Aging (CVCOA). GTC expanded their operations, exponentially hiring more staff 

(from 2 to more than 20 in just a few months) and continuing to grow – it was a case of the rare 

company growing because of the pandemic.

Upon meeting to re-negotiate a 2021-2022 contract in late May, GTC made it clear that they 

would be increasing their meal cost to such a degree that FEAST would be unable to 

accommodate a new contract with them (an 85% increase from $6.05 to $11.22 to return to 

production in our kitchen, twice weekly on-site congregate meals and M-F hot meal delivery). 

After much consultation between MSAC’s Director, the FEAST Program Manager and the 

City’s Assistant Manager, it was determined that a short term contract would be crafted, with 

GTC’s stipulation of a higher meal cost (lowered from the $11.22 to $7.90, still a 30% increase, 

and still produced off-site, which is not our preference, and with once weekly frozen meal 

delivery rather than daily hot meals), to cover FEAST for three months from July – September, 

2021, in order to enable FEAST the opportunity to come up with a new design.

Now that it is August, we are part-way through the extended contract and the time is nigh to 

propose a new design for the FEAST program.
4

PROPOSAL OPTIONS:

Note: All financials reference the cost of food and meal production labor only. The 

referenced figures do not include other MSAC staff time, facility costs, meal packages and the 

other overhead which are fixed costs.

A) Good Taste Catering (GTC)

a. The proposed rate to return to how things were before with in-house cooking at

MSAC: $11.22/meal

i. The 2019-2020 contract is attached to illustrate pre-pandemic FEAST, but

keep in mind the 85% cost increase, which given our limited funding is

not a viable option.

b. The proposed rate to continue as things are now with the food prepared at VCFA:

$8.25/meal

i. The supplementary contract is attached, but keep in mind the 30% cost

increase. This would be an okay option as a stop-gap measure to ensure

continuity of meals, but is not as financially viable as other options.

B) Draft and send out an RFP for an external caterer:

a. Could target our community partner, Capstone’s Community Kitchen Academy

to fulfill the meals, also prepared off-site, at a cost of between $8-10/meal.

i. This would be an okay option as a stop-gap measure to ensure continuity

of meals, but is not as financially viable as other options.

b. Send out an RFP for unknown respondents

i. During the first RFP in 2013, Good Taste Catering was the sole bidding

contractor. During the second RFP in 2017, GTC was one of two bidding

contractors, and the second bidder backed out prior to decisions being

made. Both times, extensive efforts went into RFP outreach to potentially

interested parties.

1. The strict federal nutrition requirements for senior meals deter

many cooks.

2. The requirement to incorporate, train and supervise diverse

volunteers in the kitchen may be a deterrent to many cook.

C) MSAC/FEAST to hire an internal Kitchen Manager/Chef to produce FEAST meals

a. This is our preferred proposal for all of the social and financial reasons 

enumerated below.
5

The Social Value of an Internal Kitchen Manager/Chef for FEAST:

MSAC has invested an estimated $66,000 in time and effort, and over $75,000 for equipment 

purchase over eight years to create and maintain an excellent commercial kitchen. Our VT 

Department of Health licensed restaurant kitchen has passed inspection with flying colors every 

year. There are many different benefits that can be enumerated to having an internal kitchen 

manager/chef for FEAST.

Social Value:

In order for the City of Montpelier to become a shining example of solving food security for our 

senior community, MSAC needs to return to pre-pandemic practices like producing meals on-site 

and serving hot meals in person and through delivered meals. The fundamental value of these

pre-pandemic practices centers on social equity, which is at the forefront when senior meals are 

produced on-site, because of the incredible value to a broad cross-section of Montpelier’s 

community.

A. First and foremost, the benefit of locally produced meals with locally sourced produce,

prepared and served at the standards for nutrition set by the Older American’s Act with

oversight by MSAC staff ensures food security, health and at-home thriving for our area

older adults.

B. Using MSAC’s kitchen provides robust engagement opportunities for the larger

community by allowing space and time for volunteering. There are many organizations in

the Montpelier area who value community service, so this not only benefits those

employees by giving them an opportunity to give back to their local community, but it

provides volunteer support to the actual production of food.

a. Volunteering in the kitchen also creates community for our local seniors who

want to be involved and engaged together – which limits the social isolation they

likely are otherwise facing.

b. With in-person cooking, MSAC can be a source for helping to solve the issue of

hunger in the homeless population.

C. Using our kitchen again will open up many different opportunities to partner with

nutritionists, wellness experts, and specialty chefs to offer nutrition education programs,

trainings and events, which is a valuable component to healthy aging at home for seniors.

D. Using our kitchen will allow us to open up equitable opportunities for cultural, culinary

and equity education.

a. We can partner with organizations like Capstone, Equity Solutions, Hunger Free

VT, Feeding Chittenden, Kellogg Hubbard Library, Central VT Refugee Action

Network and others to welcome in diverse community members to teach, train

and share their skills, knowledge and wisdom in the kitchen.
6

b. We already do partner with multiple organizations in the area that serve the 

various populations of people living with disabilities (New School of Montpelier, 

Upper Valley Services and the Summit School). This is and has been an 

incredibly valuable component of volunteering and job training in our FEAST 

program. 

c. We have strong partnerships already established for job-training of diverse 

populations, especially for economically disadvantaged and older workers, and 

currently work with Vermont Associates for Training and Development (A4TD), 

the Department of Labor and the Community Justice Center of Montpelier.

E. Designing our own Kitchen Manager/Chef position allows the social equity of inviting in 

applicants from diverse backgrounds, especially as we work in concert with community 

partners like Capstone and the VT Foodbank who focus on extending training and 

certification to a high percentage of BIPOC students.
7

Financial Viability of Options:

Food and Labor for FEAST per meal

estimated 

quantity

Total for one year 

at that rate Notes:

Budgeted for FY22 (with a 

decrease due to budget crisis) $5.85 16,500 $96,525.00

No longer 

viable

FY20-21 GTC rate $6.05 16,500 $99,825.00

Current rate for GTC July-Sep. 

2021 (VCFA Production) $7.90 16,500 $130,350.00

Want to be 

below

If we spend at expected rate for 

GTC Oct'21 - June '22 (VCFA

Production) $8.25 16,500 $136,125.00

If we contract with Community 

Kitchen Academy (offsite

production in Barre) $9.00 16,500 $148,500.00

Quote for GTC to bring

production back to MSAC 

kitchen $11.22 16,500 $185,130.00

Estimated cost for MSAC 

hiring a Kitchen Manager / 

Chef and buying our own

food:

Labor

(Salary & 

Benefits)

Food 

(16,500

meals)

Total for one year 

at that rate

Per meal

cost food 

and labor

Scenario 2: 30 hours, $3.25 

(projected food cost per

meal) $67, 750.00 $53,625.00 $121,375.00 $7.36

Note: The highlighted area is our target.
8

Feasibility of the Proposal:

Financial Feasibility:

• We are already aware of the amount budgeted with the City of Montpelier for FY22, and 

have plans in place to achieve that funding.

• Our FY22 budget includes revenue sources for FEAST that cover the majority of 

projected costs:

o Meal reimbursement contract with CVCOA for 16,500 meals at $3.76 through 

September 2021, with a likelihood of a small, unbudgeted increase in this revenue 

starting in October (currently projected at a $.04 increase)

o Meal donations from people who eat FEAST meals, their families and other 

community members earmarking donations to FEAST

o A portion of our Private Grants revenue – most of our grants are for general 

operations and include support of FEAST

 $20K from Hoel Family Foundation already guaranteed (3 years recurring 

started FY21)

 $15K from National Life Foundation already received in June for transfer 

to FY22.

o A portion of our Cory Fund revenue 

o A portion of our Supporting Towns Revenue, especially $15K from town of 

Berlin where we deliver Meals on Wheels

o Special events revenue such as March for Meals

• We have received grants that enabled us to increase the FEAST Program Manager from 

19 hours to 30 hours, now with benefits.

• We are confident we can bring in more grants than we budgeted for, and we are currently 

working on more grant proposals including the following, with more to be explored this 

Fall:

o VT Foodbank Grant (due September 15th) 

o Hunger Mountain Coop Grant (due in the Fall)

o Lawson’s, Caledonia Spirits and Fox Market “tip grants”

o VT Community Foundation

o Tarrant Foundation 

• We received significant unbudgeted FEAST support from CVCOA in FY21 through 

various federal COVID relief funds distributed at multiple points (including $28K in 

extra meal reimbursements, $25K in gap-filling, $8K from Bernie meme shirt sales fund, 

and $5K in CVCOA discretionary senior meal funds, some of which can be transferred to 

FY22 and we will work to clarify this more this month.

• CVCOA will be sending out another distribution of COVID relief funding soon.

o We do not yet know how much we will be receiving, but should know by 

September.
9

Revenue Generation Options:

Opening up the licensed restaurant kitchen at MSAC opens up multiple revenue generating 

options to help cover the costs of the FEAST Program Manager position and the FEAST Kitchen 

Manager/Chef position. These options include (but are not limited) to the following:

• Daily lunches for the community for $10+/meal

o A discount could be offered to City and State employees to encourage community 

gatherings, lunch meetings and intergenerational gatherings.

o While we have always offered community meals in FEAST’s early years, 

including to-go options, we could build up and promote this more robustly. 

o We have previously explored the option of providing deliverable healthy meals to 

area large employers such as VSECU as part of their employee wellness 

initiatives.

