Culinary Instructor/Chef

Job Title: Culinary Teacher/Chef Wage Hour Status: Exempt
Reports to: Director of CTE Pay Grade: Teacher Pay Scale Days:187

Dept./School: Cleburne High School Date Revised: 09/05/2024

Primary Purpose:
To provide students with rigorous learning activities and experiences in various courses within the Culinary Arts Program of Study. Also, manage the front, and back of house functions of the on campus restaurant and catering services. In addition, help students fulfill their potential for intellectual, emotional, physical, and social growth. Ultimately, help fully develop competencies and skills in order for students’ seamless transition into a career or post-secondary educational opportunity in Culinary Arts.

Qualifications:
Education/Certification/Job Requirements:

• Minimum of 5 years restaurant management experience

AND……

• Bachelor Degree with a valid teaching certificate and one of the following certifications:
• Any home economics or homemaking certificate
• Family and Consumer Sciences, Composite: Grades 6-12
• Hospitality, Nutrition, and Food Sciences: Grades 8-12
• Trade and Industrial Education:
• Grades 6-12 - This assignment requires appropriate work approval.
• Grades 8-12 - This assignment requires appropriate work approval.
• Vocational Trades and Industry - This assignment requires appropriate work approval.

OR....

• Minimum of 5 years restaurant management experience

AND….

• Possess the credentials, licensing, and wage earning experience necessary to be considered an “industry expert” under the District of Innovation guidelines outlined by Cleburne ISD.
• Demonstrated competency in the career and technical education subject area assigned.

Special Knowledge/Skills:

• Have the desire to be a lifelong learner – staying current in educational practices.
• Have the skills and experience to educate, train, observe, and evaluate students in the Culinary Arts Program of Study area.
• General knowledge of curriculum and instruction.
• Ability to instruct students and manage their behavior.
• Ability to oversee student field experiences in career area assigned.
• Strong organizational, communication, and interpersonal skills.
• Ability to involve students in a Career and Technical Education Student Organization (CTSO) or other culinary related competitive events.

Major Responsibilities and Duties:
Student Career Field Experience:

• Provide rich career field experiences for students in the Culinary Arts Program of Study including on and off campus opportunities.

Instructional Strategies:

• Develop and implement lesson plans that fulfill the requirements of district’s curriculum program and show written evidence of preparation as required. Prepare lessons that reflect accommodations for differences in individual student needs.
• Plan and use appropriate instructional and learning strategies, activities, materials, equipment, and technology that reflect understanding of the learning styles and needs of students assigned and present subject matter according to guidelines established by Texas Education Agency, board policies, and administrative regulations.
• Conduct assessment of student learning styles and use results to plan instruction activities.
• Work cooperatively with special education teachers to modify curricula as needed for special education students according to guidelines established in Individual Education Plans (IEP).
• Work with members of staff to determine instructional goals, objectives, and methods according to district requirements.

Student Growth and Development:

• Conduct ongoing assessments of student achievement through formal and informal testing.
• Assume responsibility for extracurricular/ co-curricular CTSO activities
• Be a positive role model for students: support the mission of the school district

Classroom Management and Organization:

• Create classroom/lab environment that is conducive to learning and appropriate for the physical, social, and emotional development of students.
• Manage student behavior in accordance with student code of conduct and student handbook.
• Take all necessary and reasonable precautions to protect students, equipment, materials, and facilities.
• Assist in selecting books, equipment, and other instructional materials.
• Compile, maintain, and file all reports, records, and other documents required.

Communication:

• Establish and maintain a professional relationship and open communication parents, students, colleagues, career field supervisors, and community members.

Professional Growth and Development:

• Participate in staff development activities to improve job related skills.
• Comply with state, district, and school regulations and policies for classroom teachers.
• Attend and participate in faculty meetings and serve on staff committees as required.

Other:

• Comply with federal, state, and local regulations related to the occupation area assigned.
• Other duties as assigned.

Mental Demands/Physical demands/Environmental Factors:
: Personal computer and peripherals; lab equipment
: Prolonged standing; frequent kneeling/squatting, bending/ stooping, pushing/pulling, and twisting
: Frequent walking
: Regular lifting and carrying (less than 15 pounds); may lift and move text books and classroom equipment
: Work inside, may work inside and outside; regular exposure to noise
: Maintain emotional control under stress; work prolonged or irregular hours

Note: This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Join us in shaping the next generation of culinary professionals by sharing your expertise and love for cooking!

Job Type: Full-time

Pay: From $61,500.00 per year

Benefits:

• Dental insurance
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday

Work Location: In person

Salary : $61,500