Job Openings

Thank you for your interest in being a part of the Food Outreach team! 

Team Compensation: Our clients, volunteers, and mission inspire us every day! We are excited to welcome new team members whose compensation will include platinum health benefits at no cost to the employee, 10 paid holidays, paid vacation and sick time, family medical leave, and employee/employer-contribution retirement plans.

Director of Nutrition & Program Initiatives

Position Overview

We are seeking an innovative and highly motivated Director of Nutrition & Program Initiatives to lead our team focused on Food-Is-Medicine programs. The Director of Nutrition & Program Initiatives manages the development and implementation of services related to client programming through building community partnerships and leading internal efforts towards nutrition-focused program initiatives. The Director of Nutrition Initiatives will support work around nutrition education, dietetic counseling and Medical Nutrition Therapy, as well as establishing new partnership programs through food vendor contracts and pilot programs. This position reports to the Executive Director and will collaborate closely with the Director of Operations, the Senior Director of Development & Strategic Initiatives, and the nutrition and kitchen teams.

Essential Functions

Program Management

• Lead the implementation of Food Outreach’s FIMC Accreditation process, including developing project implementation plans, coordinating team efforts, and monitoring ongoing tasks.
• Facilitate and steward partnerships with community partners in order to develop food vendor opportunities and establish new pilot program opportunities through Memoranda of Understanding.
• Serve as the Food Outreach lead for community outreach and partnership, including hosting community partners for tours, connecting with service providers, and distributing program materials.
• Seek and manage funding sources for program initiatives.
• Support work around program budgeting and management as necessary.
• Manage the implementation of the Food Outreach 2022 – 2027 Strategic Plan as it relates to program initiatives.
• Analyze client metrics for continuous quality improvement, including assessing current program offerings around client satisfaction and needs.
• Ensure compliance and ongoing reporting through SLAAA and Ensure ordering.
• Collaborate on organization-wide initiatives, including Systems Solutions, Branding, and programmatic transitions towards the three-compartment container and implementation of nutrition labels.
• Lead the development of Food Outreach materials as it relates to nutrition and program services.
• Develop and manage the implementation of an organizational research strategy as related to pilot programs, outcome identification, and stewarding relationships with external evaluators and research partners.
• Serve as the internal lead for HIPAA practices.

Thought Leadership

• Engage with local and national organizations around Food-Is-Medicine initiatives, food and nutrition security, and Medically Tailored Meal models as a thought leader.
• Engage with local and national organizations to promote policy and advocacy change around food access, Medicaid and Medicare reimbursement, Medically Tailored Meals, and implementation of Food-Is-Medicine initiatives as relevant.
• Attend conferences and events as applicable as the Food Outreach representative.

Personnel Management

• Supervise the nutrition team.
• Manage staff hiring and onboarding as required.
• Conduct annual reviews with all direct report staff.
• Ensure staff maintain appropriate licensure and credentialing as required.
• Lead annual training for all staff related to safety and de-escalation.

Knowledge, Skills, and Abilities

The Director of Nutrition and Program Initiatives has an innovative role to lead and support growth opportunities within the organization. It requires strong experience in working within Food-Is-Medicine programming with a deep understanding of the social determinants of health. The ability to think strategically and tactically is critical for success as this role operates within both day-to-day functions as well as supporting new initiatives within the organization. Specific knowledge, skills, and abilities include:

• Experience working within Food-Is-Medicine programs or other community-based service programs.
• Knowledge of the intersection between food and nutrition security and health outcomes.
• Experience working on programs that serve individuals with cancer, HIV, and/or other chronic health conditions.
• Robust knowledge of health equity.
• Experience in research and evaluation.
• Passion for community partnership.
• Experience with grant writing and budget management.

Qualifications

The following qualifications are preferred for the position of Director of Nutrition and Program Initiatives.

• Master’s degree in public health, public policy, social work, dietetics, or a related field.
• Five to seven years’ experience.
• Experience with personnel management with a strengths-based mindset.
• Demonstrated ability to communicate information in written and spoken language to diverse groups of people.
• Extensive knowledge of local community organizations and available programs.
• Passion for the mission and values of Food Outreach.

