Program Manager of Community Nutrition and Food as Medicine Initiatives

Overview

Program Manager of Community Nutrition and Food as Medicine Initiatives Jobs in Fort Worth, TX at 4Saints Episcopal Food Pantry

Title: Program Manager of Community Nutrition and Food as Medicine Initiatives

Company: 4Saints Episcopal Food Pantry

Location: Fort Worth, TX

Guided by our mission of Feeding Neighbors, Nourishing Community, 4Saints Episcopal Food Pantry serves Fort Worth’s historic East Lancaster Avenue area by addressing the critical Social Determinants of Health (SDOH) that shape our community’s well-being.

Located in a designated food desert, East Lancaster residents face systemic barriers to affordable, nutritious food—directly driving elevated rates of diet-related chronic illness and food insecurity.

4Saints acts as a bridge between healthcare systems and daily life. We address key Social Determinants of Health (SDOH) by pairing a dignified, client-choice food market with targeted clinical partnerships. By translating clinical care into accessible, nutritious food, practical education, and ongoing support, we empower neighbors to take control of their health in a welcoming, community-rooted environment.

Program Manager of Community Nutrition and Food as Medicine Initiatives

Position Type: Full-Time / Grant-Funded (Initial 2-Year Term with renewal potential)

Position Summary:

The Program Manager of Community Nutrition and Food as Medicine Initiatives serves as 4Saints’ clinical and community nutrition leader, bridging community food access with measurable healthcare outcomes.

Reporting directly to the Executive Director, this role operates at two interconnected levels:

• Shaping a high-nutrition food environment for all pantry guests.
• Leading the continued growth of 4Saints’ Food as Medicine initiative through the F.I.T. (Food as an Integrated Treatment) program.

As a Licensed Registered Dietitian, the Manager uses a dual approach to community health: driving broad-impact nutrition education, culinary classes, and pantry-wide strategic food sourcing, while providing high-touch 1:1 Medical Nutrition Therapy for F.I.T. program participants.

Working in close partnership with the Director of Operations (who manages physical facility operations, equipment, and inventory logistics), the Manager ensures that food procurement supports therapeutic health goals. As 4Saints expands its health initiatives, this position will also provide operational direction and supervision for growing program support staff, interdisciplinary team members, and academic interns.

This is a unique opportunity for an innovative Registered Dietitian to help shape an emerging Food as Medicine program. The Program Manager will have significant autonomy in designing systems, developing community partnerships, and building a sustainable model that integrates nutrition care with measurable health outcomes.

Key Responsibilities:

Community Health & Pantry- Wide Nutrition (Broad Impact)

• Class & Workshop Facilitation: Lead and conduct interactive group classes, workshops, and cooking demonstrations—focusing on nutrition education, chronic disease self-management (e.g., diabetes, hypertension), and practical culinary skills for pantry guests.
• Choice-Based Market Experience: Utilize 4Saints’ market floor to provide point-of-choice nutrition education, designing educational shelf-tagging, visual cues, and tours that help participants translate program concepts into independent grocery shopping habits.
• Resource & Content Creation: Author, design, and curate culturally responsive recipes, shopping guides, communication releases, class materials, and educational handouts in English and Spanish.

Food Ordering, Sourcing & Inventory Curation (In Partnership with Operations)

• Food Procurement Leadership: Provide nutritional leadership for pantry food procurement by guiding the selection and ordering of foods that support both community nutrition and therapeutic dietary goals. Work collaboratively with the Director of Operations on purchasing logistics, inventory capacity, and budget management.
• Supplemental Sourcing & Vendor Vetting: Research, vet, and establish alternative food sourcing channels (local growers, commercial distributors, food rescue networks) to supplement food bank offerings—ensuring consistent inventory/supply of high nutritional value foods for all clients.
• Pantry Nutrition Curation: Select and curate food items offered on the market floor, balancing core nutritious staples for broad pantry guests with specialized, medically tailored options (low-sodium, low-glycemic, DASH-compliant) required for F.I.T. participants.
• Operational Alignment: Work in close coordination with the Director of Operations to ensure placed orders align with established food budgets, storage/cold-chain capacity, and floor restocking workflows.

