Back JOB_DESCRIPTION.SHARE.HTMLCAROUSEL_PARAGRAPHJOB_DESCRIPTION.SHARE.HTMLUSD $85,000.00/Yr. - USD $125,000.00/Yr.Auburn University, AlabamaFacultyFull-TimeSchool of Hospitality ManagementCollege of Human Sciences8413Auburn Universitymail_outlineGet future jobs matching this searchor Job Description OverviewAuburn University seeks applications for a nine-month, tenure-track faculty position at the rank of either
Assistant or Associate Professor in the Culinary Science Program Study Option within the Horst Schulze School of Hospitality Management, College of Human Sciences. The anticipated start date is January (Spring Semester) 2027 or August (Fall Semester) 2027. This position carries a distribution of 50 percent teaching, 35 percent research, 10 percent student advising, and 5 percent service. The teaching load will be two
courses per semester (2-2) during the fall and spring terms. There will also be an opportunity for summer teaching assignments. The College of Human Sciences at Auburn University advances human well-being through programs focused on innovation and global impact. The Horst Schulze School of Hospitality Management offers undergraduate, master’s, and doctoral degree programs through three study options: Hotel and
Restaurant Management, Event Management, and Culinary Science. All academic activity takes place in the Tony and Libba Rane Culinary Science Center, a 142,000-square-foot facility that integrates classroom learning with applied teaching laboratories and an operating teaching restaurant. The Center features demonstration and production kitchens, a bakery, a microbrewery, sensory labs, the 1856 Restaurant, The Laurel
Hotel, and a rooftop garden, all of which together serve as living laboratories for student and faculty innovation. ResponsibilitiesThe successful candidate will join a collegial and expanding team of hospitality/culinary educators and researchers in a dynamic program known for experiential learning and strong industry partnerships. Responsibilities include: Teaching undergraduate courses in culinary science and food
production, such as HOSP 2350 Culinary Fundamentals, HOSP 3450 Advanced Culinary, and HOSP 4480 Global Gastronomy.Establishing and sustaining an active research program results in peer-reviewed publications and attracting the necessary external funding to support this research program. To this end, the successful candidate is expected to collaborate with other program faculty on research and scholarship.Advising
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