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Culinary Experience Coordinator - Retail Hospitality and Tourism Mgmt - UTK
Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Career coaching
Continuing Education
Job Description
The University of Tennessee, Knoxville is a renowned flagship land-grant university that has been shaping leaders, changemakers, and innovative thinkers since its founding in 1794. Home to more than 38,000 students and 10,000 employees known as Volunteers, the university embraces a strong tradition of leadership and service. UT Knoxville offers over 900 programs of study through its 14 degree-granting colleges and schools and holds the highest Carnegie classification for research activity. The university boasts powerful partnerships with industry leaders and renowned national laboratories such as Oak Ridge National Laboratory. Situated on the Knoxville campus are cutting-edge institutes including the Institute... Show More
Job 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
- 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
Job Qualifications
- 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
Job Duties
- Coordinate and oversee daily food recovery, production, and distribution operations for Food4VOLS
- Oversee morning and afternoon food recovery operations from campus dining locations and community partners
- Coordinate menu planning and large-scale meal production
- Supervise food preparation, packaging, labeling, and distribution
- Recruit, train, and supervise volunteers and Federal Work-Study students
- Ensure compliance with food safety, sanitation, and food handling standards
- Manage inventory control, food ordering, and supply procurement
- Maintain data collection, record keeping, and reporting
- Coordinate operational logistics for food distribution sites including the Big Orange Pantry
- Assist with UT Culinary Institute facility maintenance and operational readiness
- Support communication, outreach, and social media efforts for Food4VOLS
- Coordinate culinary laboratory activities with faculty
- Order, receive, and manage culinary laboratory food and supplies
- Demonstrate culinary techniques in collaboration with instructors
- Maintain laboratory cleanliness and equipment functionality
- Ensure student compliance with food safety and laboratory procedures
- Prepare culinary laboratories for semesters and instructional use
- Support experiential learning activities related to food service systems and applied nutrition
- Assist with menu planning and culinary execution for food-as-medicine initiatives
- Support youth food security and nutrition education programs
- Coordinate culinary demonstration activities for K-12 programs
- Provide culinary demonstrations for community partners
- Support applied research projects with culinary components
- Manage food and supply inventories for outreach and research
- Assist with budget tracking and procurement
- Collaborate with faculty researchers and community scholars
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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