• Special Events Rentals

o Prior to the pandemic, the kitchen and community room have been used by 

MSAC and rented for a wide variety of cooking classes, engaging community 

events and private group events to help bring in additional income. We can build 

on this history and more pro-actively invite:

 Dinner events 

 Baking events 

• Working with any number of local bakers, MSAC could establish a 

regular weekly or bi-weekly baking event for the community.

 Cooking classes

 Wellness/Nutrition classes

 Interfaith Community Gatherings/Meals

• Weekly special dinners for a premium price

o MSAC could engage any of the local high-end Chefs for a regular family dinner, 

a special occasion dinner, or dinners for special events.

• Exploring Economic Development for the Community

o For a rental fee, we could host community programs like Capstone’s Community 

Kitchen Academy, which focuses on kitchen skill-based job training for students 

in need of accessible training.

o For a rental fee, we could host small, independent creative food producers who 

just need a space to prepare their product in (anything from baked goods to hot 

sauce to pickles to ice cream, and anything else anyone wants to create).
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Personnel:

• We have a strong team of people with the skills to make this program thrive – both staff

and experienced volunteers.

• We are supported by the Central Vermont Council on Aging (CVCOA), Vermont 

Associates for Development and Training (A4TD), Vermont Association for Senior 

Centers and Meal Providers (VASCAMP) and connected with a wide array of networks 

who will support us in making this transition.

A Sound Model:

• The model we are proposing is what - in large part - already exists in most Vermont 

senior centers. We are not proposing an outrageous solution, we are proposing a sound 

model with proven benefit, cost reduction, and feasibility.

• Through the support of CVCOA and our regional senior meal site partners, we have 

access to a simpler model for recipe development, menu production and food ordering, 

which will drastically reduce costs.
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Duties of a Kitchen Manager/Chef:

Description: The FEAST Senior Meals Program, a service of the Montpelier Senior Activity 

Center (a division of the Community Services Department of the City of Montpelier), provides 

daily (Monday-Friday) hot meal delivery to older adults age 60+ through a meals on wheels 

program, as well as twice-weekly in-person congregate meals. The Kitchen Manager/Chef 

position is a full-time position (30 hrs.) and includes working in a fast-paced, high-volume 

environment. You are responsible for ordering food, preparing, cooking, packaging and serving 

quality meals each day for fresh and frozen consumption. Annually we serve 16,500 meals.

Preparing food should be done using standardized recipes that meet the federal nutrition 

guidelines stipulated by the Older Americans Act through our contract with the Central Vermont 

Council on Aging (CVCOA), who provides a third of our program’s funding. Meals should be 

made using as many fresh and local products as possible while working within a budget and the 

food safety standards of Serve Safe, the Older Americans Act and the State of Vermont Food 

Safety Regulations.

Responsibilities include but are not limited to:

• Create daily to-do list of items to be accomplished in the kitchen. Read and follow food 

recipes and/or production menu to ensure food quality and quantity. Taste prepared foods 

before serving them, read the menu, estimate food requirements, check production 

amounts. Must be able to do the necessary math.

• Prepare, cook, bake, package and oversee volunteers serving and delivering daily meals 

following the monthly menu and CVCOA guidelines.

• Support all kitchen volunteers (food preparation, assistant cooking, meal packaging, dish 

washing), and the FEAST Program Manager in any tasks needed for the efficient 

operation of the program while maintaining a supportive and positive work environment. 

Assist in training and reinforcing our regular procedures with volunteers and new staff 

(ex: proper techniques for washing dishes, food safety, safe preparation of food, etc.).

• Take care of leftovers and returned meals promptly to stay within food safety regulations. 

• Maintain proper charts for food safety. Example: daily food temps, freezer/ cooler temps, 

sanitizer/wash bucket, and dish washer logs.

• Proper rotation of stock in all storage areas. Rotating all foods when orders arrive or 

putting away leftovers.

• Keep communication open with the FEAST Program Manager regarding successes and 

challenges in the kitchen, addressing areas that need attention and implementing 

volunteer development trainings.

• Responsible for ensuring kitchen functionality during vacations, sick days, or any other 

absence from the work area as needed.

• Stay current in food safety regulations and make them part of your daily routine. 

• During normal work hours, assist in orientation for people who will rent the MSAC 

kitchen outside FEAST meal production hours.

• Optional: provide food-service related education to the general public through MSAC’s 

programming 
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Future Goals for FEAST:

According the most recent census, Montpelier has just over 1,600 older adults. FEAST only 

serves about 80 of them per week. Why? Is it lack of awareness of the senior nutrition program? 

Is it quality of meals? Is it a misperception of eligibility? Is it due to societal stigma regarding the 

need to ask for help? All of these questions and more have been highlighted by the pandemic, 

which illuminated the essential nature of senior nutrition and ensuring equitable access to it.

But before we can fully answer any of these questions and create a truly robust 

solution to food security for our older adult population in Montpelier and beyond, 

the FEAST program needs to be re-organized.

Having an internally operational program will allow FEAST the opportunity, financially and 

socially, to have flexibility to grow the program and extend our services as we grow. A primary 

goal for the growth of FEAST is to keep costs low by engaging with local farmers, gleaning 

organizations, the FEAST Farm, expansive collaboration with vendors and being part of a 

network of partners for bulk food purchasing.

With lowered food costs, integrated service and robust collaboration, we will be able to address 

more issues of food security for the region, investigate the issues of food sovereignty by 

designing a program that offers meal choice and culturally appropriate meals to our wider 

community.

To ensure longevity and sustainability of the program for the ever-growing population of older 

adults in our community, we envision a deep collaboration not only with the community partners 

listed below, but a more thorough interweaving between the Community Services Department 

divisions of the City of Montpelier, but also the intergenerational program called MSAC at 

Home. The benefits of collaborating with the combined local resources of an intergenerational 

approach, but also a wider community engagement platform will bring much deeper enrichment 

to our older adults, as well as a robust network of people who want to participate in ensuring the 

growth and success of our programs.

Employing a triple-bottom-line approach that accounts for benefits to the people, planet and 

profit, the City of Montpelier can be a leader in solving food security while serving our everygrowing community of aging adults. We are all aging, so when we do that together, with the 

awareness of what is needed, we can harness the resources that will allow us to age gracefully 

together, at home.
13

Historic Perspective:

MSAC successfully navigated the start of the FEAST Senior Meals Program in partnership with 

Just Basics, Inc (JBI) and Good Taste Catering (GTC) eight years ago, with the aim of providing 

regular access to healthy meals for older adults in Montpelier, Berlin and the surrounding 

communities. Over the years, we have served on average 16,500 meals a year to more than 1,600 

seniors in our region. FEAST has become known historically as a wonderful option for socially 

engaging, healthy and delicious meals for older adults.

MSAC has, however, been the only senior meals provider within the CVCOA contracted service 

area that has worked with an external caterer. Though the relationship has historically been 

successful, there are a number of documented disadvantages to FEAST having an external 

caterer as we aim to streamline a more robust program to serve the larger population of 

Montpelier’s older adults.

MSAC now faces combined challenges it has never faced before:

• the nationally rising costs of food, due to the pandemic

• our current contracted caterer has moved their production offsite:

o charging significantly higher rates to MSAC this year

o a larger staff with less oversight 

o no dedicated team devoted to ensuring high quality meals for FEAST

o MSAC sees no financial benefit when more local food/produce is donated to the 

kitchen 

The FEAST Program Manager position has been expanded in order to support the new model we 

have designed. The expansion incurred a slight increase to our costs, but that has been addressed 

by the above-listed grants. In order for FEAST to successfully move forward into the future, it 

needs a dedicated Kitchen staff member and team of volunteers to ensure the high quality of 

meal production, lowered production costs, and more robust social engagement for the 

community. FEAST fully intends to continue to grow and embrace past and current collaborative 

partners in the pursuit of excellence.

In Summation:

Enclosed within this proposal is all of the relevant budgetary information required to illustrate 

how beneficial to the City of Montpelier it will be to hire a Kitchen Manager/Chef for MSAC’s 

FEAST Program. Enclosed within is the proposed job description as well as the following 

appendixes. 

