This role oversees the food sourcing team, facilitating collaboration across departments to secure food resources and maintain excellence in food safety. The position also manages a food sourcing budget, including restricted government and private funds, some requiring detailed reporting. The Director of Food Acquisition works closely with the Community Impact department to ensure that the food bank maintains a diverse inventory of products for distribution to agencies, mobiles, children, and senior programs as well as collaborating closely with the Development department on donor recognition and stewardship. This position works closely across other functional teams within the organization to strengthen external relationships.
Food Sourcing Management:
• Develop and implement a comprehensive food sourcing strategy that includes securing donations of shelf-stable, frozen, refrigerated and produce items from a variety of sources such as food manufacturers, distributors, retailers, and farmers.
• Identify and respond to emerging food sourcing trends and leveraging technology to streamline food donation processes.
• Research and identify new food donor prospects in alignment with Food Bank’s mission.
• Project and track monthly performance of donor portfolio, collaborate with finance to manage budget spending and projections for government and private funds.
• Oversee the development and retention of existing food donors with the goal of receiving more pounds per donation and more regular contributions.
• Maintain, grow, and form new relationships with food manufacturers, distributors, retailers, farmers, and other organizations to secure shelf stable, frozen, refrigerated, and produce donations. Consistent travel within the Food Banks 5 county service area.
• Conduct regular, relationship-enhancing visits to local donor sites, such as farms, retail, and distribution donors.
• Establish the purchasing/sourcing strategy in consideration with government food programs.
• Conduct ongoing cost analysis, bid process, assessing vendors on price, quality, and time delivery. Develop new lower cost purchasing strategies and negotiation.
• Determines form and frequency of solicitations and develops a system of donor tracking, reporting, and acknowledgments.
• Stay up to date on local and national trends in food sourcing at the national and state level with Feeding America and Feeding Florida.
• Participate in food sourcing projects at the national and state levels with Feeding America and Feeding Florida.
• Represent the HCFB with appropriate food and business-related organization and committees.
• Establish and regularly monitor annual goals for the various channels of product the Food Bank receives. Focus efforts on areas needing attention.
• Harry Chapin Food Bank is a “second responder” in the event of a community emergency or disaster. During an emergency or disaster, and only after an employee’s personal responsibilities are under control, are employees asked to report for work to be available to help in ways that may be different from their normal work responsibilities. In addition, employees may be temporarily transferred to other food banks (travel expenses paid) to assist them in recovering from the disaster.
Administration and Planning
• Develop, collect, analyze, prepare, and maintain information and data as required to report on restricted funds and grants as needed.
• Monitor and report on food sourcing activities to ensure goals are met and recommend and implement changes as needed.
• Research and identify new food donor prospects and opportunities in support of the Food Banks mission.
• Project and track monthly performance of donors, work with finance on budget spending and projections throughout the year.
• Act as a key member of the Safety Committee to provide and ensure Food Safety and Personnel Safety program support through program execution and committee participation.
• Hire, train, develop, and evaluate food sourcing staff.
• Ability to prioritize workflow and achieve deadlines, while promoting a culture of high performance, customer service, quality service, and excellence.
• Perform other related duties and assignments as required.
Team Leadership
• Customer Service- demonstrate the ability to respond with a high degree of urgency to the needs & requests of others, internally and externally. Be a role model for others in customer service.
• Deal constructively with conflict by diffusing situations before conflicts arise, resolve conflict directly and actively gain cooperation from others.
• Provide proactive leadership, working as a team with the Programs department to ensure a variety of food all neighbors.
• Take the initiative to identify and act on problems.
• Clearly communicate the “Mission” ensuring everyone works toward the same goals.
• Ensure responsibilities and authorities of employees are defined and understood. Establish goals, monitor progress, and provide coaching to enable them to meet their goals.
• Create a positive environment where two-way communication and strong trust are established.
• Recognize achieving employees and address those who do not meet expectations in a timely and fair manner.
• Ensure team members are fully trained in the skills necessary
• Provide individuals with professional and personal growth opportunities as appropriate.
• Emphasize teamwork and customer service so employees understand the importance of assisting others.
• Administer all policies according to guidelines.
Qualifications:
Specific to Position
• Bachelor’s degree in business, marketing, supply chain, or related field preferred
• Minimum of 8 years of experience in food sourcing, procurement, supply chain management, or related field, with at least 4 years in management role. Experience in non-profit or food bank setting is a plus.
• Strong communication and relationship-building skills
• Ability to think strategically and develop and implement plans to achieve goals.
• Experience managing a team and providing guidance and support, with strong relationship building skills.
• Excellent written and verbal communication skills
• Strong research, planning, and organizational skills, with the ability to synthesize complex information and develop strategies to achieve goals.
• Proven ability to manage a budget annually.
