DUTIES:

The Career Technical Education (CTE) Culinary Arts Instructor trains students for jobs in culinary arts, dietetic aide, catering, institutional food service, restaurant, and retail food service occupations. Students will learn about the breadth of the industry and a wide range of occupations and career opportunities within the food service industry. 

 ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 

• Work on site at least two days a week (Tuesday 8:30-3:30pm and Wednesday 8:30am-3:30pm or as directed by CTE Coordinator)
• Teach two Canvas classes a week (CTE Culinary Arts 1 and Internship). 
• Develop and implement lessons to teach skills required for students to master competencies  Provide group and individual instruction utilizing effective teaching strategies, aids and equipment 
• Evaluate students’ college and career readiness competencies & maintain accurate student records 
• Manage online classroom and in person meetings in a manner conducive to learning  
• Manage kitchen supplies and ordering
• Collaborate in planning process for modifications in curriculum 
• Participate actively in Perkins Advisory Meetings
• Keep abreast of current practices and training methods  
• Accurately report student attendance, grades and other relevant data in a timely manner 
• Responsible to development of work based learning experiences for two year students  
• Lead Co-Advisor of FCCLA
• Other duties may be assigned as needed 

Knowledge/Skills/Abilities:

• Experience and knowledge in culinary arts, including cooking and baking techniques, nutrition, menu development, food service math, plating and presentation, international cuisine and guest service
• Knowledge of industry-standard safety and sanitation practices in a restaurant or food production facility

Experience/Training/Education: Most desireable: CTE credential in Culinary Arts (or eligible for one before 12/1/2021).  Secondary consideration will be given to teachers holding a Home Economics credential. For candidates without an existing teaching credential, you must have a minimum of three years of recent, verifiable work experience in the Hospitality, Tourism and Recreation industry with emphasis in Food Service and Hospitality. This may make you eligible for a valid California Designated Subjects Teaching Credential authorizing service in the appropriate subject matter. For more information on the Designated Subjects Teaching Credential, follow the link: http://www.ctc.ca.gov/credentials/leaflets/cl888.pdf