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Culinary Experience Coordinator - Retail Hospitality and Tourism Mgmt - UTK

Fa Ewlq Saasfaprod1 Fa Ocs Oraclecloud Com CX 1 · Knoxville, TN, United States; UT Culinary Institute_01_105, Knoxville, TN, US · Remote · Active · Oracle Recruiting Cloud / Fusion HCM

Job facts

FieldValue
CompanyFa Ewlq Saasfaprod1 Fa Ocs Oraclecloud Com CX 1
TitleCulinary Experience Coordinator - Retail Hospitality and Tourism Mgmt - UTK
Normalized title-
Department / teamAdministrative
LocationKnoxville, TN, United States
Work modelRemote / Remote
Employment typeFull Time
Salary-
Statusactive
ATS providerOracle Recruiting Cloud / Fusion HCM
Posted / first seen2026-04-10 / 2026-05-31
Changed / last seen2026-05-31 / 2026-06-06

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Linked records

CompanyFa Ewlq Saasfaprod1 Fa Ocs Oraclecloud Com CX 1
Source3f7f1d9b-eaf3-4c7d-ad47-75bcf37d183b
ATS providerOracle Recruiting Cloud / Fusion HCM

Description

Description The Culinary Experience Coordinator ensures the daily execution of food recovery and meal production operations (600+ meals daily during academic semesters), supports culinary laboratory instruction for Hospitality & Tourism Management and Nutrition & Dietetics courses, and facilitates food and nutrition security outreach initiatives, including youth food security and food-as-medicine programming. This role integrates operational food systems management with experiential education, applied research support, and community-based extension programming. Responsibilities Food4VOLS Operations Coordinates and oversees daily food recovery, production, and distribution operations for the Food4VOLS program during the academic year. Oversee morning and afternoon food recovery operations from campus dining locations and community partners. Coordinate menu planning and large-scale meal production (600+ meals distributed 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. Culinary Laboratory Instructional Support Supports academic culinary laboratory courses and applied learning activities in collaboration with Hospitality and Tourism Management (HTM) and Nutrition & Dietetics faculty. Coordinate culinary laboratory activities with HTM and Nutrition & 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. Food and Nutrition Security Research and Extension Support Supports interdisciplinary research, extension, and community engagement initiatives related to food and nutrition security throughout the year, with expanded responsibilities during academic breaks. Assist with menu planning, food preparation, and culinary execution for food-as-medicine and food and nutrition security initiatives. Support youth food security initiative (e.g., Food4VOLS Jr.) 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 (e.g., River Valley Health and other organizations). Support applied research projects requiring culinary implementation, including menu development, food preparation, and program logistics. 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. Qualifications Required Qualifications 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, Skills, and Abilities 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. Preferred Qualifications Education: Bachelors Degree Experience in higher education environments. Experience supporting research or extension programming. Experience in food recovery, food insecurity initiatives, or nonprofit food systems Work Location Location: 2712 Neyland Drive, Knoxville, TN 37996 Onsite, Hybrid, or Remote – Onsite Compensation and Benefits UT market range: MR 07 Anticipated hiring range: 07 Find more information on the UT Market Range structure here Find more information on UT Benefits here Application Instructions To express interest, please submit an application with the noted below attachments. To be assured of full consideration, completed applications with all requested materials should be submitted on or before 05/08/2026. Resume Cover Letter About The College/Department/Division Within RHTM, you will find a dynamic curriculum where innovation meets application. We offer a welcoming, immersive environment designed to help you master consumer experience design, retail strategy, hospitality operations, and resilient tourism systems. Company The University of Tennessee, Knoxville, has shaped leaders, changemakers, and innovative thinkers since its founding in 1794. The university is home to more than 38,000 students and 10,000 statewide employees—the Volunteers—who uphold the university’s tradition of lighting the way for others through leadership and service. UT Knoxville offers over 900 programs of study across 14 degree-granting colleges and schools. As Tennessee’s flagship land-grant university, its footprint spans the entire state. The university holds the highest Carnegie classification for research activity and has deep partnerships with industry leaders and the US Department of Energy’s largest multidisciplinary laboratory, Oak Ridge National Laboratory. The Knoxville campus serves and recruits for UT Knoxville, including the Institute of Agriculture and the Space Institute, as well as the UT Institute of Public Service. UT Knoxville considers its employees its number one asset. With values that focus on work-life balance, compensation, and innovation leadership, all Vols are supported to advance professionally. Employees have access to career development and coaching, continued education, and an extensive list of development and training possibilities. The Volunteer employee experience implements structures and practices to attract and retain top-tier talent, fostering a strong staff community and supporting a culture of involvement and engagement for everyone. The university holds a strong commitment to its land-grant mission of learning and engagement, with a tradition of service and leadership that carries that Volunteer spirit throughout the state and around the world. It has been ranked nationally as “Best Employer for New Graduates,” “One of America’s Best Large Employers,” and “Best Workplace for Women,” and has been designated as “Best Place for Working Parents” by Forbes Magazine. Apply today and join the Tennessee Volunteer community!

