Description:

Key Responsibilities:

Instructional Excellence and Curriculum Delivery:

Explicit Instruction:

Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts.

Curriculum Development and Implementation:

Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.

Lesson Planning and Preparation:

Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications.

Safety and Sanitation:

Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred).

Program of Study and Schedule of Instruction:

Effectively utilize and maintain the program of study and schedule of instruction.

CTE Curriculum Software:

Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading.

Student Development and Support:

Career Counseling:

Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning.

Student Engagement:

Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.

Student Progress Tracking:

Track student progress, monitor competency, and provide timely feedback to ensure student success.

Classroom Management:

Implement effective classroom management techniques to maintain a productive and respectful learning environment.

ProgressBook/Gradebook:

Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting.

Program Management and Development:

Partnership Building:

Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.

Kitchen Management:

Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.

Safety Inspections:

Oversee the process of scheduling safety/health and fire inspections.

Resource Management:

Maintain an inventory of all program resources, equipment, and supplies.

Uniform Management:

Order and manage program uniforms for participants.

Enrollment:

Maintain and retain an enrollment of 10 or more student participants per year.

Professional Development and Collaboration:

Professional Growth:

Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.

Collaboration:

Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.

Business Advisory Councils:

Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.

TBT Meetings:

TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays.

Licensure and Certification:

Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.

CTE Compliance:

Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).

General School Responsibilities:

School Mission:

Understand, accept, and abide by the Academy's philosophy and mission statement.

Student-Centric Approach:

Foster a student-centric, holistic learning environment.

Professionalism:

Model tolerance, global awareness, and reflective practice.

Record Keeping:

Maintain accurate records, including attendance, grades, and discipline.

Confidentiality:

Maintain confidentiality concerning student information.

School Activities:

Participate in school activities, meetings, and events as directed by the Principal.

Policy Compliance:

Follow all corporate and Academy policies and procedures.

Requirements:

Qualifications:

Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation. CTE certification, or willingness to become certified required. Associate's or Bachelor's degree preferred. Career & Technical Education teaching and food service supervisory experience preferred. Certification in food safety (e.g., ServSafe) is a plus. Excellent oral and written communication skills. Proficient in computer applications and web resources. Strong organizational and time-management skills. Ability to maintain a positive attitude and solution-based approach. Satisfactory completion of local, state, and federal criminal history check and TB test.