Teacher, CTE HS Culinary Arts (26-27)

About the role

This position provides leadership in an educational environment that encourages and nurtures learning for all students. It involves supervising students in various school-related settings, monitoring and evaluating student outcomes, developing, selecting, or modifying lesson plans to meet all student needs, and maintaining appropriate records.

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 consistent with Mecklenburg County Environmental Health Food and Facility regulations.
• Runs an organized and industry-related entrepreneurship project while maintaining a classroom setting.
• 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. Meets with students and parents.
• Maintains complete and accurate student academic, attendance, and disciplinary records. Monitors and assesses 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.
• Participates in field trips to post-secondary institutes, worksites, businesses and hands-on workshops.
• Manages inventory control including purchasing materials, supplies, equipment and tools.

Requirements

• Required Degree Level: Bachelor's Degree AND 24 credit hours in the Content area OR Passing the NC SBE Licensure Area Exam AND Completion of NCSBE Pre-service Requirements AND Enroll in EPP (Educational Preparation Program)
• CTE Restricted License(s): Bachelor's degree in a related area and two years industry-related work such as chef, restaurant manager, food service manager, dietitian, nutritionist, extension agent specializing in foods and nutrition, catering manager experience within the past five years. OR ServSafe® Manager Certification
• ServeSafe® Manager Certification required prior to teaching foods and culinary courses and courses with food units.

Preferred Credentials

• Professional Chef Certification
• Professional Baking Certification
• 40 Hour Induction beginning Year One