Food Innovationn Cntr Dir-Maui
The Research Corporation of the University of Hawaii - Honolulu, HI

This job posting is no longer available on The Research Corporation of the University of Hawaii.

Regular, Full-Time, RCUH Non-Civil Service position with the University of Hawai¿i Maui College (UHMC), for the Rural Hawai¿i 1 (RH1) Project, located in Kahului, Maui, Hawaii. Continuation of employment is dependent upon program/operational needs, satisfactory work performance, availability of funds, and compliance with applicable Federal/State laws.


DUTIES: Coordinates and directs all activities of the project and works cooperatively with Food Innovation Center (FIC) Consultant to achieve project outcomes. Implements and continually tracks metrics to quantify impacts of the FIC; seeks support from external Board of Advisors that will provide ongoing stakeholder input to the mission and activities of FIC; creates and manages budgets, and tracks expenses; writes all necessary project reports. Manages the day-to-day activities of FIC staff and client projects, to ensure that clients’ needs are appropriately and responsibly managed. Delivers the curriculum developed by the FIC Consultant. Outreaches to farmers, state agencies, legislators, entrepreneurs, businesses, service providers, the general public and other organizations for the purposes of recruiting participants to the project and finding job opportunities for participants; collaborates with the Maui Culinary Academy (MCA) to design and create internships in Food Product Development; provides support and expertise to MCA in the development and expansion of its current value added food product line, including consultation and support related to MCA Culinology Team activities. Continually seeks sources of additional funding for capital, services and operations, and identify and diversify income generating activities to ensure program sustainability; oversees the successful marketing of the UHMC FIC and interface with farmers, state agencies, legislators, entrepreneurs, businesses, service providers and other organizations. Develops strong cross-functional team and network to effectively and efficiently manage client’s business, technical, financial, and operational needs; works with UHMC staff and project partners to promote the UHMC FIC and related grant activities. Assists in the creation and distribution of printed and virtual media presentations—such as brochures, press releases, and web blogs—required to keep the public informed about project activities.

PRIMARY QUALIFICATIONS: EDUCATION: Bachelor’s Degree from an accredited four (4) year college or university in Food Sciences and Human Nutrition or related field. EXPERIENCE: At least seven (7) years of progressively responsible and professional experience in culinary arts or related field. At least three (3) years of experience in a value added food operation with at least one (1) year of this time managing the operation. ABIL/KNOW/SKILLS: Broad experiences in the food industry and an understanding of niche marketing and business commercialization, with knowledge of marketing, finance, technology, operations, engineering, and sales. Functional knowledge and understanding of the principles, theories, federal and state laws, rules and regulations, and systems associated with federal grants. Knowledge of state procurement and bid requirements, and construction/installation project management procedures. Strong leadership skills and a proven ability in organization development and management. Entrepreneurial approach to problem solving. Demonstrated ability to create strong cross-functional teams, and to network with other stakeholders across the entire food-processing sector. Demonstrated ability to create strategic alliances with government agencies, industry partners, service providers, etc., and to forge relationships with faculty from diverse disciplines at UH and potentially other universities. Ability to work under pressure. Excellent written and oral communication skills. Excellent personnel skills that are needed to hire, supervise, motivate and terminate staff as required. Must possess strong computer software skills with commonly used professional software programs. Must possess a valid driver’s license and personal insured vehicle. PHYSICAL/MEDICAL REQUIREMENTS: Must possess tuberculosis (TB) clearance. Must be able to lift and carry twenty (20) pounds on occasion.

SECONDARY QUALIFICATIONS: Master’s Degree from an accredited college or university in Food Sciences, Business Administration or related field. At least three (3) years of experience in the startup of a Food Innovation Center or value added food production project or program. One to three (1-3) years of experience in administering projects funded by a Federal grant or working on a federal grant project in a position of responsibility. Knowledge of UH and/or RCUH administrative procedures.

INQUIRIES: Deborah McNulty 984-3210 (Maui).

APPLICATION REQUIREMENTS: Please go to, click on “Employment”; select “Apply” and navigate to “See Job Announcements and/or Apply for a Job.” You must submit the following documents online to be considered for the position: 1) Cover Letter, 2) Resume, 3) Salary History, 4) Supervisory References, 5) Copy of Degree(s)/Transcript(s)/Certificate(s). All online applications must be submitted/received by the closing date (11:59 P.M. Hawaii Standard Time/RCUH receipt time) as stated on the job posting. If you do not have access to our system and the closing date is imminent, you may send additional documents to If you have questions on the application process and/or need assistance, please call (808)956-8344.

EEO/AA Employer. Auxiliary aids are available to individuals with disabilities upon request.

The Research Corporation of the University of Hawaii - 19 months ago - save job - copy to clipboard