Director, Community Food & Nutrition Services

The San Antonio Food Bank INC•San Antonio, TX

3d•$75,000 - $100,000•Onsite

About The Position

The Director, Community Food & Nutrition Services is an on-site, mission-driven member of the San Antonio Food Bank leadership team who leads meal production and meal program operations. The role oversees the Mays Culinary Center, satellite kitchens at Haven for Hope and New Braunfels Food Bank, federal child nutrition programs, vended meal contracts, Catalyst Catering, the culinary training program, and Hunters for the Hungry. The Director ensures meals are safe, appealing, on time, reimbursable, and within budget, and supports expansion into services such as medically tailored meals and emergency feeding. The Director leads a department of about 40 positions across three kitchens, supervising the Assistant Director, Mays Kitchen Managers, Dietitian, and Executive Chef. The role sets department goals and KPIs, reports progress to the Chief monthly, manages budgets and program P&Ls, and oversees hiring, coaching, performance evaluation, and staff accountability. This position directs federal meal programs and contracts, ensures compliance with USDA and TDA requirements, and leads preparation for administrative reviews, inspections, and audits. It oversees kitchen production, food safety, staffing, dispatch, menus, special diets, costs, inventory, and waste. The Director also leads planning for medically tailored meals and emergency meal production, serves as designated critical personnel for SAFB disaster response, and represents SAFB with community and program partners. The position is primarily performed in an indoor office environment and commercial kitchen, with regular travel to partner sites of varying conditions. Flexibility is required to attend events during early mornings, evenings, weekends, and holidays, as needed. The role is designated as critical personnel for SAFB disaster response.

Requirements

Bachelor's degree in nutrition, dietetics, food service management, business, or a related field.
At least 7 years of food service management experience, including at least 5 years managing USDA child nutrition programs (NSLP/SBP, CACFP, or SFSP) at the director, assistant director, district, or FSMC account level.
Experience leading high-volume or multi-site food production, supervising managers, and managing an operating budget or P&L.
Experience with contract administration, budgets, and multi-site food service operations.
Demonstrated ability to supervise, support, and develop staff, including effective delegation and coaching.
Proficiency in computer applications.
Strong written and verbal communication skills, including the ability to prepare accurate reports and executive presentations.
Working knowledge of USDA/TDA rules for claiming, procurement, monitoring, civil rights, and reviews.
Strong financial acumen and ability to lead multiple teams.
Adaptability and resilience to serve on the emergency response team and keep critical food and nutrition services operational during city-wide or regional disruptions.
Professional demeanor and ability to represent the Food Bank effectively with staff, volunteers, donors, and community partners.
Current Texas driver's license, liability insurance, and a clean driving record.
ServSafe Manager Certification, or ability to obtain it before the start date.
Ability to attend events during early mornings, evenings, weekends, and holidays as required.
Ability to meet the stated physical demands, including occasional lifting and moving of up to 25 pounds.

Nice To Haves

Master's degree.
RDN, SNS, or CDM credential.
Experience with vended meal contracts, central kitchens, or food service management companies.
Hospital, healthcare, university, or contract food service management experience.
Experience with medically tailored diets or disaster feeding.
FEMA ICS/NIMS training.
Strong professional fluency in English and Spanish.

Responsibilities

Lead the department as one team, supervising the Assistant Director, Mays Kitchen Managers, Dietitian, and Executive Chef across about 40 positions and three kitchens.
Set department goals and KPIs and report progress to the Chief monthly.
Build and manage department budgets and P&Ls by kitchen and program, including cost per meal and contract pricing.
Hire, coach, and evaluate staff, and set expectations for conduct, attendance, and accountability.
Direct CACFP, SFSP, and NSLP/SBP programs and vended meal contracts from RFP and pricing through delivery and renewal.
Ensure compliance with USDA and TDA requirements, including meal patterns, crediting, production records, claiming, procurement, and civil rights.
Lead preparation for TDA Administrative Reviews, health inspections, and audits, and ensure corrective actions are completed.
Oversee production at the Mays Culinary Center, Haven for Hope, and New Braunfels Food Bank, including staffing, packing, labeling, and on-time dispatch.
Maintain food safety and inspection readiness in all kitchens, and manage meals per labor hour, overtime, food cost, inventory, and waste.
Work with the Dietitian and Executive Chef to ensure menus are compliant, costed, and producible at scale, and special diets are verified before dispatch.
Lead planning for medically tailored meals with healthcare partners, health plans, and the CHEF team, including menus, referrals, production, and funding.
Plan and lead emergency meal production during disasters in coordination with SAFB disaster leadership, Feeding Texas, and emergency management.
Serve as designated critical personnel and keep federal meal programs running during disruptions.
Oversee Catalyst Catering, the culinary training program, and Hunters for the Hungry through the Executive Chef.
Represent SAFB with partners, including PreK4SA, Haven for Hope, New Braunfels Food Bank, healthcare partners, and TDA.
Support SAFB's mission, vision, and values, and complete other duties as assigned.