Special Requirements

• Ability to take on additional responsibilities as assigned and required by organizational needs.
• Flexible working hours, including periodic evening and weekend hours and activities.
• Must possess and maintain a valid driver’s license.
• Occasional local and national travel for community visits, meetings, and conferences.
• Must be able to work at a desk on a computer for multiple hours at a time.
• Ability to lift and move at least 20lbs is preferred but not required.
• Food Outreach requires all employees to provide proof of being fully vaccinated against COVID-19 with a vaccine approved for use in the United States prior to their first day of employment.

Position Time Schedule

This is a full-time, exempt, in-person position governed by personnel policies related to full-time staff. Option for hybrid work is available at the discretion of organizational leadership.

Line of Authority

This position is directed, supervised, and evaluated by the Executive Director. This position directs, supervises, and manages the program and nutrition team.

Salary Rage: $63,000 – $66,000

To Apply

Submit a resume and cover letter to Julie Lock, Executive Director. No phone calls, please.

Applications received without both cover letter and resume may not be considered.

[email protected]

Location

Food Outreach, 3117 Olive Street, St. Louis, MO 63103

Full Time Assistant Chef

Primary Purpose: The Assistant Chef assists the Executive Chef in preparing nutritious food, food production, safety and sanitation, quality assurance, and direction of volunteer groups.

Essential Functions of the Assistant Chef:

• Assists with all aspects of food production and kitchen services under the supervision of the Executive Chef.
• Assist with preparing and cooking all nutritious food items, including all medically tailored meals, in accordance with ServSafe standards.
• Assists with training and supervising all volunteers in the kitchen, pack area and cooking events.
• Maintains and cleans all kitchen equipment and reports any issues to the Executive Chef.
• Works within HAACP procedures.
• Record the temperature of all the freezers and refrigerators in the kitchen at the beginning and end of each day.
• Assists with Saturday cook and pack.
• Ensures portion control on all packed food items.
• Assists with year-end kitchen inventory.
• Assists with receiving and monitoring food deliveries.
• Maintains clean, organized freezer, storage rooms and kitchen areas.
• Maintains database as directed by Executive Chef.
• Assists with cooking demonstrations, primarily on-site and infrequently off-site.
• Assists with culinary event management.
• Meets with manager regularly and attends other meetings as necessary.
• Maintains ServSafe Certification.
• Assists with yearly training as required by federal grants standards of care.
• Assists with working with local culinary programs to recruit and manage interns.

Knowledge, skills and abilities:

• Sensitive to the feelings of others, respectful of individual differences, mature understanding of social problems, and able to establish relationships quickly.
• Ability to supervise volunteers.
• Excellent organizational skills.
• Ability to work independently or as part of a team.
• Strong interpersonal, oral, and written communication skills.
• Demonstrated knowledge of food service management and quality control (HAACP).
• Ability to interact with individuals in a culturally diverse environment.
• Must be able to lift a minimum of 50 lbs.
• Ability to stand for long hours at a time.

Position Qualifications:

• Culinary Degree Program Certification or equivalent work experience preferred.
• Must pass a background check.
• Must have Hep A & B vaccine, COVID vaccine, and updated PPD for TB.
• Must have or be willing to obtain ServSafe Manager Certification (food safety and sanitation certification).
• Must possess and maintain a valid driver’s license.
• Will participate and complete Forklift Operation Safety-Ref OSHA 1910.178.

Position Time Schedule: This is a full-time in-person position governed by personnel policies related to full-time staff.

• Work hours: Tuesday – Friday, 8:00 am – 4:00 pm and Saturday, 7:30 am – 1:30 pm.
• Infrequent event hours may be on weekends or evenings.

Line of Authority: This position is supervised and evaluated by the Executive Chef.

Salary Range: $37,440-$41,600 commensurate with experience.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Send resume to [email protected]