Director of Health & Nutrition / Second Harvest Food Bank of Middle Tennessee

THE ROLE
Director, Health & Nutrition
Director, Health & Nutrition provides strategic leadership for Second Harvest's initiatives connecting access to nutritious food
with improved health and well-being. This position leads the development, implementation, and evaluation of programs that
help neighbors not only access healthy food, but also gain the knowledge, skills, and resources to make the most of the food
available to them.
The Director oversees Second Harvest's Food Is Medicine initiatives, nutrition education, culinary nutrition programming,
healthcare partnerships, and related neighbor education. The position serves as a key organizational leader and external
representative for health, nutrition, and food-as-medicine initiatives. The position develops strategic partnerships with
healthcare organizations, community organizations, funders, and other stakeholders and works collaboratively across Second
Harvest to advance the organization's goals related to nutrition, health, food access, and whole-person well-being.
WHAT YOU'LL DO
Key Responsibilities:
• Develop and lead a comprehensive strategy for health, nutrition, and Food Is Medicine initiatives aligned with Second
Harvest's mission and strategic priorities.
• Establish program goals, budgets, performance measures, and evaluation strategies; use data and neighbor feedback
to continuously improve programs.
• Identify emerging opportunities, partnerships, and funding to expand the organization's impact related to food,
nutrition, and health.
• Provide strategic leadership for Food Is Medicine initiatives and develop relationships with healthcare systems,
providers, health plans, payers, and other health-related organizations.
• Identify opportunities to integrate nutritious food access and nutrition education into healthcare and community
health strategies.
• Represent Second Harvest as a subject-matter leader in Food Is Medicine, food access, nutrition, and health-related
programming.
• Provide strategic leadership for programming and nutrition education experiences within the Culinary Center by
developing accessible, nutritious, culturally relevant, cost-conscious cooking and food-skills education for neighbors
and other audiences.
• Build partnerships with culinary, healthcare, educational, and community organizations to expand culinary nutrition
programming, community engagement, and workforce development opportunities.
• Develop practical education related to grocery shopping, maximizing food budgets, understanding food labels, reduce
food waste, and make healthy choices within available resources
• Provide strategic leadership for the health, nutrition, and educational components of the Neighbor Care Center.
Collaborate with internal teams and community partners to integrate food access, nutrition education, food skills, and
whole-person resources into the neighbor experience.
• Develop and deliver workshops, cooking demonstrations, presentations, written resources, and other educational
opportunities for neighbors, partners, and community stakeholders.
• Supervise, coach, and develop assigned staff while establishing clear expectations, priorities, performance measures,
and professional development opportunities.
• Participate in leadership and cross-functional initiatives that advance organizational goals.

Second Harvest Food Bank of Middle Tennessee | secondharvestmidtn.org
• Other duties as assigned.

When & Where:
• Schedule: Monday – Friday, 8:00 am – 4:30 pm CST
• Travel: Occasional daytime travel required, up to 15% of work week within the local service area.
• Essential business/first responder: In instances of a federal, state or locally declared emergency, Second Harvest is
typically considered an essential business service and emergency responder. All employees may be required to perform
regular or emergent duties on-site. Employee safety is balanced with business and community necessity. Some positions
are more likely to be required on-site than others.

WHAT YOU'LL BRING
Education:
• Required: Bachelor’s Degree in Nutrition, Public Health, Health Sciences, Culinary Arts, Community Health, Social
Services, Education, or a related field required. Credentialed Registered Dietitian (RD) by the Commission on Dietetic
Registration (CDR).
• Preferred: Master’s Degree in Nutrition, Public Health, Healthcare Administration, Community Health, or related field.
Experience: 7-10 years of progressively responsible experience in Health, Nutrition, Food Access, Community Health, or
related field.

Skills & Capabilities:
• Demonstrated experience developing and managing programs and partnerships.
• Demonstrated ability to lead projects involving multiple internal and external stakeholders.
• Experience supervising, coaching, and developing staff.
• Strong written, verbal, presentation, and relationship-building skills.
• Ability to translate technical or complex nutrition and health concepts into practical, accessible information for
diverse audiences.
• Demonstrated commitment to dignity, equity, inclusion, and neighbor-centered service.
• Experience working with healthcare systems, health plans, or Food Is Medicine programs.
• Experience developing culinary education, cooking demonstrations, or community food-skills programming.
Competencies:
• Coaching and Developing Others
• Leadership Strategic Thinking
• Influence
• Project Management
Other Requirements:
• Our pre-hire process requires acceptable results from the following: professional reference feedback, criminal
background, Motor Vehicle Record. Current Driver’s License and automobile insurance are also required. Criminal
backgrounds are evaluated on a case-by-case basis considering several factors (timing, frequency, severity and job
relation).

For Salary: Please inquire