• Knowledge of food industry and experience working with food manufacturers, distributors, and retailers.
• A gift for teamwork and collaboration across diverse departments and locations.
• Experience with data analytics, CRM, and leveraging technology to streamline processes.
• Valid Florida driver’s license.
• Ability to thrive in a fast-paced, deadline-driven environment, demonstrating problem-solving, initiative, and judgement skills.
General
• Be active by moving quickly, getting things done and holding self and others accountable for results.
• Be constructive by providing solutions, displaying optimism, being respectful and fair.
• Be truthful by providing facts to support opinions, speaking up, and not exaggerating.
• Humanizing Hunger by putting a human face on it.
• Communicating in a professional, honest, and open manner.
• Take the time to have fun.
• Believe in our mission and impact.
• Honesty, integrity, and commitment to fighting hunger in Southwest Florida.
• Ability to relate effectively with other staff, volunteers, agency representatives, and the public.
• Must have a clear understanding of and ability to articulate the mission of the HCFB.
• Ability to complete work in an accurate, effective, and timely manner.
• Ability to perform physical labor as necessary to assist in achieving HCFB mission.
Working Conditions: This position is expected to travel outside of the office between 50-75% of the time during the work week throughout our five-county region: Lee, Collier, Hendry, Glades, and CharlotteThis role oversees the food sourcing team, facilitating collaboration across departments to secure food resources and maintain excellence in food safety. The position also manages a food sourcing budget, including restricted government and private funds, some requiring detailed reporting. The Director of Food Acquisition works closely with the Community Impact department to ensure that the food bank maintains a diverse inventory of products for distribution to agencies, mobiles, children, and senior programs as well as collaborating closely with the Development department on donor recognition and stewardship. This position works closely across other functional teams within the organization to strengthen external relationships.
Food Sourcing Management:
• Develop and implement a comprehensive food sourcing strategy that includes securing donations of shelf-stable, frozen, refrigerated and produce items from a variety of sources such as food manufacturers, distributors, retailers, and farmers.
• Identify and respond to emerging food sourcing trends and leveraging technology to streamline food donation processes.
• Research and identify new food donor prospects in alignment with Food Bank’s mission.
• Project and track monthly performance of donor portfolio, collaborate with finance to manage budget spending and projections for government and private funds.
• Oversee the development and retention of existing food donors with the goal of receiving more pounds per donation and more regular contributions.
• Maintain, grow, and form new relationships with food manufacturers, distributors, retailers, farmers, and other organizations to secure shelf stable, frozen, refrigerated, and produce donations. Consistent travel within the Food Banks 5 county service area.
• Conduct regular, relationship-enhancing visits to local donor sites, such as farms, retail, and distribution donors.
• Establish the purchasing/sourcing strategy in consideration with government food programs.
• Conduct ongoing cost analysis, bid process, assessing vendors on price, quality, and time delivery. Develop new lower cost purchasing strategies and negotiation.
• Determines form and frequency of solicitations and develops a system of donor tracking, reporting, and acknowledgments.
• Stay up to date on local and national trends in food sourcing at the national and state level with Feeding America and Feeding Florida.
• Participate in food sourcing projects at the national and state levels with Feeding America and Feeding Florida.
• Represent the HCFB with appropriate food and business-related organization and committees.
• Establish and regularly monitor annual goals for the various channels of product the Food Bank receives. Focus efforts on areas needing attention.
• Harry Chapin Food Bank is a “second responder” in the event of a community emergency or disaster. During an emergency or disaster, and only after an employee’s personal responsibilities are under control, are employees asked to report for work to be available to help in ways that may be different from their normal work responsibilities. In addition, employees may be temporarily transferred to other food banks (travel expenses paid) to assist them in recovering from the disaster.
Administration and Planning
• Develop, collect, analyze, prepare, and maintain information and data as required to report on restricted funds and grants as needed.
• Monitor and report on food sourcing activities to ensure goals are met and recommend and implement changes as needed.
• Research and identify new food donor prospects and opportunities in support of the Food Banks mission.
• Project and track monthly performance of donors, work with finance on budget spending and projections throughout the year.
• Act as a key member of the Safety Committee to provide and ensure Food Safety and Personnel Safety program support through program execution and committee participation.
• Hire, train, develop, and evaluate food sourcing staff.
• Ability to prioritize workflow and achieve deadlines, while promoting a culture of high performance, customer service, quality service, and excellence.
• Perform other related duties and assignments as required.
Team Leadership
• Customer Service- demonstrate the ability to respond with a high degree of urgency to the needs & requests of others, internally and externally. Be a role model for others in customer service.
• Deal constructively with conflict by diffusing situations before conflicts arise, resolve conflict directly and actively gain cooperation from others.
