Program Specialist (Food Business Success Coach)

Program Specialist (Food Business Success Coach)

Salary

See Position Description

Location

UH Maui College, Maui County, HI

Job Type

Full-Time Temporary

Job Number

2026-01808

Department

University of Hawaii Maui College

Opening Date

08/14/2026

Closing Date

8/31/2026 11:59 PM Hawaii

Position Number:

0096666T

Description

Title: Program Specialist (Food Business Success Coach)

Position Number: 0096666T

Hiring Unit: Extended Learning & Workforce Development (Maui Food Innovation Center)

Location: Kahului, Maui

Date Posted: August 14, 2026

Closing Date: August 31, 2026

Salary: Salary schedules and placement information

Additional Salary Information: Pay Band B: Minimum $5,640/month

Full Time/Part Time: Full Time

Temporary/Permanent: Temporary

Funding: Revolving

Other Conditions:

This is NOT a remote position - the job requires in-person work.

POSITION SUMMARY

Serves as the Food Business Success Coach for the Maui Food Innovation Center (MFIC) at the University of Hawaii, Maui College (UHMC) under the general supervision of the MFIC Program Manager. Performs complex professional work requiring independent judgment and specialized expertise in small business advising, agribusiness development, value-added food product commercialization, market testing, and cohort coaching.

The position delivers 1-on-1 and cohort coaching to local food entrepreneurs and student founders. Key focus areas include translating raw concepts into lean business models, teaching financial literacy and unit economics, guiding customer market validation, and building founder resilience. The position incorporates structured accountability, time optimization, and burnout prevention strategies to support student well-being and academic standing. Additionally, the position plans and executes market entry opportunities (farmers markets, pop-ups) and coordinates workshops and networking events connecting entrepreneurs with wholesalers, retailers, and subject matter experts. Works under general direction, exercising discretion in designing coaching roadmaps, market access strategies, and delivery methods.

DUTIES & RESPONSIBILITIES

(Denotes essential position functions.)

• Direct Business Coaching, Strategic Planning & Skill Building (35%)

• Strategic Planning & Business Modeling: Breaks down raw concepts into realistic, step-by-step business models or lean canvases to help founders systematically translate ideas into executable business plans.

• Financial Literacy & Pricing: Teaches founders how to effectively manage cash flow, set correct pricing structures, and understand basic unit economics to ensure long-term business viability.

• Market Validation & Customer Research: Guides student entrepreneurs through practical customer research and market validation techniques so they avoid spending time and capital on unviable products.

• Mindset & Resilience: Fosters founder resilience and growth mindset by helping entrepreneurs reframe early business failures, setbacks, and pivots into constructive learning lessons.

• Product-Level Compliance & Food Safety: Advises entrepreneurs on product-level regulatory requirements, labeling standards, and food safety protocols (HACCP/PCQI - hazard analysis critical control point/preventive controls qualified individual) required by state and federal health agencies (Department of Health, Food & Drug Admin., US Dept of Ag) for commercial sale. (Distinct from facility-level compliance managed by leadership).

• Commercialization Coaching: Evaluates product readiness and supply chain needs, connecting clients with local agricultural producers, co-packers, distributors, retail channels, and funding opportunities across Hawai?i.

• Market Entry, Conferences & Networking Event Management (30%)

• Market Entry Events: Plans, coordinates, and implements experiential market entry events, including farmers markets, showcase pop-up events, and retail test-marketing opportunities for client and student products.

• Conferences & Industry Networking: Plans, coordinates, and implements educational conferences, specialized workshops, and structured networking events designed to connect student entrepreneurs with wholesalers, retailers, distributors, buyers, and relevant subject matter experts.

• Logistics & B2B/B2C Preparation: Secures event venues, permits, vendor agreements, and logistics; prepares student and client participants for business-to-business (B2B) and business-to-consumer (B2C) sales settings through pitch coaching, presentation guidelines, and buyer media kits.

• Program Implementation, Accountability & Data Collection (30%)

• Structured Accountability: Provides a steady, organized cadence of coaching check-ins, milestone tracking, and progress reviews to maintain momentum and combat procrastination among cohort participants.

• Time Optimization & Founder Support: Helps student entrepreneurs balance the day-to-day demands of running a startup by setting realistic operational boundaries to protect mental health and academic standing.

• Cohort Facilitation: Executes and facilitates instructional modules, workshops, and cohort learning activities aligned with MFIC training programs.

• Recruitment & Client Data Collection: Recruits student founders and local food entrepreneurs for coaching programs and events; tracks participant progress, sales metrics, and outcome data (e.g., revenue generated, wholesale contracts secured, jobs created) to support overall MFIC operational reporting led by the Program Manager.

• Performs other duties as assigned (5%)

Minimum Qualifications:

Education and Professional Work Experience:

• Possession of a baccalaureate degree in Agriculture, Agribusiness, Food Science, Culinary Arts, Business Administration, Entrepreneurship, Marketing, Event Management, Education or related field and three to four (3-4) years of progressively responsible professional experience with responsibilities for business coaching/advising, food business incubation/acceleration, event planning/coordination (such as markets, pop-ups, or conferences), or academic program coordination; or any equivalent combination of education and/or professional work experience which provides the required education, knowledge, skills and abilities as indicated.

