Food Experience Coach & Culinary Innovation Mentor

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

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