• Required Volunteer Training and Policies

    Volunteers must complete all required trainings and sign off on all policies before their first shift. Note that many trainings are not one-and-done — they must be completed again each year to keep your volunteer status active. Including video watch time and average reading speed, this document takes about 45–60 minutes to complete, and that time counts toward your volunteer hours. Note: you can save your progress and come back to the form at a later time.
  • All Videos and Policies are included in this form

    Please follow the prompts after each section.
  • All volunteers are REQUIRED to read the Code of Conduct and Anti-Discrimination Policy. NO EXCEPTIONS.

  • Code of Conduct & Anti-Discrimination Policy

    Effective Date: July 2026

     Purpose
    To promote a safe, respectful, and collaborative environment for everyone who volunteers or serves on the Board of Directors at Saturday Morning Breakfast. This Code of Conduct outlines the standards of behavior, ethics, and responsibility expected of all volunteers, regardless of role, and incorporates our full Anti-Discrimination Policy.

    Scope
    This Code applies to all individuals who volunteer in any capacity with Saturday Morning Breakfast, including but not limited to kitchen, back-of-house, and front-of-house volunteers, event helpers, administrative support, and Board of Directors members. It applies in all settings and activities related to Saturday Morning Breakfast, including in-person, online, and at affiliated events.

    Core Principles

    1. Respect and Inclusivity
    We recognize and affirm the dignity and rights of every individual. Discrimination, harassment, or bullying of any kind based on race, ethnicity, national origin, religion, age, sex, gender identity or expression, sexual orientation, disability, marital status, socioeconomic status, or any other protected characteristic is strictly prohibited.

    -Treat all individuals—guests, fellow volunteers, staff, and Board members—with kindness, respect, and dignity.
    -Embrace diversity and inclusivity, recognizing and honoring different backgrounds, identities, and perspectives.
    -Harassment, discrimination, bullying, or any form of disrespectful behavior will not be tolerated.

    Respecting Gender Identity and Expression

    Every individual has the right to self-identify their gender and to be addressed by the name and pronouns they specify. Volunteers, staff, and Board members are expected to use correct names and pronouns without exception or assumption.
    Avoid derogatory or exclusionary language related to gender, sexual orientation, or any other characteristic.
    If a mistake is made in using someone’s name or pronouns, promptly correct yourself and continue respectfully without drawing undue attention.
    Repeated or intentional misgendering, after a person has been corrected, is a violation of this policy and will be addressed as outlined under Enforcement.


    Physical Contact Policy

    All physical contact between volunteers, staff, Board members, and any individuals in our programs must be consensual. This applies regardless of intent, familiarity, or length of time volunteering with us.

    “Touching” includes, but is not limited to:

    -Touching another person’s shoulder, back, arm, or hand
    -Pats, squeezes, or taps of any kind
    -Hugs, unless both parties have clearly and mutually agreed to a hug in that     moment
    -Placing a hand on someone’s chair, shoulder, or body while speaking to them
    -Any other physical contact not explicitly welcomed by the recipient

    Consent must be given for each instance of contact; a person’s past acceptance of contact does not imply ongoing consent. If a volunteer or staff member asks another person to stop touching them, that request must be honored immediately and without argument, explanation, or repetition of the behavior. This policy is not limited to contact of a sexual nature—any non-consensual physical contact, regardless of how minor or well-intentioned, violates this policy.

    Volunteers who are uncertain whether a form of contact is appropriate should default to no physical contact and use verbal communication instead.

     

    2. Integrity and Accountability
    -Act honestly, ethically, and transparently in all volunteer activities.
    -Respect confidentiality, especially regarding sensitive information about guests, volunteers, or organizational matters.
    -Take responsibility for your actions and commitments, including punctuality, attendance, and task completion.


    3. Safety and Health
    -Follow all safety policies and procedures relevant to your role, including hygiene, food safety, and incident reporting.
    -Prioritize personal health and wellness—do not volunteer when ill or unable to perform safely.
    -Report unsafe conditions, accidents, or concerns promptly to the appropriate leader or coordinator.


