Community Nutrition Manager

Food-Bank-of-Central-; Raleigh (NC); On-site; USD 70,000 - 90,000; Full time

Job summary

Food Bank of Central & Eastern North Carolina seeks a Community Nutrition Manager to lead Nutrition Programming, Healthy Pantry, and Nutrition Approach across a 34‑county area. You will champion nutrition education, partnerships, and Food Is Medicine initiatives to improve access to healthy food and reduce health inequities.

The role requires a nutrition background, NC licensure, and extensive leadership experience with diverse communities. Travel across the service area is anticipated.

Qualifications

• Bachelor’s degree in Nutrition, Dietetics, Food Science, Public Health, or relevant field.
• Dietitian/Nutritionist license certified through the North Carolina Board of Dietetics/Nutrition.
• ServSafe Manager’s Certification required or ability to get certified within 90 days of employment.
• 4+ years in a supervisory or leadership role.
• 3+ years in nutrition program management and curriculum development.
• 3+ years working with diverse populations.
• 3+ years working with Food is Medicine and social determinants of health preferred.
• Valid North Carolina driver’s license and ability to travel across 34 counties.

Responsibilities

• Supervise and develop staff to implement Nutrition Programming and external collaborations.
• Serve as subject matter expert on nutrition for internal departments and partners.
• Assist in budget development and manage funding utilization, with quarterly reports.
• Oversee Nutrition Program inventory, equipment, and materials for consistent delivery.
• Lead strategic planning for Nutrition Programming and program expansion.
• Develop, implement, evaluate, and sustain Nutrition Programming and education initiatives.
• Grow and sustain Healthy Pantry Program and equitable service delivery across sites.
• Support integration of Nutrition Approach across Food Bank programs and partnerships.
• Develop strategic partnerships to expand Reach of Nutrition Programming.
• Support Food Is Medicine initiatives to improve health outcomes.
• Monitor goals, outcomes, and performance measures for leadership and funders.

Skills

Technical proficiency

Planning & organization

Results‑based accountability

Adaptability

Collaboration

Customer orientation

Creative problem solving

Communication & facilitation

Bilingual skills

Education

Bachelor’s degree in Nutrition, Dietetics, Food Science, Public Health, or relevant field

Tools

Job description

Description

Join Us in the Fight Against Hunger!

At the Food Bank of Central & Eastern North Carolina, we believe in a future where no one goes hungry. Our mission is simple but powerful: Nourish people. Build solutions. Connect communities.

We’re looking for passionate, dedicated people to bring their talents to an organization where every role makes a real difference. Guided by our values - Integrity, Compassion, Dedication, Teamwork, and Fun - we work hard, support one another, and celebrate the impact we create together.

If you’re ready to put purpose at the center of your career, we’d love to have you on our team!

Position Summary

The Community Nutrition Manager is responsible for the overall management, design, and advancement of Nutrition Programming, including the Healthy Pantry Program and future Nutrition Volunteer Training Initiative. This position serves as a subject matter expert and strategic leader in nutrition, championing organizational efforts to maximize the impact of Food Bank services through nutrition education, implementation of the Nutrition Approach, and Food Is Medicine initiatives. The Manager develops innovative, equitable services and partnerships that address health inequities and expand access to nutritious food and nutrition resources across the Food Bank’s 34‑county service area.

Primary Responsibilities

People and Process Leadership

• Supervise and develop assigned staff to ensure effective implementation of Nutrition Programming, projects, interventions, and external collaborations across the Food Bank’s 34‑county service area.
• Serve as the organization’s subject matter expert on nutrition, providing guidanceand expertise to internal departments and external partners, including Community Partners, Food Systems, Healthy Pantries, and other stakeholders.
• Participate in budget development and oversee the appropriate utilization of funding for assigned programs and grants; maintain accurate records and prepare quarterly reports for organizational leadership.
• Oversee Nutrition Program inventory, products, equipment, onsite teaching kitchen, mobile kitchens, and educational materials to support effective and consistent program delivery across the service area.

