Job Status: This position is full time. HRDC also offers flexible schedules and a "reduced work week", which encourages full-time staff to use up to 4 paid hours weekly for their personal wellness.

Wage: $94,000 DOE



General Summary of the Position:

The Food & Nutrition Director provides strategic leadership for HRDC's work to alleviate hunger, ensuring high-quality, customer-centered services that address food insecurity throughout our communities. This position provides strategic oversight of program development, financial stewardship, regulatory compliance, staff development, volunteer engagement, and community partnerships. Programming is operated across multiple program sites and types, including food banks, warehouse, distribution, community meal services, and commercial kitchen operations.



As a member of HRDC's Leadership Team, the Director serves as an active organizational leader who collaborates across departments to identify community needs, unite diverse skills and partners, strengthen systems, advance sustainable funding strategies, and improve outcomes for the individuals and families we serve. The Director promotes operational excellence by fostering a culture of innovation, continuous improvement, accountability, and financial stewardship while ensuring programs remain responsive to the evolving needs of our communities. The Director advocates for team members, customers, and volunteers; provides organizational context and serves as a conduit of information; promotes clear, transparent, and consistent communication; and creates meaningful opportunities for collaboration and shared decision-making. The Director approaches every decision through an organization-wide lens, ensuring actions support staff resilience, customer-focused service, and a strong sense of belonging for all team members. In all aspects of leadership, the Director models and advances HRDC's Core Values of Boldness, Justice, Compassion, Excellence, Integrity, Courage, and Impact.



Primary Job Duties and Responsibilities:

Financial Management: 20%

Develop and manage departmental operating budgets.

Monitor financial performance and implement operational adjustments to ensure long-term financial sustainability.

Ensure program expenditures are allowable, allocable, reasonable, and compliant with grant, contract and organizational requirements.

Lead efforts to secure, coordinate, and maximize public, private, philanthropic, and community resources to support sustainable Food & Nutrition programs, including grants, donated food, community food drives, and other revenue opportunities.

Actively participate in organizational fundraising, and grant development and resource development strategies, including community food drives, fundraising initiatives, grant opportunities, and donated resources

Identify and pursue opportunities to diversify and strengthen long-term program funding

Personnel and Staff Development: 15%

Hire, supervise, coach, and evaluate department managers and team members

Coach and support managers in employee performance, customer behavior response, conflict resolution, and professional development

Provide strategic oversight of volunteer recruitment, training, scheduling, and recognition in partnership with managers and coordinators

Ensure appropriate staffing, succession planning, and professional development opportunities

Foster a collaborative, accountable, and mission-driven culture that empowers team through appropriate involvement, professional growth and shared decision-making

Lead the implementation of organizational policies, practices, cross-program directives, and/or services

Ensure operational continuity during staffing shortages, emergencies, or periods of increased community need, including direct program assistance when necessary

Strategic Leadership: 15%

Lead and contribute to organizational planning and strategic development.

Establish departmental goals, priorities, partnerships, and funding strategies aligned with organizational objectives

Evaluate program effectiveness using performance data, customer feedback, and operational outcomes to drive continuous improvement and innovation.

Lead organizational change initiatives that strengthen service delivery, improve operational efficiency, and respond to emerging community/regional needs

Foster cross-functional collaboration and cross-training throughout the organization.

Develop systems, documentation, and cross-training that strengthen organizational continuity, support succession planning, and reduce reliance on institutional knowledge

Prepare and present program updates, performance measures, and strategic recommendations to the COO, HRDC Board of Directors, Advisory Boards, funders, and other stakeholders

Serve as an active member of the Leadership Team

Community Engagement: 15%

Represent HRDC in local, regional, and statewide collaborations related to food security, nutrition, and emergency food systems

Develop and maintain strategic partnerships with community organizations, businesses, government agencies, funders, and other stakeholders to strengthen food and nutrition services and advance HRDC's mission

Represent HRDC in coalitions, public meetings, professional organizations, and community forums, serving as program spokesperson when designated by the CEO

Advocate for HRDC Food & Nutrition priorities, services, and community needs through public presentations, outreach and community engagement

Advocate for policies, partnerships, and initiatives that strengthen food security and improve equitable access to nutritious food throughout HRDC’s service area

Compliance and Operational Oversight: 15%

Direct operational planning that aligns departmental activities with HRDC strategic priorities

Develop and maintain systems, policies, and procedures that promote operational excellence, consistency, and compliance

Ensure compliance with all applicable federal, state, grant, contract, licensing and organizational requirements

Provide strategic oversight of operational systems, infrastructure and processes necessary for effective program delivery

Oversee food quality, food safety, inventory management, and regulatory compliance

Ensure accurate data collection, analysis, and reporting to support compliance, program evaluation, strategic planning, and continuous improvement.

Identify and mitigate operational risks to protect customers, team, volunteers, food resources, and organizational assets

Communications: 15%

Support, advance, and participate in the organization’s communication workplan and strategy

Communicate HRDC's positions on complex, sensitive, or potentially controversial issues within delegated authority.

Collaborate with the Communications Department to promote public awareness, marketing, storytelling, and community education

Ensure consistent communication of program priorities, outcomes, and community needs to team, volunteers, partners, funders and stakeholders

Represent HRDC in public communications and external relationships consistent with organizational priorities and delegated authority

Foster collaboration and resolve conflicts through effective communication and relationship building

Organizational Participation: 5%

Attend all organizational team meetings

Read the weekly news to stay informed

Participate in trainings and wellness days when available

Conduct respectful, professional, and effective conversations with customers and volunteers regarding behavioral expectations, program compliance, and HRDC property standards.