Manager, Grants

Please note: Per San Francisco's Health Order C19-07y, Project Open Hand employees are required to provide proof of COVID-19 vaccination prior to working on-site and with others.

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TITLE: *Project Manager, Food Quality and Innovation
DEPARTMENT: Nutrition Services
REPORTS TO: Director, Nutrition Services
BENEFITS: Yes
STATUS: Full-Time, Exempt
CLASSIFICATION: Professionals
LOCATION: 730 Polk Street, San Francisco
SUPERVISES: Interns, volunteers

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POSITION SUMMARY: *
The Project Manager, Food Quality and Innovation is an exciting opportunity to develop and execute strategic initiatives to improve our meal offerings by addressing meal variety, cultural relevance, and quality ingredients to broaden our appeal and provide a unique meal service to our clients. Working out of our San Francisco Office in Nutrition Services Department this position will oversee the development of the bi-annual menu cycle, provide support with the food service software for new and developing recipes and meal structure and assist in the establishment and management of the food, quality and innovation budget and expenses. An important component of this position will be to take innovative concepts from idea to product, incorporating the steps for design, testing, client and staff feedback. The FQI Project Manager will coordinate client-focused food demonstrations on site for client feedback and education.
This position is ideal for a highly organized individual with a developed culinary skillset and an interest in nutrition education and service to groups living with chronic and critical health conditions.

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QUALIFICATIONS REQUIRED: *

• Bachelor’s degree or equivalent with major coursework in Culinary Arts, Business, Nutrition, Public Health or related field
• 5 years’ experience in food production management and menu planning
• Proficient in recipe development and standardization processes
• Proficient in nutrition and food service software programs, Computrition preferred
• Experience providing effective staff training / education
• Food Safety Manager Certification and ability to maintain CA food handling certification
• The ability to collaborate with multiple departments and operational knowledge will be required

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QUALIFICATIONS DESIRED: *

• 3 years of community nutrition-based work experience working with diverse populations
• Experience building partnerships in the community and with other food service providers

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ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: *

• Working closely with Director, Nutrition Services and Senior Director, Kitchen Operations, the FQI Project Manager, will manage quality improvements of prepared meals and Grocery Center offerings.
• Assist in the establishment of a FQI budget and manage expenses related to the creation, development and implementation of menu innovation and align with established food cost budget.
• Present innovations and results to Executive, Leadership teams and Board of Directors as requested.
• Understanding of current nutrition, food and food industry trends.
• Lead and supervise the bi-annual cycle menu development in collaboration with the Senior Director of Kitchen Operations and Registered Dietitians.
• Collaborate and partner with cross-functional teams on culinary implementations related to new menu items, including Production, Operations, Purchasing and Food Safety.
• Collaborate and partner with Purchasing to continuously source new ingredients.
• Research and explore potential food service partners or community vendors to partner with for potential contribution to our menu offerings with particular focus on culturally relevant food items.
• Generate new product development for evolving changes in Medically Tailored Meal structure.
• Responsible for creation of new menu items or component items to be incorporated into our Medically Tailored Meals and Groceries.
• Develop the process for recipe development, recipe testing, production procedures and implementation of products into our service model.
• Provide food service database, Computrition, support for new recipe development and implementation.
• Publish monthly menu for distribution.
• Responsible for creating and scaling recipes, entering new inventory, tracking costs and maintenance of new recipes and products in the food service software, Computrition.
• Train cooks in preparing new recipes according to established medically tailored meals nutritional guidelines.
• Coordinate food demonstrations for clients on-site or via video recordings to ensure ongoing food and culinary education to assist clients in the utilization of items offered via our Medically Tailored Grocery Program.
• Trains and supervises Nutrition Services volunteers.
• Other duties as assigned.

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JOB COMPETENCIES: *

• Team player: Demonstrates cooperative spirit, respects professional boundaries and is successful at sharing responsibilities with others
• Self-led: Knows and completes responsibilities in assigned timelines, asks for clarifications when needed
• Sensitive to the circumstances and needs of the critically ill and seniors, as well as people with mental health and substance abuse issues
• Customer oriented: Works well with all customers (internal staff and external contacts), promotes a positive image of the agency and works diligently to resolve customer issues
• Poised: able to maintain a calm, positive and constructive attitude during interactions with diverse populations, sometimes in challenging situations
• Ethical: Honest, accountable, maintains confidentiality
• Knowledgeable: Understands facets of job, keeps job knowledge current
• Well organized: Information organized and accessible, maintains efficient work space, manages time well
• Takes Initiative: Takes action, seeks new opportunities, strives to see projects to completion
• Technical savvy: Skilled with computers, proficient with function appropriate technology, learns quickly, uses technology to enhance job performance with the interest and ability to learn new technology
• Creative: Ability to conceptualize fresh, compelling ideas for the department and agency
• Decisive: Thoughtful when considering options, seeks input from others, makes difficult decisions when necessary
• Leadership I: Completes all assigned tasks in a timely manner and is able to identify projects or work needed for future completion. Anticipates needs before they are assigned. Recognizes themselves as a departmental or function representative
• Professional Communicator: Excellent public speaking, written and verbal communication skills
• Problem solver: Strong analytical skills and able to creatively address and solve problems
• Innovative: Creative, offers new ideas, risk taker, amenable to change
• Budget Conscious: Ability to quantify cost and savings potential in relation to projects as well as develop and maintain a realistic departmental budget
• Project manager: monitors status of projects, understands project details, holds project owners accountable, delivers clear and accurate feedback
• Open-minded collaborator: understands that worthy goals are achieved through patience and perseverance— focusing on the vision rather than the challenges along the way

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PHYSICAL DEMANDS AND WORK ENVIRONMENT: * The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Physical demands: While performing duties of job, incumbent is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employee must occasionally lift and/or move up to 20 pounds unassisted. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Work environment: The noise level in the work environment varies from moderate to loud. The work environment will be ever changing with new clients, volunteers and staff members all sharing space and working together in the Grocery Center

Project Open Hand offers a generous employee benefit and wellness package. Eligibility for different programs is determined by the role and employment statuses but may include:

• Medical, Dental, and Vision coverage, and Flexible Spending Account
• Long Term Disability, Life/AD&D, and Supplemental Life Insurance
• Retirement Savings Plan 403(b), Commuter Check Subsidy
• Employee Assistance Program (EAP), Financial Counseling, Cell Phone Discounts, and additional discounts
• Holidays (11 per year), generous vacation and sick leave, and complimentary lunch

Pursuant to the San Francisco Fair Chance Ordinance, and State and Federal laws, we will consider for employment qualified applicants arrest and conviction records.

Location: 730 Polk Street,San Francisco, San Francisco, CA

Job Type: Full-time