Job Description

Vice President of Food Access

Location: Columbia, SC

Company Car provided

What Will You Do as the VP of Food Access?

Lead transformative food access programs and kitchen operations, ensuring efficiency, compliance, and impact. Drive innovation, strengthen community partnerships, and advance the organization’s mission. Partner with the CEO to expand outreach and enhance food service delivery. Make a lasting difference—apply today!

Why Work Here?

Strategic Leadership – Shape policies and programs that drive food security and sustainability.

Community impact: make a tangible difference in the lives of families, seniors, and children who rely on food assistance, and be part of disaster recovery reliefs.

Benefits: enjoy excellent benefits in exchange for your hard work, expertise, and dedication to the mission (medical, dental, retirement, company car, bonus potential, and much more).

Innovative Growth – Expand and improve food access programs through creative solutions and strategic planning.

Will Your Essential Duties Be?

Strategic & Team Leadership

• Develop and execute growth strategies for food programs and services.
• Partner with the CEO on goals, priorities, and policies.
• Drive innovation to meet community nutrition needs.
• Lead and inspire a diverse team for service excellence.
• Cultivate a collaborative, accountable, and high-performance culture.
• Oversee hiring, training, and staff development across the organization.

Program Management

• Oversee mission-driven, sustainable programs, ensuring impact through data analysis.
• Evaluate agency growth, structure, training, and nutrition initiatives.
• Build and manage partnerships with community organizations, funders, and agencies.
• Expand agency and retail food sourcing networks to enhance program reach.
• Monitor program and food sourcing performance through data analysis and evaluation, ensuring outcomes align with organizational objectives.
• Review and analyze agency capacity growth, agency group structure, mobile markets, agency recruitment, agency training, and all nutrition services initiatives.
• Drive growth, expanded capacity, and community reach through programmatic functions.

Food Service Operations

• Provide strategic oversight of kitchen and food service operations, ensuring quality, safety, and nutrition.
• Oversee the kitchen management staff to ensure compliance with regulations related to food service operations.
• Optimize operations, reduce waste, and implement innovative solutions for meal programs.

Financial and Operational Oversight

• Develop and manage budgets for programs and food service operations, ensuring efficient use of resources and alignment with strategic priorities.
• Identify opportunities for cost savings, resource optimization, and funding growth.

Community Engagement and Advocacy

• Advocate for program and food service initiatives with donors, partners, and the community.
• Strengthen partnerships to expand rural services.
• Boost organizational visibility and impact.

Compliance and Risk Management:

• Ensure all programs and food service operations comply with applicable regulations, policies, and industry standards, including but not limited to USDA/TEFAP and CSFP.
• Regularly assess risks and implement mitigation strategies to ensure safe, effective, and compliant operations.
• Oversee data collection and reporting structures for audit requirements from Feeding America, USDA, and external accounting auditors.

Position Requirements

• Bachelor’s degree or certificate in a related field plus at least ten years of relevant experience, or an equivalent combination of education and experience (15+ years)
• Three (3) + years in a food service industry strongly preferred.
• Proven success in program development and implementation.
• Experience leading large teams and complex operations, including budgets and compliance requirements.
• Exceptional strategic planning and organizational leadership skills.
• Strong knowledge of food safety regulations, meal planning, distribution, and food service best practices.
• Technically savvy; experience with ERP systems preferred (NetSuite).
• Knowledge of food sourcing and kitchen management is preferred; USDA regulations experience strongly preferred.

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