Regional Culinary Implementation Specialist (Hybrid/Remote Work Possible)

Note for Current UM Employees

Current employees must apply internally via ConnectU > connectu.olemiss.edu

The University of Mississippi

"The University of Mississippi — fondly referred to as Ole Miss — stands as a premier public research institution with a proud legacy of academic distinction. We are devoted to nurturing a vibrant, inclusive community where every member — student, faculty, and staff — can achieve their fullest potential.”

Department Summary

The Culinary Institute of Child Nutrition (CICN), a division of the Institute of Child Nutrition, is dedicated to building a skilled workforce that supports the health and wellness of our nation's youth through child nutrition programs. CICN offers cutting-edge training, technical assistance, and resources that empower school nutrition professionals to enhance program quality and meal offerings. Our team works to operationalize high-impact culinary training and technical expertise, equipping staff across the country to serve nutritious, appealing meals that meet rigorous standards. Join us in a mission-driven environment committed to fostering talent and advancing child nutrition excellence nationwide.

Role Specifications

Below you will find classification and compensation information.  For additional details behind the University of Mississippi classification system please visit Human Resource Compensation Page

Family -  Education

Sub-Family - Continuing Education

Career Track / Level - M2

Grade - 9

Min Mid Max $62,442 $78,042 $93,642

Role Summary

Oversees the development, implementation, and management of continuing education programs to provide educational opportunities to the institution and affiliated community.

 

The Regional Culinary Implementation Specialist provides culinary guidance, technical assistance, and training within child nutrition programs.

 

Key responsibilities include:

    Culinary and Operational Guidance: Deliver culinary expertise and technical support to child nutrition program operators to improve meal quality, variety, and nutritional value.
    Program Outreach and Promotion: Promote ICN and CICN training, resources, and services, working closely with state agencies and USDA Regional Offices to identify and support child nutrition programs.
    Resource Development: Create, implement, and evaluate culinary training resources and educational materials aimed at enhancing program goals.
    Stakeholder Engagement: Foster and maintain relationships with stakeholders, school districts, and allied organizations, serving as a primary liaison between ICN and external agencies.
    Project and Event Management: Organize and coordinate meetings, conferences, and workshops, ensuring project milestones are tracked and reported effectively.

Unique Initiatives:

This role plays a vital part in expanding culinary training across regions, creating sustainable support for child nutrition programs, and contributing to the nutritional advancement of school meals nationwide.

Examples of Work Performed

Key Responsibilities:

•     Provide regional culinary training, technical assistance, and operational guidance to child nutrition programs.
•     Develop and implement tailored culinary education materials, training resources, and evaluation processes.
•     Act as a liaison to State Agencies, USDA Regional Offices, and stakeholders, fostering strong relationships to promote CICN’s goals.
•     Coordinate multiple projects, ensuring timely progress tracking, evaluation, and reporting.
•     Conduct seminars, workshops, and presentations on culinary practices for child nutrition professionals.
•     Facilitate outreach efforts to promote ICN/CICN resources to expand the impact of child nutrition training nationwide.

 

Important Skills:

•     Culinary expertise and a strong understanding of nutrition and food service operations.
•     Effective communication, project management, and organizational skills to coordinate with various stakeholders.
•     Analytical skills for assessing program effectiveness and implementing improvements.
•     Familiarity with federal guidelines for child nutrition programs and USDA resources.

 

Examples of Work Performed:

• Project Reporting and Communication: Regularly update internal and external stakeholders on project milestones, ensuring alignment with organizational goals and objectives.
• Technical Assistance and Expertise: Deliver culinary expertise and training directly to school nut