Program Director​/Lead Facilitator - Culinary Nutrition Coach; CNC Course

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

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.

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.

• 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.

• 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.

• 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.

• 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.

• 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…