Full job record

Job IDb32832f811f3918b99b3920d50aa69bdc4d9b6c6
Org ID191ccf21-8a4a-4b78-9549-00b1a9ff25c0
Source ID3f7f1d9b-eaf3-4c7d-ad47-75bcf37d183b
Board ID3f7f1d9b-eaf3-4c7d-ad47-75bcf37d183b
Provideroracle_hcm
Provider Job Key7674
TitleCulinary Experience Coordinator - Retail Hospitality and Tourism Mgmt - UTK
Normalized Title—
Statusactive
Activeyes
Location TextKnoxville, TN, United States; UT Culinary Institute_01_105, Knoxville, TN, US
DepartmentAdministrative
Team—
Employment Typefull_time
Workplace Typeremote
Remote Policyremote
CountryUnited States
RegionTN
CityKnoxville
Salary RawDescription The Culinary Experience Coordinator ensures the daily execution of food recovery and meal production operations (600+ meals daily during academic semesters), supports culinary laboratory instruction for Hospitality & Tourism Management and Nutrition & Dietetics courses, and facilitates food and nutrition security outreach initiatives, including youth food security and food-as-medicine programming. This role integrates operational food systems management with experiential education, applied research support, and community-based extension programming. Responsibilities Food4VOLS Operations Coordinates and oversees daily food recovery, production, and distribution operations for the Food4VOLS program during the academic year. Oversee morning and afternoon food recovery operations from campus dining locations and community partners. Coordinate menu planning and large-scale meal production (600+ meals distributed 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. Culinary Laboratory Instructional Support Supports academic culinary laboratory courses and applied learning activities in collaboration with Hospitality and Tourism Management (HTM) and Nutrition & Dietetics faculty. Coordinate culinary laboratory activities with HTM and Nutrition & 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. Food and Nutrition Security Research and Extension Support Supports interdisciplinary research, extension, and community engagement initiatives related to food and nutrition security throughout the year, with expanded responsibilities during academic breaks. Assist with menu planning, food preparation, and culinary execution for food-as-medicine and food and nutrition security initiatives. Support youth food security initiative (e.g., Food4VOLS Jr.) 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 (e.g., River Valley Health and other organizations). Support applied research projects requiring culinary implementation, including menu development, food preparation, and program logistics. 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. Qualifications Required Qualifications 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, Skills, and Abilities 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. Preferred Qualifications Education: Bachelors Degree Experience in higher education environments. Experience supporting research or extension programming. Experience in food recovery, food insecurity initiatives, or nonprofit food systems Work Location Location: 2712 Neyland Drive, Knoxville, TN 37996 Onsite, Hybrid, or Remote – Onsite Compensation and Benefits UT market range: MR 07 Anticipated hiring range: 07 Find more information on the UT Market Range structure here Find more information on UT Benefits here Application Instructions To express interest, please submit an application with the noted below attachments. To be assured of full consideration, completed applications with all requested materials should be submitted on or before 05/08/2026. Resume Cover Letter About The College/Department/Division Within RHTM, you will find a dynamic curriculum where innovation meets application. We offer a welcoming, immersive environment designed to help you master consumer experience design, retail strategy, hospitality operations, and resilient tourism systems. Company The University of Tennessee, Knoxville, has shaped leaders, changemakers, and innovative thinkers since its founding in 1794. The university is home to more than 38,000 students and 10,000 statewide employees—the Volunteers—who uphold the university’s tradition of lighting the way for others through leadership and service. UT Knoxville offers over 900 programs of study across 14 degree-granting colleges and schools. As Tennessee’s flagship land-grant university, its footprint spans the entire state. The university holds the highest Carnegie classification for research activity and has deep partnerships with industry leaders and the US Department of Energy’s largest multidisciplinary laboratory, Oak Ridge National Laboratory. The Knoxville campus serves and recruits for UT Knoxville, including the Institute of Agriculture and the Space Institute, as well as the UT Institute of Public Service. UT Knoxville considers its employees its number one asset. With values that focus on work-life balance, compensation, and innovation leadership, all Vols are supported to advance professionally. Employees have access to career development and coaching, continued education, and an extensive list of development and training possibilities. The Volunteer employee experience implements structures and practices to attract and retain top-tier talent, fostering a strong staff community and supporting a culture of involvement and engagement for everyone. The university holds a strong commitment to its land-grant mission of learning and engagement, with a tradition of service and leadership that carries that Volunteer spirit throughout the state and around the world. It has been ranked nationally as “Best Employer for New Graduates,” “One of America’s Best Large Employers,” and “Best Workplace for Women,” and has been designated as “Best Place for Working Parents” by Forbes Magazine. Apply today and join the Tennessee Volunteer community!
Salary Min—
Salary Max—
Salary Currency—
Salary Periodday
Source URLhttps://fa-ewlq-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/7674
Apply URLhttps://fa-ewlq-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/7674
First Seen At2026-05-31 18:02:01Z
Last Seen At2026-06-06 20:00:19Z
Last Checked At2026-06-06 20:00:19Z
Last Changed At2026-05-31 18:02:01Z
Inactive At—
Source Posted At2026-04-10 21:13:50Z
Source Updated At—
