Teacher Culinary Arts​/Prof Foods - Grades 9-12 Vocational

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

Job

Position Type:
Teachers/Tchr Culinary Arts/Prof Foods

Date Posted: 5/5/2026

Date Available:

07/27/2026

Job Code:
Tchr Culinary Arts/Prof Foods - 060113

Standard

Hours:

40

Department:
Grades 9-12 Vocational - 101300

Employment Class: NA

Minimum Salary: $60,146.00/Annually

Maximum Salary: $/Annually

Scheduled Days: 190

Target Openings: 1

• Valid Georgia teaching certification in career, technical, or agricultural education required or must meet Career Technical and Agricultural Education (CTAE) eligibility requirements Required
• American Culinary Federation (ACF) certification Preferred

• Associate's Degree in culinary arts or related field Required

• 2 years experience as culinary chef, food preparation, restaurant kitchen, or related field Required
• Instructional experience Preferred

• 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
• Ability to meet and maintain credential requirements in culinary professional foods positions

Implement, deliver, promote, and expand a high-level, state-of-the art instructional program in culinary arts for high school students.

• Develop and prioritize short and long-term instructional objectives based on district Academic Knowledge and Skills (AKS) curriculum.
  • Identify specific prerequisite skills and/or knowledge necessary for students to learn the AKS.
  • Plan instruction as needed to promote student mastery of prerequisite skills and knowledge.
  • Analyze student work and assessments to determine instructional needs.
  • Prepare written lesson plans to support instructional objectives of the AKS for all students.
  • Plan appropriate assessment of student learning.
• Utilize scientifically researched effective instructional strategies and methods of providing information for students to acquire the learning Quality-Plus Teaching Strategies (QPTS).
  • Assess students' learning of the AKS and provide specific feedback to students and parents.
  • Provide collaborative learning opportunities to enhance student achievement.
• Provide formative assessment that measures student progress toward AKS objectives.
  • Monitor students' progress in learning through a variety of techniques.
  • Adjust instructional plans based on formative assessment results.
  • Provide criteria that allow students to measure their own progress toward an objective.
• Provide summative assessment that measures student achievement of objectives.
  • Assess students' learning of the AKS.
  • Provide assessments that are…