We sincerely hope you understand our considerations in this proposal and look forward to 

discussing it at your earliest convenience.
14

Appendixes:

A) Collaborative Partners List

B) Past contracts withGood Taste Catering

C) Proposed Job Description for FEAST Kitchen Manager/Chef

Collaborative Partnerships: 

Long Term Financial Partners:

• Central VT Council on Aging (CVCOA): contracted federal sponsor offering fiscal 

support, nutrition oversight and education, tech and industry knowledge assistance, 

wellness support & case management to our clients, advisement and collaborative 

partnership; host for regional senior nutrition contractors collective through which many 

resources are shared and disseminated

• VT Center for Independent Living (VCIL): contractual partner serving disabled 

individuals under 60; outreach partner

• Just Basics, Inc.: former financial partner for the FEAST Program

Food Access Partners:

• Community Harvest of Central Vermont: partner in providing us with 5,000 lbs of 

locally gleaned food annually (for a cost of $1,500); potential fiscal sponsor for network 

partnership with the Foodbank; outreach partner

• FEAST Farm of Montpelier, run by the City Parks Department: outreach partner; 

events partner; producer in 2020 of 1,000 lbs of free produce for FEAST, in 2021, 

producing 3,000 lbs of free produce for FEAST; recognized as a shining example of 

excellence in intergenerational engagement by Senator Bernie Sanders

• Capstone Community Action: a potential partnership with their Community Kitchen 

Academy (CKA) has been explored; advice in the creation of this proposal was sought; 

assurance of a letter of agreement to supply FEAST with qualified applicants; outreach 

partner

• Hunger Mountain Coop: explored the possibility of a collaboration; General Manager 

Kari Bradley declined interest at this time, with the assurance of other collaborative 

engagement possibilities in the future; historic financial and gift certificate donor to 

FEAST; outreach partner
15

Advocacy Partners

• Hunger Free VT: invitation into the networking partnership with the Hunger Council of 

Washington County; conversational and advisory partner on creating a program with a 

deep focus on equity and inclusion as pertains to the sector of food security; offered 

access to intensive training around offering 3Squares to senior Vermonters; outreach 

partner

• 3Squares Working Group: networking and collaborative partners to ensure access to 

food security for the senior community

• Vermont Foodbank: networking and collaborative partner for outreach, 

communications, sharing recipes, supporting seniors with access to supplemental food 

boxes and 3Squares; potential for future network partnership (which requires a fiscal 

sponsor) 

• Hunger Council of Washington County: outreach partners; collaborative partners on 

projects, initiatives and programs to ensure equitable access to food for area seniors; 

trustworthy, passionate communications network

• Interfaith Council of Barre/Montpelier: outreach partners; potential collaborations 

with area churches have been explored, namely the Unitarian Church of Montpelier who 

we met with to discuss the possibility of partnering for co-promotion and co-production 

of food, but determined that since they don’t cook to the specific nutritional guidelines 

we are contractually obligated to fulfill, and their scale is much smaller, it does not make 

sense

Outreach & Volunteer Service Partners:

• Associates for Training & Development (A4TD): volunteer partner

• Downstreet/SASH: outreach partner and supplier of potential FEAST clients

• United Way & United Ways of VT (211): outreach partner; host of collaborative 

volunteer network

• Northeast Kingdom Community Action: outreach partner

• Kellogg Hubbard Library: outreach partner

• Area Schools: volunteer networks

• Montpelier Alive: outreach partner

• Community of Vermont Elders (COVE): outreach partner

• State of VT Department of Disabilities, Aging and Independent Living (DAIL):

advocacy and information partners

Future Potential Partners:

• Central VT Medical Center: planning to investigate the possibility of a synergistic 

partnership regarding therapeutic meals

• Senior Living Centers and Residential Care Homes

• Veterans Organizations
16

FY20 FEAST Senior Nutrition Program Contract 

between

Good Taste Catering LLC (GTC) 

and

City of Montpelier

Montpelier Senior Activity Center (MSAC)

For the period from July 1, 2019 – June 30, 2020

Purpose of Agreement

Good Taste Catering LLC (GTC) and Montpelier Senior Activity Center (MSAC) enter into this contract 

to provide meal service for the senior meal program, FEAST. FEAST is a three-part meal service program 

operating out of the Montpelier Senior Activity Center; FEAST at Home (Meals on Wheels, or homedelivered meals), FEAST Together (the congregate, or on-site meals) and FEAST To Go (the community 

fundraiser meal).

GTC is an independent contractor. MSAC is a division of the Community Services Department of the 

City of Montpelier. This Contract shall not be construed as an employment agreement.

Period of Performance

The term of this agreement is for twelve months, commencing July 1, 2019 and continuing through 

JUNE 30, 2020.

Location 

The facility used by MSAC and GTC for FEAST operations is the two kitchen rooms and other spaces 

(office/storage closets/community dining room) located at 58 Barre Street and owned by the City of 

Montpelier. The City will be named as additional insured on GTC insurance.

Meal Cost

Compensation agreement will be the following: 

Cost Total for FEAST at Home and FEAST Together (per meal price for home delivered & 

congregate meals ordered) = $6.05 per meal for a minimum of 16,000 and up to 18,000 meals. 

GTC is not required to provide more than 18,000 meals during the contract term but may do so 

by express written consent of both parties. In the event that more than 18,000 meals are
17

provided, GTC will discount the per-meal rate at a mutually-agreed upon amount to be 

determined.

Cost for meals delivered to VCIL recipients: $6.05

Cost for meals for FEAST Together recipients under age 60: $6.05

Catered meals for MSAC Fundraising in the Community: per meal price of meals related to the FEAST 

menu but not subject to strict dietary guidelines, when served the same day, shall be $8.41.

When opportunities arise, MSAC and GTC will utilize the details of GTC’s “Optional Bidding” on page 2 

of GTC’s proposal dated May 2, 2017, which shall be updated for this contract term. GTC’s bid 

addresses options for brown bag lunches for youth and adults as well as catering of simple luncheons and 

3 course meals. Separate contracts will be enacted to pursue such opportunities.

GTC shall submit, prior to the 5th day of each calendar month, one statement of the previous month’s meal 

totals that includes total counts-- based on tracked data from the FEAST Program Manager-- for FEAST 

at Home, FEAST Together and VCIL meals, to the Director of MSAC via email at jclar@montpeliervt.org as well as to the FEAST Program Manager and the Administrative Assistant. The statement shall 

itemize the total number of meals produced, by the month, using a breakdown of which types of meals 

were served, as described above. MSAC shall make payments to the GTC within two weeks of receipt of 

the statement.

Compensation

GTC shall be compensated for FEAST at Home & FEAST Together meals based upon what is ordered at 

the per meal cost of the meals set forth in the “Meal Cost” section of this contract. FEAST at Home and 

FEAST Together are based on the number of meals sold at the per meal cost of the meals set forth in the 

“Meal Cost” section of this contract. GTC shall be compensated for optional catered meal opportunities 

at special events as agreed upon by MSAC and GTC in writing by separate contract.

Note: At times when extra FEAST meals are required on the day of the order, GTC will make a 

responsible effort to meet increased needs and will be compensated at the same per meal bid price.

GTC shall submit by the 5th of each month a statement of the previous month’s FEAST meal totals to 

MSAC via email. MSAC shall make payment to the GTC within two weeks of receipt of the invoice. 

Provision of Meals

GTC shall furnish all food and labor necessary to prepare and serve FEAST Together (congregate meals) 

at the Montpelier Senior Activity Center, 58 Barre Street, Montpelier. GTC shall also furnish all food, 

and labor necessary to prepare and serve home delivered meals. GTC will send all home delivered meals, 

hot & frozen, in suitable containers from the Montpelier Senior Activity Center. FEAST at Home (the 

home delivered meals) shall be packaged individually, with seal tight covers for transportation, in an 

insulated carrying case (provided by MSAC).
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The number of meals to be prepared each day is determined by the number of registered home delivered 

clients and the number of congregate meal reservations for that week. The actual meal count will be 

accessible online (remotely or at MSAC) to GTC by 7:00 a.m the day prior, Monday-Friday. 

FEAST at Home and FEAST Together meals must meet Older Americans Act standards for nutritional 

quality and quantity and meet 1/3 recommended daily allowance (DRI of vitamins and minerals). See 

Nutritional Standards.

Nutritional Standards

The Vermont Older Americans Act mandates that each meal served must provide at least 1/3 of the RDA 

for older adults and comply with the Dietary Guidelines for Americans. The Meal Plan Guide below is 

designed to help satisfy these requirements. Meals shall meet the following minimum nutrition 

requirements.*

Meal Plan Guide

Food Group Serving Size Options

Meat/Meat Alternate 2-3 oz. cooked weight Lean meat, fish, poultry. May use meat alternates 

such as: eggs, legumes, cheese, tofu

Fruits 

and

Vegetables

combined for total of 1 1⁄2 

servings daily

1⁄2 cup, 100% fruit juice, 1⁄4 

cup dried fruits

1⁄2 cup vegetables, 1 cup fresh 

leafy greens, 6 oz. vegetable 

juice, 1⁄2 cup tomato sauce

Fruits -- fresh, frozen, canned or dried

Vegetables – fresh, frozen, raw or canned vegetables, 

100% vegetable juice, potatoes always count as a 

vegetable.

Grains and whole grains 

(combined total of 2 servings – 

50% must be whole grain)

1 oz slice

1⁄2 cup cooked

Whole grain bread, muffins, biscuits, rolls, quick 

breads

Rice, pasta and other whole grains

Milk/Milk products 8 ounces Preferably low fat or skim

Fat 1 tsp oil, margarine or butter Optional

Dessert 1⁄2 cup or 1 serving optional Nutritious desserts: such as, fruit, pudding, cobbler, 

crisp and fruit pies. Pumpkin pie, muffin or carrot 

cake provides Vitamin A. Baked goods containing 

one serving of whole grain can count toward the 

whole grain requirement. Limit cakes, pies & 

cookies to 2 days for every 5 days of service.

• A total of 11⁄2 servings fruit and/or vegetables must be served each day in any combination;

• A maximum of one high sodium food may be served each week;
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• A good source of Vitamin A must be served at least every other day (for 5 day-a-week program). Sites 

serving 2 days or less must have Vitamin A at each meal;

• One Vitamin C rich food daily.

