Culinary Arts Teacher - Career and Technical Education (CTE)

The teacher will prepare students to work in food industry roles such as restaurants, commercial kitchens, food services, and catering, and gain real-world experience in school-based and/or community-based food service settings. Industry-recognized credentials necessary for success in this field include OSHA 10 General Industry certification, ServSafe Food Handler Certification, ProStart Certificate of Achievement (COA), or Certified Fundamentals of Cooking (CFC). 1.To provide all instruction and training necessary to guarantee the quantity and quality of learning experiences to qualify students for placement in entry-level positions in a related field. 2.To keep regular and punctual attendance. 3.To be present at the assigned workstation (bus duty, hall duty, etc.) at the designated time. 4.To distribute, collect, and submit all required paperwork for students and teachers in a timely manner. 5.With the aid of the Massachusetts Department of Elementary and Secondary Education Vocational Technical Education Frameworks, advice from industry, and the advisory board, develop and implement a curriculum scope and sequence to teach the prescribed course of study. 6.To develop and maintain course syllabi. 7.To develop lesson plans and participate in competency-based theory and hands-on curriculum development to ensure the highest levels of student learning. A.Exploratory B.Certifications: ServSafe, Allergen, Federation of Dining Room Apprentices C.Restaurant: front and back of the house 8.To work to engage and encourage students while respecting individual abilities and progress during individual and group instruction. 9.To identify student needs and cooperate with other professional staff members in assessing, assisting, and supporting students with health, behavioral, and learning issues and concerns. 10.To organize class time as preparation, instruction, shop work, and clean-up activities within the allotted time. 11.To evaluate student progress regularly by maintaining appropriate student records (grades, competency tracking, portfolio, etc.) on all program students. 12.To serve as a role model for students and staff in demonstrating a positive attitude, appropriate attire and grooming, and an effective work ethic. 13.To participate in staff meetings and professional development activities and to be responsible for attending other meetings which might be convened after school hours by the Principal/Director and/or the Executive Director. 14.To establish safety procedures for the program and provide supervision to all students to ensure they operate the wide range of tools and equipment safely and effectively. 15.To assist and participate in recruitment, exploratory, and public relations activities that promote career-technical education. 16.To establish and maintain an active and vigorous program advisory committee composed of local industry, business, community, a parent/guardian/caregiver, a student, and member school representatives. 17.To support the Cooperative Education Coordinator in identifying appropriate cooperative work sites and potential student placement opportunities. 18.To maintain and update as needed an inventory of related program tools, equipment, supplies, and materials. 19.To order classroom and shop supplies for educational purposes by following policies and procedures. 20.To maintain budgets for local funds as well as student activity and revolving accounts by following policies and procedures. 21.To obtain the approval of the Principal/Director for off-site or major in-house projects that enhance the learning experience of students. 22.To remain current on specific job entry skill requirements and evolving technologies in the industry through appropriate professional development activities. 23.To consistently build favorable relationships through positive interactions with students, peers, and administration and contribute to a healthy, accepting, and supportive culture free from negativity and judgment. 24.To maintain the confidentiality of student records and information obtained through professional duties concerning students, their families, and other employees. 25.To adhere to the LPVEC Employee Handbook, policies and procedures, and Brush Hill Faculty Guidelines. 26.To order and prepare food and the dining room for Career TEC special events: Student of the Month, Advisory dinners (October and April), and Principal Council. 27.To order and prepare food for the Brush Hill Bistro and the JAVA Café. 28.To perform all other duties as assigned by the Principal/Director, and/or Executive Director.

Salary : $53,265 - $99,724