CULINARY ARTS INSTRUCTOR

Posting open July 24, 2026 – August 3, 2026. This is a 190-day position (380 time schedule) under the State Teachers Retirement System and represented by the AEA collective-bargaining unit. Extended time before or after the school year may be required and will be compensated at the hourly extended-time rate.

Qualifications

Required Licensure: You must meet one of the following:

• Currently hold a Culinary Arts (L0) teaching license issued by the state of Ohio, or
• Currently hold a Career Technical Education (CTE) teaching credential where you are eligible to teach courses in the Family Consumer Science (FCS) pathway, or
• Be eligible for acquiring a teaching license in the FCS or Culinary pathways, as documented by a current CTE-36, and complete the eligibility requirements through one of the following:
  • Bachelor’s Degree in Culinary Arts with at least two years of recent/related work experience, or
  • Associate’s degree in Culinary Arts with at least three years of recent/related work experience, or
  • High School Diploma or equivalent and at least five years of recent work experience in Hospitality or Culinary Arts.
• Be a current teacher who is eligible to acquire the Family Consumer Science supplemental teaching license by:
  • Holding a valid Ohio resident educator, professional, permanent, or five-year CTE license, and
  • Possessing a Baccalaureate degree, and
  • Achieving a passing score on the FCS content-knowledge exam.

  Employment is contingent upon successful completion of the content-knowledge exam and issuance of an FCS supplemental teaching license. New hires under the supplemental license must complete at least two years of mentored teaching in FCS.

Additional Licensure Requirements:

• Obtain and keep current all instructional standards certifications, credentials, or designations required by the state for career technical funding.
• Meet all district requirements for entry-year teachers, including the Four-Year Resident Educator and/or PAR requirements.
• Meet the State of Ohio CTE Quality Program Standards criteria.
• Willing to attend required third-party curriculum training.

Desired Qualifications:

• Experience teaching the Culinary Arts CTE Pathway Course Objectives and professional/employability skills at the secondary level.
• Five years of professional culinary or food service management experience.
• Experience leading and guiding a team of people.
• A commitment to annually updating educational and trade skills.
• A commitment to working with students, professionals, and community members in a multicultural setting.
• Knowledge of computer hardware and software applications.

Responsibilities

• Provide instruction in the four-course sequenced Culinary Arts pathway and oversee all CTE-related programming and state-reported metrics.
• Plan and deliver learning experiences that advance each student’s learning, with written evidence of preparation available upon request.
• Design authentic learning experiences for students to learn core knowledge, 21st-century skills, and literacies through collaboration, problem-based learning, inquiry, and curriculum integration.
• Work with the Office of College and Career Academies and the Academy’s Advisory Board to design, organize, and deliver skill-training programs as outlined by the Quality Program Rubric.
• Assist all students in meeting or exceeding 21st-century knowledge and skills, including state academic achievement standards.
• Develop and implement differentiated instructional strategies for each student’s academic growth.
• Assist in developing courses’ curriculum outlines, guides, and graded course of study using appropriate standards per Ohio Department of Education guidelines.
• Engage community and business partners as resources in curriculum development and student products.
• Use technology to enhance instruction and develop student content knowledge and skills, fostering critical thinking, problem-solving, communication, innovation, and collaboration.
• Use continuous, authentic, and evidence-based assessment measures to improve instruction and student learning, providing feedback through progress reports.
• Plan, instruct, and manage required student occupational opportunities through school-based learning, work-based learning, and connective activities (e.g., classroom instruction, speakers’ bureau, field experiences, shadowing, internships, mentoring, college visits, early placement, advanced training, and apprenticeships).
• Provide students pathways to further education, including dual enrollment and post-secondary options.
• Assist students in securing employment.
• Provide students pathways to obtain industry certifications and credentials valuable in the culinary field.
• Be flexible, resourceful, and innovative in designing and executing learning experiences, both formal and informal.
• Create a classroom environment that incorporates staff from partnering organizations, fosters engagement, self-motivation, student self-direction, and positive social interaction.
• Develop reasonable rules of classroom behavior and procedures, maintaining order fairly and justly.
• Provide learning opportunities supporting students’ intellectual, social, emotional, and physical development.
• Work with the Local Professional Development Committee (LPDC) to develop an Individual Professional Development Plan (IPDP) to maintain proper certification/license.
• Maintain close contact with student families through phone calls, visits, parent-teacher conferences, report card pickups, and written communications.
• Promote and participate in local, state, and national student organization activities.
• Assist students and counselors in developing and modifying students’ Individual High School and Post-Secondary plans, emphasizing employability skills.
• Improve student outcomes and test scores, especially Ohio State Tests (OST) and Ohio CTE WebXam assessments, through practical applications of academic standards.
• Operate kitchen laboratories for customer service using industry-approved methods and acceptable business practices.
• Maintain complete files of all necessary work permits, student identification material, internship, early placement material (e.g., permission slips, training agreements, training plans, parent-student agreements, and employment supervision documentation).
• Operate the laboratory/kitchen in an industry-approved manner incorporating acceptable business practices when open to customer service.
• Complete necessary reports, forms, and accounting procedures for kitchen and classroom purchases as required by the building principal, Office of College and Career Academies, Auditor, and Treasurer.
• Maintain an inventory of laboratory/kitchen supplies and equipment.
• Report to and carry out any other responsibilities assigned by the building principal.