Food Experience Coach

To support the SCADextra team, you will:

• Develop and deliver engaging, hands-on workshops exploring the design and business of food (e.g., food preparation, sustainability, food writing, food styling, culinary entrepreneurship, and more)
• Create a tiered workshop and coaching framework that enables students to earn food-related badges, certificates, and other microcredentials
• Design, prepare, and lead small– and large–group workshops, coaching sessions, and other learning support programs to promote student success, retention, and career readiness
• Create videos, self-guided learning modules, and other interactive digital resources to support and extend workshop, presentation, and coaching content
• Leverage data from the university’s evaluation and assessment processes to identify student needs and develop targeted workshops, coaching initiatives, and learning support resources

As a food experience coach, you’ll:

• Collaborate with SCADextra leadership and internal departments to develop and deliver food-focused programs that support student retention, achievement, and career preparation
• Serve as the primary liaison to academic program leaders for food-related workshops, coaching, and learning support
• Partner with leadership, career and alumni success (CAS), and academic department coordinators to proactively connect students to relevant food-related programs and resources
• Conduct classroom visits and outreach to promote department services and food-related programs that align with course objectives and student needs
• Lead open studio sessions for drop-in student support, enter open studio and workshop participation data into TEDU, and analyze TEDU and student-referral data to identify trends, assess demand, and inform the development and promotion of food-related workshops, coaching services, and learning resources

Part of this dynamic team, you’ll:

• Recruit, train, supervise, and evaluate student employees, and serve as a SCADextra ambassador to promote awareness, engagement, and effective use of the university’s academic resources and support services
• Maintain a comprehensive, up-to-date archive of food-related workshop materials, coaching resources, presentations, and digital content
• Manage accurate records of workshops, presentations, coaching interactions, and program outcomes to support institutional assessment, reporting, and accreditation
• Cultivate sponsorship opportunities to fund and enhance the university’s food experience, including workshops, coaching, and programs, and to expand access to visiting chefs, restaurateurs, and food design experts
• Collaborate across departments, locations, and learning modalities to advance university priorities and foster student success

Candidates should ideally demonstrate:

• An ability to mentor and coach a diverse student population in higher education
• Excellent written, verbal, and interpersonal communication skills
• An ability to meet expectations and deadlines
• Strong organizational, time-management, and scheduling skills with keen attention to detail
• An ability to work well both independently and collaboratively

Minimum qualifications:

• Experience in food preparation, service, and operations
• Comprehensive knowledge of the food and hospitality industries

Preferred qualifications:

• Master’s degree in business, marketing, content creation, or a related field
• Culinary credentials or professional experience in the food industry

Certificates, licenses, and registrations:

• ServSafe certification or the ability to obtain it within 30 days of hire

Travel required:

• Less than 10%

Work hours: The university work week is Sunday through Saturday. Most offices are open Monday through Friday from 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings.

ADA tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.