Instructor – Culinary Nutrition, Hospitality, and Tourism

University of Arkansas System•Little Rock, AR

1d•Onsite

About The Position

The University of Arkansas seeks a talented full-time Instructor in Culinary Arts, Hospitality, and Tourism. This position is 100% funded through the University of Arkansas Division of Agriculture Cooperative Extension Service. This is a twelve-month, non-tenure-track position with a starting rank of Instructor and a work assignment of 95% Extension and 5% service. Primary Duties: The Instructor for Hospitality, Tourism, and Culinary functions under the guidance of the Assistant Vice President for FCS and serves as an integral part of the Extension team, providing expert leadership in hospitality, tourism, and culinary nutrition education. This position contributes specialized knowledge in program development, workforce training, and community engagement, all under the overarching goal of advancing health promotion, economic growth, and cultural awareness across Arkansas communities. Overarching responsibilities include developing and delivering educational programs, mentoring and supporting County Extension Agents, and creating resources for hospitality, tourism, and culinary nutrition initiatives. The Instructor is responsible for implementing Extension objectives in these areas, collaborating with faculty and stakeholders, and ensuring program quality and relevance. This role also involves securing external funding, evaluating program outcomes, and supporting the professional development of Extension personnel across the state.

Requirements

Earned master’s degree in hospitality management, tourism, culinary arts, nutrition, or a closely related field by the date of hire.
Demonstrated ability to work collaboratively and communicate technical information to non-technical audiences, both orally and in writing.
Commitment to fostering a diverse, collaborative, and collegial work environment.
Ability to drive a motor vehicle, lift and move equipment, and manipulate food, kitchen implements, and visual displays.
Flexibility to travel throughout the state as required.
Knowledge of adult education principles and techniques.
Knowledge of program planning, implementation, and evaluation processes.
Understanding of social, economic, political, and cultural factors affecting hospitality, tourism, and nutrition education.
Skilled in verbal communication, presentations, and hands-on training for diverse audiences.
Proficient in culinary arts, food safety, hospitality operations, and tourism development.
Skilled in motivating adult learners and facilitating positive behavioral changes.
Experienced in nutrition education for groups, including conducting food demonstrations.
Skilled in recipe development, testing, and revision for curriculum inclusion.
Ability to obtain and interpret research information and anticipate trends in hospitality, tourism, and culinary nutrition.
Ability to work effectively with both professional and lay audiences.
Strong communication skills for conveying ideas to faculty, stakeholder groups, and clientele.
Proof of legal authority to work in the United States on the first day of employment.

Nice To Haves

Experience in Cooperative Extension, hospitality, tourism, or culinary nutrition education.
ServSafe Manager, Instructor, and Proctor credentials (or willingness to obtain).
Registered Dietitian or eligibility for licensure.
Experience with curriculum development, grant writing, and project management.
Experience with program evaluation and partnership development.

Responsibilities

Support the mission, vision, and core values of UADA Extension.
Implement the objectives of the Assistant Vice-President of FCS and the FCS Department.
Communicate and collaborate with the Assistant Vice-President of FCS, FCS faculty, and staff by serving as a collaborative and interprofessional member of the FCS Department to determine content needs, work efficiently and effectively, reduce redundancy, and foster teamwork.
Understand the landscape and status of UADA FCS and the land-grant system; refine and improve the bridge between the LGUs and the LRSO and the LRSO and the FCS county agents for a comprehensive and smooth distribution of hospitality, tourism, and culinary nutrition content to meet the needs of Arkansans.
Provide day-to-day leadership for Extension programs in hospitality, tourism, and culinary nutrition across the state, ensuring program quality through collaboration with Extension staff, partner organizations, and community stakeholders, and by offering technical assistance and evaluation.
Design, develop, and implement educational initiatives that address workforce development, health promotion, cultural awareness, and economic growth in these fields.
Ensure Extension programming related to food preparation is palatable, culturally appropriate, and meets the needs of both beginner and experienced cooks, while incorporating health and nutrition and emphasizing the importance of nutritional quality and optimal health.
Secure external funding and serve as PI or co-PI to support Extension outreach and workforce development initiatives.
Independently develop and deliver training for county Agents on food demonstrations and healthy cooking classes, including food preparation skills and the use of relevant appliances and tools.
Guide the FCS Department on curriculum revisions and new curriculum development involving food preparation, including creating, testing, reviewing, and revising recipes for curriculum inclusion.
Assist with the development, testing, and training for hands-on food preparation aspects of general nutrition curricula.
Serve as an Instructor and Exam Proctor for Agents seeking ServSafe or other safe food manager credentials, and coordinate training and materials for the ServSafe program for county Agents.
Provides evidence-based support and training for County Extension Agents and other personnel, including curriculum development, hands-on workshops, and certification programs.
Cultivate and maintain strategic relationships with industry partners, community leaders, and stakeholders, serving as a subject matter expert for Extension programming in hospitality, tourism, and culinary nutrition.
Collaborate with departmental faculty, Extension specialists, and county agents on interdisciplinary programming, publications, and outreach through peer-reviewed outlets, Extension publications, web-based media, and popular press.
Contribute to departmental, Extension, university, and public service activities, including support for Family and Consumer Sciences projects, programs, and professional development.
Support county programs, events, awards, and activities, ensuring timely communication and technical assistance for Extension agents and stakeholders.
Participate in relevant committees and workgroups, attend out-of-state conferences and/or trainings as needed, serve as a collaborative member of the FCS faculty, communicate program results through required reports, and travel as required.
Advocate for and influence FCS evaluation throughout Extension, including the LGU campuses, all 75 counties, and the LRSO campus.
Monitor the effectiveness and appropriateness of restaurant handler certification programs (e.g., ServSafe) in accordance with Arkansas Department of Health Environmental Health regulations.
Oversee and provide guidance for the evaluation, analysis, and dissemination of program outcomes and performance measures.