Director of Food Industry Partnerships

  • Resource Development
  • Pembroke Park, United States

Director of Food Industry Partnerships

Job description

Job Description

Organization
Feeding South Florida (FSF) is a member of the Feeding America network and the leading domestic hunger relief organization serving Palm Beach, Broward, Miami-Dade and Monroe Counties. As one of the largest food banks in the Feeding America network, FSF is responsible for serving 25 percent of the state’s food insecure population. Pre-COVID, FSF was poised for industry-leading strategic and innovative growth. Currently, during the pandemic, FSF doubled its output of food from 61.5M pounds of food in FY19 to over 119M pounds in FY20. A four-star rated organization by Charity Navigator, FSF is one of the most efficient nonprofits nationally; over 98 percent of all donations are put back into the community and every $1 = 9 meals.

Core Values: FSF values service above all else. We’re looking for innovative and strategic thinkers who are committed to improving the lives of those around them. FSF “Friendly Food Bankers” embrace the enormity of our role in the community and know that serving others comes before any one individual. Friendly Food Bankers have compassion, dedication, act with integrity and are committed to stewardship and inclusion.

We Provide: Full medical, dental and vision insurance; contribute up to 3% match to a 401K after one year of service; 17 days paid time off; a diverse team that is representative of the community we serve; continuous learning opportunities; a high-performance culture that will help challenge and grow your skill set.

Position Overview
In response to rapid growth and industry-leading bold goals, the Director of Food Industry Partnerships (DFIP) is a new position that will help take FSF’s food acquisition strategy to the next level. This position plays a pivotal role in all aspects of the food system, understanding food supply chain, agribusiness, brokering, retailing and wholesaling as it relates to the food industry. The DFIP will formulate and execute strategies aimed at the successful procurement of donated and purchased food from grocers, distributors, farmers, growers, and manufacturers on behalf of the food bank. The DFIP oversees and guides the Food Industry team to ensure the organization’s and community’s food needs are met.

Relationships: This position is a member of the leadership team, reports to the Executive Vice President, works with all organization department heads, manages department team members, and manages relationships with national and state organizations in addition to retailers, manufacturers, distributors and other food suppliers.

Your Qualifications

  • Bachelor’s Degree, preferably in Agribusiness, Environmental System, or other related field.
  • Minimum of 10 years’ food industry experience, preferably in food sales or food procurement.
  • Minimum of seven years’ experience managing, developing, motivating, and coaching high-performing teams.
  • Demonstrated understanding of agribusiness, growing trends, and produce processing.
  • Demonstrated knowledge of supply chain, food systems, brokering, retailing, wholesaling and tertiary markets.
  • Demonstrated success in relationship building and management.
  • Experience in establishing and executing sound business practices and metrics including planning and analysis.
  • Highly organized with ability to successfully multi-task and meet deadlines.
  • Effective communications skills, able to speak publicly and give presentations.
  • Proven track record of successfully working in highly collaborative organizational environments.
  • Experience in handling complex budgets, food procurement and master purchase orders.
  • Fantastic customer service and high expectations for quality.
  • Demonstrated examples of strategic thinking and impact as well as analytical and problem-solving skills.
  • Strong computer skills in a Microsoft Office environment.
  • Ability and willingness to travel.
  • ServSafe® training or the willingness to obtain certification. HAACP and AIB experience is a plus.
  • Commitment to FSF’s vision, mission, values, and those we serve


Job requirements

Your Responsibilities

Leadership + Strategy

  • Using the food bank’s strategic plan, work with the Executive Vice President, to develop long term food procurement and logistics strategies to advance and achieve FSF’s goal to end hunger.
  • Oversee, manage and adhere to the annual work planning process and department budget for food acquisition.
  • Represent FSF at selected public forums and meetings, providing presentations.
  • Lead or support special projects and other duties as assigned by the Executive Vice President.
  • Mentor and develop staff using a supportive and collaborative approach on a consistent basis.
  • Establish and monitor Food Industry team member performance, accountabilities, objectives and priorities and conduct regular performance evaluations.
  • Set the example for a professional and high performance culture by maintaining a positive work attitude, communicating courteously, and creating a culture of service with all stakeholders: clients, donors, community partners and co-workers in accordance with FSF’s values.
  • Ensure that Standard Operating Procedures are written, accurate and executed.

Food Acquisition

  • Oversee and manage all food sourcing and procurement activities across all product and acquisition types.
  • Provide direction and oversight for all food acquisition including government contracts, Feeding America, Feeding Florida, retailers, manufacturers, distributors and other food sources.
  • Ensure and review processes for balancing food offerings between types to meet or exceed inventory goals.
  • Lead the department in its close collaboration with Community Services to best plan logistics with food partners including fast turnaround of perishable goods; high customer service levels for retail relationships and exceptional safe food handling practices.
  • Routinely review food offerings assuring that products acquired are those desired by partner agencies and direct distribution programs.
  • Conduct routine analysis and communication of acquisition status; programs; food industry trends (agricultural, retail and other commodity markets); best practices and other key indicators of food acquisition, storage and material handling.
  • Produce accurate and timely reports as required by the Executive Team, Feeding America, the State of Florida, the United States Department of Agriculture (USDA) and donors.
  • Relationship Management and Donor Cultivation
  • Oversee the management of all vendor and food donor relationships. This includes negotiating product and freight cost.
  • Liaise with Feeding America, Feeding Florida and other stakeholders as it relates to food acquisition, working with the Development Team to understand overall organization fundraising and relationship goals.
  • Ensure exceptional relationship management with food manufacturers, wholesalers and retailers deepening their relationship and involvement with FSF.
  • Perform research on prospective food donors and actively solicit donations.
  • Develop and maintain recognition and appreciation process for donors.

Working Conditions

  • Hours of Operation: Although organization hours are Monday-Friday, 8:00 a.m. – 5:00 p.m., this Leadership level position will work closer to 50-60 hours per week, especially during peak times such as holiday seasons, growing seasons and disaster response. After hours business work is required occasionally throughout the year.
  • Environment: This position works in a typical office setting. There may be extended periods of sitting, standing and/or bending; listening, talking and/or visual concentration; writing and/or computer use. Occasional work will occur in the warehouse or outside in fields and warehouses in inclement weather. The noise is the work environment is usually moderate to loud.
  • Travel: FSF serves four counties so there is often same-day travel between the counties, using a personal vehicle, and occasional out of town travel for meetings, conferences or special events.
  • OSHA Standards Lifting requirements are 50 pounds and when lifting loads heavier than 50 pounds, use two or more people to lift the load.