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    "ExternalQualificationsStr": "<p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>Required Qualifications</strong></span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Education: Associates Degree in Culinary Arts or Management</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>2–3 years of experience in food service operations, culinary management, or food systems coordination.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience supervising staff, students, or volunteers in food production settings&nbsp;</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of large-scale food production and food recovery systems.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Servsafe certification or equivalent must be obtained within 7 days of hire</span></p><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>Knowledge, Skills, and Abilities</strong></span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of food safety standards, sanitation procedures, and regulatory compliance.&nbsp;</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of inventory management and food procurement practices.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of culinary techniques and applied food preparation methods.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Skill in supervising students and volunteers in operational kitchen environments.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Skill in coordinating multiple operational workflows simultaneously.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to manage high-volume meal production environments.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to collaborate with faculty, researchers, and community partners.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to plan menus aligned with dietary guidelines and food security objectives.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to maintain accurate operational and data reporting records.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to work independently while coordinating with interdisciplinary teams</span></p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"font-family: Aptos, sans-serif;\"><i><span style=\"font-size: 12pt; line-height: 115%;\"><strong><u>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.</u></strong></span></i></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin: 12pt 0in 0in;\"><span><strong>Preferred Qualifications</strong></span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Education: Bachelors Degree</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience in higher education environments.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience supporting research or extension programming.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience in food recovery, food insecurity initiatives, or nonprofit food systems</span></p></li></ul><p style=\"line-height: 107%;\"><span><strong>Work Location&nbsp;</strong></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Location: &nbsp;2712 Neyland Drive, Knoxville, TN 37996</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Onsite, Hybrid, or Remote – Onsite</span></p></li></ul><p style=\"line-height: 107%;\">&nbsp;</p><p style=\"line-height: 107%;\"><span><strong>Compensation and Benefits&nbsp;</strong></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>UT market range: MR 07</strong></span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>Anticipated hiring range: &nbsp;07</strong></span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Find more information on the UT Market Range structure&nbsp;</span><a href=\"https://hr.tennessee.edu/pay/market-ranges/\"><span style=\"color: rgb(70, 120, 134);\">here</span></a></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Find more information on UT Benefits&nbsp;</span><a href=\"https://hr.tennessee.edu/benefits/\"><span style=\"color: rgb(70, 120, 134);\">here</span></a></p></li></ul><p style=\"line-height: 107%;\"><span>&nbsp;</span></p><p style=\"line-height: 107%;\"><span><strong>Application Instructions&nbsp;</strong></span></p><p style=\"background-color: white; margin-bottom: 0in;\"><span style=\"color: black;\">To express interest, please submit an application with the noted below attachments. To be assured of full consideration, completed applications with all requested materials should be submitted on or before 05/08/2026.</span></p><p style=\"background-color: white; margin-bottom: 0in;\"><span style=\"color: black;\"><span>&nbsp;</span></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Resume</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Cover Letter</span></p></li></ul><p style=\"line-height: 107%;\"><span><strong>&nbsp;</strong></span></p><p style=\"line-height: 107%;\"><span><strong>About The College/Department/Division&nbsp;</strong></span></p><p style=\"line-height: 107%;\"><span>Within</span> RHTM, you will find a dynamic curriculum where innovation meets application. We offer a welcoming, immersive environment designed to help you master consumer experience design, retail strategy, hospitality operations, and resilient tourism systems.</p><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p>",
    "InternalQualificationsStr": "<p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>Required Qualifications</strong></span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Education: Associates Degree in Culinary Arts or Management</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>2–3 years of experience in food service operations, culinary management, or food systems coordination.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience supervising staff, students, or volunteers in food production settings&nbsp;</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of large-scale food production and food recovery systems.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Servsafe certification or equivalent must be obtained within 7 days of hire</span></p><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>Knowledge, Skills, and Abilities</strong></span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of food safety standards, sanitation procedures, and regulatory compliance.&nbsp;</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of inventory management and food procurement practices.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Knowledge of culinary techniques and applied food preparation methods.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Skill in supervising students and volunteers in operational kitchen environments.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Skill in coordinating multiple operational workflows simultaneously.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to manage high-volume meal production environments.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to collaborate with faculty, researchers, and community partners.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to plan menus aligned with dietary guidelines and food security objectives.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to maintain accurate operational and data reporting records.