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Tchr Culinary Arts/Prof Foods - Grades 9-12 Vocational

Position Type:
Teachers/ Tchr Culinary Arts/Prof Foods

Date Posted:
1/2/2019

Location:
Meadowcreek High

Date Available:
01/07/2019

Job Code: Tchr Culinary Arts/Prof Foods - 060113 Standard Hours: 40 Department: Grades 9-12 Vocational - 101300 Empl Class: NA Minimum Salary: $43,646.00/Annually

Maximum Salary: $96,500.00/Annually

Scheduled Days: 190

Target Openings: 1

   License and Certification Qualifications: Valid Georgia teaching certification in career, technical, or agricultural education required or must meet Career Technical and Agricultural Education (CTAE) eligibility requirements. American Culinary Federation (ACF) certification preferred.

Education Qualifications: Associate's degree in culinary arts or related field required.

Experience Qualifications: Two years experience as culinary chef, food preparation, restaurant kitchen, or related field required. Instructional experience preferred.

Skills Qualifications: Ability to implement, deliver, promote, and expand a high-level, state-of-the art professional foods/culinary arts instruction program for high school students; knowledge of foundations of professional cooking; skills kitchen techniques, bake kitchen techniques, service, menus, and utilization of facilities and equipment; skills related to nutrition and food preparation; ability to instruct college prep and tech prep students; ability to use tools related to the routine operations of culinary and professional foods operations and projects; ability to link culinary arts/professional foods to technical college, university programs, and employment; ability to deliver instruction, food products, and presentation of results appropriate to culinary arts; ability to use appropriate instructional assessment instruments; ability to measure, mix, and cook ingredients according to planned and innovative recipes and instruct on professional techniques; ability to use a variety of pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders in both demonstration and performances; ability to meet and maintain all sanitary standards, licenses, and guidelines expected of a professional kitchen; ability to use estimation of food requirements, order food supplies, plan meals, develop menus, and ensure the skilled growth of students; ability to develop relationships among both education and industry partners related to culinary arts and professional foods; demonstrated proficiency in the use of technology; excellent oral and written communication skills and math proficiency; ability to work successfully with school, district, and state level personnel; and ability to meet and maintain credential requirements in culinary professional foods positions.

Primary Responsibilities: Implement, deliver, promote, and expand a high-level, state-of-the art instructional program in culinary arts and professional foods for high school students with instruction to include the content of professional cooking, skilled kitchen techniques, and bake kitchen techniques related to professional foods preparation and serving.

1. Implement, deliver, promote, and expand a high-level, state-of-the art culinary arts professional foods instruction program.

2. Adhere to district Academic Knowledge and Skills (AKS) and state curriculum content, expectations, teaching, and testing requirements.

3. Provide a safe, clean, and healthy learning environment and maintain sanitary standards.

4. Perform routine and preventive maintenance of professional foods tools, facilities, and equipment.

5. Ensure the delivery and sponsorship of related youth organizations and leadership competitive events.

6. Utilize e-mail and technology required by district expectations.

7. Conduct advisory committee meetings related specifically to the advisory, sustainability, and expansion of a culinary arts program.

8. Function and interact with a variety of cultures in both student and community groups.

9. Maintain inventory for equipment and supplies and complete appropriate local, state, and federal reports.

10. Adhere to and participate in professional learning sessions where expected and/or required.

11. Perform other duties as assigned.

Physical Demands:
While performing the duties of this job, the employee is frequently required to sit for extended periods of time. Employee is also required to talk, hear, stand, and walk. The employee may be required to use hands to finger, handle, feel, and/or reach. Employee is occasionally required to stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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