Director, Community Health & Nutrition Education

Reports To: Chief, Nutrition, Culinary & Meal Programs Officer Schedule: Flexibility to attend events with early mornings, evenings, weekends, and holidays, as required. Requirements: This onsite position requires use of personal vehicle for the purpose of traveling to program sites and community meetings and events. General Summary: The Director of Community Health & Nutrition Education provides strategic and operational leadership for the San Antonio Food Bank’s CHEF (Culinary Health Education for Families) nutrition education programming and community health initiatives. The Director advances nutrition security and chronic disease prevention through accessible, evidence-informed education, healthcare and community partnerships, and integrated food access initiatives. This position is accountable for departmental performance, staff development, financial stewardship, program quality, and sustainable growth. The Director works collaboratively with Community Food & Nutrition Services, the Farm, food distribution, development, and other Food Bank teams. Impact: Strategy & Partnerships - Lead annual planning, program development, and execution of CHEF and community health priorities aligned with the Food Bank strategic plan. - Develop and steward partnerships with healthcare systems, public health agencies, universities, schools, and community organizations; advance Food as Medicine, Food Rx, produce prescription, and referral initiatives as appropriate. - Represent the Food Bank in relevant coalitions, presentations, conferences, and cross-sector initiatives; identify opportunities for innovation and growth Operations & People Leadership - Provide direct supervision, coaching, performance management, and professional development for the CHEF Program Manager, the CHEF Curricula Manager, and the Community Nutrition Education Coordinators. - Set department priorities, clarify decision rights, and support effective collaboration between program implementation and curriculum development, including the managers, their specialists, and the Nutrition Educators. - Hold managers accountable for their areas: the Program Manager for scheduling, partner service, training, operational workflows, and consistent delivery across program locations; the Curricula Manager for curriculum stewardship and educational content development. - Oversee implementation of quality assurance, safety, documentation, participant experience, and continuous-improvement practices; coordinate with other departments on shared initiatives. - Support student placements, internships, volunteers, and university partnerships with appropriate supervision and learning objectives. Budget & Sustainability - Develop and manage departmental budgets, staffing plans, resource allocations, and financial forecasts; monitor spending, program efficiency, and revenue performance. - Partner with Development, Finance, and organizational leadership on grants, contracts, deliverables, proposals, stewardship, and reporting. - Expand sustainable earned-revenue and partnership-supported programming while balancing mission access, quality, and financial responsibility. Quality, Evaluation & Mission Support - Ensure nutrition education is evidence-informed, culturally responsive, accessible, and consistent with established organizational nutrition standards; coordinate qualified technical review when specialized expertise is needed. - Oversee program evaluation, data quality, participant and class metrics, partner feedback, and reporting; use results to improve reach, outcomes, and resource allocation. - Guide the Curricula Manager’s development, review, and maintenance of educational content and training standards without assuming day-to-day curriculum production. - Represent SAFB and the CHEF program throughout the service areas, conferences, and various opportunities as they arise. - Support SAFB's mission, vision, values, and complete other duties as assigned. Authority & Accountability The Director directly supervises the CHEF Program Manager, the CHEF Curricula Manager, and the Nutrition Educators. The Program Manager oversees program implementation, and the Curricula Manager oversees curriculum development. The two managers work together on CHEF programming with the help of their specialists and the Nutrition Educators. The Director sets department priorities, clarifies decision rights between these roles, and is accountable for overall department performance, staffing, and budget. Required Job Qualifications: Education & Experience - Bachelor’s degree in nutrition, public health, health education, healthcare administration, nonprofit management, or a closely related field. - At least five years of progressively responsible experience in community health, nutrition education, public health programming, or related program operations, including demonstrated program growth and performance accountability. - At least three years of experience supervising staff and/or managers, with demonstrated ability to coach teams, address performance issues, and lead organizational change. Skills & Competencies - Proficiency in computer applications. - Strong written and verbal communication skills with the ability to prepare accurate reports and donor correspondence. - Strong financial acumen with experience managing budgets, grant or contract requirements, program data, and cross-functional projects. - Working knowledge of nutrition security, chronic disease prevention, health equity, and evidence-informed community education; excellent communication and partnership-development skills. - Ability to work independently with minimal supervision while also thriving in a collaborative team environment. - Professional demeanor and the ability to represent the Food Bank effectively with staff, volunteers, donors, and community partners. Certifications & Licenses - Current driver’s license, liability insurance, and a clean driving record. Preferred Job Qualifications: - Registered Dietitian Nutritionist (RDN) credential; master’s degree in nutrition, public health, healthcare administration, or related field. - Registered Dietitian Nutritionist (RDN) credential; master’s degree in nutrition, public health, healthcare administration, or related field. - Experience with Food as Medicine, produce prescription/Food Rx programs, healthcare referral partnerships, and program evaluation. - Experience in food banking, the Feeding America network, grant-funded nonprofit programs, and/or nutrition education curriculum oversight. - Experience supervising multiple functional managers and building diversified funding or earned-revenue models. - Strong professional fluency in English and Spanish to effectively support a diverse population. Physical Demands Extended computer use and constantly required to sit, stand, talk, hear, keyboard, and utilize fine manipulation and near visual acuity. Frequently required to walk, utilize gross manipulation, push, pull, reach, and stoop during site visits. Must occasionally lift and move up to 25 pounds. Work Environment This job is primarily performed in indoor office environment and. Required to regularly travel to partner sites of varying conditions including the occasional outdoor event. The noise level in the work environment is usually low to moderate. The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.