*For a full description of meal planning and food safety, see Vermont Older Americans Act Nutrition Program 

Orange Manual.

Local Foods

GTC will work with MSAC, local farmers, community organizations, food suppliers and others to 

implement fresh and/or locally produced food. Menus are developed considering the availability and 

seasonality of locally grown fresh vegetables and fruits. Fresh foods will be used in all meals produced. 

For each meal GTC will identify (in the following month, by the 10th of the month) foods as being fresh, 

locally grown fresh, frozen, locally grown frozen or canned. When food is fresh, it need not be labeled. 

In other cases, the following abbreviations are to be used: LG for locally grown; FZ for frozen; LGFZ for 

locally grown frozen; DR for dry goods and CN for canned. Commercially canned vegetables are a last 

choice and their use should be kept to a minimum.

GTC will work with volunteers of community partners & MSAC to utilize and process foods being 

rescued and fresh foods being donated. GTC will assist with processing of seasonal items as they become 

available.

Menus

Menus will be prepared and submitted online to MSAC by the 10th of the previous month. Menus should 

be planned to take advantage of fresh seasonal foods. The menus are to be prepared by GTC and must be 

approved by MSAC. Central Vermont Council on Aging will also review menus monthly for nutrient 

content and compliance with DRI’s. Dietary options such as vegetarian and diabetic meals should be 

considered throughout the menu with regularity as determined in consultation with the MSAC Director.

Monitoring

An authorized representative of MSAC shall have the right to inspect food preparation at any time during 

the term of the contract. GTC will be provided with “The Vermont Senior Nutrition Program 

Management Handbook.”

Health Standards

GTC shall conform to all health and sanitation requirements of State of Vermont 

http://www.healthvermont.gov/sites/default/files/documents/2016/12/REG_food-serviceestablishments.pdf. GTC shall provide a current ServSafe certificate by the effective date of this contract, 

and all GTC employees should be Servsafe tested within six months of employment.
20

Cleaning

Cleaning and general upkeep of the kitchen spaces and equipment will be the responsibility of GTC. 

Kitchen volunteers and Vermont Associates for Training and Development trainees may be used when 

possible and under the supervision of GTC. Kitchen volunteers will be instructed to communicate 

directly with GTC to determine best use of volunteers’ time for kitchen maintenance. A "deep clean" 

schedule, approved by the GTC and MSAC, will be required from GTC at time of contract acceptance or 

approval. Every effort will be made to maximize using volunteers for kitchen and dining areas will with 

ultimate responsibility for all kitchen spaces resting with GTC. If inspections do not meet state 

requirements, it is the responsibility of GTC to work with the staff of MSAC and the City of Montpelier 

to ensure that citation(s) are addressed and compliance is resumed.

Other Facility and Supplies Responsibilities

GTC shall:

• Provide durable kitchen equipment as detailed in GTC Equipment list updated for July 1, 2018, to 

be updated in August 2019.

• Provide training guidance checklists and follow up for Community and MSAC use of the kitchen 

to ensure food safety, cleanliness, and cost-effective and functional GTC operations.

MSAC shall:

• Provide a licensed, modern, commercial kitchen facility and management, routine maintenance, 

and repairs of kitchen equipment.

• Provide to GTC back office space with desk, Wi-fi internet access, phone, voicemail, IT support, 

and access to computer for vendor communication and other FEAST/senior nutrition program 

business, and communication for private catering and VTFoodTV (non-FEAST business). Office 

space and computer must be made available to MSAC if occasionally needed for other MSAC 

operations. 

• Provide to GTC, by option, at sole MSAC discretion and for a fee, space for equipment and food 

storage for items not related to FEAST operations, which must be removed upon request if 

MSAC needs to reclaim such space.

• Provide space for volunteer training, copier for printing / photocopying / faxing / scanning, and 

basic office supplies (excluding home-delivered meal labels) as needed for administration of 

FEAST / senior nutrition program operations. Color copying will be available at a rate of $.10 

per sheet reimbursement.

• Provide separately contracted kitchen linen / laundry service of cloths and aprons in the event 

volunteers are not available to provide such services.

• Provide durable and non-durable kitchen equipment, and necessary service or replacement, as 

determined by MSAC Director, for items detailed in MSAC Equipment list dated July 1st 2018, 

to be updated August 2019.

• Provide all fixed utilities expenses for FEAST / senior nutrition program operations, including 

propane, water, electricity, trash-removal, compost pick-up, and heat.

• Provide material support for FEAST production including but not limited to: first aid kit, paper 

towels, gloves, hairnets, limited plastic aprons, kitchen cleaning supplies (dish detergent, floor 

cleaner, mops and brooms, etc.)

• Provide GTC exclusive use of kitchen that includes “approval rights” for other community users 

when requested by MSAC.

• Provide GTC first right of refusal for any events that require catered food service hosted at the 

MSAC.
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• Provide access to the kitchen and support kitchen for GTC staff outside hours of 6:00 am-3:00 pm 

Monday through Friday, with advance notification to MSAC staff to avoid facility scheduling 

conflicts, for food production and VTFoodTV Project.

Delivery Details

Meals shall be prepared for FEAST at Home and FEAST Together meals on a pre-arranged schedule. 

Extra frozen meals will be required for some holidays and for backup meals for scheduled vacations and 

emergencies.

All attempts should be made to keep meals within food safety temperatures at a minimum 165 degrees F 

for hot meals and a maximum 41 degrees F for cold meals.

Deliveries shall be accompanied by driver instructions, accessible online. All meals will include labeling, 

and contents. The labeling system will be provided at the MSAC site.

Confidentiality Policy

GTC shall conform to the Confidentiality Policy described below. 

• Assuring Privacy of Participants: Information about participants, including their status 

or family situation, must not be discussed except as is necessary to provide and evaluate 

services.

Through our paid and volunteer positions, we may observe a situation, or have access to 

information that is private. We must always be sensitive to what information is shared, with 

whom, and for what purpose. Generally, information gained through the intake process or 

through access to a person’s home is confidential. This information must not be shared without 

the knowledge and consent of that individual. Participant contributions also are confidential and 

no attempt should be made to determine the amount of the contribution.

• Referral: If you believe a participant may need more help or might benefit from an 

additional program, ask the client’s permission before making a referral. In an 

emergency, or in dealing with a person who may not hear or understand, state what you 

are doing or that you are going for help.

• Exception: Consent is not required in situations in which you are a mandated reporter of 

abuse, there is exploitation or neglect, or if you have a duty to warn.

• Social Networks or Neighboring: Information of a social nature, social announcements 

(“Betty Smith called Ella to say she will not be returning from her daughter’s in time for 

next Tuesday’s pot luck”), or information which is public and shared for social reasons, 

(“Betty Smith is in Central Hospital and we are circulating a card for her now.”) may be 

shared.

Wages, Salaries, Oversight and Reporting of Staff Schedules

GTC will pay GTC employees not less than the prevailing rates for food service employees as established by 

the Secretary of the U.S. Department of Labor. GTC will provide the Director of MSAC with monthly 

schedules of FEAST kitchen and front of house staffing including “manager on duty” assignments. GTC will
22

report on any changes in kitchen staffing—including volunteers-- and GTC employees. GTC will have 

primary oversight and training of FEAST volunteers and Vermont Associate Training and Development 

trainees to produce FEAST meals.

MSAC will provide a part-time staff FEAST Program Manager (City employee) to recruit and schedule 

FEAST volunteers, manage non-food production aspects of volunteer work, and manage MSAC reporting and 

database requirements for the FEAST program, along with other duties as assigned to support the FEAST 

program. MSAC will also provide administrative support as a host site for on-going Vermont Associates 

Training and Development staff and supervision as needed for non-FEAST duties.

Equal Employment Opportunity

GTC will not discriminate against any volunteer, trainee, employee or applicant for employment or 

unpaid work in the FEAST program because of their race, color, religion, sex, national origin, sexual 

orientation or gender identity.

Other Legal Compliance

Both parties agree to follow all state and federal employment laws and comply with all requirements of 

restorative justice and rehabilitative community service.

No individual with a background of abuse or exploitation of a vulnerable person (child or adult) will be 

allowed to work in the FEAST program in a role that gives such a person contact with vulnerable 

populations. GTC is responsible for doing VT Criminal Information Center background checks of GTC 

employees ($30.00 each) and reporting them to MSAC Director. MSAC is responsible for doing 

background checks for volunteers and trainees not employed by GTC.

Other Contractual Responsibilities – Consumer Support and Promotion

GTC and MSAC will share consumer support, promotion and strategic planning for FEAST meal 

services.

A. GTC will:

• Work with MSAC to create a quarterly evaluation system that includes client satisfaction surveys 

and contractual review.

• Utilize the CVCOA Registered Dietician as a resource for addressing special diets.

• Provide contracted food service for MSAC upon request for promotion, outreach and fundraising, 

and participate in strategic planning for meals program.

• Provide exposure for MSAC through ORCA Media, public and private events at MSAC, and 

GTC printed and digital materials, etc.

• Keep MSAC Director informed of development of catering business.

B. MSAC will:

• Work with GTC to provide opportunities for nutrition education of seniors. 

• Work to provide primary oversight of evaluations, communications, promotion and fundraising 

for FEAST.
23

• Provide exposure for GTC to senior and public audiences at MSAC and in MSAC printed and 

digital materials, etc.

