Culinary Arts Instructor - West Sound Technical Skills Center
Job in
Bremerton, Kitsap County, Washington, 98314, USA
Listed on 2026-02-23
Listing for:
Bremerton School District
Full Time, Part Time
position Listed on 2026-02-23
Job specializations:
-
Education / Teaching
Faculty, Academic
Job Description & How to Apply Below
This position is for the 26/27 school year. The salary listed is based on the 25/26 school year rates.
This position is 7.5 hours/day with 183 base contract days (180 student days + 3 Professional Development days) and 2 supplemental days.
Guaranteed Consideration Date:
March 11, 2026
Interview Date:
March 18, 2026
JOB SUMMARY
The West Sound Technical Skills Center Culinary Arts instructor is responsible for delivering comprehensive instruction in advanced food theory and preparation techniques during daily food science labs. These labs equip students with the skills necessary for a diverse array of careers in the Culinary and Hospitality industries.
Reports to and evaluated by:
West Sound Technical Skills Center Director
ESSENTIAL FUNCTIONS
* Plan, implement, and conduct instructional experiences aligned with defined learning objectives.
* Develop engaging lesson plans that balance theory, demonstration, and hands-on practice.
* Organize both practical and technical instruction, including lectures on culinary theory, techniques, terminology, equipment use, and safety regulations.
* Integrate the use of the WSTSC Conference Center as work based learning and cooperative education opportunities. Hosting and serving meals to small and large 150+ person events.
* Manage program budgets, order materials, supplies, and equipment needed for the instructional program.
* Keep thorough student records and regularly communicate progress to parents and high school liaisons.
* Integrate youth leadership development within the curriculum.
* Establish and maintain an effective advisory committee comprising business, industry, and community educators.
* Facilitate industry connections that enhance classroom learning and provide career exploration opportunities.
* Collaborate with post-secondary institutions to support dual-credit opportunities for students.
* Participate in professional learning communities (PLCs), in-service training, and career development activities.
* Stay abreast of state, federal, and industry standards, and comply with all applicable regulations.
* Work under the guidance of the local advisory board, WSTSC Administration, and Career Technical Administrators.
* Perform additional duties as assigned.
* Maintain professionalism, punctuality, and a consistent presence at the assigned worksite.
* Comply with the Bremerton School District's policies, operational procedures, and the Code of Professional Conduct.
QUALIFICATIONS
* Must hold Career and Technical Education (CTE) Certification or be certifiable in an approved area (CIP 120503). If not currently CTE certified, the candidate must complete an approved CTE Plan 2 Business & Industry Route teacher preparation program.
* Bachelor's degree and/or verification of 6,000 hours of occupational experience as an educator.
* Demonstrated career and technical education experience or equivalent training that meets certification and extended CTE program requirements.
* Qualifies for a valid Washington State teaching certificate with appropriate endorsements, including continuing or eligibility for initial/conditional CTE certification with an endorsement in the proposed professional-technical education assignment.
* Demonstrated industry experience totaling 6,000 hours.
* Extensive knowledge in culinary arts, pastry, and baking-including preparation, production, food safety, sanitation, and safety codes.
* Current industry certifications required:
Serv Safe certification, first aid/CPR card.
* A minimum of two years of recent professional experience in the culinary industry.
* Plan and provide clear, focused instruction using state and industry standards as a part of the approved OSPI 540 hour Culinary Arts and Food Science state equivalent lab science framework.
* Utilize effective instructional strategies (research projects, group discussions, cooperative, project-based, and problem-based learning) to promote student engagement and achievement.
* Foster and manage a safe, positive learning environment conducive to student success.
* Demonstrate effective classroom management procedures for both individual and group instruction.
* Stay current with technological and practical advances in the educational and culinary industries.
* Connect classroom learning with real-world experiences through guest speakers, job shadows, service learning, and work-based learning.
* Implement programs that lead students to obtain culinary art federation industry certification.
* Develop partnerships with regional schools, post-secondary institutions, and community organizations.
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