• Provide proactive leadership, working as a team with the Programs department to ensure a variety of food all neighbors.
• Take the initiative to identify and act on problems.
• Clearly communicate the “Mission” ensuring everyone works toward the same goals.
• Ensure responsibilities and authorities of employees are defined and understood. Establish goals, monitor progress, and provide coaching to enable them to meet their goals.
• Create a positive environment where two-way communication and strong trust are established.
• Recognize achieving employees and address those who do not meet expectations in a timely and fair manner.
• Ensure team members are fully trained in the skills necessary
• Provide individuals with professional and personal growth opportunities as appropriate.
• Emphasize teamwork and customer service so employees understand the importance of assisting others.
• Administer all policies according to guidelines.
Qualifications:
Specific to Position
• Bachelor’s degree in business, marketing, supply chain, or related field preferred
• Minimum of 8 years of experience in food sourcing, procurement, supply chain management, or related field, with at least 4 years in management role. Experience in non-profit or food bank setting is a plus.
• Strong communication and relationship-building skills
• Ability to think strategically and develop and implement plans to achieve goals.
• Experience managing a team and providing guidance and support, with strong relationship building skills.
• Excellent written and verbal communication skills
• Strong research, planning, and organizational skills, with the ability to synthesize complex information and develop strategies to achieve goals.
• Proven ability to manage a budget annually.
• Knowledge of food industry and experience working with food manufacturers, distributors, and retailers.
• A gift for teamwork and collaboration across diverse departments and locations.
• Experience with data analytics, CRM, and leveraging technology to streamline processes.
• Valid Florida driver’s license.
• Ability to thrive in a fast-paced, deadline-driven environment, demonstrating problem-solving, initiative, and judgement skills.
General
• Be active by moving quickly, getting things done and holding self and others accountable for results.
• Be constructive by providing solutions, displaying optimism, being respectful and fair.
• Be truthful by providing facts to support opinions, speaking up, and not exaggerating.
• Humanizing Hunger by putting a human face on it.
• Communicating in a professional, honest, and open manner.
• Take the time to have fun.
• Believe in our mission and impact.
• Honesty, integrity, and commitment to fighting hunger in Southwest Florida.
• Ability to relate effectively with other staff, volunteers, agency representatives, and the public.
• Must have a clear understanding of and ability to articulate the mission of the HCFB.
• Ability to complete work in an accurate, effective, and timely manner.
• Ability to perform physical labor as necessary to assist in achieving HCFB mission.
Working Conditions: This position is expected to travel outside of the office between 50-75% of the time during the work week throughout our five-county region: Lee, Collier, Hendry, Glades, and Charlotte.
Core Benefits:
• Medical Insurance: Five plan options. Employee portion is 100% paid
by the food bank.
• Heath Savings Account or Flexible Spending Accounts
• Dental Insurance: Three plan options to choose from
• Vision Insurance: One plan available
• Group Life Insurance: All full-time employees received a paid $50,000
paid policy
• Long Term Disability: Employee portion is 100% paid by the food bank
Additional Voluntary Life Insurance
• Voluntary/Supplemental Insurance:
• Short-Term Disability
• Accident
• Accidental Death & Dismemberment
• Critical Illness
• Hospital Indemnity
• Legal Aid
• Pet Wellness
• Identity Theft
Other:
• Paid time off
• Holiday Pay for eleven (11) paid holidays per year.
• Employee Discounts
• Tuition Assistance Plan
• 401(k) Plan with a match
Apply
1. Through our website https://harrychapinfoodbank.org;
2. Thought Indeed.com
3. Send email with resume to [email protected]
Harry Chapin Food Bank is the largest hunger-relief nonprofit and the only Feeding America member in Southwest Florida, serving Charlotte, Collier, Glades, Hendry and Lee counties.
We rescue and distribute donated food and other grocery products through our food distribution programs, feeding more than a quarter of a million people who are hungry each month!
Harry Chapin Food Bank of Southwest Florida opened its doors as the Lee County Food Cooperative in 1983. When it began, the cooperative distributed government-provided surpluses of cheese and other dairy products. Almost immediately, the cooperative began recovering other food from retailers and growers and continued to grow. In 1985, the cooperative changed its name to the Southwest Florida Food Bank to reflect its regional service area. In 1990, the food bank became a member of Feeding America. In 1994, our name changed to Harry Chapin Food Bank of Southwest Florida. Our mission is to lead our community in the fight to end hunger.
Harry Chapin Food Bank feeds more than a quarter of a million people each month through our food distribution programs feeding children through Harry's Helpings and In-School Pantry Program; feeding seniors through our Care and Share Senior Program and our Commodity Supplemental Food Program (CSFP), and feeding seniors, and feeding families through our Fulfill Mobile Pantry Program and Agency Partner Program.