• Provide first right of refusal to GTC for any cooking classes or food service training programs 

hosted by MSAC

Subcontract

This contract shall not be subcontracted, in whole or part, without the express written consent of MSAC.

Assignment

This contract shall not be assigned, in whole or part, without the express written consent of MSAC.

Amendments

Amendments to this contract may be made during the life of the contract if mutually agreed upon by both 

parties.

Insurance

Before a contract is executed, GTC shall submit to MSAC evidence showing the following insurance is in 

force and will cover all operations under the contract:

• Workers’ Compensation, in accordance with State Workers’ Compensation Law.

• Comprehensive General Bodily Injury and Property Damage Liability Insurance in the 

Combined Single Limit of at least $1,000,000 including, but limited to, Personal Injury 

Liability, Blanket Contractual Liability, Broad Form Property Damage Liability and 

Products Liability.

These policies shall contain a covenant by the company issuing the policies that the policies shall not be 

cancelled or terminated by the issuing company unless a thirty (30) day written notice of expiration or 

cancellation first be given to MSAC, and the policies must name MSAC & City of Montpelier as 

“additional insured”. Certificates of the policies shall be forwarded to MSAC & City of Montpelier.

Private Catering by GTC

GTC will have access to the MSAC facility for private catering meal production and the potential to 

produce senior meals for other sites. When engaging in private catering work or other use of the MSAC 

facility not related to FEAST / senior nutrition program, GTC will pay fees to MSAC to support fixed 

facility/utility costs. These fees will be determined in a separate rental contract outside this contract and 

are subject to change based on magnitude of impact and understanding of cost for operating the 58 Barre 

Street kitchen facility.
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When engaging in private catering work, GTC will not utilize the labor of FEAST volunteers or Vermont 

Associates for Training and Development program trainees unless they become legal employees of GTC. 

Food donated to the FEAST program by individuals, businesses and other community organizations will 

not be used in private catering meal production – for such purposes, GTC will purchase all food at GTC’s 

expense. 

Consulting Services

MSAC may contract with GTC to consult on matters such as: kitchen equipment and small wares 

purchases, community access to the kitchen, development of kitchen management / Standard Operating 

Procedures, etc. Fees for such consulting work will not exceed $750 per year unless otherwise agreed to in 

writing, and work will be billed only when written estimates for cost of such consulting are provided in 

advance. 

Termination

Either party may terminate this contract by giving ninety (90) days notice in writing to the other party of 

its intention to terminate the contract.

Holidays, Vacations, Weather Closures and Program Interruptions

The following are City of Montpelier designated holidays observed by MSAC during the FY20 contract 

period: 

Independence Day: Thursday, July 4, 2019 (Frozen meal for July 3, 2019)

Labor Day: Monday, September 2, 2019

Indigenous People’s Day: Monday, October 14, 2019 

Veteran’s Day Observed: Monday, November 11, 2019 

Thanksgiving Day & Day after Thanksgiving: Thursday-Friday, November 28-29, 2019 

Christmas Day: Wednesday, December 25, 2019

New Year’s Day: Wednesday, January 1, 2020

Martin Luther King Jr. Day: Monday, January 20, 2020 

Presidents Day: Monday, February 17, 2020

Memorial Day: Monday, May 25, 2020

MSAC will also close during the entire holiday period from Tuesday, December 24, 2019 – Wednesday, 

January 1, 2020, and additional deep cleaning of the kitchen shall occur during this time. The MSAC 

office will be closed on these days, and no FEAST Together meals will be served. However, on these 

holidays, there will be no interruption in FEAST at Home-- the home delivered meal program. Frozen 

meals will be provided prior to the observed holiday(s).
25

When the Montpelier Public Schools close due to inclement weather, MSAC also will be closed. No 

FEAST meals will be hosted or delivered on those days, and emergency back-up frozen meals should be 

provided in winter to FEAST at Home recipients in advance and following such events.

In Spring 2020, MSAC will use the dining area (Community Room) for its annual Rummage Sale set-up 

and event, and no FEAST Together meals will be served the one week involved (dates still to be 

determined, but likely in 1st week of April). FEAST at Home will have no interruption during the week.

GTC may schedule vacation time of up to four weeks at will as long as it does not interfere with the home 

delivered meal service and determination of congregate meal service status is mutually agreed upon in 

advance between GTC and MSAC Director. Appropriate notice will be given to MSAC by GTC. July 

29-August 9, 2020 has been tentatively scheduled.

Effective Date and Signature

The provisions of this Contract will be effective as of the date both parties have executed it and will 

continue and remain in full force and effect until June 30, 2020. The Contract may not be modified in whole 

or in part by the parties except by mutual agreement in writing and duly executed by both parties. Both 

parties agree to meet prior to the expiration date of this Contract to discuss any contract for a future term.

Future Contract

Approaching successful completion of this contract, consideration will be given by April 1, 2020 to GTC 

for a new, multi-year contract for FY21 and beyond. This provision is not a guarantee of a future contract.

All Notices to MSAC shall be addressed to:

Montpelier Senior Activity Center ATTN: Director, 58 Barre St., Montpelier, VT 05602 

All Notices to Good Taste Catering LLC shall be addressed to:

16 Monsignor Crosby Ave., Montpelier, VT 05602

In witness whereof, the parties have caused this contract to be signed by their daily authorized 

representatives.

For Montpelier Senior Activity Center - Director Date

For City of Montpelier – City Manager Date

For Good Taste Catering LLC Date
26

FY21 FEAST Senior Nutrition Program Contract 

between

Good Taste Catering LLC (GTC) 

and

City of Montpelier

Montpelier Senior Activity Center (MSAC)

For the period from July 1, 2020 – June 30, 2021

Purpose of Agreement

Good Taste Catering LLC (GTC) and Montpelier Senior Activity Center (MSAC) enter into this contract 

to provide meal service for the senior meal program, FEAST. FEAST is a three-part meal service program 

operating out of the Montpelier Senior Activity Center; FEAST at Home (Meals on Wheels, or homedelivered meals), FEAST Together (the congregate, or on-site meals) and FEAST To Go (the community 

fundraiser meal).

GTC is an independent contractor. MSAC is a division of the Community Services Department of the 

City of Montpelier. This Contract shall not be construed as an employment agreement.

The location of the “FEAST Kitchen” as referenced in this agreement includes the kitchen location at 58 

Barre Street, and the commercial kitchen at Vermont College of Fine Arts (VCFA) location at 36 College 

St, Montpelier, VT 05602. 

Period of Performance

The term of this agreement is for twelve months, commencing July 1, 2020 and continuing through June 

30, 2021.

Location 

The facility used by MSAC and GTC for FEAST operations is the two kitchen rooms and other spaces 

(office/storage closets/community dining room) located at 58 Barre Street and owned by the City of 

Montpelier. The City will be named as additional insured on GTC insurance.

Impact of Covid-19 Pandemic and Uncertainties

At the time of this contract’s update in June 2020, the Covid-19 pandemic was making huge impacts on 

MSAC and FEAST, and presenting many uncertainties for the year to come. One current condition is that 

personnel using the kitchen facility need to be kept to an absolute minimum. Both partners acknowledge
27

that as conditions evolve in the months to come, adjustments may need to be made and initiatives 

postponed or modified.

During the pandemic, FEAST Together has not been possible since the closing of MSAC’s facility in 

March 2020. MSAC and GTC pivoted the service in Spring 2020 to a slightly modified FEAST To-Go 

(pick-up) distributed from outside the facility, which continued through the time of contract negotiation 

and into the start of the FY21 contract year. Both parties agree that FEAST Together will resume only 

when federal, state and local health and safety guidances can be met.

One further impact of the pandemic is MSAC’s decision to lower the minimum number of meals to be 

purchased in this contract year. This is not out of a desire to serve fewer meals, but in recognition that, as 

was the case in FY20 during the early part of the pandemic, community partners may be able to donate 

free meals to MSAC/FEAST to save MSAC money during a time of financial crisis. MSAC maintains a 

commitment to serve all people eligible for FEAST, meet demand, and support GTC as a partner by 

encouraging community partners to engage GTC when seeking bulk senior meal production vendors.

Meal Cost

Compensation agreement will be the following: 

Cost Total for FEAST at Home and FEAST Together (per meal price for home delivered & 

congregate meals ordered) = $6.05 per meal for a minimum of 14,000 and up to 18,000 meals. 

GTC is not required to provide more than 18,000 meals during the contract term but may do so 

by express written consent of both parties. In the event that more than 18,000 meals are 

provided, GTC may provide additional meals at a mutually-agreed upon cost to be determined.

Cost for meals delivered to VCIL recipients: $6.05

Cost for meals for FEAST Together recipients under age 60: $6.05

Catered meals for MSAC Fundraising in the Community: per meal price of meals related to the FEAST 

menu but not subject to strict dietary guidelines, when served the same day, shall be $8.41.

When opportunities arise, MSAC and GTC will utilize the details of GTC’s “Optional Bidding” on page 2 

of GTC’s proposal dated May 2, 2017, which shall be updated for this contract term. GTC’s bid 

addresses options for brown bag lunches for youth and adults as well as catering of simple luncheons and 

3 course meals. Separate contracts will be enacted to pursue such opportunities.

