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FCS (Culinary Arts Teacher)

Position Type:
Food Service/ Culinary Arts Teacher

  • Date Posted:
    9/5/2019

  • Location:
    Wilby High School

  • Closing Date:
    Until Filled

  •    Additional Information: Show/Hide

    Waterbury Public Schools

    JOB CLASSIFICATION TITLE
    Teacher (Culinary Arts)*

    DEPARTMENT
    Teaching and Learning

    INCUMBENT NAME

    BARGAINING UNIT CLASSIFICATION
    Waterbury Teachers' Association CEA-NEA

    REPORTS TO:
    Receives administrative direction from the Principal or other administrative official of a higher grade

    FLSA DESIGNATION
    Exempt

    PART I - SUMMARY OF CLASSIFICATION

    This class is accountable for instructional planning and delivery in the culinary arts in order to equip students with the skills necessary for success in future careers in the food service and production industry.

    Guidelines for Class Use: A Culinary Arts Teacher serves as a classroom leader who works to provide exceptional instruction that affords all students the opportunity to excel academically and meet grade level standards. The Culinary Arts Teacher will bring content-specific expertise to instructional planning and delivery in order to equip students with the skills necessary for success in future careers in the food service and production industry as evidenced by students receiving certification. This teacher will deliver specified instruction in the areas of food safety, commercial production and culinary arts. Through this role, the Culinary Arts Teacher will work to increase student achievement levels by consistently setting rigorous academic and behavioral goals for students, monitoring progress toward these goals, and adjusting course when necessary. The Culinary Arts Teacher will work to actively build positive and beneficial relationships with parents, guardians and community members in order to positively impact students.

    PART II - MINIMUM KNOWLEDGE, SKILLS AND ABILITIES

    A. EDUCATION AND EXPERIENCE

    General Experience:
  • Possession of a Bachelor's degree from an accredited university or college.
  • Must have five (5) years of work experience in the area of culinary arts, nutrition, dietetics. and/or hospitality management.

  • Special Requirement:
  • In addition to the checking of references and of facts stated in the application, a thorough background investigation of each candidate may be made prior to appointment.

  • B. CREDENTIALS:

    1. Must posess an 098 Endorsement on Connecticut Teaching Certification.


    C. LICENSURES, CERTIFICATIONS AND OTHER REQUIREMENTS:
  • Employment in this class is conditional upon possession of a valid Connecticut State Board of Education teaching certificate and 098 Trade and Industrial Occupations endorsement or other endorsement(s) appropriate to the teaching assignment.
  • Incumbents in this class may be required to possess and retain a current Motor Vehicle operator's license.

  • D. CONTINUING EDUCATION REQUIREMENTS:
  • Teachers in this job class must complete all State CEU requirements for re-certification.

  • E. KNOWLEDGE, SKILLS AND ABILITIES
    • Considerable knowledge within the field of commercial foods production;
    • Considerable knowledge of culinary arts core curriculum area;
    • Considerable knowledge of educational philosophy, teaching methods and approaches, and currently researched best practices and strategies;
    • Knowledge and appropriate use of large commercial kitchen equipment;
    • Knowledge and skills in culinary arts programs or restaurant management;
    • Knowledge of and ability to follow Board of Education policies and procedures;
    • Knowledge of child development;
    • Knowledge of classroom management techniques;
    • Knowledge of cost control procedures;
    • Knowledge of curriculum and program development;
    • Knowledge of industry related software;
    • Knowledge of instructional technologies;
    • Knowledge of designing learner outcomes;
    • Knowledge of learning theory, students' learning styles and needs, both academic and affective, and theories of multiple intelligences;
    • Knowledge of multicultural, gender and disability fair curriculum concepts;
    • Knowledge of Positive Behavioral Interventions and Supports (PBIS) and Scientific Research Based Interventions (SRBI);
    • Knowledge of project-based learning;
    • Knowledge of public relations/marketing practices and methods;
    • Some knowledge of community resources;
    • Exemplary oral and written communication skills;
    • Interpersonal and teamwork skills;
    • Excellent listening skills;
    • Skill in classroom management and organization;
    • Skill in classroom presentation;
    • Skill in current technologies and word processing, database, presentation, and spreadsheet software, specifically Microsoft Office applications
    • Skill in human relations, mediation, conflict management and interpersonal interactions;
    • Skill in instructing students from diverse cultures and/or backgrounds
    • Skill in integrating technology into curriculum and other educational services;
    • Skill in maintaining and developing reports;
    • Skill in using authentic assessment to evaluate students' needs and progress;
    • Ability and flexibility to interact effectively with students, parents, and other school staff, the administration, and community members of diverse ethnic/racial and socioeconomic backgrounds;
    • Ability to adapt teaching styles to diverse student populations;
    • Ability to align culinary arts curriculum and instruction to industry standards;
    • Ability to apply the principles of Positive Behavioral Interventions and Supports (PBIS) and Scientific Research Based Intervention (SRBI);
    • Ability to communicate effectively, verbally and in writing,
    • Ability to critically assess challenges and identify effective instructional or behavioral solutions that support the success of each individual student;
    • Ability to establish and maintain effective working relationships with other department staff, faculty, students and the public
    • Ability to evaluate student performance and to present these evaluations in a manner that fosters higher student achievement;
    • Ability to interface with outside food service industry organizations in support of culinary program and events;
    • Ability to market culinary arts program to students, staff, parents and business community;
    • Ability to multi task and be flexible;
    • Ability to plan and implement lesson plans based upon District and school goals, as well as the objectives, needs and abilities of students;
    • Ability to plan banquet menus, prepare and provide catering for campus, District and community events;
    • Ability to provide appropriate instruction in core subject;
    • Ability to successfully differentiate instruction in order to meet the needs of all students, including those who are classified as Special Education or English Language Learners;
    • Ability to use data to inform instruction;
    • Ability to utilize computer and multimedia technology, as appropriate;
    • Ability to work in a cooperative learning environment;
    • Ability to work with individuals from diverse backgrounds.
    • PART III - POSITION SUPERVISES
    • May direct the work of paraprofessionals.
    • PART IV - ESSENTIAL FUNCTIONS

