"Associate Professor in Culinary"

Associate Professor in Culinary

Company: Auburn University

Job Location: Auburn University, Alabama

Category: Culinary Arts

Type: Full-Time

Salary Range: USD $100,000.00/Yr. - USD $125,000.00/Yr.

Locations: Auburn University, Alabama

Job Type: Faculty

Position Type: Full-Time

Department: School of Hospitality Management

Associated Division: College of Human Sciences

Req ID: 7901

Overview

Auburn University seeks applications for a nine-month, tenure-track faculty position at the rank of Associate Professor in the Culinary Science Program Study Option within the Horst Schulze School of Hospitality Management, College of Human Sciences. The appointment will begin in August 2026.

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. The Center features demonstration and production kitchens, a bakery, a microbrewery, sensory labs, the 1856 Restaurant, The Laurel Hotel, and a rooftop garden, all of which together serve as living laboratories for student and faculty innovation.

Responsibilities

The successful candidate will join a collegial and expanding team of hospitality and culinary educators and researchers in a dynamic program known for experiential learning and strong industry partnerships. Responsibilities include:

• Teaching undergraduate courses in culinary science and food production such as HOSP 2350 Culinary Fundamentals, HOSP 3450 Advanced Culinary, HOSP 4480 Global Gastronomy.
• Establishing and sustaining an active research program that results in peer-reviewed publications and external funding. To this end, the successful candidate is expected to collaborate with other program faculty on research and scholarship.
• 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 university, profession, and community consistent with rank and expertise.
• Potentially, coordination and administration of the Culinary Science Study Option.

Collaborating with faculty and various other program culinary operations, including the 1856 Teaching Restaurant, The Culinary Incubator in the Hey Day Market, and other facilities within the Tony and Libba Rane Culinary Science Center, to integrate instruction, research, and applied projects.

The individual may be also be considered for the Program Option Coordinator which will provide academic and administrative leadership in the Culinary Science Study Option, coordinate program development efforts, and strengthen connections with academic and industry partners that support program growth.

Qualifications

Minimum Qualifications include all of the following:

• 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 achievement in food service, culinary, or hospitality management.
• Eligibility to work in the United States at the time of appointment and throughout employment.

Desired Qualifications:

• Experience with culinary program development, assessment, and delivery.
• Senior level experience in the management of 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.

To be considered for this position, candidates must submit the following materials jobs.auburn.edu by March 24, 2026:

• Cover letter describing teaching, research, and administrative interests.
• Curriculum vitae.
• Academic transcripts from all universities attended.
• Statement of teaching philosophy, with evidence of student feedback.
• Statement of current and planned research.
• Contact information for three professional references (name, address, phone, and email).

Only candidates who have uploaded all the required documents will be considered. Additional materials may be requested at a later stage in the selection process.

For additional information, contact:

David S. Martin, PhD

Search Committee Chair

Horst Schulze School of Hospitality Management

Email: martida@auburn.edu