What are the responsibilities and job description for the Culinary Arts Instructor position at Warsaw Community Schools?
Position Title:
Culinary Arts Instructor
Reports to:
Principal – Warsaw Area Career Center (WACC)
General Summary:
This position provides aspiring culinary students with a dynamic, hands-on learning experience that integrates all aspects of the culinary arts field. The instructor will guide students through the full spectrum of food preparation, nutrition, hospitality, and baking science. Students will apply their learning in a real-world environment by managing
The Blue Apron
, WACC’s student-run restaurant. Through authentic work-based learning, students will develop skills in culinary techniques, nutrition, menu planning, food safety, baking and pastry arts, customer service, and kitchen management. The instructor will foster a professional kitchen culture focused on excellence, safety, and industry standards while preparing students for careers in the culinary and hospitality industries.
Essential Functions:
Lead the operation of
The Blue Apron
restaurant, providing students with immersive, real-world culinary and hospitality experience.
Demonstrate, teach, and evaluate skills in fundamental and advanced food preparation, including stocks, sauces, soups, cooking techniques, and baking.
Integrate nutrition principles into meal planning and food preparation, highlighting nutrient retention, dietary needs, and lifecycle-based nutrition.
Instruct students in the proper operation and maintenance of commercial kitchen equipment.
Guide students in sanitation and food safety practices, aligned with industry and regulatory standards.
Create a classroom culture of professionalism, high behavior expectations, and a growth mindset.
Teach the art and science of baking, including pastries, artisan breads, cakes, and international desserts using professional tools and techniques.
Develop effective lesson plans and lab activities that reflect Indiana state standards and promote hands-on learning.
Manage food and supply inventory for classroom instruction and restaurant service, including purchasing and budgeting.
Establish and maintain a safe, efficient, and sanitary kitchen environment.
Evaluate each student’s performance, technical skills, and knowledge of culinary concepts.
Integrate industry-recognized credentials and dual credit opportunities.
Maintain accurate records of attendance, assessments, and progress.
Communicate with parents and counselors regarding student performance and career pathways.
Collaborate with staff and stakeholders to support student success and WACC goals.
Participate in curriculum development, department meetings, and professional growth opportunities.
Stay current with industry trends, tools, and techniques through continuous learning.
Support students in developing soft skills for customer service and career readiness.
Perform other duties as assigned by the principal.
Qualifications:
Relevant certification or degree in Culinary Arts, Hospitality Management, Baking and Pastry, or a related field.
Minimum of 4,000 hours of documented industry experience in culinary arts, baking, food service management, or hospitality.
Eligibility for or possession of an Indiana Workplace Specialist or CTE teaching license.
Demonstrated ability to teach and mentor students of varied skill levels and backgrounds.
Strong organizational skills, attention to detail, and a passion for culinary education.
Experience managing a kitchen or restaurant setting preferred.
Length of Contract:
195 days
Position Type:
Non-Exempt
Culinary Arts Instructor
Reports to:
Principal – Warsaw Area Career Center (WACC)
General Summary:
This position provides aspiring culinary students with a dynamic, hands-on learning experience that integrates all aspects of the culinary arts field. The instructor will guide students through the full spectrum of food preparation, nutrition, hospitality, and baking science. Students will apply their learning in a real-world environment by managing
The Blue Apron
, WACC’s student-run restaurant. Through authentic work-based learning, students will develop skills in culinary techniques, nutrition, menu planning, food safety, baking and pastry arts, customer service, and kitchen management. The instructor will foster a professional kitchen culture focused on excellence, safety, and industry standards while preparing students for careers in the culinary and hospitality industries.
Essential Functions:
Lead the operation of
The Blue Apron
restaurant, providing students with immersive, real-world culinary and hospitality experience.
Demonstrate, teach, and evaluate skills in fundamental and advanced food preparation, including stocks, sauces, soups, cooking techniques, and baking.
Integrate nutrition principles into meal planning and food preparation, highlighting nutrient retention, dietary needs, and lifecycle-based nutrition.
Instruct students in the proper operation and maintenance of commercial kitchen equipment.
Guide students in sanitation and food safety practices, aligned with industry and regulatory standards.
Create a classroom culture of professionalism, high behavior expectations, and a growth mindset.
Teach the art and science of baking, including pastries, artisan breads, cakes, and international desserts using professional tools and techniques.
Develop effective lesson plans and lab activities that reflect Indiana state standards and promote hands-on learning.
Manage food and supply inventory for classroom instruction and restaurant service, including purchasing and budgeting.
Establish and maintain a safe, efficient, and sanitary kitchen environment.
Evaluate each student’s performance, technical skills, and knowledge of culinary concepts.
Integrate industry-recognized credentials and dual credit opportunities.
Maintain accurate records of attendance, assessments, and progress.
Communicate with parents and counselors regarding student performance and career pathways.
Collaborate with staff and stakeholders to support student success and WACC goals.
Participate in curriculum development, department meetings, and professional growth opportunities.
Stay current with industry trends, tools, and techniques through continuous learning.
Support students in developing soft skills for customer service and career readiness.
Perform other duties as assigned by the principal.
Qualifications:
Relevant certification or degree in Culinary Arts, Hospitality Management, Baking and Pastry, or a related field.
Minimum of 4,000 hours of documented industry experience in culinary arts, baking, food service management, or hospitality.
Eligibility for or possession of an Indiana Workplace Specialist or CTE teaching license.
Demonstrated ability to teach and mentor students of varied skill levels and backgrounds.
Strong organizational skills, attention to detail, and a passion for culinary education.
Experience managing a kitchen or restaurant setting preferred.
Length of Contract:
195 days
Position Type:
Non-Exempt