    4. Professionalism and Teamwork
    -Communicate respectfully and constructively with team members and leadership.
    -Support a collaborative and positive environment that fosters teamwork and mutual support.
    -Follow the direction of designated leaders in your area (e.g., Head Chef, FOH Lead, BOH Lead, Board Chair).


    5. Conflict of Interest
    -Disclose any potential conflicts of interest that may affect your volunteer role or decisions.
    -Avoid using your volunteer position for personal gain or outside influence.

    Specific Expectations

    For All Volunteers:

    -Represent Saturday Morning Breakfast positively in the community.
    -Respect boundaries regarding personal information and privacy of guests and fellow volunteers.
    -Maintain sobriety and avoid substance use while volunteering.

    For Board of Directors Members:

    -Attend meetings regularly and participate actively.
    -Make decisions based on the best interests of the organization and its mission.
    -Maintain fiduciary responsibility and transparency.
    -Uphold confidentiality regarding organizational and personnel matters.

    Responsibilities
    -All members of the SMB community share responsibility for upholding this policy and fostering an environment free from discrimination.
    -Anyone who witnesses discrimination or harassment should intervene if safe or report the incident to program leadership immediately.
    -Those found to be in violation may face disciplinary actions, including removal from volunteer roles or Board membership.

    Reporting and Resolution
    -Reports of discrimination, harassment, bullying, or non-consensual physical contact should be made promptly to the Executive Director, Board Chair, or designated contact.
    -All reports will be taken seriously, investigated promptly, and treated confidentially to the extent possible.
    -Retaliation against reporters or participants in investigations is strictly prohibited.
    Enforcement

    Violations of this Code of Conduct may result in corrective actions based on the severity and circumstances of the infraction, including but not limited to:

    -Verbal warnings
    -Written warnings
    -Temporary suspension from volunteer duties or Board participation
    -Permanent removal or dismissal
    -Immediate dismissal may occur for serious violations such as harassment, discrimination, non-consensual physical contact, theft, violence, or actions that compromise the safety or integrity of the organization. The organization reserves the right to address issues on a case-by-case basis with fairness and discretion.

    Commitment
    Saturday Morning Breakfast is dedicated to ongoing education and improvement in diversity, equity, and inclusion. We encourage open dialogue and welcome feedback to help maintain a respectful and supportive community.

     

  • The Oregon Food Bank (OFB) requires Civil Rights Training for all volunteers.

    Because we partner with YCAP, part of the Oregon Food Bank Network, this training must be completed annually by every volunteer — there are no exceptions to this requirement.

    Video Length = 20 minutes

     

  • Youtube
  • Oregon Food Bank - Food Safety Video

    ALL VOLUNTEERS are required to watch this video annually.

    If you have a Food Handlers Card - you may skip this video.

    Video Length = 16 minutes

  • Youtube
  • Specific Role Requirements

  • Food Handlers Cards ARE REQUIRED for Head Chefs, Front-of-House Leads, Back-of-House Leads, Board of Directors, and Staff every 3 years. 

    Anybody who would like to do this training is welcome to do so.

    Be a safe food handler - the public counts on you!

    Food Handlers Course

  • Any volunteer working a Front-of-House position (FOH Lead, Host, To-Go Runner, Barista, Resource Table Greeter, Bus Station Monitor, and Guest Safety) - please review the following guidelines:

    Front-of-House (FOH) Volunteer Policy & Guest Interaction Guidelines

    Purpose
    To ensure a safe, welcoming, and respectful environment for all guests and volunteers in the dining area and service line. This policy outlines expectations for volunteer behavior, communication, hygiene, and how to respond to challenging or sensitive guest situations.


    Scope
    This policy applies to all volunteers working outside the kitchen—including host and to-go coordinator, guest safety team, bus station monitor,barista and coffeemaker, and resource table coordinator.


    Volunteer Conduct & Respect
    -All volunteers must treat guests, staff, and each other with dignity, kindness, and respect.

