Food Experience Coach

Savannah College of Art and Design; Savannah (GA); On-site; USD 42,000 - 64,000; Full time

Job summary

SCADextra at Savannah College of Art and Design seeks a food experience coach to support student success through hands-on workshops, coaching, and resources focused on food design, sustainability, and culinary entrepreneurship. You will help students earn badges and microcredentials and promote career readiness.

You will collaborate with SCADextra leadership and departments to connect students with food-related programs, lead open studio sessions, and analyze data to drive program development

Qualifications

• Experience in food preparation, service, and operations.
• Comprehensive knowledge of the food and hospitality industries.
• Masters or higher in business, marketing, content creation, or related field preferred.
• ServSafe certification or ability to obtain within 30 days of hire.
• Ability to mentor and coach a diverse student population in higher education.
• Excellent written and verbal communication skills.

Responsibilities

• Develop and deliver engaging workshops on the design and business of food.
• Create tiered workshop/coaching frameworks for badges and microcredentials.
• Lead group and individual coaching sessions to promote career readiness.
• Design digital resources and learning modules to extend content.
• Use assessment data to tailor workshops and resources.

Skills

Mentoring

Communication

Time management

Organizational skills

Team collaboration

Independent work

Education

Master’s degree in business, marketing, content creation, or related field

Job description

As a food experience coach with SCADextra — the university’s academic resource hub that emphasizes student achievement, persistence, and retention — you will support student success in food-related career opportunities. This includes workshops, coaching sessions, and educational resources.

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.