It is only his second week on the job and the Jacobs & Cushman San Diego Food Bank’s new CEO, James Floros, is already at home.
Jim, as he prefers to be called, engages visitors with a quick anecdote as he stands amid the backdrop of the Food Bank’s dauntingly large 72,000 square foot warehouse in Miramar which is the central distribution hub for food assistance to needy families across the entire county.
“Food donations come into the Food Bank and go right back out. We provide food to more than 300 hunger-relief nonprofits that serve hot meals such as soup kitchens and homeless shelters, and we supply food pantries that give groceries out to families in need. We also distribute food directly to people, often in parking lots, at 153 sites throughout San Diego County every month.” Jim tells Giving Back Magazine.
Jim has twenty-eight years of experience in the San Diego nonprofit community and joins the Food Bank from the Burn Institute, a nonprofit dedicated to reducing fire and burn injuries and deaths, where he served as executive director and CEO for twenty years. Under Jim’s leadership, the Institute became the leading burn foundation in the nation and held as a national model.
Jim and his wife Cheryl live in Chula Vista and have two sons, Jack, 13 and John, 21, who attends Cal State Monterey. Jim beams with pride when talking about his sons, “Both boys have played numerous sports but Jack’s love is basketball and John was all baseball. The entire family is huge Padres fans. We’ve been season ticket holders since the 80’s.” Jim’s wife Cheryl is the account manager for a company that organizes business and incentive travel in exotic locations across the globe.
Floros feels very fortunate to have such a wonderful, loving family, and is honored to serve the community as the new CEO of the Food Bank. “While the Food Bank faces significant challenges, we have an amazing philanthropic community in the San Diego/ Tijuana region, and I know that with the community’s support we will continue to serve people in need while becoming a national model for food banks across the country.”