Assistant/Associate Professor in Culinary

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 resulting in peer-reviewed publications and attracting external funding.
• 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 the community consistent with rank and expertise.
• Potentially coordinating and administering 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.

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.
• Minimum of three (3) years of industry experience in the culinary or food and beverage field.
• ServSafe certification required.
• Prior administrative experience preferred.
• 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.