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Ability to work independently while coordinating with interdisciplinary teams</span></p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"font-family: Aptos, sans-serif;\"><i><span style=\"font-size: 12pt; line-height: 115%;\"><strong><u>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.</u></strong></span></i></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin: 12pt 0in 0in;\"><span><strong>Preferred Qualifications</strong></span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Education: Bachelors Degree</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience in higher education environments.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience supporting research or extension programming.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Experience in food recovery, food insecurity initiatives, or nonprofit food systems</span></p></li></ul><p style=\"line-height: 107%;\"><span><strong>Work Location&nbsp;</strong></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Location: &nbsp;2712 Neyland Drive, Knoxville, TN 37996</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Onsite, Hybrid, or Remote – Onsite</span></p></li></ul><p style=\"line-height: 107%;\">&nbsp;</p><p style=\"line-height: 107%;\"><span><strong>Compensation and Benefits&nbsp;</strong></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>UT market range: MR 07</strong></span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span><strong>Anticipated hiring range: &nbsp;07</strong></span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Find more information on the UT Market Range structure&nbsp;</span><a href=\"https://hr.tennessee.edu/pay/market-ranges/\"><span style=\"color: rgb(70, 120, 134);\">here</span></a></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Find more information on UT Benefits&nbsp;</span><a href=\"https://hr.tennessee.edu/benefits/\"><span style=\"color: rgb(70, 120, 134);\">here</span></a></p></li></ul><p style=\"line-height: 107%;\"><span>&nbsp;</span></p><p style=\"line-height: 107%;\"><span><strong>Application Instructions&nbsp;</strong></span></p><p style=\"background-color: white; margin-bottom: 0in;\"><span style=\"color: black;\">To express interest, please submit an application with the noted below attachments. To be assured of full consideration, completed applications with all requested materials should be submitted on or before 05/08/2026.</span></p><p style=\"background-color: white; margin-bottom: 0in;\"><span style=\"color: black;\"><span>&nbsp;</span></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Resume</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span>Cover Letter</span></p></li></ul><p style=\"line-height: 107%;\"><span><strong>&nbsp;</strong></span></p><p style=\"line-height: 107%;\"><span><strong>About The College/Department/Division&nbsp;</strong></span></p><p style=\"line-height: 107%;\"><span>Within</span> RHTM, you will find a dynamic curriculum where innovation meets application. We offer a welcoming, immersive environment designed to help you master consumer experience design, retail strategy, hospitality operations, and resilient tourism systems.</p><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p>",
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    "ExternalResponsibilitiesStr": "<p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\"><i><strong><u>Food4VOLS Operations</u></strong></i></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinates and oversees daily food recovery, production, and distribution operations for the Food4VOLS program during the academic year.</span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Oversee morning and afternoon food recovery operations from campus dining locations and community partners.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate menu planning and large-scale meal production (600+ meals distributed daily during academic semesters).</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Supervise food preparation, packaging, labeling, and distribution to campus and community food access points.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Recruit, train, and supervise volunteers and Federal Work-Study students supporting Food4VOLS operations.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Ensure compliance with all food safety, sanitation, and food handling standards.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Manage inventory control, food ordering, and supply procurement for Food4VOLS operations.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Maintain data collection, record keeping, and reporting related to food recovery and meal distribution.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate operational logistics for food distribution sites, including the Big Orange Pantry.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Assist with UT Culinary Institute facility maintenance and operational readiness related to Food4VOLS activities.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support communication, outreach, and social media efforts related to Food4VOLS initiatives.</span></p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\"><strong><u>Culinary Laboratory Instructional Support</u></strong></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Supports academic culinary laboratory courses and applied learning activities in collaboration with Hospitality and Tourism Management (HTM) and Nutrition &amp; Dietetics faculty.</span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate culinary laboratory activities with HTM and Nutrition &amp; Dietetics faculty.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Order, receive, and manage food and supply inventories for culinary laboratory instruction.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Demonstrate culinary techniques in collaboration with course instructors.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Maintain laboratory cleanliness, equipment functionality, and organized inventory of food and supplies.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Ensure student compliance with food safety, sanitation, and laboratory procedures.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Prepare culinary laboratories and facilities for academic semesters and instructional use.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support culinary experiential learning activities associated with HTM 445, food service systems, food upcycling operations, and applied nutrition and dietetics coursework.</span></p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\"><strong><u>Food and Nutrition Security Research and Extension Support</u></strong></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Supports interdisciplinary research, extension, and community engagement initiatives related to food and nutrition security throughout the year, with expanded responsibilities during academic breaks.