Company description

Booker T. Washington Community Service Center is one of the Bay Area’s oldest Black-led, Black-serving nonprofit organizations with a century of service to San Francisco. A beacon of Black joy and self-determination, we have nurtured over five generations of Black San Franciscans. We stand embedded as an anchor institution, fostering intergenerational bonds and working in solidarity with allied communities to reform and reimagine a more inclusive San Francisco. We prioritize serving the Black community and welcome all from cultures and ages 0-99 who walk through our door. We are one of the few urban spaces where anyone in the community can access comprehensive services, from a hot meal to childcare to academic support to senior services.

Job description

We’re seeking a strategic, experienced & operationally-driven manager to protect community's right to healthy, culturally-appropriate, sustainably-produced food. This role builds and operationalizes our self-sustaining, community food supply to reduce dependency on external food sources, enhancing the neighborhoods’ nutritional well-being with access to fresh, healthy foods; building meaningful economic partnerships with local farmers, chefs and producer communities; leading a team to deliver culturally-affirming services. The role ensures our food justice vision is operationalized across major program areas.

The role requires a seasoned food/agricultural worker with exceptional operational, people management, logistics, good food procurement and vendor relations skills. They will be responsible for the overall success of our robust community food procurement and distribution programs — daily community meals, CSA boxes and weekly markets, ensuring the timely and safe distribution of high-quality, nutritious food. They’ll ensure equitable access/distribution of food within the Fillmore/Western Addition and SF, applying best practices in food safety, health, and nutrition and a participant-centered approach. 

People Management
-Demonstrated executive functioning/ability to deliver great internal and external client service.
-Supervise 5 staff members using the organization’s servant leadership philosophy, coaching staff towards a culture of excellence
-Conduit for clear/timely communication between leadership and frontline staff

Food Supply Coordination & Safety
-Manage food supply ordering, purchasing, receiving, storage, rotation, and distribution in accordance with health and safety regulations — prioritizing zero-waste
-Inventory checks ensuring compliance with expiration dates, storage standards, sanitation protocols.
-Support/maintain procedures ensuring facility readiness, equipment maintenance, and compliance with state/local health codes
-Coordinate pickups, deliveries, and food rescue efforts
-Lead menu planning and culturally relevant food programming in partnership with mission-aligned chefs, farmers, producers and nutrition professionals
-Develop food use/disposal policies, integrating zero-waste and sustainability practices
-Manage administrative functions
-Contribute to team decision-making on staffing, structure, and operational design to improve program effectiveness and impact

Vendor Partnerships
-Build/maintain sustainable relationships with new/existing agency partners, food justice organizations, artisan producers, distributors, vendors, community chefs, local farmers, farmer co-operatives
-Ensure principles/veracity of good food partnerships with relationship building, “farm to plate” growing practices, farm and kitchen visits, healthy menu and grocery/pantry development.

Program Operations
-Maintain daily food program operations, ensuring staff have the tools, technology, and resources to deliver food services efficiently and safely
-Lead the operational logistics and implementation of seasonal/weekly/daily food justice programs: client choice markets, CSA boxes, community groceries, meal distribution, events
-Work with operations staff for assessment, improvement, procurement, and consistent cleaning/maintenance of food program physical infrastructure elements and assets
-Develop, implement, and regularly assess the operational systems and SOPs
-Provide high-level oversight of customer service, hospitality practices, resolving participant concerns quickly and professionally
-Coordinate food delivery schedules 

Reporting
 -Collection, analysis, and reporting of data on food program operations, outcomes, and community impact.
-Utilize data insights to inform decision-making, improve service delivery, and guide future programming, operations, and food procurement and distribution.
-Support evaluation activities measuring impact of food distribution on family stability, health, and food security.

Qualifications and Skills Required
-3+ years of experience in food, agricultural production, restaurant, grocery retail or hospitality experience in a fast-paced setting, preferably in an operations and/or management position.
-HS diploma equivalent required.College degree in related fields highly preferred.
-Direct service and/or client management experience preferred
-2+ years of demonstrated experience leading, coaching and collaborating with a team.
-Demonstrated experience in managing program and food budgets, monitoring expenditures, ensuring fiscal responsibility, sustainability using spreadsheets or related databases in regular reporting intervals
-Proven experience in seasonal, sustainable, direct food sourcing
-Strong grasp of standard inventory management terms and practices
-Demonstrated knowledge of food/nutrition inequities, social/cultural needs of underserved communities and the historical/contemporary impacts of racism and structural inequities.
-Demonstrated experience with providing racially and culturally-responsive services and programs for diverse populations, preferred.
-Lived experience with Black/African-American communities, communities of color, navigating housing insecurity and/or the justice system preferred
-Demonstrates professionalism, socioemotional intelligence, and integrity.
-Excellent verbal, writing, and comprehension skills.
-Strong project management skills 
-Ability to work with diversity and challenge, establishing and maintaining working relationships with producers, farmers, co-workers, volunteers.
-Demonstrated interpersonal skills including flexibility, active listening, negotiation, collaboration
-Proactive, organized, independent, motivated, detailed oriented manager.
-Ability to work independently
-Creative and strategic when confronted with complex opportunities and challenges.

Professional Expectations
-Desire to serve others and fulfill community needs for vulnerable populations
-Works effectively with people of different backgrounds, abilities, opinions, and perceptions.
-Builds rapport and relates well to others
-Makes sound judgments transferring learnings
-Meets/exceeds goals/deliver a high-value experience for clients.

Physical Requirements
-Able to move 50 pounds safely
-Physical stamina/ability to perform repetitive tasks: lifting, bending, standing for extended periods

M-F, 9am-6pm, some nights/weekends

Competitive compensation with PTO/holidays, generous health/retirement benefits. Full-time exempt with a salary range of $85,000 to $95,000.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

no deadline