F.I.T. Program Leadership & Clinic Care (Targeted Impact)

• F.I.T. Program Scaling: Lead the continued expansion of the F.I.T. (Food as an Integrated Treatment) program, building upon its successful pilot phase to establish a sustainable Food as Medicine model that improves community health outcomes.
• 1:1 Clinical Coaching: Conduct scheduled 1:1 consultations and follow-up Medical Nutrition Therapy (MNT) coaching sessions with F.I.T. participants—translating biometric data into tailored, goal-oriented health plans.
• Closed-Loop Referral Pathways: Design and refine workflows that translate incoming healthcare referrals and biometric data (e.g., blood pressure, A1C, cholesterol) into personalized market guidelines and client care plans.
• Clinical Outcomes Tracking & Reporting: Serve as primary liaison for data exchange with healthcare partners, tracking participant health metrics to evaluate and report clinical outcomes.

Organizational Leadership & Program Growth

• Interdisciplinary Coordination: Lead and coordinate multidisciplinary care strategies, integrating behavior-change models, health coaching methodologies, and client accountability practices as programming expands.
• Team Supervision & Development: Provide oversight, training, and direct supervision for designated program support personnel, health education staff, dietetic interns, academic rotations and volunteers.
• Partnership Expansion: Seek out and build strategic alliances with healthcare systems, community organizations, and specialized food suppliers to expand general pantry and Food as Medicine (F.I.T) program reach.
• Organizational Alignment: Collaborate effectively with Executive Leadership to align Food as Medicine initiatives with overarching organizational goals and evolving operational structures.
• Culture & Equity: Embed 4Saints’ commitment to dignity, respect, equity, and trauma-informed care across all participant touchpoints and operational workflows.

Qualifications & Requirements:

Required:

• Credentials: Active Registered Dietitian (RD/RDN) credential and current State of Texas Dietitian License (or immediate eligibility for Texas licensure).
• Education: Bachelor’s degree in Nutrition, Dietetics, Public Health, or a closely related field. Master’s degree preferred.
• Clinical Knowledge: Practical experience delivering Medical Nutrition Therapy (MNT) for diabetes, metabolic conditions, and other therapeutic diets in a community-based setting.
• Systems & Leadership Mindset: Ability to build patient workflows, manage partner data exchanges, and lead interdisciplinary health teams or support staff.

Highly Preferred:

• Language: Bilingual fluency in Spanish and English (verbal and written) strongly preferred.
• Experience: 2+ years in community nutrition, public health, ambulatory care, or clinical settings—with experience in client-choice pantry settings, hands-on cooking/shopping education, or vendor procurement.
• Behavioral Health Expertise: Experience applying behavior-change theories and health coaching methodologies preferred. Active credentials such as Certified Health & Wellness Coach (CHWC) or Certified Health Education Specialist (CHES) are considered a strong asset.
• Supervisory Aptitude: Demonstrated capacity to mentor, supervise, or lead direct reports, health coaches, students, or multidisciplinary team members.

Success in this role:

During the first year, the Program Manager will be expected to:

• Expand participation in the F.I.T. Food as Medicine program.
• Deliver engaging nutrition education and culinary programming for pantry guests.
• Strengthen nutrition standards and strategic food procurement across the pantry.
• Build and maintain referral partnerships with healthcare providers.
• Track participant health outcomes and support grant reporting.
• Help establish 4Saints as a regional leader in community-based Food as Medicine initiatives.

Compensation & Benefits:

Base Salary: $55k–70k, commensurate with experience and qualifications

Performance Incentive Plan: Opportunity to earn up to an additional 10% annual performance bonus, structured as:

• 5% linked to individual goal attainment (as defined by executive leadership).
• 5% contingent on the achievement of key organizational strategic objectives.

Annual Review: Eligible for annual merit reviews (3–5% performance-based growth).

Technology Allowance: $25 per month technology stipend.

Paid Time Off (PTO) & Leave:

• 3 weeks (15 days) of Paid Time Off (PTO).
• 10 days of paid sick/personal leave.
• 10 paid holidays (9 fixed holidays + 1 floating holiday).

Discretionary Holiday Leave: One week off between Christmas and New Year’s Day, subject to executive discretion and the operational requirements of 4Saints Episcopal Food Pantry.

Hybrid: Work environment