Culinary Instructor at Educational… · Maple…

Apply Description Key Responsibilities: Instructional Excellence and Curriculum Delivery: Explicit Instruction: Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts. Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives. Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications. Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred). Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction. CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading. Student Development and Support: Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning. Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment. Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success. Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment. ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting. Program Management and Development: Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement. Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management. Safety Inspections: Oversee the process of scheduling safety/health and fire inspections. Resource Management: Maintain an inventory of all program resources, equipment, and supplies. Uniform Management: Order and manage program uniforms for participants. Enrollment: Maintain and retain an enrollment of 10 or more student participants per year. Professional Development and Collaboration: Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels. Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program. Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups. TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays. Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner. CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits). General School Responsibilities: School Mission: Understand, accept, and abide by the Academy’s philosophy and mission statement. Student-Centric Approach: Foster a student-centric, holistic learning environment. Professionalism: Model tolerance, global awareness, and reflective practice. Record Keeping: Maintain accurate records, including attendance, grades, and discipline. Confidentiality: Maintain confidentiality concerning student information. School Activities: Participate in school activities, meetings, and events as directed by the Principal. Policy Compliance: Follow all corporate and Academy policies and procedures. Requirements Qualifications: Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation. CTE certification, or willingness to become certified required. Associate's or Bachelor's degree preferred. Certification in food safety (e.g., ServSafe) is a plus. Excellent oral and written communication skills. Proficient in computer applications and web resources. Strong organizational and time-management skills. Ability to maintain a positive attitude and solution-based approach. Satisfactory completion of local, state, and federal criminal history check and TB test.