The Assistant Vice President of Supply Chain will support Good Shepherd Food Bank’s mission and foster a culture of Partnership, Agility, and Inclusion. The AVP plays a pivotal leadership role within the organization, cultivating teamwork, and improving the Food Bank’s operational capacity to provide exceptional customer service and maintaining a safe working environment. The AVP is a hands-on leader responsible for the day-to-day execution of all food-in and food-out activities, including food sourcing, material and supply purchasing, receiving, order fulfillment, inventory management, customer service, and distribution.
Leadership & Supervision
Provide strategic vision and develop functional strategies to achieve priorities & key objectives in conjuncture with our strategic plan.
Motivate, develop, and lead a high-performance team whose responsibilities include sourcing, purchasing, receiving, order processing, inventory management, distribution, and customer service.
Foster a culture of goal-focused performance, accountability, and successful outcomes. Create a focus on daily operational goals and metrics, establish standard processes and procedures, KPI’s, and production goals.
Encourage professional development through coaching and mentoring. Manage team performance utilizing reviews, training, teaching, and corrective action planning.
Provide advice, guidance, and direction on business matters, including operational policies, continuous process improvement strategies, and new initiatives.
Oversee, research, and analyze trends in operational areas in support of strategic planning and day-to-day problem-solving.
Manage an operational budget of $5M+, including ongoing review and analyses of activities, costs, operations, and forecasts.
Provide direct supervision to a team of 4 managers, who, in turn, supervise approximately 40 staff.
Continuous Improvement & Change Management
Model and drive strong project management, ensuring integration and communication, robust work plans, revised standard operating procedures (SOPs), and visible accountability for objectives.
Identify and resolve potential project conflicts, overlaps & integrations points; enable the successful delivery of outcomes and ensure the quality of work and proper communication amongst stakeholders.
Collaborate across the organization to identify and drive change initiatives that improve operational workflow and productivity while maintaining focus on adding value to GSFB partners and clients.
Drive improvements in customer service while creating efficiency.
Quality, Safety & Compliance
Ensure highly disciplined compliance with all regulatory and organization defined people, food, and sanitation standards, systems, procedures, and practices.
Oversee inventory management systems; collaborate to ensure verification of inventory through physical inventory counts, cycle counts, process, and quality audits.
Knowledge, Skills, and Leadership Abilities:
Proven hands-on people, project, change management experience focused on the big picture, but comfortable in executing tactical issues;
Strong business acumen with a history of operational excellence and experience managing costs;
Excellent communication skills (written and verbal), organizational, analytical, and problem- solving skills, along with attention to detail;
Excellent team builder who has the demonstrated ability to develop and retain talent. A leader who creates loyalty, trust, and following, and can instill a culture of accountability and focus on performance; excels at morale and team building within an organization;
Open and balanced management style, with the ability to appropriately delegate responsibility, while staying involved in the details of the business to ensure performance meets or exceeds planned objectives;
Ability to adapt and be able to deal with ambiguity and rapid change;
Communicate candidly, effectively, and respectfully with people from different racial, ethnic, and cultural groups and from different backgrounds and lifestyles; demonstrate knowledge of and sensitivity to their needs;
Proven problem-solving skills where problems are defined, root causes are identified, solutions developed are for the good of the system, and successful implementation of control plans.
Professional Experience & Education Requirements
5 – 10 years managing distribution center staff, preferably in a food-related industry.
Demonstrated success with process improvement initiatives, trained in Lean, Six Sigma, or another standard process improvement methodology.
Experience with distribution center IT systems, specifically warehouse management systems with cross-functional partnerships.
Competitive pay, affordable and flexible health and dental insurance plans, paid time off, retirement match, financial planning services, employee assistance program, and much more.
Apply Online at https://www.gsfb.org/careers/
The mission of Good Shepherd Food Bank is to eliminate hunger in Maine by improving access to nutritious food for people in need, building strong community partnerships, and mobilizing the public in the fight to end hunger.
Work Environment and Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations are available to enable individuals with disabilities to perform the essential functions.
Work is performed indoors in environmentally controlled conditions. The noise level in the warehouse is usually moderate; the noise level in administrative offices is generally low.
While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The employee must occasionally lift and move up to 50 pounds as well as the occasional use of warehouse equipment, including forklifts, ladders, and other equipment.
Occasional in-state travel is required. Out of state travel may be required 1-2 times per year for learning and training conferences.
GSFB provides a drug and tobacco-free work environment