During the COVID pandemic it is possible that food costs and compliance requirements will fluctuate 

significantly. In the event that commonly used foods are un-available and need to be substituted with 

more expensive foods, prices on traditional, commonly used foods rise significantly or food is not 

available to be processed, GTC will communicate this to MSAC in writing with 30 days notice, and both 

parties may re-consider the price per meal that MSAC is paying GTC per meal, to ensure that meals will 

continue to be produced if possible.

GTC shall submit, prior to the 5th day of each calendar month, one statement of the previous month’s meal 

totals that includes total counts-- based on tracked data from the FEAST Program Manager-- for FEAST 

at Home, FEAST Together and VCIL meals, to the Director of MSAC via email at jclar@montpelier-
28

vt.org as well as to the FEAST Program Manager and the Administrative Assistant. The statement shall 

itemize the total number of meals produced, by the month, using a breakdown of which types of meals 

were served, as described above. MSAC shall make payments to the GTC within two weeks of receipt of 

the statement.

Compensation

GTC shall be compensated for FEAST at Home & FEAST Together meals based upon what is ordered at 

the per meal cost of the meals set forth in the “Meal Cost” section of this contract. FEAST at Home and 

FEAST Together are based on the number of meals sold at the per meal cost of the meals set forth in the 

“Meal Cost” section of this contract. GTC shall be compensated for optional catered meal opportunities 

at special events as agreed upon by MSAC and GTC in writing by separate contract.

Note: At times when extra FEAST meals are required on the day of the order, GTC will make a 

responsible effort to meet increased needs and will be compensated at the same per meal bid price.

GTC shall submit by the 5th of each month a statement of the previous month’s FEAST meal totals to 

MSAC via email. MSAC shall make payment to the GTC within two weeks of receipt of the invoice. 

Provision of Meals

GTC shall furnish all food and labor necessary to prepare and serve FEAST Together (congregate meals) 

at the Montpelier Senior Activity Center, 58 Barre Street, Montpelier. GTC shall also furnish all food, 

and labor necessary to prepare and serve home delivered meals. GTC will send all home delivered meals, 

hot & frozen, in suitable containers from the Montpelier Senior Activity Center. FEAST at Home (the 

home delivered meals) shall be packaged individually, with seal tight covers for transportation, in an 

insulated carrying case (provided by MSAC).

The number of meals to be prepared each day is determined by the number of registered home delivered 

clients and the number of congregate meal reservations for that week. The actual meal count will be 

accessible online (remotely or at MSAC) to GTC by 7:00 a.m the day prior, Monday-Friday. 

FEAST at Home and FEAST Together meals must meet Older Americans Act standards for nutritional 

quality and quantity and meet 1/3 recommended daily allowance (DRI of vitamins and minerals). See 

Nutritional Standards.

Nutritional Standards

The Vermont Older Americans Act mandates that each meal served must provide at least 1/3 of the RDA 

for older adults and comply with the Dietary Guidelines for Americans. The Meal Plan Guide below is 

designed to help satisfy these requirements. Meals shall meet the following minimum nutrition 

requirements.*
29

Meal Plan Guide

Food Group Serving Size Options

Meat/Meat Alternate 2-3 oz. cooked weight Lean meat, fish, poultry. May use meat alternatives 

such as: eggs, legumes, cheese, tofu

Fruits 

and

Vegetables

combined for total of 1 1⁄2 

servings daily

1⁄2 cup, 100% fruit juice, 1⁄4 

cup dried fruits

1⁄2 cup vegetables, 1 cup fresh 

leafy greens, 6 oz. vegetable 

juice, 1⁄2 cup tomato sauce

Fruits -- fresh, frozen, canned or dried

Vegetables – fresh, frozen, raw or canned vegetables, 

100% vegetable juice, potatoes always count as a 

vegetable.

Grains and whole grains 

(combined total of 2 servings – 

50% must be whole grain)

1 oz slice

1⁄2 cup cooked

Whole grain bread, muffins, biscuits, rolls, quick 

breads

Rice, pasta and other whole grains

Milk/Milk products 8 ounces Preferably low fat or skim

Fat 1 tsp oil, margarine or butter Optional

Dessert 1⁄2 cup or 1 serving optional Nutritious desserts: such as, fruit, pudding, cobbler, 

crisp and fruit pies. Pumpkin pie, muffin or carrot 

cake provides Vitamin A. Baked goods containing 

one serving of whole grain can count toward the 

whole grain requirement. Limit cakes, pies & 

cookies to 2 days for every 5 days of service.

• A total of 11⁄2 servings fruit and/or vegetables must be served each day in any combination;

• A maximum of one high sodium food may be served each week;

• A good source of Vitamin A must be served at least every other day (for 5 day-a-week program). Sites 

serving 2 days or less must have Vitamin A at each meal;

• One Vitamin C rich food daily.

*For a full description of meal planning and food safety, see Vermont Older Americans Act Nutrition Program 

Orange Manual.

Local Foods

GTC will work with MSAC, local farmers, community organizations, food suppliers and others to 

implement fresh and/or locally produced food. Menus are developed considering the availability and 

seasonality of locally grown fresh vegetables and fruits. Fresh foods will be used in all meals produced. 

For each meal GTC will identify (in the following month, by the 10th of the month) foods as being fresh, 

locally grown fresh, frozen, locally grown frozen or canned. When food is fresh, it need not be labeled. 

In other cases, the following abbreviations are to be used: LG for locally grown; FZ for frozen; LGFZ for
30

locally grown frozen; DR for dry goods and CN for canned. Commercially canned vegetables are a last 

choice and their use should be kept to a minimum.

GTC will work with volunteers of community partners & MSAC to utilize and process foods being 

rescued and fresh foods being donated. GTC will assist with processing of seasonal items as they become 

available.

MSAC and FEAST Senior Meals will attempt to initiate a Bulk Produce Processing Program (BPPP) 

using a food-service-experienced leader with SerfSave certification to supervise community volunteers to 

process large produce deliveries so more gleaned and donated produce can be saved for use in FEAST 

meal production. Production will occur on weekday evenings and weekends, and GTC will have right of 

first refusal of the kitchen for BPPP schedule. Oversight of the BPPP will not involve GTC. GTC will 

request in writing the final product the chef wishes for inventory – weight and cut, etc. GTC will provide 

in writing a check list for all cleanup of kitchen and washroom requirements, including cleanup of 

production areas, washing dishes, returning utensils, boards and knives to their proper places, and 

disposing of trash and compost. Any surplus processed food that is not wanted by GTC will be offered to 

local non-profit meal sites and the Montpelier Food Pantry.

BPPP may begin when it can safely and effectively be done given the present COVID situation

Menus

To contain food costs and support older adults in healthier, more sustainable food consumption, GTC may 

create new entrée menu items based on plant-based proteins which will be submitted to the nutritionist for 

approval, for target of 25-40% of all Feast at Home (MOWs) and target of 25% for Feast Together 

(congregate). Combinations of legumes, rice, ancient grains, eggs, soy-based items like tofu, dairy, etc.

are encouraged with inclusion of foods from other cultures. MSAC may use its media (e-letters, Alive 

Times newsletter, Facebook and Instagram, etc.) to promote this change for the good with GTC

interviews and educational articles provided by professional senior nutritional partners.

Menus will be prepared and submitted online to MSAC by the 10th of the previous month. Menus should 

be planned to take advantage of fresh seasonal foods. The menus are to be prepared by GTC and must be 

approved by MSAC. Central Vermont Council on Aging will also review menus monthly for nutrient 

content and compliance with DRI’s. Dietary options such as vegetarian and diabetic meals should be 

considered throughout the menu with regularity as determined in consultation with the MSAC Director.

Monitoring

An authorized representative of MSAC shall have the right to inspect food preparation at any time during 

the term of the contract. GTC will be provided with “The Vermont Senior Nutrition Program 

Management Handbook.”
31

Health Standards

GTC shall conform to all health and sanitation requirements of State of Vermont Department of Health 

http://www.healthvermont.gov/sites/default/files/documents/2016/12/REG_food-serviceestablishments.pdf and will observe and follow all Centers for Disease Control (CDC), State of VT 

Department of Health (DOH) and State of Vermont Department of Disabilities, Aging and Independent 

Living (DAIL) recommended protocols during COVID19 restrictions as they evolve and in particular as 

they guide senior meal sites.

GTC shall provide a current ServSafe certificate by the effective date of this contract, and all GTC 

employees should be Servsafe tested within six months of employment.

Cleaning

Cleaning and general upkeep of the kitchen spaces and equipment will be the responsibility of

GTC. Kitchen volunteers and Vermont Associates for Training and Development trainees may be used 

when possible and under the supervision of GTC. Kitchen volunteers will be instructed to communicate 

directly with GTC to determine best use of volunteers’ time for kitchen maintenance. A twice annual 

"deep clean" schedule, approved by the GTC and MSAC, will be required from GTC. Anticipated dates 

are during December holiday closure and in mid-summer. Every effort will be made to maximize using 

volunteers for kitchen and dining areas will with ultimate responsibility for all kitchen spaces resting with 

GTC. If inspections do not meet state requirements, it is the responsibility of GTC to work with the staff 

of MSAC and the City of Montpelier to ensure that citation(s) are addressed and compliance is resumed.

Other Facility and Supplies Responsibilities

GTC shall:

• Provide durable kitchen equipment as detailed in GTC Equipment list updated for July 1, 2018, to 

be updated in August 2020.

