Culinary Instructor

Description

Key Responsibilities:

1. Instructional Excellence and Curriculum Delivery:

• Explicit Instruction: Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts.
• Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.
• Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications.
• Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred).
• Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction.
• CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading.

1. Student Development and Support:

• Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning.
• Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.
• Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success.
• Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment.
• ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting.

1. Program Management and Development:

• Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.
• Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.
• Safety Inspections: Oversee the process of scheduling safety/health and fire inspections.
• Resource Management: Maintain an inventory of all program resources, equipment, and supplies.
• Uniform Management: Order and manage program uniforms for participants.
• Enrollment: Maintain and retain an enrollment of 10 or more student participants per year.

1. Professional Development and Collaboration:

• Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.
• Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.
• Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.
• TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays.
• Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.
• CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).

1. General School Responsibilities:

• School Mission: Understand, accept, and abide by the Academy’s philosophy and mission statement.
• Student-Centric Approach: Foster a student-centric, holistic learning environment.
• Professionalism: Model tolerance, global awareness, and reflective practice.
• Record Keeping: Maintain accurate records, including attendance, grades, and discipline.
• Confidentiality: Maintain confidentiality concerning student information.
• School Activities: Participate in school activities, meetings, and events as directed by the Principal.
• Policy Compliance: Follow all corporate and Academy policies and procedures.

Requirements

Qualifications:

• Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation.
• CTE certification, or willingness to become certified required.
• Associate's or Bachelor's degree preferred.
• Career & Technical Education teaching and food service supervisory experience preferred.
• Certification in food safety (e.g., ServSafe) is a plus.
• Excellent oral and written communication skills.
• Proficient in computer applications and web resources.
• Strong organizational and time-management skills.
• Ability to maintain a positive attitude and solution-based approach.
• Satisfactory completion of local, state, and federal criminal history check and TB test.