Assistant/Associate Professor in Culinary

Overview

Auburn University seeks applications for a nine-month, tenure-track faculty position at the rank of either Assistant or Associate Professor in the Culinary Science Program Study Option within the Horst Schulze School of Hospitality Management, College of Human Sciences. The anticipated start date is January (Spring Semester) 2027 or August (Fall Semester) 2027. This position carries a distribution of 50 percent teaching, 35 percent research, 10 percent student advising, and 5 percent service. The teaching load will be two courses per semester (2-2) during the fall and spring terms. There will also be an opportunity for summer teaching assignments.

The College of Human Sciences at Auburn University advances human well-being through programs focused on innovation and global impact. The Horst Schulze School of Hospitality Management offers undergraduate, master’s, and doctoral degree programs through three study options: Hotel and Restaurant Management, Event Management, and Culinary Science. All academic activity takes place in the Tony and Libba Rane Culinary Science Center, a 142,000-square-foot facility that integrates classroom learning with applied teaching laboratories and an operating teaching restaurant.

Responsibilities

• Teaching undergraduate courses in culinary science and food production, such as HOSP 2350 Culinary Fundamentals, HOSP 3450 Advanced Culinary, and HOSP 4480 Global Gastronomy.
• Establishing and sustaining an active research program results in peer-reviewed publications and attracting the necessary external funding to support this research program.
• Advising undergraduate students within the Culinary Science Program Study Option and mentoring them in academic and professional development activities.
• Contributing to program assessment, accreditation, and curricular innovation in collaboration with faculty and staff.
• Providing service to the School of Hospitality Management, the College of the Human Sciences, Auburn University, the profession, and community consistent with rank and expertise.
• Potentially, the coordination and administration of the Culinary Science Study Option.
• Collaborating with faculty and various other program culinary operations to integrate instruction, research, and applied projects.

Qualifications

• Earned doctorate (Ph.D. or equivalent) from an accredited institution in culinary, hospitality management, food service management, or a closely related field at the time of appointment.
• Applicants must have a minimum of three (3) years of industry experience in the culinary or food and beverage field, be ServSafe certified, and have prior administrative experience.
• The candidate should be familiar with accreditation procedures and national standards for the discipline. Proven record of teaching effectiveness and scholarly publications in food service, culinary, or hospitality management.
• Eligibility to work in the United States at the time of appointment and throughout employment.

Desired

• Experience with culinary program development, assessment, and delivery. Senior-level experience in managing educational or commercial culinary or hospitality operations is also desired.
• Research and teaching experience in applied or experimental culinary arts, sensory evaluation, or food and beverage innovation.
• Evidence of effective engagement with industry or interdisciplinary research teams.
• Experience in curriculum development or program administration.