Knowledge, Skills, and Abilities:

• Considerable working knowledge of principles, practices, and techniques in the area of small business advising, lean canvas business modeling, financial literacy teaching (cash flow, unit economics, pricing), market validation, and agribusiness development as demonstrated by the broad knowledge of the full range of pertinent standard and evolving concepts, principles, and methodologies.
• Considerable working knowledge and understanding of applicable federal and state laws, rules, regulations, and theories and systems associated with health/safety systems governing food manufacturing and public events (e.g., DOH temporary food permits, FDA, USDA rules).
• Demonstrated ability to resolve wide-ranging complex problems through the use of creative reasoning and logic to accurately determine the cause of the problems and the resolution of the problems in an effective, innovative, and timely manner.
• Demonstrated ability to interpret and present information and ideas clearly and accurately in writing, verbally, and by preparing reports and other materials.
• Demonstrated ability to establish and maintain effective working relationships with internal and external organizations, groups, team leaders and members, and individuals.
• Demonstrated ability to operate a personal computer and apply word processing software (word processing, spreadsheets, presentation tools, event management tools, and database applications).
• Demonstrated ability to lead subordinates, manage work priorities and projects, and manage employee relations.

Desirable Qualifications:

• Experience utilizing Lean Startup methodologies, Business Model Canvases, or formal business coaching frameworks with early-stage founders.
• Experience organizing farmers markets, food festivals, trade shows, pop-up retail events, or industry networking conferences.
• Established professional relationships with local Hawaii retail buyers, wholesalers, food distributors, and agricultural networks.
• Practical experience starting, owning, operating, or managing a food service, value-added food processing, or retail food business.
• Background or training in student mentoring, holistic founder support, or mental health awareness/burnout prevention in entrepreneurial settings.
• Current certification as a ServSafe Manager, Preventive Controls Qualified Individual (PCQI), or HACCP practitioner.
• The ability to apply knowledge of Native Hawaiian culture to effectively collaborate with multicultural groups and individuals from diverse academic, cultural, and socioeconomic backgrounds.

Inquiries:

Name: UH Maui College, Human Resources

Phone:808-984-3381

Email:mauihr@hawaii.edu

INCOMPLETE APPLICATIONS WILL NOT BE CONSIDERED

To Apply:

Click on the "Apply" button in the top right corner of the screen to complete an application and attach the required documents. In addition to the Application, applicants must attach the following:

• A one- to two-page statement outlining ways in which you meet the minimum and desirable qualifications;
• Official graduate and undergraduate transcript(s) showing degree and coursework to date appropriate to the position (copies of official transcripts are acceptable; however, original official transcripts will be required at the time of hire.) Transcripts issued outside the United States of America require a course-by-course analysis with an equivalency statement from an agency having membership with the National Association of Credential Evaluation Services, Inc., verifying the degree equivalency to that of an accredited institution within the USA. The expense of the evaluation shall be borne by the applicant.
• Academic record/grade summaries will NOT be accepted.
• Diplomas and copies will NOT be accepted.
• Resume
• Three (3) professional references with contact information (including email addresses)
• Optional letters of recommendation.

Incomplete applications will NOT be considered.

NOTE:

• The application will be incomplete if materials are unreadable, illegible, password-protected, missing, or corrupted; therefore, late or incomplete applications will not be considered. All requested documents/information become the property of Maui College and will not be returned.
• Please do not include any self-identifying photos and redact any references to confidential information on submitted documents (social security number, date of birth, etc.).

If you have not applied for a position before using NEOGOV, you will need to create an account.

EEO, Clery Act, ADA

The University of Hawaii is an Equal Opportunity Institution and is committed to a policy of nondiscrimination in employment, including on the basis of veteran and disability status. For more information, visit: https://www.hawaii.edu/offices/eeo/policies/

Employment is contingent on satisfying employment eligibility verification requirements of the Immigration Reform and Control Act of 1986; reference checks of previous employers; and for certain positions, criminal history record checks.

In accordance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, annual campus crime statistics for the University of Hawaii may be viewed at: https://www.hawaii.edu/titleix/help/campus-security/, or a paper copy may be obtained upon request from the respective UH Campus Security or Administrative Services Office.

In accordance with Article 10 of the unit 08 collective bargaining agreement, bargaining unit members receive priority consideration for APT job vacancies. As a result, external or non BU 08 applicants may not be considered for some APT vacancies. BU 08 members with re-employment rights or priority status are responsible for informing the hiring unit of their status.

Accommodation Request: The University of Hawaii complies with the provisions of the Americans with Disabilities Act (ADA). Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact the EEO coordinator directly. Determination on requests for reasonable accommodation will be made on a case-by-case basis. For further information, please refer to the following link: https://www.hawaii.edu/offices/eeo/accommodation-request/

Employer University of Hawaii

Department University of Hawaii Maui College Address 310 W. Kaahumanu Ave

Kahului, Hawaii, 96732

Website http://workatuh.hawaii.edu