General Description

Teaches Culinary Arts content and workplace skills to high school students. Work is performed at the professional level within specific vocational instructional program guidelines. Students practice managerial, production, and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products; study basic nutrition, sanitation, and food safety; the use and care of commercial equipment; the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of mathematics, science, and communication when appropriate in content. The cooperative education method is potentially available for this course.

Essential Job Functions

• Plans instructional program; demonstrates skills, assigns and evaluates coursework. Records progress and issues reports to students, parents and administrators.
  
• Teaches content skills: workplace readiness skills and culinary arts skills using industry standard equipment.
  
• Teaches process skills: problem solving, critical thinking, teaming, technical writing and communication related to course content and employment.
  
• Provides students the opportunity to participate in either SKILLS USA or Family, Career and Community Leaders of America student organizations.
  
• Meets and instructs the students(s) in the locations and at the time designated.
  
• Develops and maintains the physical environment of the classroom that is conducive to effective learning within the limits of resources provided by the system.
  
• Applies knowledge of curriculum and specialized instructional strategies to improve student performance with regard to standard based assessments.
  
• Prepares for classes assigned and shows evidence of preparation upon request of the immediate supervisor.
  
• Demonstrates mastery of content area.
  
• Takes all necessary and reasonable precautions to protect students, equipment, materials, and facilities.
  
• Maintains order within the classroom setting in accordance with division guidelines regarding student behavior management.
  
• Supervises students in non-classroom time (before school, after school, student activities, fire drills).
  
• Attends and participates in faculty and department meetings.
  
• Communicates regularly with parents.
  
• Teaches application skills through personal networked computers, co-curricular activities and school to work transition experiences.
  
• Demonstrates commitment to improving professional competence.
  
• Assesses student learning on an ongoing basis and alters instruction to meet group/individual needs.
  
• Uses the curriculum of the district to plan daily instructional activities.
  
• Performs other work as assigned.

Qualifications

Working knowledge of the concepts, principles and methodologies of instruction, learning theory and teaching methodologies. Working skill in computer applications. Demonstrated ability to develop instructional goals for students. Demonstrated ability to prepare and monitor budget. Demonstrated ability to provide work direction to others. Demonstrated ability to collaborate with other instructional personnel; to communicate instructional goals to others effectively, orally and in writing. Demonstrated skills in decision making, problem analysis, conflict resolution, interpersonal relationships and planning.

Requirements

Must be hold or be eligible for a Virginia teaching license with an endorsement in Family & Consumer Sciences, Culinary Arts or Food Occupations. Minimum of 5 years as a professional chef, associate's degree in culinary arts, ACF CSC certified and serv safe certified. Individuals seeking endorsements in Culinary Arts or Food Occupations must hold an industry recognized professional chef certification and have a minimum of two years full-time occupational experience.

Applicants considered for employment must successfully complete the following background investigations/tests:

• Federal Bureau of Investigation (FBI) Criminal History Investigation
• State Police Criminal History Investigation
• Child Protective Services ( CPS) Investigation
• Tuberculosis Screening/Test

Chesterfield County Public Schools assures Equal Employment Opportunities for employees as required by Federal and State Orders and Laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks. This job description is intended to accurately reflect the position activities and requirements. However, administration reserves the right to modify, add, or remove duties and assign other duties as necessary. It is not intended to be and should not be construed as an all-inclusive list of all the responsibilities, skills, or working conditions associated with the position and does not imply an employment contract.