Culinary Arts Instructor

Qualifications

• Must have practical experience in the subject/trade area. 
• Optional Industry Credentials: American Culinary Federation(AFC) or National Restaurant Association Educational Foundation (NRAEF)

Certifications

• Certification or eligibility: Culinary Arts/Chef Training (891)     

• Promotes a positive and desirable atmosphere within the classroom setting to ensure maximum student motivation.
• Supervises classroom and students and Educational Technician and volunteers.
• Maintains a high degree of discipline in the classroom to ensure maximum learning.
• Establishes a high degree of student/instructor rapport.
• Utilizes all possible curriculum resources available.
• Instruct students in basic and advanced culinary skills. 
• Develops lessons, teaches students, and evaluates students based on culinary standards.
• Teach knowledge and skills in culinary arts, including food preparation, food production, sanitation, nutrition, culinary skills, proper care and use of tools and equipment, and career opportunities, to secondary pupils, utilizing the course of program study and program professional standards.
• Provide instruction by which students develop knowledge of supplies and equipment used in the culinary arts field.
• Demonstrate techniques in baking, range, inventory, supplies, pricing, menu planning, and safety and sanitation issues in the restaurant business.
• Develop instructional plans and organize class time to provide a balanced program of instruction, demonstration, and working time.
• Provide individual and small group instruction to adapt the curriculum to the needs of pupils with varying intellectual and artistic abilities, and to accommodate a variety of instructional activities.
• Maintains safety and sanitation standards aligned to local and state standards.
• Maintains student personnel folders.
• Records and forwards daily attendance to the Student Records area.
• Responsible for kitchen, classroom, restaurant area,  and equipment in seeing that security measures are taken and equipment and supplies are cared for.
• Accountable for the cleanliness of classrooms and kitchen/lab/storage areas.
• Prepares reports such as requisitions and quarterly student grades.
• Maintain professional competence through in-service education.
• Participate in faculty committees and sponsorship of pupil activities.
• Work cooperatively with all aspects of the school administrative team/faculty and citizens to ensure the highest quality of educational programs.
• Perform any other duties that may be assigned by the Director or designee.
• Maintains confidentiality concerning all aspects of student performance including written and oral records.
 
• Demonstrates respect for the legal and human rights of students and staff.
• Follows health and safety procedures established by RSU9/ FCTEC.
• Arrives and departs punctually, notifying appropriate personnel about absences and coverage.
• Demonstrates dependability, integrity, and other ethical standards.

• 180 days based on RSU9 academic calendar

• Travel between schools or district buildings may be required for certain positions

Reports To: Director of FCTEC

Terms of Employment: Professional Staff Contract 

Evaluation: Performance of the Culinary Arts instructor will be evaluated by the FCTEC administration in accordance with RSU9 policies regarding the evaluation of staff