      The following identifies the primary and essential functions of the position and is not intended to be an exhaustive listing of all duties.
    • Applies and maintains standards of quality operating methods, processes, systems, and procedures;
    • Assists with the preparation of course proposals, curriculum updates;
    • Attends and actively participates in all professional development, team planning and data analysis meetings;
    • Collaborates with the Career and Technical Education Curriculum Supervisor to review and maintain the integrity of department curriculum;
    • Consistently implements and enforces rules and consequences in the classroom setting and school-wide;
    • Co-plans with Special Education Teachers when necessary to ensure that the academic and behavioral needs of each student are met;
    • Develops new courses, curriculum, instructional materials, and evaluation tools;
    • Effectively and innovatively incorporating technological resources into classroom lessons;
    • Establishes, maintains and submits accurate student and instructional records in a timely manner;
    • Facilitates instruction using alternative delivery methods as needed;
    • Implements and effectively modifies instruction aligned to the District's educational goals by focusing on high standards and achievement for all students;
    • Implements changes as necessary to maintain a successful culinary program;
    • Informs students in writing of instructional standards; posts and maintains office hours; participates in the assessment of student learning outcomes;
    • Maintains partnerships with local area restaurants to assist in arranging field experiences for program students; collaborates college community and area high schools in support of college culinary events, competitions and fairs;
    • Maintains written instructional standards;
    • Maintains, monitors, and reports students' grade and attendance records;
    • Participates in culinary course scheduling;
    • Plans and delivers content that covers, but is not limited to, food safety and sanitation, commercial food preparation, meal production and planning, customer service, catering, and culinary arts;
    • Plans menus, purchases food and other supplies, ensures proper food handling, storage, and sanitation practices; maintains equipment and supply inventory;
    • Prepares, leverages and delivers constructive feedback to students aimed at improving their academic performance;
    • Provides continuous evaluation of student progress that is consistent with District established goals and policies, and clearly communicates this progress to all necessary stakeholders;
    • Reviews and updates course outlines, textbooks, and course procedure sheets for assigned courses; integrates knowledge of industry trends and professional training to continuously improve program quality;
    • Reviews and updates course outlines, textbooks, course procedure sheets for culinary courses;
    • Serves as a classroom leader by providing high quality, differentiated instruction to students;
    • Serves on committees as assigned;
    • Sets rigorous academic and behavioral goals for students and invests students in these goals;
    • Teaches assigned culinary courses, in accordance with Board of Education policy;
    • Tracks student achievement data and using the data to inform instructional planning and delivery;
    • Works with local college staff in support of department grants and assessments;
    • Performs other related duties as required.

    • PART V - Working Conditions, Physical and Mental Requirements

      Employees appointed to positions in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity and must maintain such physical fitness as to be able to perform the duties of the class. A physical examination may be required.

      Frequency: Place an "X" in each box that is appropriate to your job. NEVER (N) OCCASIONALLY (O) FREQUENTLY (F) CONSTANTLY (C) 0 % of Shift 1-33% of Shift 34-66% of Shift 67-100% of Shift Working Conditions N O F C Working Conditions N O F C Physical Demands Depth Perception X Standing X Color Distinction X Walking X Peripheral Vision X Sitting X Driving X Lifting X Physical Strength: Carrying X Little Physical Effort (-10 lbs.) X Pushing X Light Work (-20 lbs.) X Pulling X Medium Work (20-50 lbs.) X Climbing X Heavy Work (50-100 lbs.) X Balancing X Very Heavy Work (100+ lbs.) X Stooping X Environmental Conditions Kneeling X Cold (50 degrees F or less) X Crouching X Heat (90 degrees F or more) X Crawling X Temperature Changes X Reaching X Wetness X Handling X Humidity X Grasping X Extreme Noise or Vibration X Twisting X Exposure to Chemicals X Feeling X Exposure to Gases and Fumes X Talking X Exposure to Unpleasant Odors X Hearing X Exposure to bodily fluids X Repetitive Motion X Exposure to dampness X Hand/Eye/Foot Coordination X Confinement to Small or Restricting Area X Visual Acuity/Near X Mechanical Hazards X Visual Acuity/Far X Physical danger or abuse X
      The above statements are intended to describe the general nature and level of work being performed by the employee assigned to this position. They are not to be construed as an exhaustive list of all job responsibilities and duties performed by personnel so classified.

      Waterbury Public Schools is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the District will provide reasonable accommodations to qualified individuals with disabilities and encourage both prospective and current employees to discuss potential accommodations with the District when necessary.

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