KEY RESPONSIBILITIES:

Management: The Executive Director designs and supervises the organizations operations to

ensure the cost-effective implementation of the Management Plan, and ensures that all

requirements are met to remain in good standing as a federal 501(c)3 non-profit organization.

The Executive Director is responsible for recruiting staff and partner organizations to realize the

organization’s mission. The Executive Director will have direct supervision of a full time Archive

Director and a part time Operations Coordinator.

Program: Provides leadership and direction needed to support a broad range of mission-driven

programs and projects. The Executive Director:

Develops public, educational programs that recognize the important contributions

made to American foodways and history.

Assists a wide range of federal, state, and local governments and public and private

• entities in partnering with MHC for their research, travel, and culinary interests.

Collaborates with communities and other partners to assist in identifying and

preserving sites, historical data, artifacts, and objects associated with the African

Atlantic foodways for the benefit and education of the public.

Financial:The Executive Director guides the planning and operation of the organizations

annual budget. Oversees the adequacy and soundness of the organizations financial structure,

fiscal policies, and performance. Works with staff to apply for grants and private funding to

support the initiatives of the organization.

External Relationships:The Executive Director acts as a spokesperson for the organization,

and promotes the MHC and its mission to local, regional, national, and international

constituencies and is responsible for creating innovative partnerships that contribute to the

organizational mission.

Strategic Planning:The Executive Director works with the MHC Board of Directors to review

and measure progress toward long range and short-term goals and objectives in the

Management Plan, and will also have responsibility for implementing new strategic plans.

REQUIRED QUALIFICATIONS:

Three or more years of non-profit management experience in a chief executive role.

Ideal candidate will also have demonstrated knowledge of food and food culture and historic

preservation, historic interpretation, and heritage tourism as it relates to the mission and work of

the organization.

Candidate must be proficient with financial management skills, including budget preparation

and grants management.

Must have excellent written and verbal communication skills, including strong public speaking

and social media skills.

Position requires significant, regional and weekend travel.

Salary Range: $80,000-$110,000