Coordinates and manages practicum experiences for students and manages interdepartmental operations for events and programming between the College of Food Innovation & Technology (CFIT) and Auxiliary Services

Diversity & Inclusion

Embracing diversity for a richly inclusive community is a Guiding Principle at JWU. Our students, faculty and staff have varied backgrounds, experiences and perspectives that unite us as one community and contribute to our success. We are committed to enhancing the diversity of our workforce teams and we encourage individuals from underrepresented groups to apply.

Johnson & Wales University is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity or expression, genetic information, national origin, disability status, protected veteran status or any other basis prohibited by law.

Essential Job Functions

• Teaches courses within the College of Food Innovation & Technology, as assigned
• Develops, organizes and manages projects within the College of Food Innovation & Technology that provide meaningful, hands-on and special project experiences for students in support of their education
• Collaborates with college faculty and Auxiliary Services staff to develop and implement academic programs and course offerings in which students can develop, design and implement menu and restaurant concepts in an effort to enhance and impact the dining services options available on campus
• Participates in various department catering events; assists with planning as needed
• Provides training and support to Auxiliary Services department staff on implementing student-developed recipes, menus and process improvement opportunities within campus dining venues to support successful implementation of campus dining food solutions
• Develops relationships, monitors standards for experiential education at university practicum program sites, responds to concerns and adjusts as needed
• Periodically visits relevant student practicum sites to evaluate student learning and work environments
• Monitors the departmental budget
• Supervises and manages student employees, as necessary, to enhance their academic and professional development
• Performs other duties as assigned

Required Qualifications

• Minimum of a bachelor's degree
• Moderate amount of experience working in culinary education, food service, restaurant, catering management or in other related work
• Obtain and maintain food safety managers certification approved by Conference for Food Protection

Preferred Qualifications

• Bachelor's degree in culinary arts, hospitality management or related field of study

Please Note: Qualified candidates must live or relocate within a daily commuting distance of the Providence Campus location upon hire.