Food Systems Manager (#632)
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- Staff in Dining Services
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- Search Is Open - Accepting Applications
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Under the direction of the Director of Dining Services the Sustainable Food Systems Manager is responsible for developing, coordinating and administering all food related sustainability programs for the department of Dining Services with the objectives set for a grant gifted by the Henry P Kendall Foundation. This includes planning long and short term programs to foster sustainability within Dining and increasing procurement of local and sustainability produced foods. The position will also work closely with sustainability leadership and student sustainability groups.
- Supervises MHC food/beverage purchases on local and sustainable foods in accordance with commitments (such as Real Food Campus Commitment and “50 by 60” regional spending pledge). Support mission of MHC local spend from 7% to a goal of 20% by 2020.
- Make recommendations to Purchasing Manager, Director of Dining, and Sustainability Director rendering local sustainable sourcing at Mount Holyoke College. Ensure quality, efficiencies and cost controls for all local products. Ensure that Mount Holyoke College is spending on local and sustainable foods and beverages supports farmers and small businesses and accelerates growth in the New England food economy. Inform culinary team of potential local and sustainable products and gain some understanding of what works and what challenges exist for local sustainable products within MHC.
- Develop innovative procedures for finding, investigating and selecting new local farms and vendors. Act as an advisor for the Purchasing Manager, Director of Dining, and Sustainability Director to ensure that new vendor products support campus commitments and goals. Seek quantitative and qualitative measurements, defining industry standards and benchmarks and set goals for the Department.
- Serve as the primary liaison to regional farmers and community partner. Foster communication and collaboration between diverse stakeholders. Engage in problem solving and promote mutually beneficial relationship thereby increasing the supply of locally produced foods and beverages. Develop regional crop reports and feedback from the farms on growing conditions.
- Influence policy decisions by:
- Promoting Mount Holyoke College, Healthy Food System Initiative across New England at regional conferences, summits and professional meetings.
- Represent Mount Holyoke College in New England food system working groups and gatherings aimed at deriving or adopting bioregional food system targets and policies.
- Collaborate with members of the private and public sectors to compare industry standards for defining and tracking institutional spending on local and sustainable food/beverage.
- Support the Director’s effort to secure grants by generating project ideas, assembling staffing and budgeting information. Maintain working knowledge of best practices and current industry standards for measuring food systems sustainability, for example, AASHE STARS Report, Global Animal Partnership guidelines, Marine Stewardship Council guidelines, etc.
- Creative thinking around menu development and how to make responsible decisions around minimizing frozen, processed foods and focus on fresh/local/sustainable foods. Supervises commissary kitchen production (being commissioned this spring) to ensure as much local sourcing is being used.
- Teaches, trains staff/managers about our regional food systems and how we can make a difference.
Skills and Abilities
- Well-rounded knowledge of food systems and the foodservice industry including knowledge about food access issues and passion for working on food system issues that benefit underserved populations and communities. Knowledge of sustainability issues and best practices
- Experience positioning initiatives to gain popularity, visibility, and awareness to broad communities. Ability to work independently, to be a team leader, and to work as team member
- Supervisory and managerial experience with diverse teams of people.
- Experience in university or college, environmental, or a nonprofit organization.
- Strong communication skills including writing and public speaking. Excellent interpersonal skills to include demonstrated ability to resolve problems, create consensus and persuade diverse individuals to embrace sustainability goals
- Must be computer literate, able to use Microsoft Office or equivalent software
- Ability to market initiatives and “Tell The Story” throughout the new dining facility. For example- share/market foods that are local/regional
- Develop a social media platform that is updated weekly
- Minimum of 2 years experience as a food systems coordinator/manager
- Leadership experience in environmental initiatives, resources management, and teaching/presenting information
- Ability to monitor, track and evaluate performance and facilitate performance reviews
Mount Holyoke College is an Equal Opportunity Employer.
Mount Holyoke College is committed to enriching the educational experience it offers through the diversity of its faculty, administration, and staff members. Mount Holyoke seeks to recruit and support a broadly diverse team who will contribute to the college's excellence, diversity of viewpoints and experiences, and relevance in a global society. In furtherance of institutional excellence, the College encourages applications from individuals from underrepresented groups, including faculty, staff, and administration of color, diverse gender identities, first generation college students and individuals who have followed non-traditional pathways to college, and individuals with a demonstrated leadership commitment to including diverse backgrounds and perspectives.