PERFORMANCE OUTCOMES

• Maintains and provides weekly updates on the appropriate “Progress Tracker” for monitoring student progress toward course completion / credential.
• Ensures the completion of Credit Flex Plans for each student so that students may be awarded available academic credits.
• Communicates class enrollment to school admin and support personnel so as to ensure that all students are appropriately enrolled in the correct DASL course.
• Completes all steps necessary for students to take any exams or certification tests and ensures that copies of any certifications earned are provided to the school’s CTE Specialist for inclusion in the student’s Career Portfolio for graduation.
• Assists in securing Workforce Experience (WEX) opportunities (a.k.a. Volunteering) for students and ensures that these opportunities support classroom learning and are relevant and functional in the development of the student’s culinary craft skills.
• Participates in Quarterly Workforce Advisory Committee as needed.
• Actively assists in the recruitment and retention of students in this pathway, especially as it relates to improved attendance and course completion.

QUALIFICATIONS, EDUCATION AND EXPERIENCE

Necessary and desirable qualifications include, but are not limited to, the following:

• Commitment to the company’s mission, vision, and growth
• Passion for improving educational and career opportunities for urban students and for building a strong, mission-driven organization.
• Exceptional interpersonal, communication, and presentation skills
• Effective organizational skills with the ability to perform multiple tasks.
• Willingness to go “above and beyond” to support students in achieving academic and career goals.
• No restrictions in securing an Ohio Department of Education vocational teacher license or permit, which includes passing a criminal background check.
• Understanding and appreciation for a non-traditional learners and learning environment.
• Commitment to continued personal and professional growth.
• Education Required:
• Minimum: High School Diploma or Equivalent
• Preferred: Formal culinary training
• Experience Required:
• Minimum: 5 years’ culinary experience in the restaurant industry

PHYSICAL REQUIREMENTS

The usual and customary methods of performing the job’s functions require the following physical demands: some lifting, carrying, pushing, and/or pulling; and significant fine finger dexterity.
Reasonable accommodations can be made to employees with qualified disabilities who can perform the essential functions of the job, so long as there is no undue hardship created upon the organization or other employees within the organization.

CONCLUSION

This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed within this job. However, this job description is not intended to be an exhaustive list of responsibilities, duties, qualifications, or physical demands associated with the position

JOB PURPOSE

The Culinary Instructor will manage the instruction and certification process of students seeking one or more of the short-term, stackable credentials offered in the Hospitality & Tourism Pathway. The Culinary Instructor will be primarily responsible for student instruction using a proprietary curriculum and ServSafe certifications from the National Restaurant Association. This includes maintaining all documentation as well as appropriately registering, filing, and submitting all steps necessary to complete the certification process. The instructor will also provide appropriate modeling and instruction of employability / soft skills necessary to attain and retain employment.

DUTIES AND RESPONSIBILITIES

Primary job duties and responsibilities:

• Uses various books, proprietary curricula, or teacher made materials, provides instruction on culinary basics.
• Provides instruction and skill development for students to achieve ServSafe credentials through the National Restaurant Association.
• Ensures all equipment and materials are in good repair and report any maintenance, safety and/or sanitation issues immediately.
• Ensures an adequate amount of teaching supplies, including proper storage and sanitation of culinary equipment and supplies.
• Ensures proper use and storage of food so as to prevent issues of cross contamination.
• Leads students in the planning, preparation, and serving of food for occasional events designed to showcase the culinary program.
• Periodically evaluates student learning and provide specific, accurate, and substantive feedback as to each student’s progress.
• Prepares progress reports as required.
• Provides a supportive and optimistic learning environment in which students are actively engaged in learning.
• Coordinates with Intervention Specialists to identify students who require learning accommodations. Appropriately incorporates those accommodations into all instructional activities and testing with regards to the individual’s dignity, respect, and privacy.
• Establishes professional rapport with students by demonstrating their worth and dignity while communicating responsibility and citizenship expectations.
• Attends and participates in staff meetings, committees and schedules trainings as required.
• Completes required documentation and responds to specific internal informational requests in a timely and complete manner.
• Maintains standards of appropriate behavior through fair and just progressive corrective actions. Refer formal disciplinary issues to counselors and/or administrators for disposition.
• Maintains a detailed tracking system and completes all steps of instruction and, regarding any certifications, ensure students receive their credential in a timely manner.
• Maintains professional certification and/or licensure through ongoing training and education as needed.