    -Harassment, discrimination, bullying, or disruptive behavior will not be tolerated.

    -Volunteers are expected to lead with compassion and patience, recognizing that many guests face personal challenges, including mental illness, substance use, trauma, and housing insecurity.

    -Volunteers should remain calm and avoid escalating tense or unpredictable situations.


    Leadership & Communication
    -The Front-of-House (FOH) Lead is the point person for all FOH activities, including guest flow, service, and volunteer coordination.

    -FOH volunteers should follow the direction of the FOH Lead at all times.

    -If a situation arises that makes you uncomfortable or seems unsafe, notify the FOH Lead immediately—do not attempt to handle it alone.


    Safe & Respectful Guest Interaction
    -Greet guests warmly and respectfully—use first names if known, and avoid overly personal terms like “honey” or “sweetie.”

    -Offer assistance, but never force help on a guest.

    -If a guest appears agitated, intoxicated, or unwell, notify the FOH Lead quietly. Do not confront or challenge the guest directly.

    -Respect physical boundaries—do not touch guests or their belongings.

    -If a guest is disruptive, follow the FOH Lead’s guidance. In some cases, the guest may be gently asked to step outside or take a break from the area.

    -Volunteers are never responsible for disciplining or removing a guest—that is the responsibility of SMB staff.


    Hygiene & Safety Expectations
    -Handwashing or use of hand sanitizer is required before handling food or serving guests.

    -Gloves must be worn when serving ready-to-eat items (e.g., fruit, baked goods).

    -Closed-toe shoes are required. Comfortable, non-slip shoes are preferred.

    -Long hair must be tied back or covered.

    -Volunteers who are sick or experiencing symptoms such as vomiting, diarrhea, or fever should not participate.


    Serving Food
    -Only designated volunteers should serve food or beverages.

    -Do not allow guests to serve themselves* unless the FOH Lead has given specific permission. (*except for the coffee station and resource table.)

    -Be aware of guests who may contaminate any tabletop items (sugar dispenser, creamers, salt and pepper shakers, hot sauce bottles, syrup contianers) - politely remove the item from the table.

     

    Youth & Minor Volunteer Guidelines
    -Volunteers under the age of 18 must have prior approval from SMB Staff before participating.

    -Minor volunteers may not be alone with guests under any circumstances and must always be accompanied or supervised by an assigned adult volunteer or staff member.

    -Minors may assist with tasks such as food service, setup, cleanup, or greeting, only in supervised areas.

    -Youth volunteers are expected to follow the same hygiene, conduct, and safety guidelines as adults and to report any concerns immediately to their supervising adult or the FOH Lead.



    Meal & Break Guidelines
    -Volunteers are encouraged to take a break after 2 hours of continuous service for 15 minutes.

    -No eating while actively serving or while in guest-facing roles.

    -Volunteers may enjoy a meal during their break at a table with our guests or if we have leftover food at the end of service, volunteers can take one meal home with them.


    Health, Wellness & Support
    -Volunteers who feel overwhelmed, unsafe, or unwell should notify the FOH Lead right away.

    -It’s okay to take a step back—your well-being matters.

    -The FOH Lead may reassign or pause a volunteer’s duties if needed for the safety and flow of service.

    -If a volunteer is visibly unwell or in medical distress, any lead or program coordinator has the authority to ask them to stop working for their safety and the safety of others

    -Refusal to comply with safety-related directives (such as stopping work due to illness) may result in temporary removal from duties and follow-up before returning

     

    Incident Reporting

    -All accidents, conflicts, or guest-related incidents should be reported to the FOH Lead or on-site SMB Staff immediately.

    -Do not attempt to handle major behavioral, medical, or safety issues alone.



