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Sustainability Manager

Harvest Table Culinary Group • United States • Added on Jun 23, 2026
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This role involves building and managing a comprehensive sustainable dining ecosystem at Wake Forest University. You will take ownership of operational initiatives that reduce the environmental footprint of campus food services, ranging from waste diversion and resource conservation to educational programming for students and staff. It is a highly collaborative position that bridges the gap between back-of-house kitchen operations and front-of-house diner experience.

The position is critical because campus dining is a major lever for institutional sustainability goals. By scaling local food sourcing and implementing rigorous circular economy practices like reusable container programs and Green Restaurant certifications, you directly influence the university’s carbon footprint and regional food security. You are not just managing waste; you are cultivating a culture of food literacy among the next generation of leaders.

This suits someone who possesses a blend of operational analytical skills and creative communication talent. If you enjoy navigating complex supply chains while simultaneously designing engaging sustainability campaigns for a diverse campus community, this is your next step.

Job FAQs

What are the main missions and responsibilities of this role?

The Sustainability Manager is responsible for the end-to-end implementation of sustainable dining strategies at Wake Forest University. This includes managing waste diversion programs, supervising fryer oil recycling, and pursuing Green Restaurant Association certifications for dining facilities. You will translate high-level environmental goals into daily kitchen and dining hall practices. Beyond operations, the role focuses heavily on sustainable procurement and reporting. You will establish partnerships with local producers to meet annual purchasing targets and track these metrics for campus sustainability reports like AASHE STARS. Additionally, you will draft the annual Dining Services Sustainability Plan to ensure quantifiable progress.

Key learning opportunities for this job

Candidates can expect to gain deep expertise in sustainable supply chain management within the hospitality sector. By working directly with local producers and approved supply chain processes, you will learn how to navigate the complexities of ethical sourcing at scale in a high-volume culinary environment. You will also gain experience with environmental certification frameworks and reporting tools. Leading the charge for Green Restaurant Association certifications and contributing to AASHE STARS reporting provides a technical skillset in sustainability auditing that is highly transferable across the higher education and corporate sectors.

How does the ideal candidate look like (experience, skills)?

The ideal candidate holds a degree in a sustainability-related field and brings at least one to three years of professional experience within a sustainability team. You should have a solid grasp of social and environmental issues as they relate to large-scale food operations, including waste management and resource conservation. Strong analytical abilities are essential for synthesizing data into actionable recommendations. Because this role requires moving from vision to implementation, the successful applicant must be a resilient communicator who can manage multiple stakeholders, from university officials to student eco-reps and kitchen staff.

Advice to stand out and make a successful application

To stand out, highlight specific examples where you have successfully navigated multi-stakeholder environments. Since this role acts as a liaison between the Harvest Table team, University departments, and student groups, proving you can tailor your communication style to different audiences is vital. Demonstrate your familiarity with food literacy and circular economy concepts. Mentioning previous work with local sourcing or waste reduction programs in a hospitality or institutional setting will show you understand the unique operational challenges of a campus dining environment.

What aspects of the company's sustainability is this role likely to focus on?

The core focus of this role is waste minimization and circularity. You will be expected to manage robust recycling programs and waste diversion efforts in both 'front-of-house' and 'back-of-house' operations, including a specific focus on reusable to-go container programs and oil recycling. A secondary but equally important focus is regional food systems. By expanding purchasing volume from local producers, the role supports the sustainability of the local economy and reduces the carbon footprint associated with long-distance food transportation.

What are the main challenges someone in this role might face?

One of the primary challenges will be behavioral change management. Encouraging students and staff to adopt new habits, such as using reusable containers or correctly sorting waste in a busy dining hall, requires persistent education and creative marketing to overcome convenience-based resistance. You may also face the challenge of reconciling sustainability goals with operational constraints. Balancing cost-effective procurement with local sourcing targets and ensuring that green initiatives do not compromise the speed and quality of the dining experience requires high levels of strategic problem-solving.

How could a typical day look like for someone in this position?

A typical day might begin with a morning walkthrough of dining facilities to monitor operational adherence to recycling and energy conservation protocols. This could be followed by a meeting with the supply chain team to review data on local food spend and identify new regional vendors. In the afternoon, you might switch to a creative gear, collaborating with the marketing team on an upcoming sustainability-themed meal event or updating the Dining Services website. Your day likely ends with stakeholder engagement, perhaps attending a meeting with student Eco-Reps or university facilities management.

What are the opportunities for professional growth and development in this role?

This role offers significant visibility as the primary liaison for sustainability between a specialized culinary group and a major university. Success in this position could lead to regional leadership roles within Harvest Table Culinary Group or broader sustainability management positions in the higher education sector. There is also the opportunity to develop a specialized niche in sustainable procurement. As institutional reporting requirements grow more complex, becoming an expert in tracking and improving ESG metrics in the food industry will make you a highly sought-after professional.

The main stakeholders you might be interacting with

You will interact daily with the Harvest Table operations and culinary teams to ensure sustainability targets are met on the ground. You will also work closely with the University’s Solid Waste and Recycling departments to coordinate waste diversion infrastructure. External engagement is also key; you will serve as the face of sustainability for the campus community and student groups. Additionally, you will manage relationships with local food producers and sustainable single-use alternative vendors to align purchasing with environmental objectives.

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