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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Flexible working hours
Employee wellness programs
Job Description
The University of Arkansas System Division of Agriculture is a comprehensive and impactful statewide campus that encompasses faculty based at various University campuses, Research and Extension Centers, and throughout every county in Arkansas. Established in 1959, the Division directs its research and extension activities through the Arkansas Agricultural Experiment Station (AES) and the Arkansas Cooperative Extension Service (CES). With over 1,400 employees, it is overseen by the Vice-President for Agriculture and headquartered in Little Rock alongside the rest of the University of Arkansas System Administration. Known for fostering a healthy work-life balance and a vibrant work environment, the University of... Show More
Job Requirements
- Bachelor’s degree
- Minimum of 5 years of professional experience in culinary arts, food operations, or entrepreneurship
- Ability to work effectively with diverse stakeholders
- Excellent written, oral, and interpersonal communication skills
- Strong organizational skills
- Problem-solving mindset
- Must be legally authorized to work in the United States
- Reliable and detail-oriented
- Commitment to maintaining food safety and sanitation standards
Job Qualifications
- Bachelor’s degree
- Minimum of 5 years of professional experience in culinary arts, food operations, or entrepreneurship
- Degree in Culinary Arts, Food Science, or a related field preferred
- Experience supporting food startups, small businesses, or entrepreneurial ecosystems preferred
- Demonstrated experience in grant writing and program development preferred
- Strong leadership skills
- Experience managing food operations or food business enterprises
- Ability to work effectively with diverse stakeholders including entrepreneurs, industry partners, researchers, and community organizations
- Excellent written, oral, and interpersonal communication skills
- Strong organizational skills with the ability to manage multiple priorities in a dynamic environment
- Problem-solving mindset with a customer-service orientation
Job Duties
- Manage daily operations of the shared-use commissary kitchen and tenant spaces
- Oversee tenant onboarding, orientations, and facility walkthroughs
- Assist with tenant profiles, scheduling, bookings, and billing
- Generate usage and impact reports using The Food Corridor software
- Coordinate kitchen reservations, station assignments, and equipment scheduling
- Ensure compliance with kitchen policies, SOPs, sanitation, and food safety standards
- Provide day-to-day tenant support and troubleshoot operational challenges
- Maintain readiness of shared equipment, prep stations, and common areas
- Coordinate equipment maintenance, repairs, and service schedules
- Monitor and manage inventory of sanitation supplies, smallwares, and janitorial items
- Oversee dry, refrigerated, and frozen storage assignments
- Conduct routine inspections for cleanliness, safety, and regulatory compliance
- Serve as the primary point of contact for tenant needs and facility access
- Document incidents, policy violations, and follow-up actions
- Support tenant retention through proactive communication and service
- Support networking events and outreach activities
- Participate in facility tours and stakeholder engagement efforts
- Mentor and support food entrepreneurs in business development and growth
- Increase tenant recruitment, retention, and overall facility utilization
- Contribute to grant writing and program development efforts
- Support and participate in educational programming for entrepreneurs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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