Teacher Culinary Arts/Prof Foods - Grades 9-12 Vocational

Position Type:

Teachers/Tchr Culinary Arts/Prof Foods Date Posted:

4/29/2026

Location:

Meadowcreek High Date Available:

7/27/2026

Job Code:

Tchr Culinary Arts/Prof Foods - 060113

Standard Hours:

40

Department:

Grades 9-12 Vocational - 101300

Empl Class:

NA Minimum Salary:

$60,146.00/

Annually Maximum Salary:

$113,000.00/

Annually Scheduled Days:

190

Target Openings:

1

License and Certification Qualifications:

Valid Georgia teaching certification in career, technical, or agricultural education required or must meet Career Technical and Agricultural Education (CTAE) eligibility requirements RequiredAmerican Culinary Federation (ACF) certification

Preferred Education Qualifications:

Associate\'s Degree in culinary arts or related field

Required Experience Qualifications:

2 years experience as culinary chef, food preparation, restaurant kitchen, or related field RequiredInstructional experience

Preferred Skills Qualifications:

Ability to implement, deliver, promote, and expand a high-level, state-of-the art professional foods/culinary arts instruction program for high school studentsKnowledge of foundations of professional cookingSkills kitchen techniques, bake kitchen techniques, service, menus, and utilization of facilities and equipmentSkills related to nutrition and food preparationAbility to instruct college prep and tech prep studentsAbility to use tools related to the routine operations of culinary and professional foods operations and projectsAbility to link culinary arts/professional foods to technical college, university programs, and employmentAbility to deliver instruction, food products, and presentation of results appropriate to culinary artsAbility to use appropriate instructional assessment instrumentsAbility to measure, mix, and cook ingredients according to planned and innovative recipes and instruct on professional techniquesAbility to use a variety of pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders in both demonstration and performancesAbility to meet and maintain all sanitary standards, licenses, and guidelines expected of a professional kitchenAbility to use estimation of food requirements, order food supplies, plan meals, develop menus, and ensure the skilled growth of studentsAbility to develop relationships among both education and industry partners related to culinary arts and professional foodsDemonstrated proficiency in the use of technologyExcellent oral and written communication skills and math proficiencyAbility to work successfully with school, district, and state level personnelAbility to meet and maintain credential requirements in culinary professional foods positions

Primary Responsibilities:

Implement, deliver, promote, and expand a high-level, state-of-the art instructional program in culinary arts for high school students. Develop and prioritize short and long-term instructional objectives based on district Academic Knowledge and Skills (AKS) curriculum. Identify specific prerequisite skills and/or knowledge necessary for students to learn the AKS.Plan instruction as needed to promote student mastery of prerequisite skills and knowledge.

Analyze student work and assessments to determine instructional needs.

Prepare written lesson plans to support instructional objectives of the AKS for all students.

Plan appropriate assessment of student learning. Utilize scientifically researched effective instructional strategies and methods of providing information for students to acquire the learning Quality-Plus Teaching Strategies (QPTS). Assess students\' learning of the AKS and provide specific feedback to students and parents.

Provide collaborative learning opportunities to enhance student achievement. Provide formative assessment that measures student progress toward AKS objectives. Monitor students\' progress in learning through a variety of techniques.

Adjust instructional plans based on formative assessment results.

Provide criteria that allow students to measure their own progress toward an objective. Provide summative assessment that measures student achievement of objectives. Assess students\' learning of the AKS.Provide assessments that are appropriate for the learner(s).Utilize assessment results to plan for subsequent instruction. Organize learning environment to maximize student time on task. Organize and arrange classroom to facilitate learning. Participate in professional growth and professional learning activities. Apply new knowledge and skills acquired in planning and delivery of student instruction.

Demonstrate evidence of progress toward individual goals plan. Perform routine and preventive maintenance of facilities and equipment Provide a safe, clean, and healthy learning environment. Ensure the delivery and sponsorship of program related youth organizations and leadership competitive events.

Conduct advisory committee meetings related specifically to the sustainability and expansion of the program.

Maintain inventory for equipment and supplies and complete appropriate local, state, and federal reports.

Physical Demands:

While performing the duties of this job, the employee is frequently required to sit for extended periods of time. The employee is also required to talk, hear, stand, and walk. The employee may be required to use hands to touch, handle, feel, and/or reach. The employee is occasionally required to stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. The employee is required to operate a motor vehicle in performance of duties. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.