BENEFITS

• State Teachers Retirement (STRS).
• Two annual performance reviews.
• Annual tenure bonuses.
• Health insurance options.
• 15 personal days.
• Paid holidays.
• Paid Spring, Summer, and Christmas breaks.
• Extensive professional development opportunities.
• Growth opportunities for proven leaders.
• Freedom to be innovative to best serve your students.

QUALIFICATIONS

• High School Diploma or Equivalent required.
• 5 years’ culinary experience in the restaurant industry required.
• Formal culinary training, preferred.
• 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.

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.

PURPOSE STATEMENT

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.

ESSENTIAL FUNCTIONS

• Using various books, proprietary curricula, or teacher made materials, provide instruction on culinary basics.
• Provide instruction and skill development for students to achieve ServSafe credentials through the National Restaurant Association.
• Ensure all equipment and materials are in good repair and report any maintenance, safety and/or sanitation issues immediately.
• Ensure an adequate amount of teaching supplies, including proper storage and sanitation of culinary equipment and supplies.
• Ensure proper use and storage of food so as to prevent issues of cross contamination.
• Lead students in the planning, preparation, and serving of food for occasional events designed to showcase the culinary program.
• Periodically evaluate student learning and provide specific, accurate, and substantive feedback as to each student’s progress. Prepare progress reports as required.
• Provide 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. The teacher is also required to appropriately incorporate those accommodations into all instructional activities and testing with regards to the individual’s dignity, respect, and privacy.
• Establish professional rapport with students by demonstrating their worth and dignity while communicating responsibility and citizenship expectations.
• Attend and participate in staff meetings, committees and scheduled training as required. Complete required documentation and respond to specific internal informational requests in a timely and complete manner.
• Maintain standards of appropriate behavior through fair and just progressive corrective actions. Refer formal disciplinary issues to counselors and/or administrators for disposition.
• Maintain a detailed tracking system and complete all steps of instruction and, regarding any certifications, ensure students receive their credential in a timely manner.
• Maintain professional certification and/or licensure through ongoing training and education as needed.