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Culinary Experience Coordinator - Retail Hospitality and Tourism Mgmt - UTK
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee wellness programs
Tuition Assistance
Job Description
The University of Tennessee's Department of Retail, Hospitality, and Tourism Management (RHTM) is a leading educational establishment dedicated to providing a dynamic curriculum where innovation meets application. This department offers a welcoming and immersive environment designed to help students master consumer experience design, retail strategy, hospitality operations, and resilient tourism systems. As part of a prestigious university, RHTM is committed to integrating theoretical knowledge with real-world applications, preparing students and the community for successful careers in the hospitality and tourism industries.
Within this vibrant academic setting, the Culinary Experience Coordinator plays a pivotal role by ensuring the smooth daily... Show More
Within this vibrant academic setting, the Culinary Experience Coordinator plays a pivotal role by ensuring the smooth daily... Show More
Job Requirements
- Education: 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
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
Job Duties
- Oversee morning and afternoon food recovery operations from campus dining locations and community partners
- coordinate menu planning and large-scale meal production distributing over 600 meals 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
- coordinate culinary laboratory activities with HTM and Nutrition and 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
- assist with menu planning, food preparation, and culinary execution for food-as-medicine and food and nutrition security initiatives
- support youth food security initiative 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
- support applied research projects requiring culinary implementation
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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