The Chief Operations Officer (“COO”) is a proven leader that is skilled at developing people, processes, and teams. The COO is responsible for the oversight of all Greater Baton Rouge Food Bank operations including food distribution, logistics, inventory, food and workplace safety, compliance, and facilities and fleet management. The COO will collaborate with the President & CEO, Board of Directors, and senior leadership team to support the Greater Baton Rouge Food Bank’s mission, strategic plan, policies, goals, and objectives.
Develop, support, and invest in the development of managers and team members to grow talent within the organization.
Foster and maintain a safe working environment for all employees and volunteers and ensuring the necessary staff is trained in food and occupational safety regulations.
Provide proactive leadership through the development of plans, policies and procedures for daily operations and strategic operational initiatives.
Provide supervision and oversight to all warehouse activities, including the storage and distribution of food, inventory management, repackaging, security, and equipment management and maintenance.
Oversee transportation logistics, including the management and maintenance of the fleet and DOT compliance, in addition to ensuring the efficiency of pickup and delivery routes.
Ensure that operations managers are appropriately guiding and directing their staff in all aspects of daily operations and fleet management execution ensuring efficient, effective, safe, and timely distribution of food products and optimal service to customers.
Work closely with compliance staff to ensure inventory, food safety, occupational safety and overall operations meet or exceed industry expectations.
Ensure proper condition, safety, and security of all operational assets and facilities.
Ensure the GBRFB is compliant with all regulatory agencies, all food and occupational safety requirements, and all Feeding America contractual requirements.
Manage Bulk Packaging Facility Operations to ensure staff training and adequate product and supplies for daily operations of the facility highest standards of quality, efficiency, and food safety.
Participate in the coordination of plans for further development of existing and future programs and agencies to integrate and increase the output and efficiency to keep up with the demand for various kinds of food assistance within the framework of the strategic plan.
Strategize and collaborate with the Agencies/Programs team on food procurement and distribution needs.
Establish business process manuals and standardized operating policies and procedures consistent with the GBRFB’s policies and objectives and ensures their execution.
Develop and direct the creation of metrics to measure the performance of all areas of operations.
Analyze the current technology infrastructure, provide recommendations, and ensure smooth implementation of new systems.
Facilitate a strong communication plan between Executive Leadership team and departments to remove obstacles, improve responsiveness and facilitate prompt, efficient decision making.
In collaboration with the President & CEO and the Chief Financial Officer (CFO), maintain an annual operating plan that supports the organization’s annual goals, budget and its short term and long-term operations strategy.
Foster an accountable, collaborative environment to ensure that the responsibilities, authorities, and accountability of all staff are defined and understood.
Participate in the oversight of grants awarded in Operations, ensuring compliance with all stated objectives.
Manage relationships with third party partners and other Food Banks.
Work with the President and CEO to coordinate the Food Bank’s response to local and national disasters.
Bachelor’s Degree from an accredited institution or in lieu of degree, the equivalent of 10 years demonstrated leadership and management of multi-faceted teams in an operations function.
Minimum of 7 years of experience in distribution, supply chain, operational management, logistics or equivalent combination of experience.
Demonstrated success providing leadership, planning/organizing the work of a team, as well as managing and communicating with the team.
Excellent interpersonal skills, including the ability to effectively coach and mentor team members, collaborate and build relationships, and leverage resources within the function and across the organization to achieve desired outcomes.
Relevant experience in people and process management, operational planning and oversight, and technology integration.
Demonstrated success in setting and meeting aggressive goals while operating within audit and compliance standards.
Strong analytical thinking, conflict management and problem-solving skills.
Experience in workflow management and process improvement.
Proficient knowledge of MS Office and demonstrated ability to understand and utilize other software applications as required by the position.
Ability to work closely with diverse groups of employees required.
Advanced degree or special certifications.
Prior experience with the food industry, a food bank, or other system with dynamic inventory.
Knowledge of food safety handling procedures and regulations.
401(k) matching, Dental insurance, Disability insurance, Employee assistance program, Health insurance, Life insurance, Paid time off, Retirement plan, Vision insurance
Send resume to Nicole at [email protected]