Summary:

Qualifications:

• HS Diploma
• DESE vocational/technical teaching license in Culinary Arts
• Minimum of 5 years of experience in the Culinary industry and/or career and technical education
• Possession of current Food Sanitation Management and Allergen Awareness certificates
• Knowledgeable of HACCP principles
• Clear understanding of Massachusetts G.L. Chapter 74 regulations
• Demonstrated competence in all aspects of the Culinary Arts industry
• Thorough knowledge of how to teach and assess the competencies and standards of the most current Massachusetts VTE Curriculum Frameworks outlined in the Culinary occupational area under the Hospitality & Tourism Occupational Cluster
• Demonstrated capacity to modify instruction to meet the needs of all students
• Demonstrated capacity to establish a positive, productive and safe learning environment
• Demonstrated capacity to be a productive member of a professional and collegial environment
• Working knowledge of restaurant, banquet/catering, and small café food production
• Ability to handle a multitude of varying and complex issues
• Excellent oral and written communication skills
• Effective and efficient use of technology

• ServSafe certified

Essential Job Duties and Responsibilities (Not Limited To):

• Perform the duties of a teacher including maintaining attendance, grades, classroom management and communicating with parents and meets all other duties/responsibilities of a NPS teacher
• Work independently and with colleagues to develop and implement a curriculum that meets all requirements of MGL Chapter 74 and includes all areas of Culinary Arts as outlined in the Massachusetts frameworks
• Implement the curriculum to ensure that students receive appropriate career and technical education and training that leads to industry recognized certification and opportunities for employment in the Culinary Arts or else where
• Teach effectively and efficiently a diverse student population, including some students with limited proficiency in English and students with disabilities
• Maintain the kitchen and Tiger’s Loft and all Culinary equipment in good working order
• Plan for, procure and maintain appropriate levels of supplies to meet production demands of the program
• Plan and implement appropriate upgrades to Culinary equipment to reflect industry standards and trends
• Establish operational procedures that ensure compliance with all health and safety regulations
• Establish and meet business objectives for an ongoing business enterprise
• Work effectively with an active Program Advisory Committee that meets a minimum of twice annually

• Other duties as needed

Work Environment & Physical Requirements:

• Work is generally performed in a school environment during the school day, however there may be occasions for afterschool meetings (ex: Back to School Night). Regular attendance is a necessary and essential function. Rarely absent or late unless the situation is of an emergency nature.

• Ability to lift, handle, operate and control all Culinary equipment and supplies
• Ability to sit or stand for extended periods of time
• Sufficient mobility to navigate within a large school building