Jamie Brocker

•Lead annual strategic planning and budget management for a multi-site service program, overseeing operations, processes, and SOPs across all locations
•Oversee inventory and procurement strategy, managing $800,000+ in annual purchasing while driving year-over-year cost reductions through improved operations and expanded partnerships
•Manage a team of 4 professional staff
•Partner with organizatio

•Directed daily operations of food distribution program, overseeing vendor relationships, purchasing, and community-based in-kind donation sourcing
•Supervised and mentored a team of 3 staff members plus a volunteer workforce of approximately 30, handling scheduling, training, and performance management
•Expanded strategic role, leading program development and infrastructure build-out that grew ov

•Managed vendor relationships and food purchasing; secured in-kind donations through community partnership development
•Scheduled, trained, and supervised a team of volunteers
•Executed all day-to-day operations of food distribution services to clients

Designed and led activities for children ages 2 to 14 and monitored for safety

•Led project plan development and execution, speaker management, and assisted in content creation for the 2018 Food Rescue Summit
•Researched strategies for minimizing food waste throughout Feeding America's network of 200 food banks

•Worked one-on-one with student volunteers to implement food recovery programs on their campuses resulting in 24 new Food Recovery Network chapters
•Coordinated outreach with regional dining managers from major college dining providers to promote awareness and support seamless rollout of new programs
•Assisted in planning and secured funding for national conference

•Conducted research and interviews for online student publication dedicated to promoting current health and environmental topics
•Promoted GreenHawks on social media platforms

Provided the City of Hamilton, Ohio's Department of Economic Development with a report of recommendations for connecting producers and restaurants in order to make local food a more prolific part of everyday life. Led research on strategies for marketing local food systems. Conducted interviews with farmers, producers, and restaurant owners to determine the feasibility of implementing a local food

Provided support and direction to campers aged 10-22, facilitated daily activities, fitness routines, nutritional and culinary lessons, and promoted a motivational atmosphere.

Practiced reading and writing Phase 1 Environmental Site Assessments and assisted at multiple job sites.