TEACHER - CULINARY ARTS & HOSPITALITY @ NEWTECH PREP, 1.0 FTE, CONT.

TEACHER - CULINARY ARTS & HOSPITALITY

@

NEWTECH PREP, 1.0 FTE, CONT.

Spokane Public Schools - 3.6 Spokane, WA Job Details Full-time 11 hours ago Benefits AD&D insurance Paid holidays Disability insurance Dependent care reimbursement Health insurance Dental insurance Flexible spending account Pension plan Employee assistance program Vision insurance 403(b) Life insurance Qualifications Teacher collaboration Behavioral standards enforcement in schools Teaching Certification Subject-specific Teaching Certification Classroom behavior management Teaching Full Job Description Description As a Spokane Public Schools staff member, you'll uphold our commitment to creating a loving and collaborative learning community where all students belong and thrive. We are looking for team members who embrace differences, have a desire to work with a diverse community of learners, have a heart for the humans they serve, work as a team, grow and reflect through feedback, are lifelong learners and positive problem solvers.

FTE:

1.0

Contract Type:

Continuing Anticipated Start Date:

2026-27 School Year Required Washington State Endorsement(s): Candidate must hold, or be eligible to obtain, a Washington State CTE Teaching Certificate with the appropriate Culinary Arts V-code. Candidate must also have at least 6,000 hours of verified occupational experience and/or formal training in culinary arts, with preferred experience in baking and pastry. If not already certified, the candidate must be willing to begin a CTE Plan 2 certification program within two years of hire. Benefits -Medical/Dental/Vision through SEBB (School Employee Benefits Board) are provided for employees who work at least 630 hours per academic year. Additional benefits may include vacation, sick, personal days, and paid holidays. Often, positions have additional pay provisions above what is represented on the salary schedule, all in accordance with the applicable collective bargaining agreements (if applicable) as negotiated.

SALARY:

Responsibilities Organize instructional programs within the prescribed curriculum to provide for individual differences. Be able to effectively teach students of varying abilities. Be able to maintain classroom discipline and use effective classroom management skills. Utilize and maintain district/building curricular and student learning objectives. Prepare and maintain long-range and weekly lesson plans. Maintain appropriate student records. Work as an effective member of the department to evaluate and improve the program. Communicate and interpret school programs to patrons. Communicate student progress to parents. Be familiar with state essential leanings, district targets, qualifying standards, testing, etc. Work as an effective member of the grade level, staff, and community to evaluate and improve student learning. Demonstrate knife skills (to include hand sharpening) and engage daily with students using said tools. Demonstrate numerous cooking techniques; sauteing, broiling, grilling, frying and engage daily with students performing said skills. Demonstrate the use of numerous commercial kitchen and bakery machines and cooking appliances to include; mixers, grinders, slicers, blenders, dough sheeter, dough cutter, donut machine, espresso machine, food processor, vertical blender, stove, oven, broiler, deep fryer, griddle, dish washing machine. Set up, working mode, break down and cleaning. Demonstrate the use of miscellaneous kitchen equipment; steam table, sandwich/pizza make up station, pot washing station. Demonstrate the use of numerous kitchen hand tool and engage daily with students using them; whips, offset spatulas, spoons, bench scraper, cake spatula, rubber spatula, pastry bag, dough docker, rolling pin, bowl scraper, peeler, garnishing tools. Check in regular deliveries of food product. Units can weigh from several pounds and more often 25 to 50 pounds. Engage in food prepping, cooking, serving and clean up to satisfy the practical functions that are a significant part of the programs activities. Fulfill other responsibilities as assigned by the building administration.

PHYSICAL DEMANDS

Must move and carry heavy units of raw or bulk foods (in their original containers). Must move and carry heavy units of cooked and prepared foods (in pots, pans, or storage containers). Must move furniture often to accommodate the various functions undertaken on a regular basis as part of the programs daily activities. Must lift and carry heavy pots and tubs of dirty dishes on a regular basis.

