Location: UHP, 25200 Ranch Rd, Gentry, AR 72734 Job Type: Full-time, in-person Salary Range: $60,000 - $85,000 annually Reports To: SVP of Performance Role Overview The Program Director / Lead Facilitator for UHP’s Culinary Nutrition Coach (CNC) program is a full-time, in-person role based in Northwest Arkansas. This position requires relocation to the region and consistent on-campus presence. The role includes flexible and variable hours, with occasional evenings and weekends required to support immersive, in-person program delivery. This role is responsible for leading the overall learner experience and program execution while modeling a coaching-centered approach. The Program Director / Lead Facilitator serves as the central integrator and facilitator across the CNC curriculum, collaborating closely with UHP’s subject‑matter faculty: a registered dietitian, a chef, a farmer, and UHP executive staff. UHP is training coaches who can work skillfully with food and nutrition within scope of practice. This position is intentionally designed as a large‑group facilitator and coach role, ensuring content is consistently translated into behavior change theory, communication excellence, ethical practice, and real‑world coaching application for students. About UHP UHP (Unlock Human Potential) is an innovator in integrative health and fitness education for military Veterans. We take a practice‑based, human‑centered approach to coaching education by delivering the skills essential to launch an impactful and meaningful career, and are purpose‑built to provide an environment for mental, physical, and vocational transformation. UHP’s 800‑acre campus, located at the foot of the Ozark Mountains, combines an uplifting natural setting with world‑class training facilities, dedicated classroom space, hiking trails, modern living spaces, and a health‑forward commercial kitchen to support an immersive learning and living experience for students. Key Responsibilities Program Leadership and Oversight Serve as the Program Director and Lead Facilitator for the CNC program, ensuring alignment with UHP’s mission, standards, and student outcomes. Oversee day‑to‑day program execution (flow, pacing, transitions, communications, and learner experience) during the in‑person course. Coordinate with faculty and curriculum developers to ensure program coherence and consistent application of coaching principles across all content areas. Lead continuous improvement efforts by gathering feedback, identifying opportunities, and collaborating on revisions for future cohorts. Facilitation and Coaching Skill Development Facilitate large‑group learning sessions, coaching practices, reflective discussions, and skills practice in a way that models professional coaching presence and ethics. Guide students in applying coaching techniques to nutrition‑related goals, including motivation, ambivalence, barriers, habit formation, and environmental design. Reinforce appropriate scope of practice, helping students understand what nutrition coaches do (and do not do), and when referral is appropriate. Curriculum Integration Across Faculty Domains Serve as the primary integrator across the four pillars of the CNC program: nutrition coaching, growing food, preparing food, and entrepreneurship. Collaborate with the registered dietitian, chef, and farmer to ensure content is delivered in a learner‑centered, coaching‑forward way. Help students connect farming and culinary experiences to client realities, values, access considerations, and sustainable behavior change. Student Support and Mentorship Create an environment that supports Veteran students through high‑touch facilitation, mentorship, and encouragement. Support students’ development of professional identity, confidence, and ethical decision‑making as culinary nutrition coaches. Provide guidance on professional conduct, client relationships, boundaries, and coach self‑care. Program Operations and Cross‑Team Collaboration Coordinate with campus operations as needed to ensure a smooth student experience, including alignment between program goals and day‑to‑day learning environment. Partner with entrepreneurship instruction to support learners in translating coaching skills into viable career pathways and business concepts. Preferred Qualifications Education Bachelor’s or master’s degree in Health Coaching, Exercise Science, Nutrition, Public Health, Education, or a related field. Experience Demonstrated experience facilitating large groups using adult learning theory and a non‑directive, client‑centered coaching approach. Strong grounding in coaching communication that prioritizes client autonomy, values‑based decision‑making, and empowerment over directive advice‑giving. Experience in program management, curriculum coordination, or educational leadership. Experience working with Veterans or other adult learner populations is preferred. Entrepreneurship experience is preferred but not required. National Board Certified Health & Wellness Coach (NBC‑HWC) preferred, or willing to get certified through UHP. Additional Skills Strong communication and interpersonal skills with the ability to create trust, engagement, and accountability in a cohort environment. Demonstrated ability to translate complex content into practical coaching application. Ability to lead with clarity and warmth while maintaining appropriate standards and boundaries. Comfort working in an interdisciplinary faculty model and serving as the “glue” across multiple content domains. UHP offers a competitive salary and benefits including paid time off, health insurance, dental insurance, vision insurance, and 401(k). Application Deadline The position is open until filled, with an ideal start date of March 1st. Application Process If you are a coach‑centered educator and facilitator passionate about developing Veterans into confident, ethical Culinary Nutrition Coaches, we invite you to apply. Please submit your resume, cover letter, and relevant certifications to Hunter Schurrer at . #J-18808-Ljbffr