Culinary Arts Teacher

About the role

This position provides leadership in an educational environment that encourages and nurtures learning for all students. The role involves supervising students in various school-related settings, evaluating student outcomes, developing or modifying lesson plans, maintaining appropriate records, and following all policies and procedures.

Responsibilities

• Demonstrates and teaches Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation, and professional Food Service Management.
• Provides instruction and course/program management in the overall knowledge and application of kitchen management with front and back of the house skills of the food service industry.
• Demonstrates knowledge and implements a "hands-on" approach to critical thinking and problem-solving skills needed for current and future food service industry employment standards.
• Prepares instructional materials, maintains equipment, and manages materials of instruction which maximize the resources needed to deliver effectively a diverse instructional program including student completion of the ServSafe® examination.
• Maintains sanitation and facility standards within a commercial kitchen environment.
• Supports culinary extracurricular activities by attendance and/or advisory role.
• Attends scheduled faculty meetings, department meetings, curriculum meetings, and training meetings.
• Participates in student recruiting opportunities, student orientation, open houses, instructional and student competitions (local, state, and national), professional conferences, and other events directed by the principal or culinary curriculum coordinator.
• Provides instruction in teamwork, communications, problem solving, decision making, and computer technology which relates to workplace and higher education skills needed in the food service industry.
• Works with staff and post-secondary institutions to develop and maintain career pathways which prepare students for apprenticeship, licensure, community college, or university degree programs.
• Demonstrates an understanding of, and leads student experiences in, related student organizations.
• Contributes to the mission of the school by striving to attain school improvement plan and career completer goals.
• Works with employers and community groups to promote and advance technical skills.
• Creates an instructional environment that is conducive to the intellectual, physical, social, and emotional development of students.
• Communicates standards, achievements, and deficiencies to students and parents.
• Maintains complete and accurate student academic, attendance, and disciplinary records.
• Makes regular assessments of students' academic progress.
• Collaborates with school administrators, other teachers, para-educators, parents, and community members in the education of students.
• Instructs and demonstrates proper safety practices, procedures, and standards.
• Creates and plans effective curriculum-based projects and activities correlated with a specific construction concept in mind.
• Collaborates in the identification, development, implementation, and coordination of work study arrangements.
• Demonstrates techniques to students as a group and one-on-one, helping them to complete lessons, assignments, projects, activities, and evaluations.
• Provides students with clear expectations, continual feedback, and logical consequences.
• Provides students with opportunities to expand their skills and knowledge base.
• Manages inventory control including purchasing materials, supplies, equipment, and tools.

Requirements

• Must possess or be eligible to obtain a South Carolina Career and Technical Education (CTE) teaching certificate in Culinary Arts.
• Associate’s Degree or higher in Culinary Arts or Baking and Pastry.
• Minimum of 4 years of work experience - Demonstrated work experience as a chef or sous chef and directly involved in the preparation of food.
• ServeSafe® Manager Certification required prior to teaching foods and culinary courses and courses with food units.