PHYSICAL ABILITY TO

Lift and carry bulky items up to 50 pounds repeatedly. Move and adjust heavy pieces of equipment. Move and operate a variety of smaller kitchen appliances that demand different hand dexterity and strength regularly. Lift and reach items above waist to above head. Have sufficient hand/grip strength to perform basic, intricate and powerful cuts and other skills, using small to large knives and other tools for extended periods of time. Have sufficient hand dexterity (bend, twist, stretch, push, pull) while applying light to powerful force in order to perform basic and intricate movements using a variety of food preparation tools and equipment for extended periods of time. Have sufficient hand/finger dexterity and strength to manipulate numerous food ingredients to get them from their makeup/raw stage to their finished stage for extended periods of time. Remain standing, walking (on a concrete floor) back and forth from one activity area to the next many times a day for most of the day. Have sufficient balance and upper body and arm/hand strength to use a ladder to place or acquire items in storage. Reaching and grasping tools and food items from overhead numerous times each day. Able to wash/scrub pots and pans, equipment and work surfaces daily. Organize instructional programs within the prescribed curriculum to provide for individual differences. Be able to effectively teach students of varying abilities. Be able to maintain classroom discipline and use effective classroom management skills. Utilize and maintain district/building curricular and student learning objectives. Prepare and maintain long-range and weekly lesson plans. Maintain appropriate student records. Work as an effective member of the department to evaluate and improve the program. Communicate and interpret school programs to patrons. Communicate student progress to parents. Be familiar with state essential leanings, district targets, qualifying standards, testing, etc. Work as an effective member of the grade level, staff, and community to evaluate and improve student learning. Demonstrate knife skills (to include hand sharpening) and engage daily with students using said tools. Demonstrate numerous cooking techniques; sauteing, broiling, grilling, frying and engage daily with students performing said skills. Demonstrate the use of numerous commercial kitchen and bakery machines and cooking appliances to include; mixers, grinders, slicers, blenders, dough sheeter, dough cutter, donut machine, espresso machine, food processor, vertical blender, stove, oven, broiler, deep fryer, griddle, dish washing machine. Set up, working mode, break down and cleaning. Demonstrate the use of miscellaneous kitchen equipment; steam table, sandwich/pizza make up station, pot washing station. Demonstrate the use of numerous kitchen hand tool and engage daily with students using them; whips, offset spatulas, spoons, bench scraper, cake spatula, rubber spatula, pastry bag, dough docker, rolling pin, bowl scraper, peeler, garnishing tools. Check in regular deliveries of food product. Units can weigh from several pounds and more often 25 to 50 pounds. Engage in food prepping, cooking, serving and clean up to satisfy the practical functions that are a significant part of the programs activities. Fulfill other responsibilities as assigned by the building administration.

PHYSICAL DEMANDS

Must move and carry heavy units of raw or bulk foods (in their original containers). Must move and carry heavy units of cooked and prepared foods (in pots, pans, or storage containers). Must move furniture often to accommodate the various functions undertaken on a regular basis as part of the programs daily activities. Must lift and carry heavy pots and tubs of dirty dishes on a regular basis.

PHYSICAL ABILITY TO

Lift and carry bulky items up to 50 pounds repeatedly. Move and adjust heavy pieces of equipment. Move and operate a variety of smaller kitchen appliances that demand different hand dexterity and strength regularly. Lift and reach items above waist to above head. Have sufficient hand/grip strength to perform basic, intricate and powerful cuts and other skills, using small to large knives and other tools for extended periods of time. Have sufficient hand dexterity (bend, twist, stretch, push, pull) while applying light to powerful force in order to perform basic and intricate movements using a variety of food preparation tools and equipment for extended periods of time. Have sufficient hand/finger dexterity and strength to manipulate numerous food ingredients to get them from their makeup/raw stage to their finished stage for extended periods of time. Remain standing, walking (on a concrete floor) back and forth from one activity area to the next many times a day for most of the day. Have sufficient balance and upper body and arm/hand strength to use a ladder to place or acquire items in storage. Reaching and grasping tools and food items from overhead numerous times each day. Able to wash/scrub pots and pans, equipment and work surfaces daily. Qualifications Qualifies for a Washington State teaching certificate with appropriate endorsements as required by law and regulations. If possessing an initial or provisional certificate, the candidate must hold the appropriate endorsement. Demonstrates classroom management procedures that provide for large and small groups, and individuals, and provides an environment conducive to learning. Uses appropriate disciplinary procedures, establishes clear parameters for student behavior, responds properly when problems occur, and helps students toward self-discipline. Demonstrates ability to communicate clearly and effectively in both written and oral form. Flexible in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions. Enthusiastic and displays an overall optimism toward teaching and student learning. Assesses needs of students, prescribes and implements effective lessons to meet students' needs through the use of appropriate and current instructional skills. Gains the respect and confidence of students, parents, and staff through modeling appropriate demeanor, behavior, and attire. Sets and attains high level of expectations with a commitment to using available resources so that accomplishment and growth occurs. Develops favorable relationships with students; listens to, cares for, and works collaboratively with them. Relates positively to youth and adults of varying socioeconomic, cultural, ethnic backgrounds, different learning styles, and various disabilities. Demonstrates the ability to learn new ideas and skills and to solve problems; the possession of a minimum cumulative GPA of at least 2.5 is expected. (This requirement may be waived if an inadequate pool of fully qualified applicants for a specific position exists.) Aware of current educational developments and applications, works collaboratively with others; believes in the importance of education, and interested in the welfare of all students. Uses democratic processes to work out problems in a supportive and understanding nonauthoritarian manner. Integrates technology into planning, learning, and record-keeping activities. Knowledge of effective teaching strategies related to the appropriate age of instruction. Demonstrated ability to apply this knowledge in a classroom setting. Willingness and commitment to participate in professional collaboration and student supervision. Demonstrated ability to work effectively with a diverse group of students, teachers, parents, and administrators in a confidential manner. Ability to demonstrate a thorough understanding of the instruction/learning process. Additional Information Work Schedule - Days and hours (listed above) are subject to change depending on program and district needs. Stipends, Leave Accruals and Holidays - Stipends, leaves and paid holidays are in accordance with the applicable collective bargaining agreement Collective Bargaining Agreements as negotiated.

