GENERAL DEFINITION OF WORK

Duties performed typically in a school setting. Performs professional work providing teaching and/or training services to students in a specialized subject. Work requires frequent standing, sitting, walking, and light lifting to 30 pounds. Vocal communication is required for expressing or exchanging ideas, hearing to perceive information at a normal spoken word level, and visual acuity for preparing and analyzing written or computer data.

ESSENTIAL FUNCTIONS

• Provides individual and group instruction to students assigned to culinary arts/food occupations classes. 
• Prepares lesson plans, organizes materials, develops assessments, supervises assigned students, and implements instruction according to the course curriculum.
• Ensures students develop skills and understanding to work successfully in food occupations. 
• Develops a program to provide students with hands-on experience with nutritional program development, appropriate preparation, presentation, and accountability of food products and health and sanitation requirements on site.
• Ensures students develop skills for employment and state certification for an entry-level position in food occupations. 
• Manages student behavior, assesses and evaluates student achievement, and modifies instruction as required. 
• Develops in each student an awareness and understanding coupled with the basic skills and knowledge applicable to a food occupation. 
• Instills in each student safe working habits, the importance of continuation of his education, and the development of successful work ethics of reliability, competence, loyalty, and dependability. 
• Participates in and provides business partners for the CTE Advisory Board.
• Sponsors the local chapter of their respective CTSO (Career & Technical Student Organization); Encourages and assists students in competition preparation.
• Coordinates and oversees WBL experiences.
• Fosters workplace readiness skills by strategically integrating Virginia’s 5Cs into daily lesson plans. 
• Performs other related duties as may reasonably be assigned by the Principal.

KNOWLEDGE, SKILLS, AND ABILITIES

• Must have considerable knowledge of the instruction of culinary arts and the use of technology in instruction. 
• Must have the knowledge and experience to systematically plan, execute and evaluate individual and group instruction. 
• Must be able to organize and manage appropriate classroom and field/laboratory instruction. Must possess excellent organizational, communications, public relations, and planning skills. 
• The ability to work independently and accomplish established instructional objectives during the school year is essential. 
• Must have the ability to establish and maintain professional working relationships and work collaboratively with administrators, supervisors, co-workers, and parents. 
• Must be knowledgeable of innovative, nontraditional teaching strategies that have proven successful with students from diverse backgrounds performing at different academic levels. 
• Some experience with Microsoft Office, online learning management software, the Internet, and Intranet is required.

EDUCATION AND EXPERIENCE

Must hold or be eligible for a Virginia Collegiate Professional or Technical Professional license with an endorsement in Culinary Arts or Family and Consumer Science program area. At least two years of experience in the culinary arts area is preferred. ServSafe and Food Handling Certifications are required. License or certification as a food and nutrition specialist or demonstrated competency in food service occupations with evidence of at least two or 4,000 clock hours of food service experience within the past five years

PHYSICAL CONDITIONS AND WORK CONTACTS

Significant standing, walking, moving, carrying, and bending. Handles trades workers' equipment and materials. Must be able to exert a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform essential tasks.

TERMS OF EMPLOYMENT

11 months (240 days); 8 hours per day

EVALUATION

Performance evaluation will be conducted annually by the School Principal on the effectiveness by which the employee has carried out the above responsibilities.

COURSES:

• Nutrition and Wellness
• Introduction to Culinary Arts
• Culinary Arts I
• Culinary Arts II
• Introduction to Hospitality, Tourism, and Recreation
• Hospitality, Tourism, and Recreation I
• Hospitality, Tourism, and Recreation II

Salary : $52,760 - $80,939