Food As Medicine Specialist

Job Title: Food As Medicine Specialist

Department: Community Health Programs

Supervisor: Community Health Programs Manager

Supervisory Responsibilities: None

Status: Full-time

Qualifications: Associate's degree in nutrition, Food Service Management, Public Health or related field and a minimum of 15 credits in nutrition. Excellent interpersonal skills with a demonstrated ability to work well with people at all levels, and a strong commitment to teamwork. Advanced computer skills including Word and Excel. Ability to thrive in a fast-paced environment. Must possess a valid NYS driver's license. Previous experience working with local food insecurity issues and its health-related implications preferred.

Physical Requirements: This position works in a typical office setting but may be exposed to extreme temperatures in a warehouse setting. There may be extended periods of sitting, standing and/or bending, listening, talking and/or visual concentration, writing and/or computer use. This position would normally have routine opportunities for the employee to be able to alter their physical position or change eye focus. Ability to lift up to 50 pounds.

Position Summary: The Food as Medicine Specialist is responsible for building and maintaining partnerships with healthcare organizations to support the delivery of medically tailored food and nutrition services. This role coordinates program operations, including placing food orders, conducting site visits, and ensuring quality and consistency across partner locations.

The Specialist develops culturally relevant, nutritious menus and creates engaging nutrition education materials aligned with program goals. They provide direct nutrition education through workshops, classes, and one-on-one interactions, empowering participants to manage their health through food. This role also works collaboratively across departments to incorporate a nutrition lens into programs and initiatives organization-wide.

Duties and Responsibilities:

• Maintains consistent communication with Food as Medicine partners to understand and respond to individual program
• Builds and sustains strong relationships with healthcare and community partners to support program growth and
• Assists leadership with program documentation, scheduling, and operational planning.

• Plans and develops nutritious, medically appropriate menus and corresponding food box and pantry
• Coordinates food ordering and works with the volunteer team to support efficient packing and distribution of food
• Conducts regular site visits to monitor program implementation and ensure compliance with food safety
• Develops materials for both neighbor-facing use and internal staff training and
• Provides nutrition education through workshops, classes, and one-on-one interactions.
• Collaborates across departments to incorporate a nutrition lens into programs and organizational
• Tracks program reach and impact through quarterly data collection, analysis, and
• Supports grant-related activities, including deliverables, reporting, and compliance
• Contributes to continuous quality improvement by monitoring program performance and identifying opportunities for
• Other Duties as Assigned

The above statements are intended to describe the general nature and level of work performed by employees assigned to this position. The statements are not intended to be an exhaustive list of all duties, responsibilities, and skills required of an employee performing this job.

• Regional Food Bank is committed to providing a workplace free from discrimination or harassment. We expect every member of the Food Bank to do their part to cultivate and maintain an environment where everyonehas the opportunity to feel included and is afforded the respect and dignity they deserve. The Regional Food Bank complies with all federal, state, and local equal employment opportunity laws. Decisions related to hiring, compensating, training, evaluating performance, or terminating are made fairly, and we provide equal employment opportunities to all qualified candidates and employees.