Culinary Experience Coordinator - Retail Hospitality and Tourism Mgmt - UTK

University of Tennessee•Knoxville, TN

1d•Onsite

About The Position

The Culinary Experience Coordinator ensures the daily execution of food recovery and meal production operations (600+ meals daily during academic semesters), supports culinary laboratory instruction for Hospitality & Tourism Management and Nutrition & Dietetics courses, and facilitates food and nutrition security outreach initiatives, including youth food security and food-as-medicine programming. This role integrates operational food systems management with experiential education, applied research support, and community-based extension programming.

Requirements

Associates Degree in Culinary Arts or Management
2–3 years of experience in food service operations, culinary management, or food systems coordination.
Experience supervising staff, students, or volunteers in food production settings
Knowledge of large-scale food production and food recovery systems.
Servsafe certification or equivalent must be obtained within 7 days of hire
Knowledge of food safety standards, sanitation procedures, and regulatory compliance.
Knowledge of inventory management and food procurement practices.
Knowledge of culinary techniques and applied food preparation methods.
Skill in supervising students and volunteers in operational kitchen environments.
Skill in coordinating multiple operational workflows simultaneously.
Ability to manage high-volume meal production environments.
Ability to collaborate with faculty, researchers, and community partners.
Ability to plan menus aligned with dietary guidelines and food security objectives.
Ability to maintain accurate operational and data reporting records.
Ability to work independently while coordinating with interdisciplinary teams
Applicants must be legally authorized to work in the United States on a full-time basis without need now or in the future for sponsorship for employment-based visa status.

Nice To Haves

Bachelors Degree
Experience in higher education environments.
Experience supporting research or extension programming.
Experience in food recovery, food insecurity initiatives, or nonprofit food systems

Responsibilities

Coordinates and oversees daily food recovery, production, and distribution operations for the Food4VOLS program during the academic year.
Oversee morning and afternoon food recovery operations from campus dining locations and community partners.
Coordinate menu planning and large-scale meal production (600+ meals distributed daily during academic semesters).
Supervise food preparation, packaging, labeling, and distribution to campus and community food access points.
Recruit, train, and supervise volunteers and Federal Work-Study students supporting Food4VOLS operations.
Ensure compliance with all food safety, sanitation, and food handling standards.
Manage inventory control, food ordering, and supply procurement for Food4VOLS operations.
Maintain data collection, record keeping, and reporting related to food recovery and meal distribution.
Coordinate operational logistics for food distribution sites, including the Big Orange Pantry.
Assist with UT Culinary Institute facility maintenance and operational readiness related to Food4VOLS activities.
Support communication, outreach, and social media efforts related to Food4VOLS initiatives.
Supports academic culinary laboratory courses and applied learning activities in collaboration with Hospitality and Tourism Management (HTM) and Nutrition & Dietetics faculty.
Coordinate culinary laboratory activities with HTM and Nutrition & Dietetics faculty.
Order, receive, and manage food and supply inventories for culinary laboratory instruction.
Demonstrate culinary techniques in collaboration with course instructors.
Maintain laboratory cleanliness, equipment functionality, and organized inventory of food and supplies.
Ensure student compliance with food safety, sanitation, and laboratory procedures.
Prepare culinary laboratories and facilities for academic semesters and instructional use.
Support culinary experiential learning activities associated with HTM 445, food service systems, food upcycling operations, and applied nutrition and dietetics coursework.
Supports interdisciplinary research, extension, and community engagement initiatives related to food and nutrition security throughout the year, with expanded responsibilities during academic breaks.
Assist with menu planning, food preparation, and culinary execution for food-as-medicine and food and nutrition security initiatives.
Support youth food security initiative (e.g., Food4VOLS Jr.) and other nutrition education programs.
Coordinate food preparation and culinary demonstration activities for K–12 intervention programs.
Provide culinary demonstrations and healthy cooking instruction for community partners (e.g., River Valley Health and other organizations).
Support applied research projects requiring culinary implementation, including menu development, food preparation, and program logistics.
Order, receive, and manage food and supply inventories for community outreach, research, and extension activities.
Assist with budget tracking and procurement of food and supplies for outreach initiatives.
Collaborate with faculty researchers and community-engaged scholars to align operational implementation with research and extension objectives.