Behind the Scenes with a Nutrition Program Coordinator

Our popular Behind the Scenes series continues this month with a focus on MVES’ Nutrition Program. The Nutrition program serves approximately 1,400 meals a day in eight communities. We spoke with Sean Kivlehan, one of two nutrition program coordinators, about the responsibilities and challenges of his position.

Editor: Please describe your responsibilities as a nutrition program coordinator.

S. Kivlehan: My responsibilities are varied, but I manage the day-to-day operations of the Meals on Wheels and Senior Dining Sites programs. Specifically, this includes hiring and training drivers and meal site coordinators, working with volunteers, planning driver routes in various communities, interacting with council on aging directors to promote special meal days, and coordinating meal deliveries with the caterer.

Editor: Is each day similar to the next since you always deliver meals and serve meals at the same sites?

S. Kivlehan: Not exactly! In addition to the meals, we’re always trying something new. It may be reworking a driver’s route, working on a special barbecue in conjunction with a council on aging director, or making improvements to a meal site. For example, right now we’re making a transition from paper plates to china plates at the meal site in Stoneham. Each day brings a new challenge.

Editor: Speaking of that, what are some of your biggest challenges?

S. Kivlehan: Our goal is to deliver high-quality meals to our clients. To do this successfully, we need to find and keep great staff. Our internal staff, our drivers, our site coordinators…all need to be good team players. It can be a challenge to get so many people working toward the same end.

Editor: What is the most enjoyable part of your job?

S. Kivlehan: I like the diverse responsibilities of the job. There are many separate aspects that need to come together for the program to be successful. It’s great to work at each and then watch the final result come to fruition. I also enjoy the opportunity to talk with people who are helped by nutrition programs or other MVES services. It’s rewarding to establish those relationships.

Editor: What is a typical day like?

S. Kivlehan: Each one has its unique events, but generally in the morning I work with the other staff to make sure the right number of meals are going to the right places. I often go out to a site to make sure all is going smoothly. I try to chat with clients—have a bit of laugh with them—to see what they think of the food and service. In the afternoons, I catch up on paper work, plan special events, and prepare for the next day’s meals.