Food Service Specialist

Payroll/Personnel Type: 9 Month • Reports to: Principal • Union Eligibility: Exempt • Starting Salary: $41,500

About the Role

The Food Service Specialist is responsible for providing high-quality, standards-based instruction that prepares students for postsecondary education and careers in the culinary and hospitality industries. The specialist develops engaging classroom and laboratory experiences integrating culinary theory, food preparation, food safety and sanitation, nutrition, restaurant operations, baking and pastry arts, hospitality management, entrepreneurship, and employability skills. The role fosters a culture of professionalism, creativity, teamwork, and excellence while preparing students to earn industry-recognized credentials, participate in work-based learning opportunities, and compete in local, state, and national culinary competitions.

Responsibilities

• Instruction and Curriculum
  • Develop and deliver rigorous, engaging instruction aligned to Illinois Learning Standards, Illinois CTE standards, and applicable national culinary competencies.
  • Design daily lesson plans incorporating differentiated instruction, project-based learning, and authentic culinary experiences.
  • Develop unit plans, assessments, laboratory activities, and performance-based learning experiences.
  • Utilize instructional technology and industry-standard culinary equipment to enhance student learning.
  • Integrate literacy, mathematics, science, business, and employability skills into culinary instruction.
  • Assess student learning through formative and summative assessments and provide timely feedback.
  • Maintain accurate records of grades, attendance, and student progress.
  • Collaborate with administrators, counselors, special education staff, multilingual staff, and colleagues to support student success.
  • Build partnerships with local restaurants, culinary professionals, colleges, hospitality organizations, and business leaders.
  • Participate in curriculum development, professional learning communities, and school improvement initiatives.
  • Communicate regularly with families regarding student progress and program opportunities.
• Culinary Laboratory Management
  • Operate and maintain a safe, organized, and industry-standard culinary laboratory.
  • Teach and enforce food safety, sanitation, HACCP principles, and workplace safety procedures.
  • Manage kitchen inventory, food ordering, equipment maintenance, and instructional supplies.
• Student Leadership and Career Development
  • Prepare students for careers in culinary arts, baking and pastry, hospitality, restaurant management, and related industries.
  • Promote professionalism, teamwork, communication, leadership, and customer service skills.
  • Coordinate work-based learning experiences, internships, job shadowing, and industry partnerships when applicable.
  • Assist students in obtaining industry-recognized certifications, including but not limited to ServSafe® Food Handler and ServSafe® Manager certifications.
• Culinary Competitions and Student Organizations
  • Recruit, mentor, and coach students for local, regional, state, and national culinary competitions.
  • Organize after-school practices and skill development sessions for competitive teams.
  • Coordinate participation in Career and Technical Student Organizations (CTSOs), including FCCLA, SkillsUSA, ProStart, or other approved organizations.
  • Supervise students during competitions, conferences, culinary showcases, and leadership events.
  • Develop student portfolios and competition materials aligned with competition requirements.

Requirements

• Demonstrated knowledge of culinary arts, food preparation, sanitation, nutrition, and hospitality management.
• Knowledge of food safety regulations and commercial kitchen operations.
• Ability to effectively manage a culinary laboratory and maintain a safe learning environment.
• Strong organizational, communication, and classroom management skills.

Preferred Qualifications

• ServSafe® Manager Certification.
• Experience in commercial food service, restaurant management, baking and pastry, catering, or hospitality.
• Experience coaching culinary competitions or Career and Technical Student Organizations.
• Experience implementing project-based learning and competency-based instruction.
• Industry certifications relevant to culinary arts or hospitality.

Education

• Associate's Degree (required).
• Bachelor's Degree (preferred).
• PEL/CTE licensure (preferred).
• Paraprofessional License (required).

Physical Requirements

• Must be physically able to operate a motor vehicle.
• Must be able to exert up to 10 pounds of force occasionally, and/or a negligible amount of force constantly to lift, carry, push, and pull or otherwise move objects, including the human body.
• Light work usually requires walking or standing to a significant degree.

Working Conditions

• Work is routinely performed in a typical interior/classroom environment.
• Very limited or no exposure to physical risk.