Summary:Implement a program of study that meets the individual needs, interests and abilities of students.Deliver effective instruction with a strong focus on the Massachusetts Vocational Technical Curriculum Culinary Arts Frameworks and performance standards to students of varying abilities and skill levels.Participate effectively on school-wide task forces and academic-vocational integration activities.Fulfill department teaming roles such as a mentoring partnership with a professional status colleague. Coordinate daily instruction with colleagues in the culinary department.Plan menus, purchase needed supplies, maintain budgets for live operation restaurant, retail bakery and banquet operations. Prepare and provide catering for campus and community events.Strong organizational, marketing, communication and interpersonal skills. Ability to adjust and adapt to a multitude of situations in the school and foodservice environment.Compensation: Diem rate per District policy.Timeframe: Immediate start date through TBD.