Teacher -- HS Culinary Arts, FT, 2026-27 at Diocese of St. Augustine

Gainesville, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Aug, 26

Salary

0.0

Posted On

20 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts Instruction, Curriculum Development, Food Safety, Nutrition, Kitchen Sanitation, Classroom Management, Cooking Techniques, Food Preparation, Student Assessment, Industry Partnership Management

Industry

Religious Institutions

Description

Diocese of St. Augustine St. Francis Catholic Academy High School Culinary Arts Teacher 2026-2027 Job Status: FT, Exempt Reports to: Principal General Summary: Under the direction of the school principal, is responsible for supporting the Diocese of St. Augustine in its mission to educate, evangelize and catechize youth in a Catholic school environment. Job Summary: • The High School Culinary Arts Teacher is responsible for providing students with a comprehensive education in culinary arts, including cooking techniques, food safety, nutrition, and the culinary industry. The teacher will create a dynamic and engaging learning environment that fosters students' culinary skills and creativity, preparing them for potential careers in the culinary field or further education in hospitality and culinary arts. Qualifications: • Educational Background: A bachelor’s degree in culinary arts or a related field. • Certification: Teachers must hold a valid Florida teaching certificate specific to culinary arts. • Experience: Practical experience in the culinary field is preferred. • Background Check: A criminal background check is mandatory for all educators in Florida as well as the completion of Protecting God’s Children. For the Background Screening Clearinghouse Education and Awareness website, visit this site: https://info.flclearinghouse.com [https://info.flclearinghouse.com/]. Key Responsibilities: 1. Curriculum Development: - Develop and implement a culinary arts curriculum that meets state educational standards and aligns with industry practices. - Incorporate a variety of teaching methods, including demonstrations, hands-on activities, and group projects. 2. Instruction: - Teach students fundamental cooking techniques, food preparation methods, and presentation skills. - Provide instruction on culinary theory, nutrition, kitchen safety, and sanitation practices. - Encourage creativity and experimentation in cooking through various culinary projects. 3. Classroom Management: - Create a positive and inclusive classroom environment that promotes respect, collaboration, and active participation. - Manage classroom behavior and maintain a safe and organized kitchen space. 4. Assessment and Evaluation: - Assess student performance through practical cooking assessments, written tests, and participation in class discussions. - Provide constructive feedback to students to help them improve their culinary skills. 5. Industry Engagement: - Foster partnerships with local culinary businesses, restaurants, and culinary schools for student internships and field trips. - Stay current with industry trends, techniques, and innovations to enhance the curriculum. 6. Professional Development: - Participate in professional development opportunities to improve teaching skills and stay updated on culinary education best practices.

Responsibilities

The teacher is responsible for delivering a comprehensive culinary arts education, covering cooking techniques, food safety, and nutrition. They must develop a state-aligned curriculum and maintain a safe, organized kitchen environment for students.