• Provide training guidance checklists and follow up for Community and MSAC use of the kitchen 

to ensure food safety, cleanliness, and cost-effective and functional GTC operations.

MSAC shall:

• Provide a licensed, modern, commercial kitchen facility and management, routine maintenance, 

and repairs of kitchen equipment.

• Provide to GTC back office space with desk, Wi-fi internet access, phone, voicemail, IT support, 

and access to computer for vendor communication and other FEAST/senior nutrition program 

business, and communication for private catering and VTFoodTV (non-FEAST business). Office 

space and computer must be made available to MSAC if occasionally needed for other MSAC 

operations. 

• Provide to GTC, by option, at sole MSAC discretion and for a fee, space for equipment and food 

storage for items not related to FEAST operations, which must be removed upon request if 

MSAC needs to reclaim such space.

• Provide space for volunteer training, copier for printing / photocopying / faxing / scanning, and 

basic office supplies (excluding home-delivered meal labels) as needed for administration of 

FEAST / senior nutrition program operations. Color copying will be available at a rate of $.10 

per sheet reimbursement.

• Provide separately contracted kitchen linen / laundry service of cloths and aprons. 
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• Provide durable and non-durable kitchen equipment, and necessary service or replacement, as 

determined by MSAC Director, for items detailed in MSAC Equipment list dated July 1st 2018, 

to be updated August 2020.

• Provide all fixed utilities expenses for FEAST / senior nutrition program operations, including 

propane, water, electricity, trash-removal, compost pick-up, and heat.

• Provide material support for FEAST production including but not limited to: first aid kit, paper 

towels, gloves, hairnets, limited plastic aprons, kitchen cleaning supplies (dish detergent, floor 

cleaner, mops and brooms, etc.)

• Provide GTC exclusive use of kitchen that includes “approval rights” for other community users 

when requested by MSAC.

• Provide GTC first right of refusal for any events that require catered food service hosted at the 

MSAC.

• Provide access to the kitchen and support kitchen for GTC staff outside hours of 6:00 am-3:00 pm 

Monday through Friday, with advance notification to MSAC staff to avoid facility scheduling 

conflicts, for food production and VTFoodTV Project. GTC will have right of 1st refusal for any 

bulk processing outside of normal hours of operation.

Delivery Details

Meals shall be prepared for FEAST at Home and FEAST Together meals on a pre-arranged schedule. 

Extra frozen meals will be required for some holidays and for backup meals for scheduled vacations and 

emergencies.

All attempts should be made to keep meals within food safety temperatures at a minimum 165 degrees F 

for hot meals and a maximum 41 degrees F for cold meals.

Deliveries shall be accompanied by driver instructions, accessible online. All meals will include labeling, 

and contents. The labeling system and materials will be provided at the MSAC site and will be the 

responsibility of GTC to train volunteers or trainees or request MSAC staff complete the task if no 

volunteer or trainee is available.

Confidentiality Policy

GTC shall conform to the Confidentiality Policy described below. 

• Assuring Privacy of Participants: Information about participants, including their status 

or family situation, must not be discussed except as is necessary to provide and evaluate 

services.

Through our paid and volunteer positions, we may observe a situation, or have access to 

information that is private. We must always be sensitive to what information is shared, with 

whom, and for what purpose. Generally, information gained through the intake process or

through access to a person’s home is confidential. This information must not be shared without 

the knowledge and consent of that individual. Participant contributions also are confidential and 

no attempt should be made to determine the amount of the contribution.

• Referral: If you believe a participant may need more help or might benefit from an 

additional program, ask the client’s permission before making a referral. In an 

emergency, or in dealing with a person who may not hear or understand, state what you 

are doing or that you are going for help.
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• Exception: Consent is not required in situations in which you are a mandated reporter of 

abuse, there is exploitation or neglect, or if you have a duty to warn.

• Social Networks or Neighboring: Information of a social nature, social announcements 

(“Betty Smith called Ella to say she will not be returning from her daughter’s in time for 

next Tuesday’s pot luck”), or information which is public and shared for social reasons, 

(“Betty Smith is in Central Hospital and we are circulating a card for her now.”) may be 

shared.

Wages, Salaries, Oversight and Reporting of Staff Schedules

GTC will pay GTC employees not less than the prevailing rates for food service employees as established by 

the Secretary of the U.S. Department of Labor. GTC will provide the Director of MSAC with monthly 

schedules of FEAST kitchen and front of house staffing including “manager on duty” assignments. GTC will 

report on any changes in kitchen staffing—including volunteers-- and GTC employees. GTC will have 

primary oversight and training of FEAST volunteers and Vermont Associate Training and Development 

trainees to produce FEAST meals.

MSAC will provide a part-time staff FEAST Program Manager (City employee) to recruit and schedule 

FEAST volunteers, manage non-food production aspects of volunteer work, and manage MSAC reporting and 

database requirements for the FEAST program, along with other duties as assigned to support the FEAST 

program. MSAC will also provide administrative support as a host site for on-going Vermont Associates 

Training and Development staff and supervision as needed for non-FEAST duties.

Equal Employment Opportunity

GTC will not discriminate against any volunteer, trainee, employee or applicant for employment or 

unpaid work in the FEAST program because of their race, color, religion, sex, national origin, sexual 

orientation or gender identity.

Other Legal Compliance

Both parties agree to follow all state and federal employment laws and comply with all requirements of 

restorative justice and rehabilitative community service.

No individual with a background of abuse or exploitation of a vulnerable person (child or adult) will be 

allowed to work or volunteer in the FEAST program in a role that gives such a person contact with 

vulnerable populations. GTC is responsible for doing VT Criminal Information Center background checks 

of GTC employees ($30.00 each) and reporting them to MSAC Director. MSAC is responsible for doing 

background checks for volunteers and trainees not employed by GTC.

Other Contractual Responsibilities – Consumer Support and Promotion

GTC and MSAC will share consumer support, promotion and strategic planning for FEAST meal 

services.
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B. GTC will:

• Work with MSAC to create a quarterly evaluation system that includes client satisfaction surveys 

and contractual review.

• Utilize the CVCOA Registered Dietician as a resource for addressing special diets.

• Provide contracted food service for MSAC upon request for promotion, outreach and fundraising, 

and participate in strategic planning for meals program.

• Provide exposure for MSAC through ORCA Media, public and private events at MSAC, and 

GTC printed and digital materials, etc.

• Keep MSAC Director informed of development of catering business.

C. MSAC will:

• Work with GTC to provide opportunities for nutrition education of seniors.

• Work to provide primary oversight of evaluations, communications, promotion and fundraising 

for FEAST.

• Provide exposure for GTC to senior and public audiences at MSAC and in MSAC printed and 

digital materials, etc.

• Provide first right of refusal to GTC for any cooking classes or food service training programs 

hosted by MSAC

Food Expenses and Food Donation Value/Yield Reporting

• GTC will provide quarterly accounting of purchased food expenses, including total food 

costs, average per meal food costs, and copies of invoices from vendors. Food expenses 

for non-FEAST meal production must be separated and do not need to be reported. GTC 

will add a $ TBD surcharge to MSAC invoicing for provision of those quarterly reports.

• GTC will track food donations received with a form provided by MSAC when no MSAC 

staff are available to receive donations. Estimate yield of produce donations will be 

included.

• MSAC will take lead responsibility for tracking of overall food donations and value. 

Subcontract

This contract shall not be subcontracted, in whole or part, without the express written consent of MSAC.

Assignment

This contract shall not be assigned, in whole or part, without the express written consent of MSAC.

Amendments

Amendments to this contract may be made during the life of the contract if mutually agreed upon by both 

parties.

Insurance

Before a contract is executed, GTC shall submit to MSAC evidence showing the following insurance is in 

force and will cover all operations under the contract:

• Workers’ Compensation, in accordance with State Workers’ Compensation Law.

• Comprehensive General Bodily Injury and Property Damage Liability Insurance in the 

Combined Single Limit of at least $1,000,000 including, but limited to, Personal Injury
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Liability, Blanket Contractual Liability, Broad Form Property Damage Liability and 

Products Liability.

These policies shall contain a covenant by the company issuing the policies that the policies shall not be 

cancelled or terminated by the issuing company unless a thirty (30) day written notice of expiration or 

cancellation first be given to MSAC, and the policies must name MSAC & City of Montpelier as

“additional insured”. Certificates of the policies shall be forwarded to MSAC & City of Montpelier and 

will be posted outside the Feast office along with ServSafe certificates, Labor posters on workplace 

compliance, etc.

Indemnity:

GTC shall defend, indemnify, and hold harmless MSAC and the City of Montpelier, their officers, agents, 

and employees, from and against any and all liabilities, damages, costs, expenses (including any and all 

attorneys’ fees and expenses of MSAC or the City of Montpelier), causes of action, suits, claims,

demands or judgments arising from GTC’s operations at the FEAST Kitchen, including but not limited to 

use, non-use, condition, possession, operation, maintenance, management or occupation of the FEAST 

Kitchen by GTC, its agents or employees. The provisions of this paragraph shall survive the expiration or 

termination of the Agreement.

