The Chief Operations Officer is responsible for oversight of all operational and facility functions including food procurement and distribution, including both donated and purchased food, logistics, inventory, food and workplace safety, facilities and fleet maintenance. The COO will collaborate with the President/CEO, Chief Financial Officer, Board of Directors, and other senior leadership team members by providing a supply chain vision, as well as participating in the overall business strategy.
• Serve as a member of the management team and as such provide leadership in decision-making, vision building and strategic guidance in all areas of SHFB.
• As the leader of the operations team, advocate for efficiency while considering effectiveness and contribution to achievement of overall mission of SHFB.
• Develop and manage departmental budget in the context of SHFB’s overall annual budget.
• Interact with Feeding America (and various regional or sub-regional food bank organizations) to enhance and further SHFB’s work to fight hunger locally, while working cooperatively with other food banks in the national network.
• Strategize and collaborate with Agencies/Programs teams on food procurement needs and oversee plans for annual procurement (rescue/recovery, donations, purchase).
• Provide supervision and oversight to SHFB’s distribution and warehousing of food, ensuring compliance with all safety and other regulations (e.g., OSHA standards, AIB Food Safety, HACCP, Feeding America).
• Ensure efficient transportation logistics including delivery/pickup routes, as well as the maintenance and management of vehicle fleet.
• Oversee inventory management with a focus on stewardship (donated food and funds) and accuracy.
• Collaborate on new program initiatives, planning, and decision-making, keeping in mind SHFB’s goals and objectives; Help identify new opportunities and priorities without mission creep.
• Build both paid and volunteer staff into an effective team to work towards SHFB’s mission and goals.
• Lead continuous improvement planning program.
Candidate Competencies and Qualifications
• Lead through influence; instill a coaching culture with an ability to prioritize and communicate with staff about key objectives necessary to achieve organization goals.
• An ability to adjust management and communication style to successfully navigate situations and work with the intended audience.
• A balanced strategic thinker and results-oriented operator.
• Flexible and agile, an ability to manage change positively and balance competing priorities without getting overwhelmed.
• Innovative and forward-thinking, listens for emerging trends from staff, volunteers, and community; able to translate new ideas into action.
• A team player, a collaborator within the operations department and with other departments.
• Excellent relationship building skills with ability to communicate and work effectively with a wide variety of internal and external stakeholders.
• Strong business acumen and ability to contribute to strategy and operations; use understanding of key business goals and strategies to deliver on the mission.
• A sense of humor and the personal qualities of integrity, humility, entrepreneurial spirit, calm under fire, and commitment to striving for continuous improvement.
• Willingness to make timely decisions with sound and accurate judgment.
• Excellent written and oral communication skills with the ability to relate well to all levels of SHFB.
Required Education and Experience
• Bachelor’s Degree or equivalent combination of education, training, and experience.
• Minimum of five years of prior management experience in operational roles.
• Demonstrated senior leadership with strategic, policy, and budget planning experience in a complex organization.
• Five years’ experience with distribution/logistics systems preferred.
• Experience with food distribution preferred.
As part of our overall compensation, we offer a comprehensive benefits package for employees working 20 hours/week or more.
Health Insurance (we pay 90% of premium for full-time employees and 65% for those working 20-29 hours/week)
Flexible Spending Account for Medical or Dependent Care Costs
401(k) Retirement Plan with up to 5% match
Short Term Disability Insurance
Long Term Disability Insurance
Life and AD&D Insurance
Generous Paid Time Off of 23 Days per year
10 Paid Holidays per year
Second Harvest Foodbank of Southern Wisconsin has engaged The Batten Group to lead our COO hiring process. To apply, please go to:
Most of us know what it feels like to be hungry. Your stomach growls a little bit and you head to the refrigerator to get a little something to hold you over until your next meal.
For about 1 in 10 of us in southwestern Wisconsin that next meal isn’t always there. That means 9 in 10 of us probably don’t know what it’s like to have to water down our food just to make it stretch another day. Or to skip eating dinner so your kids can have enough to eat. That’s real hunger!
Since 1986 Second Harvest Foodbank of Southern Wisconsin has put more than 100 million meals on the tables of the 1 in 10 who are facing hunger in southwestern Wisconsin. A few things to know about us:
We work together with hundreds of local hunger-relief charities to provide the peace-of-mind people get when they know they have enough food
We are dedicated to providing healthy and nutritious food to those we serve (see our Healthy Food Policy)
We are a member of Feeding America, a nationwide network of member food banks and the nation's largest domestic hunger-relief organization