"The Farm at the Arb Culinary Educator at the Minnesota Landscape Arboretum is responsible for development and implementation of educational culinary experiences that engage audiences with the plant collections at the farm at the Arb. Plant collections include conventionally grown agronomic crops, organically produced horticulture vegetable crops, and fruit crops that include apples and grapes.

This is a 75% time (30 hours/week) position that reports directly to the Arboretum Adult Education Program Manager and works closely with the Arboretum Culinary Manager. Some night and weekend work hours may be required.

Please note that this position is located at the University of Minnesota Arboretum in Chaska, MN. This position offers a hybrid work schedule past the onboarding period, can be discussed during the interview stage. 

Job Responsibilities

60% Culinary Education Experiences

• Create, plan, implement and facilitate a series of financially sustainable culinary experiences for a diversity of intended audiences at the Farm at the Arb Myers Center Kitchen Classroom in collaboration with the Arboretum Culinary Manager. Formats include in-person, distance synchronous, hybrid, and recorded. Approximately 60 experiences per year including custom classes, individual registrant classes, and externally funded educational experiences to total at least $100,000 annually.

20% Stakeholder and Community Engagement

• Identify and engage stakeholders in this work to include: chefs, makers, growers, and others relevant to the food preparation part of our food system.
• Work with Adult Education Manager for all aspects of negotiating rates/scope of work, and paying contracted guest chefs and instructors.

20% Kitchen Management and Staffing

• Ensure serve-safe standards are maintained in the kitchen (appliances, fixtures, tables, stored food, etc.) at all times.
• Ensure all guest chefs and volunteers adhere to all serve-safe standards.
• Recruit, train, supervise and sustain a cohort of approximately 20 volunteers.
• Maintain inventory of tools and small appliances, and notify supervisors when replacements (or new) are needed.

Required Qualifications

• BA/BS degree and four years of experience or a combination of related education and work experience to equal 8 years in the following:
  • Leading culinary program development and implementation in a catering, restaurant, or other public facing food service setting
  • Experience developing menus, new recipes, procuring ingredients, and food safety practices
  • Successful experience engaging audiences in food preparation techniques and facilitating group learning experiences
• Proficiency in basic computer applications (Google Workspace, Microsoft Office, Zoom applications)

Preferred Qualifications

• Connections and working relationships with Minnesota growers, restaurateurs, makers, and other relevant food system stakeholders
• Creative original menu and recipe development utilizing Minnesota Grown and value-added products
• Advanced verbal and written communication skills, and active listening, dynamic flexibility, critical thinking, and ability to multitask
• Commitment to excellent customer service and a strong work ethic
• ServeSafe certificate

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift 25lbs occasionally
• Sufficient manual dexterity in hands in order to use knives and other kitchen equipment

About University of Minnesota Twin Cities

The University of Minnesota, founded in the belief that all people are enriched by understanding, is dedicated to the advancement of learning and the search for truth; to the sharing of this knowledge through education for a diverse community; and to the application of this knowledge to benefit the people of the state, the nation, and the world.

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