University of Arkansas System Division of Agriculture→
Instructor – Culinary Nutrition,… at University of… · Little…
Job Description
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Closing Date:
Type of Position:
Faculty (Non-Classified), Faculty - Non-Tenure
Workstudy Position:
Job Type:
Regular
Work Shift:
Sponsorship Available:
Institution Name:
Division of Agriculture of the University of ArkansasThe University of Arkansas System Division of Agriculture is a state wide campus, with faculty based on University campuses, at Research and Extension Centers and in every Arkansas county. It consists of the Arkansas Agricultural Experiment Station (AES) and the Arkansas Cooperative Extension Service (CES), and is home to more than 1400 employees. The Division was established in 1959 and is headed by the Vice-President for Agriculture. The Division headquarters is located in Little Rock with the rest of the University of Arkansas System Administration. As an employer, the University of Arkansas System Division of Agriculture offers a vibrant work environment and a workplace culture that promotes a healthy work-life balance.
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Department:
Family & Consumer Science * Assistant Vice President
Department's Website:
Summary of Job Duties:
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.
Duties
Program Planning & Development
• 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.
Educational Delivery & Teaching
• 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.
Community Outreach & Partnership Building
• 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.
Evaluation & Reporting
• 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.
Qualifications:
Minimum Qualifications
The successful applicant must hold an 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; and flexibility to travel throughout the state as required.
Preferred Qualifications
The successful applicant will have 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; and experience with program evaluation and partnership development.
Knowledge, Abilities, and Skills
- 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.
Additional Information:
Salary Information:
Required Documents to Apply:
Optional Documents:
Special Instructions to Applicants:
Recruitment Contact Information:
All application materials must be uploaded to the University of Arkansas System Career Site https://uasys.wd5.myworkdayjobs.com/UASYS
Please do not send to listed recruitment contact.
Pre-employment Screening Requirements:
Criminal Background Check, Motor Vehicle Reports CheckThe University of Arkansas System Division of Agriculture may conduct pre-employment background checks on certain positions for applicants being considered for employment. The background checks may include a criminal background check and a sex offender registry check. Required checks are identified in the position listing. A criminal background check or arrest pending adjudication information alone shall not disqualify an applicant in the absences of a relationship to the requirements of the position. Background check information will be used in a consistent, non-discriminatory manner consistent with the state and federal law.
The University of Arkansas is an equal opportunity institution. The University does not discriminate in its education programs or activities (including in admission and employment) on the basis of any category or status protected by law, including age, race, color, national origin, disability, religion, protected veteran status, military service, genetic information, sex, sexual preference, or pregnancy. Questions or concerns about the application of Title IX, which prohibits discrimination on the basis of sex, may be sent to the University’s Title IX Coordinator and to the U.S. Department of Education Office for Civil Rights.Persons must have proof of legal authority to work in the United States on the first day of employment.
All application information is subject to public disclosure under the Arkansas Freedom of Information Act.