What are the responsibilities and job description for the Shared-Use Kitchen Manager position at Arkansas Food Innovation Center at Market Center of the Ozarks (AFIC@MCO)?
Summary:
The Arkansas Food Innovation Center at the Market Center of the Ozarks (AFIC@MCO) is a 45,000-square-foot, state-of-the-art food processing and research facility designed to empower local food entrepreneurs and farmers. As part of the University of Arkansas System Division of Agriculture, AFIC@MCO serves as a collaborative hub offering shared-use commercial kitchens, specialized processing capabilities, and technical assistance to support the growth of local food businesses.
The University of Arkansas is seeking a dynamic and entrepreneurial shared-use kitchen manager to lead the daily operations of the shared-use kitchen and support a growing ecosystem of food entrepreneurs across Northwest Arkansas. This individual will play a key role in facility management, tenant engagement, and program delivery while fostering innovation and business success.
Responsibilities
-Manage daily operations of the shared-use commissary kitchen and tenant spaces
-Oversee tenant onboarding, orientations, and facility walkthroughs
-Assist with tenant profiles, scheduling, bookings, and billing
-Generate usage and impact reports using The Food Corridor software
-Coordinate kitchen reservations, station assignments, and equipment scheduling
-Ensure compliance with kitchen policies, SOPs, sanitation, and food safety standards
-Provide day-to-day tenant support and troubleshoot operational challenges
-Maintain readiness of shared equipment, prep stations, and common areas
-Coordinate equipment maintenance, repairs, and service schedules
-Monitor and manage inventory of sanitation supplies, smallwares, and janitorial items
-Oversee dry, refrigerated, and frozen storage assignments
-Conduct routine inspections for cleanliness, safety, and regulatory compliance
-Serve as the primary point of contact for tenant needs
Qualifications
Required Qualifications
· Bachelor’s degree
· Minimum of 5 years of professional experience in culinary arts, food operations, or entrepreneurship
Preferred Qualifications
· Degree in Culinary Arts, Food Science, or a related field
· Experience supporting food startups, small businesses, or entrepreneurial ecosystems
· Demonstrated experience in grant writing and program development
Knowledge, Skills, and Abilities
· Strong leadership skills
· Experience managing food operations or food business enterprises
· Ability to work effectively with diverse stakeholders including entrepreneurs, industry partners, researchers, and community organizations
· Excellent written, oral, and interpersonal communication skills
· Strong organizational skills with the ability to manage multiple priorities in a dynamic environment
· Problem-solving mindset with a customer-service orientation
Salary Information:
Commensurate with education and experience
Required Documents to Apply:
Cover Letter/Letter of Application, List of three Professional References (name, email, business title), Resume, Unofficial/Official Transcript(s)