The Executive Director (ED) is the leader of the mission-driven work of the organization. In collaboration with the Board of Directors (Board), the ED is responsible for developing and implementing strategic plans and budgets that will move the organization and community forward in pursuit of a resilient local food system. S/he/they conduct interval assessments of the organizational and staff effectiveness and adapt strategies, priorities, and plans to respond to changing conditions. The ED is the public face of Working Food and the coordinator of all communications within and outside the organization.  

PERFORMANCE MEASURES 

• Leads annual strategic planning, budget development, monthly and quarterly reviews, and periodic forecast updates for the organization 
   
• Leads fundraising, grant writing, and strategic relationship development and maintenance to support and expand the goals of the organization 
   
• Maintains an organizational culture that is in alignment with the vision, purpose, and goals and allows everyone to contribute to their fullest potential 
   
• Organizes and directs operations with guidance from Board and support from program directors 
   
• Prepares accurate and timely analyses that capture and communicate fundraising efforts, program results, variances and performance trends; makes those results readily available to Board, staff and stakeholders/community partners 
   
• Oversees the recruitment, hiring, retention, and evaluation of a diverse and highly qualified team of paid staff and volunteers and represents needs and concerns of staff to the Board 
   
• Ensures employees and business practices comply with regulatory and legal city, county, state and federal requirements 
   
• Maintains consistent accounting policies and procedures, including tracking metrics in collaboration with the Finance Committee 
   
• Directs and oversees overall communication planning and directly coordinates communication with donors 
   
• Reports to and maintains a direct, cordial relationship with the Executive Committee of the Board of Directors, including regular communication and collaboration 
   

QUALIFICATIONS/SKILLS 

• Ability to point to specific examples of having developed and operationalized strategies that have taken an organization to the next stage of growth 
   
• Demonstrated organizational management skills with the ability to coach and manage staff, set and achieve strategic objectives, prioritize and execute plans and manage a budget 
   
• Commitment to program evaluation based on quantitative and qualitative data and overall impact 
   
• Past success working with a Board of Directors with the ability to cultivate existing board member relationships 
   
• Strong marketing, public relations, and fundraising experience with the ability to engage a wide range of stakeholders and cultures 
   
• Strong written and verbal communication skills; a persuasive and passionate communicator with excellent interpersonal and multidisciplinary project skills 
   
• Non-profit experience  
   
• Ability to create and analyze financial statements 
   
• Ability to work effectively with diverse groups of people and ability to navigate complex social and political dynamics to build collaborative programs 
   
• Ability and passion to lead organizational change and build relationships to enhance food sovereignty, food justice, and equity 
   
• Passion, idealism, integrity, positive attitude, professionalism, mission-driven, and self directed  
   
• Emotional Intelligence and ability to proactively inspire and motivate staff and partners 
   
• Ideally at least 10 years of senior management experience; track record of effectively leading a performance- and outcomes-based organization and staff 
   
• Experience working in food systems a plus 
   
• Bachelor’s Degree or higher preferred