GTC Non-liability for non-produced (donated) meals

"Free meals" are defined as any prepared food that has not been produced in the FEAST kitchen under the 

supervision of Good Taste Catering Staff. Good Taste catering will not be bound by Federal, State, or 

local nutritional or portion requirements when helping to distribute "free meals." Contract requirements 

between Montpelier Senior Activity Center and Good Taste Catering will not apply to "free

meals." Good Taste catering will not be responsible now or in the future for the wholesomeness or food 

safety of "free meals." This includes, but is not limited to, freshness, taste, pathogens, viruses, foreign 

objects, compromised packaging, lack of time and temperature control, biological or chemical 

contaminants in the food, and any and all other general concerns or violations of food safety code.

City of Montpelier (MSAC) Non-liability for non-produced (donated) meals

The City of Montpelier, including its officers, employees, agencies and departments, shall bear no direct 

or indirect responsibility for any aspect of the production, quality, delivery and distribution of “free food” 

to MSAC by any person.

Private Catering by GTC

GTC will have access to the MSAC facility for private catering meal production and the potential to 

produce senior meals for other sites. When engaging in private catering work or other use of the MSAC 

facility not related to FEAST / senior nutrition program, GTC will pay fees to MSAC to support fixed 

facility/utility costs. These fees will be determined in a separate rental contract outside this contract and 

are subject to change based on magnitude of impact and understanding of cost for operating the 58 Barre 

Street kitchen facility.
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When engaging in private catering work, GTC will not utilize the labor of FEAST volunteers or Vermont 

Associates for Training and Development program trainees unless they become legal employees of GTC. 

Food donated to the FEAST program by individuals, businesses and other community organizations will 

not be used in private catering meal production – for such purposes, GTC will purchase all food at GTC’s 

expense. 

Consulting Services

MSAC may contract with GTC to consult on matters such as: kitchen equipment and small wares 

purchases, community access to the kitchen, development of kitchen management / Standard Operating 

Procedures, etc. Fees for such consulting work will not exceed $750 per year unless otherwise agreed to in 

writing, and work will be billed only when written estimates for cost of such consulting are provided in 

advance. 

Termination

Either party may terminate this contract by giving ninety (90) days notice in writing to the other party of 

its intention to terminate the contract.

Holidays, Vacations, Weather Closures and Program Interruptions

The following are City of Montpelier designated holidays observed by MSAC during the FY20 contract 

period: 

Independence Day: Friday, July 3, 2020

Labor Day: Monday, September 7, 2020

Indigenous People’s Day: Monday, October 12, 2020 

Veteran’s Day Observed: Wednesday, November 11, 2020 

Thanksgiving Day & Day after Thanksgiving: Thursday-Friday, November 26-27, 2020 

Christmas Day: Friday, December 25, 2020 (MSAC closed Christmas Eve Dec 24, 2020) 

New Year’s Day: Friday, January 1, 2021

Martin Luther King Jr. Day: Monday, January 18, 2021 

Presidents Day: Monday, February 15, 2021

Memorial Day: Monday, May 31, 2021

MSAC will also close during the entire holiday period from Thursday, December 24, 2021 – Friday, 

January 1, 2021, and additional deep cleaning of the kitchen is likely to occur during this time. The 

MSAC office will be closed on these days, and no FEAST Together meals will be served. However, on 

these holidays, there will be no interruption in FEAST at Home -- the home delivered meal program.

Frozen meals will be provided prior to any observed holiday(s). 
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When the Montpelier Public Schools close due to inclement weather, MSAC also will be closed. No 

FEAST meals will be hosted or delivered on those days, and emergency back-up frozen meals should be 

provided in winter (November – April) to FEAST at Home recipients in advance and following such 

events.

In Spring 2021, MSAC will use the dining area (Community Room) for its annual Rummage Sale set-up 

and event, and no FEAST Together meals will be served the one week involved (dates still to be 

determined, but likely during Monday, April 5 – Friday April 9, 2021). FEAST at Home will have no 

interruption during the week.

GTC may schedule vacation time of up to four weeks at will as long as it does not interfere with the home 

delivered meal service and determination of congregate meal service status is mutually agreed upon in 

advance between GTC and MSAC Director.

Effective Date and Signature

The provisions of this Contract will be effective as of the date both parties have executed it and will 

continue and remain in full force and effect until June 30, 2021. The Contract may not be modified in whole 

or in part by the parties except by mutual agreement in writing and duly executed by both parties. Both 

parties agree to meet prior to the expiration date of this Contract to discuss any contract for a future term.

Future Contract

Approaching successful completion of this contract, consideration will be given by April 1, 2021 to GTC 

for a new, multi-year contract for FY22 and beyond. This provision is not a guarantee of a future contract.

All Notices to MSAC shall be addressed to: Montpelier Senior Activity Center ATTN: Director 

58 Barre St., Montpelier, VT 05602 

All Notices to Good Taste Catering LLC shall be addressed to: 16 Monsignor Crosby Ave., 

Montpelier, VT 05602 

In witness whereof, the parties have caused this contract to be signed by their daily authorized 

representatives.

For Montpelier Senior Activity Center - Director Date

For City of Montpelier – City Manager Date

For Good Taste Catering LLC Date
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Job Description

FEAST Senior Meals Program 

Kitchen Manager/Chef

Description: The FEAST Senior Meals Program, a service of the Montpelier Senior Activity Center 

(a division of the Community Services Department of the City of Montpelier), provides daily 

(Monday-Friday) hot meal delivery to older adults age 60+ through a meals on wheels program, as 

well as twice-weekly in-person congregate meals. The Kitchen Manager/Chef position is a full-time 

position (30-35 hrs.) and includes working in a fast-paced, high-volume environment. You are 

responsible for ordering food, preparing, cooking, packaging and serving quality meals each day for 

fresh and frozen consumption. Annually we serve 16,500 meals. Preparing food should be done using 

standardized recipes that meet the federal nutrition guidelines stipulated by the Older Americans Act 

through our contract with the Central Vermont Council on Aging (CVCOA), who provides a third of 

our program’s funding. Meals should be made using as many fresh and local products as possible 

while working within a budget and the food safety standards of Serve Safe, the Older Americans Act 

and the State of Vermont Food Safety Regulations. 

You are directly responsible for the daily operations of the kitchen which include:

• staff relations, teamwork and volunteer management

• food ordering, maintaining food budget 

• communicating with vendors including locally donated food providers that include farmers, 

businesses and individuals 

• safe food-handling including temperature logs and implementation of a safety program 

• preparing, cooking and packaging high-quality food

• cleaning and maintenance of kitchen and equipment 

. 

Responsibilities include but are not limited to:

• Create daily to-do list of items to be accomplished in the kitchen. Read and follow food 

recipes and/or production menu to ensure food quality and quantity. Taste prepared foods 

before serving them, read the menu, estimate food requirements, check production amounts. 

Must be able to do the necessary math. 

• Prepare, cook, bake, package and oversee volunteers serving and delivering daily meals 

following the monthly menu and CVCOA guidelines. 

• Support all kitchen volunteers (food preparation, assistant cooking, meal packaging, dish 

washing), and the FEAST Program Manager in any tasks needed for the efficient operation of 

the program while maintaining a supportive and positive work environment. Assist in 

training and reinforcing our regular procedures with volunteers and new staff (ex: proper 

techniques for washing dishes, food safety, safe preparation of food, etc.). 

• Take care of leftovers and returned meals promptly to stay within food safety regulations. 

• Maintain proper charts for food safety. Example: daily food temps, freezer/ cooler temps, 

sanitizer/wash bucket, and dish washer logs. 
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• Proper rotation of stock in all storage areas. Rotating all foods when orders arrive or putting 

away leftovers. 

• Keep communication open with the FEAST Program Manager regarding successes and 

challenges in the kitchen, addressing areas that need attention and implementing volunteer 

development trainings.

• Responsible for ensuring kitchen functionality during vacations, sick days, or any other 

absence from the work area as needed. 

• Stay current in food safety regulations and make them part of your daily routine. 

• During normal work hours, assist in orientation for people who will rent the MSAC kitchen 

outside FEAST meal production hours. 

• Optional: provide food-service related education to the general public through MSAC’s 

programming 

Required Skills:

• Strong communication, interpersonal and customer service skills

• Proven success as a food service industry manager.

• Strong organizational skills and attention to detail

• Strong time management skills with a proven ability to meet deadlines

• Strong training and supervisory skills with diverse populations and varying skill levels

Preferred Abilities:

• Ability to function well in a sometimes high-paced and stressful environment 

• A passion for helping to meet the nutritional and social needs of the older adults and people 

with disabilities in our communities

• Ability to prepare food from scratch

• Ability to work in a hot and humid environment 

Education and experience:

• High school diploma or equivalent 

• Qualified training in working in a commercial kitchen

• Current ServSafe Certification or willingness to be certified

Your direct supervisor is the FEAST Senior Meals Program Manager at the Montpelier Senior 

Activity Center who relies on you to make sound decisions and professionally conduct yourself while 

maintaining a positive working environment in the kitchen. 
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Working conditions are in a State of VT licensed, modern commercial kitchen environment that is 

adequately lighted and vented. You will be required to perform the job duties with long periods of 

standing, walking, up and downstairs, bending, carrying, lifting supplies and equipment up to 50 

pounds. Hours of kitchen operation are between 7am-3pm. 

Signing this job description acknowledges you have read, understand, and agree to work within but 

not limited to this job description.

Employee Signature Date