Project Management and Implementation

• Lead strategic planning for Nutrition Programming, identifying opportunities to expand, strengthen, and integrate nutrition services in alignment with organizational priorities, community needs, and emerging best practices.
• Lead the development, implementation, evaluation, and sustainability of Nutrition Programming, including nutrition education, food demonstrations, tastings, curriculum and material development, and other evidence‑informed interventions for neighbors and community partners across the 34‑county service area.
• Lead the development, growth, and sustainability of the Healthy Pantry Program, implementing innovative education strategies and service models that promote equitable access and consistent program delivery across participating sites.
• Lead the development and implementation of the Nutrition Approach, supportingintegration of nutrition‑focused strategies and practices across relevant Food Bank programs, services, and partnerships.
• Develop and maintain strategic partnerships that expand the reach and impact of Nutrition Programming and support collaborative approaches to addressing health inequities.
• Support the development and expansion of Food Is Medicine initiatives that connect access to nutritious food with improved health outcomes, particularly among high‑impact populations.
• Establish and monitor program goals, outcomes, and performance measures to assess effectiveness, identify opportunities for improvement, and demonstrate impact to organizational leadership, funders, and community partners.
• Identify emerging nutrition trends, community needs, and evidence‑informed practices to inform program innovation and continuous improvement.

The above statements are intended to describe the general nature of the work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Requirements

Minimum Requirements

Education

• Bachelor’s degree in Nutrition, Dietetics, Food Science, Public Health, or relevant field.

Certifications

• Dietitian/Nutritionist license certified through the North Carolina Board of Dietetics/Nutrition.
• ServSafe Manager’s Certification required or ability to get certified within 90 days of employment.

Experience

• 4+ years in a supervisory or leadership role required.
• 3+ years in nutrition program management and curriculum development.
• 3+ years working with diverse populations.
• 3+ years working with Food is Medicine, and social determinants of health preferred.

Additional Requirements

• Valid North Carolina driver’s license and excellent driving record. Ability to travel throughout the Food Bank’s 34‑county service area.

Skills/Competencies

• Technical Proficiency – Ability to effectively utilize Microsoft Office Suite applications (Word, Excel, PowerPoint, Outlook).
• Planning & Organization – Ability to manage time, priorities, and resources effectively to achieve desired outcomes.
• Results‑Based Accountability – Ability to take full ownership of one’s responsibilities, commitments, and outcomes.
• Adaptability & Continuous Learning – Ability to adjust effectively to change, remain resilient in the face of uncertainty, and actively seek opportunities to grow.
• Collaboration – Ability to work across teams, departments, and functions to achieve shared goals.
• Customer Orientation – Ability to provide responsive and professional customer service by addressing inquiries, maintaining clear communication, and ensuring a positive experience for community members and partners.
• Creative Problem Solving – Ability to break down complex problems, gather and evaluate relevant information, and make sound, timely decisions.
• Communication & Facilitation – Ability to demonstrate exceptional interpersonal, verbal, and written communication skills with a proven ability to facilitate discussions, foster collaboration, and guide diverse groups toward shared goals.
• Food Bank Mission Mindset & Impact – Ability to connect individual work to the Food Bank’s mission, values, and commitment to the communities it serves.?
• Bilingual Skills – Ability to fluently communicate in Spanish highly preferred.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this position, the employee is regularly required to communicate clearly, hear, and interact effectively with others without deliberate impediment (e.g., wearing or listening to headphones). The employee frequently sits and uses hands and fingers to handle, feel, or operate objects and equipment. The employee is occasionally required to stand, walk, reach with arms and hands, climb, balance, stoop, crouch, crawl, and lift and/or move up to 50 pounds.

Specific vision abilities required include close vision.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Working Conditions

While performing the responsibilities of this position, the employee will work in a variety of settings, including an office environment, warehouse, and off‑site partner or community locations. This requires frequent travel by automobile, transit van, or large truck within the Food Bank’s 34‑county service area.

In warehouse and kitchen environments, the employee may occasionally be exposed to moving mechanical parts, vehicles, temperature fluctuations, and moderate noise levels. Safety toe footwear with non‑skid soles is required.

These working conditions are representative of the environments an employee will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.