</span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Assist with menu planning, food preparation, and culinary execution for food-as-medicine and food and nutrition security initiatives.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support youth food security initiative (e.g., Food4VOLS Jr.) and other nutrition education programs.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate food preparation and culinary demonstration activities for K–12 intervention programs.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Provide culinary demonstrations and healthy cooking instruction for community partners (e.g., River Valley Health and other organizations).</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support applied research projects requiring culinary implementation, including menu development, food preparation, and program logistics.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Order, receive, and manage food and supply inventories for community outreach, research, and extension activities.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Assist with budget tracking and procurement of food and supplies for outreach initiatives.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Collaborate with faculty researchers and community-engaged scholars to align operational implementation with research and extension objectives.</span></p></li></ul>",
    "InternalResponsibilitiesStr": "<p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\"><i><strong><u>Food4VOLS Operations</u></strong></i></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinates and oversees daily food recovery, production, and distribution operations for the Food4VOLS program during the academic year.</span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Oversee morning and afternoon food recovery operations from campus dining locations and community partners.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate menu planning and large-scale meal production (600+ meals distributed daily during academic semesters).</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Supervise food preparation, packaging, labeling, and distribution to campus and community food access points.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Recruit, train, and supervise volunteers and Federal Work-Study students supporting Food4VOLS operations.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Ensure compliance with all food safety, sanitation, and food handling standards.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Manage inventory control, food ordering, and supply procurement for Food4VOLS operations.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Maintain data collection, record keeping, and reporting related to food recovery and meal distribution.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate operational logistics for food distribution sites, including the Big Orange Pantry.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Assist with UT Culinary Institute facility maintenance and operational readiness related to Food4VOLS activities.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support communication, outreach, and social media efforts related to Food4VOLS initiatives.</span></p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\"><strong><u>Culinary Laboratory Instructional Support</u></strong></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Supports academic culinary laboratory courses and applied learning activities in collaboration with Hospitality and Tourism Management (HTM) and Nutrition &amp; Dietetics faculty.</span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate culinary laboratory activities with HTM and Nutrition &amp; Dietetics faculty.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Order, receive, and manage food and supply inventories for culinary laboratory instruction.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Demonstrate culinary techniques in collaboration with course instructors.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Maintain laboratory cleanliness, equipment functionality, and organized inventory of food and supplies.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Ensure student compliance with food safety, sanitation, and laboratory procedures.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Prepare culinary laboratories and facilities for academic semesters and instructional use.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support culinary experiential learning activities associated with HTM 445, food service systems, food upcycling operations, and applied nutrition and dietetics coursework.</span></p></li></ul><p style=\"line-height: 107%; margin-bottom: 0in;\">&nbsp;</p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\"><strong><u>Food and Nutrition Security Research and Extension Support</u></strong></span></p><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Supports interdisciplinary research, extension, and community engagement initiatives related to food and nutrition security throughout the year, with expanded responsibilities during academic breaks.</span></p><ul><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Assist with menu planning, food preparation, and culinary execution for food-as-medicine and food and nutrition security initiatives.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support youth food security initiative (e.g., Food4VOLS Jr.) and other nutrition education programs.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Coordinate food preparation and culinary demonstration activities for K–12 intervention programs.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Provide culinary demonstrations and healthy cooking instruction for community partners (e.g., River Valley Health and other organizations).</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Support applied research projects requiring culinary implementation, including menu development, food preparation, and program logistics.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Order, receive, and manage food and supply inventories for community outreach, research, and extension activities.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Assist with budget tracking and procurement of food and supplies for outreach initiatives.</span></p></li><li><p style=\"line-height: 107%; margin-bottom: 0in;\"><span style=\"color: black;\">Collaborate with faculty researchers and community-engaged scholars to align operational implementation with research and extension objectives.</span></p></li></ul>",
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