CTE Instructor - Culinary Arts 2025-2026

ELEVEN MONTHS (220 DAYS), INCLUDING IN PART PAID STATE RETIREMENT & STATE MANDATED LIFE INSURANCE & IN PART FOR HEALTH INSURANCE

General Definition of Work:

Prepares students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Instruct students to examine and perform the basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition, and food preparation techniques. Courses incorporate math and science in culinary applications.

Essential Functions/Typical Tasks:

(The following tasks are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)

• Assesses the instructional requirements of students and provides orientation and instruction in electrical career and technical education related competencies.
• Ensures that the ServSafe and ProStart curriculum are incorporated into the educational program.
• Prepare students for the ServSafe Food Handlers Certification, ServSafe Managers Certification, and ProStart Certifications offered through the National Restaurant Association.
• Monitors student progress and assesses their skills according to standardized measurements.
• Participates in the development of Work Based Learning (WBL) for students.
• Ensures that students have a variety of school and work-based experiences.
• Prepares students to apply technical knowledge and skills that apply to the Culinary, Hospitality and Tourism career pathways.
• Provides training in the proper use of tools and equipment related to the Culinary/Food Service industry, instructs students in all related safety and sanitation procedures.
• Complete and provide district required in-service training and state mandated trainings.
• Address all other duties as assigned by the CTE Principal/Director.

Knowledge, Skills and Abilities:

Demonstrated knowledge of:

• the culinary and food service industry.
• the modern methods, theories and practices in culinary arts.
• the materials and techniques used in culinary industry.
• the safety and sanitation practices related to food service industry.
• the proper care and use of tools and instruments used in culinary field.
• personal computers, spreadsheet, and word processing software applications.

Demonstrated ability to:

• select and organize curriculum content and to apply appropriate instructional methods.
• implement assessment tools for effective student evaluations.
• communicate effectively, both orally and in writing.
• establish effective working relationships.

Education and Experience:

• Earned a baccalaureate degree from an accredited institution and graduated from an approved program in family and consumer sciences; or
• Completed at least two years of successful, full-time occupational experience or the equivalent within the past five years in the teaching specialty (Culinary Arts) for which they are seeking endorsement; 
• Completed a family and consumer sciences certificate or associate degree program from an accredited institution, where applicable in the area of endorsement sought (Culinary Arts)

• ServSafe Managers and/or ProStart credentials and certifications are preferred.