Director, Community Food & Nutrition Services

The San Antonio Food Bank INC; San Antonio (TX); Vor Ort; USD 120.000 - 170.000; Vollzeit

Zusammenfassung

The San Antonio Food Bank INC. is seeking a mission-driven Director of Nutrition, Culinary & Meal Programs to lead meal production and program operations across the Mays Culinary Center, Haven for Hope, and New Braunfels facilities.

You will oversee budgets, staff, and contracts, aligning menus with nutritional guidelines and cost targets. Responsibilities include directing CACFP, SFSP, NSLP/SBP programs, coordinating disaster feeding, and collaborating with healthcare partners to expand

Qualifikationen

• Bachelor’s degree in nutrition or related field required.
• 7+ years in food service management and USDA child nutrition programs.
• Experience leading multi-site food production and managing budgets or P&Ls.
• Proven ability to supervise and coach staff.

Aufgaben

• Lead meal production and operations across multiple kitchens and programs.
• Set department goals, KPIs, and manage budgets and pricing.
• Hire, coach, and evaluate staff across three kitchens; supervise ~40 positions.
• Ensure compliance with USDA/TDA rules and regulatory audits.
• Plan medically tailored meals and emergency feeding in disaster events.

Kenntnisse

Leadership

Budgeting

USDA meal programs knowledge

Communication

Staff development

Emergency response

Ausbildung

Bachelor's degree in nutrition, dietetics, food service management, business, or related field

Tools

MS Office

Jobbeschreibung

Reports To: Chief, Nutrition, Culinary & Meal Programs Officer

Schedule

Flexibility to attend events with early mornings, evenings, weekends, and holidays, as required.
Requirements: This in-person position is designated as critical personnel for SAFB Disaster response.

General Summary

This on-site role is a mission-driven member of the San Antonio Food Bank (SAFB) leadership team who leads all meal production and meal program operations. This includes the Mays Culinary Center, satellite kitchens at Haven for Hope and New Braunfels Food Bank, federal child nutrition programs, vended meal contracts, Catalyst Catering, the culinary training program, and Hunters for the Hungry. The Director makes sure every meal is safe, good to eat, on time, reimbursable, and within budget, and helps SAFB grow into new services such as medically tailored meals and emergency feeding.

Impact

Department Leadership

• Lead the department as one team, supervising the Assistant Director, Mays Kitchen Managers, Dietitian, and Executive Chef (about 40 positions across three kitchens).
• Set department goals and KPIs and report progress to the Chief monthly.
• Build and manage the department budget and P&Ls by kitchen and program, including cost per meal and contract pricing.
• Hire, coach, and evaluate staff, and set clear expectations for conduct, attendance, and accountability.

Federal Meal Programs and Contracts

• Direct CACFP, SFSP, and NSLP/SBP programs and vended meal contracts (such as PreK4SA), from RFP and pricing through delivery and renewal.
• Ensure compliance with USDA and TDA requirements, including meal patterns, crediting, production records, claiming, procurement, and civil rights.
• Lead preparation for TDA Administrative Reviews, health inspections, and audits, and see corrective actions through.

Culinary Operations

• Oversee production at the Mays Culinary Center, Haven for Hope, and New Braunfels Food Bank, including staffing, packing, labeling, and on-time dispatch.
• Maintain food safety and inspection readiness in all kitchens, and manage meals per labor hour, overtime, food cost, inventory, and waste.
• Work with the Dietitian and Executive Chef so menus are compliant, costed, and producible at scale, and special diets are verified before dispatch.

Medically Tailored Meals and Emergency Feeding

• Lead planning for medically tailored meals with healthcare partners, health plans, and the CHEF team, including menus, referrals, production, and funding.
• Plan and lead emergency meal production during disasters, coordinating with SAFB disaster leadership, Feeding Texas, and emergency management.
• Serve as designated critical personnel and keep federal meal programs running during disruptions.

Mission Support

• Oversee Catalyst Catering, the culinary training program, and Hunters for the Hungry through the Executive Chef.
• Represent SAFB with partners, including PreK4SA, Haven for Hope, New Braunfels Food Bank, healthcare partners, and TDA.
• Support SAFB's mission, vision, and values, and complete other duties as assigned.

Required Job Qualifications

Education & Experience

• Bachelor's degree in nutrition, dietetics, food service management, business, or a related field.
• 7+ years of food service management experience, including 5+ years managing USDA child nutrition programs (NSLP/SBP, CACFP, or SFSP) at the director, assistant director, district, or FSMC account level.
• Experience leading high-volume or multi-site food production, supervising managers, and managing an operating budget or P&L.
• Experience with contract administration, budgets, and multi-site food service operations.
• Proven ability to supervise, support, and develop staff, including effective delegation and coaching.

Skills & Competencies

• Proficiency in computer applications.
• Strong written and verbal communication skills with the ability to prepare accurate reports and executive presentations.
• Working knowledge of USDA/TDA rules for claiming, procurement, monitoring, civil rights, and reviews.
• Strong financial acumen.
• Ability to lead multiple teams.
• Strong adaptability and resilience needed to serve on the emergency response team, keeping critical food and nutrition services operational during city-wide or regional disruptions.
• Professional demeanor and the ability to represent the Food Bank effectively with staff, volunteers, donors, and community partners.

Certifications & Licenses

• Current Texas driver's license, liability insurance, and a clean driving record.
• ServSafe Manager Certification (or ability to obtain prior to start date).

Preferred Job Qualifications

• Master's degree; RDN, SNS, or CDM credential.
• Experience with vended meal contracts, central kitchens, or food service management companies.
• Hospital, healthcare, university, or contract food service management experience.
• Experience with medically tailored diets, disaster feeding, or FEMA ICS/NIMS training.
• Strong professional fluency in English and Spanish to effectively support diverse internal kitchen teams, community partners, and community members.

Physical Demands

Constantly required to sit, stand, talk, hear, keyboard, and utilize fine manipulation and near visual acuity.

Frequently required to walk, utilize gross manipulation, push, pull, reach, and stoop.

Must occasionally lift and move up to 25 pounds.

Work Environment

This job is primarily performed in indoor office environment and commercial kitchen. Required to regularly travel to partner sites of varying conditions.

The noise level in the work environment is usually low to moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.