Benefits Highlights:

The School Employees Benefits Board (SEBB) administers health insurance and other benefits for employees of Washington's school districts who are in benefit eligible positions (at least half-time/20 hours per week in a regular position). Multiple medical plans offered from various providers such as Kaiser Permanente WA, Premera Blue Cross, and the Uniform Medical Plan (for example) to fit your needs for varying cost and care options. Vision and Dental plan options, as well as standard Life and AD&D insurance are offered at no cost to the employee. The SEBB program also offers additional employee paid benefits like Dependent Care Assistance Program (DCAP), supplemental Life and AD&D, Long-Term Disability insurance, and Medical Flexible Spending Arrangement (FSA). Benefit eligible Spokane Public Schools employees and their dependent family members have access to free, confidential counseling, consultation and referral services through the Employee Assistance Program. School District Employees participate in the Washington State Department of Retirement Systems (DRS) public pension plan. Employees can choose from a lifetime retirement pension plan or a hybrid pension and investment plan that contributes between 5% and 15% of wages to retirement. When employees meet plan requirements and retire, they are guaranteed a monthly benefit for the rest of their life from the employer-funded pension. Employees can also participate in voluntary savings programs to increase retirement savings such as the DRS Deferred Compensation Program or by participating in a 403(b) retirement plan through the District's plan manager, OMNI. See more about employee benefits at https://www.spokaneschools.org/page/salaries-and-benefits A fingerprint background check is required for all prospective employees Spokane Public Schools complies with all federal and state rules and regulations and does not discriminate in the admission, treatment, employment, or access to its programs or activities on the basis of age, sex, marital status, race, color, creed, national origin, the presence of any sensory, mental, or physical disability, to the use of a trained guide or service animal by a person with a disability, sexual orientation including gender expression or gender identity, or honorably discharged veteran or military status. This holds true for all students who are interested in participating in educational programs and/or extracurricular school activities and provides equal access to the Boy Scouts and other designated youth groups. Inquiries regarding compliance and/or grievance procedures may be directed to the school district's Title IX/Staff Civil Rights Officer, ADA Officer, Harassment, Intimidation, Bullying (HIB)/Student Civil Rights Officer and/or 504 Compliance Officer. The following Civil Rights Compliance Coordinators have been designated to handle questions and complaints of alleged discrimination:

Civil Rights Coordinator and Title IX Coordinator:

Jodi Harmon, 509-354-7344 Section 504

Coordinator:

Melanie Smith, 509-354-7284 Other district contacts:

ADA Officer:

Stephanie Busch, 509.354.5993

Affirmative Action Officer:

Jodi Harmon, 509-354-7344

Equal Opportunity Officer:

Jodi Harmon, 509-354-7344 Harassment, Intimidation, Bullying (HIB)/

Student Civil Rights Officer:

Melanie Smith, 509-354-7284

Address:

200 N Bernard Street, Spokane 99201-0282