Program Coordinator - WARM Kitchen

Program Coordinator - WARM Kitchen Utah Valley University, United States about 6 hours ago

Location:

Orem, UTAH

Job Type:

PartTime

Deadline:

11 Jun 2026 Position Announcement At Utah Valley University, this role offers a unique opportunity to help launch and shape an innovative Culinary Arts Apprenticeship Program within the Wasatch Area Resort Management (WARM) department. As the Program Coordinator for the WARM Kitchen, you will play a vital role in supporting students, faculty, and industry partners through hands-on coordination, communication, and outreach. From preparing kitchen and lab spaces for instruction to assisting with recruitment and program logistics, your work will directly contribute to creating a dynamic, career-focused learning environment. This position is ideal for someone who enjoys collaborative work, organization, and bringing programs to life behind the scenes. You'll gain valuable experience working at the intersection of higher education and industry while contributing to student success and workforce development. This is a temporary, project-based role with an anticipated end date of August 1 or August 20, offering a meaningful opportunity to make a tangible impact in a defined timeframe while building professional skills and connections. Summary of Responsibilities Perform confidential administrative support duties for the Culinary Arts Apprenticeship Program and WARM department. Support student recruitment initiatives, act as a front line in answering questions, interviewing students, and accepting/declining those involved with the program, advertising with concurrent enrollment high schools to create a pipeline of students, etc. Prep the kitchen for fall enrollment, while also actively participating in finding/recruiting/accepting students for this luxury environment of the apprenticeship. Assist with industry relationship-building events and employer partnership engagement Perform other job-related duties as assigned Qualifications / Licenses / Certifications Formal culinary arts training (AAS from an ACF-accredited institution) and 2 years of experience in a culinary role. Manager ServSafe certified. Knowledge / Skills / Abilities Knowledge Knowledge of professional communication practices, including email, phone, and virtual communication platforms such as Microsoft TEAMS. Extensive knowledge of hospitality, culinary arts, apprenticeship programs, or higher education environments preferred. Skills Strong written and verbal communication skills. Excellent organizational and time management skills. Strong interpersonal and relationship-building skills. Proficiency in Microsoft Office and virtual communication platforms. Abilities Ability to work independently with minimal supervision Ability to collaborate effectively with faculty, staff, students, and industry partners. Ability to prioritize tasks and adapt to changing program needs. Ability to communicate professionally with various audiences.

EEO Statement:

UVU employment decisions are made on the basis of an applicant's qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.