Demonstrate and teach Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation and professional Food Service Management. In addition, the teacher will be expected to be involved in career & technical student organization, fund raising, continuous school improvement activities, advisory committee meetings, and pro-active professional development workshops and seminars

• Responsible for an instructional program and the utilization of teaching methods which consider the individual needs, interests, abilities and maturity levels of the student.
• Attend regularly scheduled program meetings, in-service workshops and faculty meetings.
• Responsible for discharging instructional and non-instructional school related activities as assigned.
• Keep CTE Director informed of the overall aspects of the course; i.e., course and work of involved faculty, planned placement of students for college and lab activities.
• Evaluate and provide individual student progress on a regular basis and keep requisite records.
• Justify promotions, retentions and special program recommendations.
• Identify and refer unusual student behavior to appropriate specialists.
• Responsible for enforcing building approved discipline plan.
• Responsible for the supervision of students at all times.
• Keep records of pupil attendance.
• Food ordering and accountability: preparation: food delivery and cleanliness in accordance with appropriate health department regulations.
• Complete CTE forms and information as required.
• Report to the nurse any injury or illness to a student or self.
• Account for school and district property, as required.
• Advise administration immediately of needed repairs, replacements and/or unsafe building/equipment conditions.
• Remain in school after dismissal of students, as necessary to complete daily duties, attend meetings, hold parent conferences, etc.
• Follow school regulations regarding emergency procedudures.
• Orders supplies, instructional materials and equipment according to district procedures; maintains inventory records as required.
• Keep accounts of all expenditures, requisitions and travel.
• Support students in industry relevant competitions, industry exploration activities, professional organizations and post secondary initiatives. Show evidence of project-based learning (e.g., competitions, capstone events, etc.).
• Attend all relevant professional development.

• Honesty
• Integrity
• Ethical
• Equity Minded
• Emotional Intelligence
• Cultural Competence
• Safety
• Quality

• Models Excellent Customer Service
• Thinks Strategically
• Shows Initiative
• Acts Decisively
• Communicates Effectively
• Works Collaboratively
• Resolves Conflict Proactively

• Technical Capabilities
• Computer Literacy
• Data Analysis and Management
• Fiscal Planning and Management
• Project Management
• Strategic Planning

• Two year college certificate or equivalent.
• Must possess or be eligible for a Virginia license with an endorsement in Family and Consumer Sciences.
• Must be computer literate.
• Knowledge of CTE Programming is essential.
• Experience as a chef is strongly preferred.

• Know and be guided by the curriculum guides of the Virginia CTE Division, district and the school.
• Knowledge of current on the latest educational technology methods.
• Maintain lesson plans in prescribed template and submitted at appropriate deadlines.
• Maintain a plan book of daily instruction based on district curriculum guides and emergency plans in the event of illness.
• Establish and communicate to students well defined objectives for each lesson, including related projects and activities.
• Plan for and utilize all required class time in a productive and professional manner.
• Provide annual documentation of continuing professional growth.
• Use SkillsUSA, or FCCLA assists students to develop those attitudes and skills in citizenship, leadership, and relations which will contribute to their personal and occupational success.
• Ability to effectively communicate, both verbally and in writing, with students, faculty, advisory committee members and administration.
• Collaborate with core content teachers on common course planning, integration and alignment.
• Provide rigorous and relevant instruction on pre-approved hands-on curriculum in the content area and general work-place readiness.
• Integrate soft-skill instruction into competency-based content area activities.

• None