Culinary Teacher SY 25-26

JOB DESCRIPTION: 

The teacher provides leadership in an educational environment that encourages and nurtures learning for all  students. Provides supervision to students in a variety of school related settings, monitors and evaluates student  outcomes, develops or modifies lesson plans to ensure all student needs are met, and maintains appropriate  records and follows all policies and procedures of UPrep. Provides quality standards-based and industry-based  instruction in the area of Culinary; assesses and encourages student progress,  manages an effective learning environment to maximize student achievement.  

REPORTS TO: CTE DIRECTOR 

DUTIES AND RESPONSIBILITIES: 

• Demonstrates and teaches Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation and professional Food Service Management.
• Provides instruction and course/program management in the overall knowledge and application of kitchen management with front and back of the house skills of the food service industry
• Demonstrates knowledge and implements a “hands-on” approach to critical thinking and problem solving skills needed for current and future food service industry employment standards.
• Prepares instructional materials, maintains equipment, and manages materials of instruction which maximize the resources needed to deliver effectively a diverse instructional program including student completion of the ServSafe® examination.
• Maintains sanitation and facility standards within a commercial kitchen environment consistent with Mecklenburg County Environmental Health Food and Facility regulations.
• Runs an organized and industry related entrepreneurship project while maintaining a classroom setting.
• Supports culinary extracurricular activities by attendance and/or advisory role.
• Attends scheduled faculty meetings, department meetings, curriculum meetings and training meetings.
• Participates in student recruiting opportunities, student orientation, open houses, instructional and student competitions (local, state and national), professional conferences and other events directed by the principal or culinary curriculum coordinator.
• Provides instruction in teamwork, communications, problem solving, decision making, and computer technology which relates to workplace and higher education skills needed in the food service industry.
• Works with staff and post-secondary institutions to develop and maintain career pathways which prepare students for apprenticeship, licensure, community college, or university degree programs.
• Demonstrates an understanding of, and leads student experiences in, related student organizations.
• Works with employers and community groups to promote and advance technical skills.
• Creates an instructional environment that is conducive to the intellectual, physical, social, and emotional development of students.
• Communicates standards, achievements, and deficiencies to students and parents. Meets with students and parents.
• Maintains complete and accurate student academic, attendance, and disciplinary records. Monitors and assesses students’ academic progress.
• Collaborates with school administrators, other teachers, para-educators, parents, and community members in the education of students.
• Instructs and demonstrates proper safety practices, procedures and standards.
• Creates and plans effective curriculum based projects and activities correlated with a specific construction concept in mind
• Collaborates in the identification, development, implementation and coordination of work study arrangements
• Demonstrates techniques to students as a group and one-on-one, helping them to complete lessons, assignments, projects, activities and evaluations.
• Provides students with clear expectations, continual feedback, and logical consequences.
• Provides students with opportunities to expand their skills and knowledge base
• Participates in field trips to post-secondary institutes, worksites, businesses and hands-on workshops
• Manages inventory control including purchasing materials, supplies, equipment and tools
• Performs related duties as assigned

SPECIAL REQUIREMENT: 

While performing the duties of this job, the teacher is frequently required to stand and talk and walk. Occasionally, the teacher will bend or twist at the neck more than the average person. While  performing the duties of this job, the teacher may occasionally push or lift up to 50 lbs., such as food boxes. The teacher is directly responsible for safety, well-being, or work output of other  people. The noise level in the work environment is moderate to loud. 

QUALIFICATIONS: 

• Associate’s or Bachelor’s degree in Culinary Arts such as Culinary Arts, Dietetics, Foods Science, Dietetics, Food Service Management, and two years of industry-related work experience as described above.
• ServSafe® Manager Certification (Level 1)

• 403(b)
• Dental insurance
• Health insurance
• Life Insurance
• New York State Teacher Retirement System
• Paid time off
• Professional development assistance
• Tuition reimbursement
• Vision insurance
• NYSTRS

Salary : $48,500 - $51,500