Part-Time Meals Faculty: Teaching Kitchen Specialist

About the Meals Program

Exploring how food connects us to one another, and places we love resonates throughout Meals program classes, school-wide celebrations, co-curriculars, interdisciplinary projects, and, of course, eating together each day. The curriculum of the Meals program invites students to examine food systems and foodways from multiple perspectives and through multiple lenses, including sustainability, social justice, nutrition, and more. Through hands-on learning in the greenhouse, vegetable gardens, and teaching kitchen, students deepen their understanding of science, sustainability, community, and culture. Interdisciplinary collaborations with the Meals program and other academic disciplines bring learning to life in delicious ways.

Role and Responsibilities

• Teaching two Upper School Meals classes each trimester, including but not limited to courses focused on nutrition, cooking skills, food systems, cuisine as culture, and the role of food in the community.
• Planning curriculum that strengthens and fortifies the scope and sequence of the Meals curriculum.
• Employing standards-based instructional and assessment practices.
• Serving on a grade-level team to support the socioemotional, academic, and intellectual development of students.
• Collaborating with faculty on the integration of the Meals program into the curriculum
• Planning and facilitating Intensives (immersive courses in May that highlight collaborative, hands-on, and interdisciplinary learning).
• Managing the Thaden Teaching Kitchen space, including procuring instructional supplies and ensuring a safe and clean environment.
• Participating in faculty meetings.
• Additional duties as assigned.

Skills, Qualifications, and Attributes

• Expertise in and passion for plant-based meals, seasonal cooking, and environmentally sensitive, socially conscious sourcing.
• Ability and desire to share knowledge and skills with students of all ages.
• Knowledge of regulations and proper techniques for post-production handling of produce. 
• Bachelor’s degree required.
• Formal culinary training preferred.

Physical Requirements

• Moderately heavy physical labor is occasionally required to ensure the smooth flow of the department operations.
• Extensive walking is required. 
• Subject to wet floors, extreme temperature changes, and noise. 
• Must be able to be on feet, working for long periods, and can bend, squat, and reach. 
• Must have the ability to lift 25 pounds and occasionally up to 50 pounds.