    Enforcement & Acknowledgment
    -Volunteers are expected to:

    -Follow this policy at all times while serving in a Front-of-House role

    -Acknowledge that repeated violations or unsafe behavior may result in reassignment or dismissal from duties

    -Commit to fostering a safe, respectful, and welcoming environment for all guests

     

  • Any volunteer working a Kitchen or Back-of-House position (Head Chef, Prep Support, Cook, Plater, BOH Lead, Dishwasher, Clean-up support) - please review the following guidelines:

    Volunteer Kitchen Safety Policy

    Purpose
    To ensure a safe, sanitary kitchen environment for all volunteers and to protect the health and well-being of everyone involved in meal preparation and service.

    Scope
    This policy applies to all SMB volunteers working in or around the kitchen during setup, food preparation, serving, or cleanup.


    Standard Kitchen Safety Protocols
    1. Two-Person Rule – No Working Alone

    To ensure safety and accountability:

    -No one may work alone in the kitchen.

    -At least two people must be present during any food preparation or equipment use.


    2. Handwashing Requirements
    -Volunteers must wash hands thoroughly with soap and warm water:

    -Before starting food preparation

    -After using the restroom

    -After handling raw food, trash, or cleaning products

    -After breaks

    -After touching face, hair, phone, or personal items

    -Any time hands may be contaminated

     

    3. Personal Hygiene & Illness
    -Long hair must be tied back or covered

    -Volunteers with facial hair are required to wear a beard net while working in the kitchen

    -Gloves must be worn when handling ready-to-eat food

    -Closed-toe shoes are required at all times in the kitchen

    -Non-slip shoes are preferred for those working in food prep or dishwashing areas

    -Volunteers must not participate if experiencing vomiting, diarrhea, fever, or other contagious symptoms


    Safe Food Handling
    -Use separate utensils and surfaces for raw meat and produce

    -Maintain safe temperatures:

       Hot foods: Above 140°F and Cold foods: Below 40°F

    -Check expiration dates and discard any spoiled or questionable food


    Equipment & Knife Safety
    -Handle knives with care – always cut away from the body

    -Store sharp tools securely when not in use

    -Only trained or experienced volunteers may operate stoves, ovens, or other appliances


    Cleanliness & Sanitation
    -Sanitize all surfaces and equipment before and after use

    -Clean spills promptly to prevent slips or falls

    -Keep cleaning supplies labeled and stored away from food


    Fire & Emergency Awareness
    -Know the location and operation of the fire extinguisher

    -Never leave cooking food unattended

    -Keep flammable items (paper towels, aprons, etc.) away from heat sources


    Volunteer Meal & Break Guidelines
    -Volunteers should take breaks for meals only in designated areas, away from food prep and serving zones.

    -Eating is not permitted in the kitchen or food preparation areas

    -Volunteers may enjoy a meal during their break in the dining room with our guests or after food service is complete if there are leftovers, volunteers who have not eaten may take one meal to-go.

    -Breaks should be coordinated to ensure smooth kitchen operation


    Health & Wellness Considerations
    -Volunteers who begin to feel unwell or overwhelmed must notify the kitchen lead immediately

    -If a volunteer is visibly unwell or in medical distress, the kitchen lead or program coordinator has the authority to ask them to stop working for their safety and the safety of others

    Refusal to comply with safety-related directives (such as stopping work due to illness) may result in temporary removal from duties and follow-up before returning

    SMB encourages volunteers to prioritize their health and well-being—no one is expected to push through illness or injury

     

    Incident Reporting
    -Report all accidents, injuries, or unsafe conditions immediately to the kitchen lead or program coordinator

    -First aid supplies are available on site—know their location


    Enforcement & Acknowledgment
    Volunteers are expected to:

    -Follow this safety policy at all times

    -Understand that repeated violations may result in reassignment

    -Review and acknowledge this policy before participating in kitchen duties 

     

  • Introduction to Trauma-Informed Care — Required for All Volunteers, Because Our Guests Deserve Care That Doesn't Cause Further Harm

    Video Length = 9 minutes

    Introduction to Trauma Informed Care

  • By signing below, I confirm that I have completed all required trainings and read through all policies in this document. I understand these requirements exist to help us serve our guests safely, respectfully, and without causing further harm, and I agree to follow them in my role as a volunteer.

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