Culinary Instructor Job Maple Heights area,Ohio USA,Education / Teaching

Key Responsibilities:

Instructional Excellence and Curriculum Delivery:

Explicit Instruction:
Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts.
Curriculum Development and Implementation:
Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.
Lesson Planning and Preparation:
Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications.
Safety and Sanitation:
Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (Serv Safe certification preferred).
Program of Study and Schedule of Instruction:
Effectively utilize and maintain the program of study and schedule of instruction.
CTE Curriculum Software:
Effectively utilize CTE curriculum software including Schools

PLP, PLCMS, Rise UP etc...for instruction and assessment. Stay up to date on student enrollments and grading.

Student Development and Support:

Career Counseling:
Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning.
Student Engagement:
Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.
Student Progress Tracking:
Track student progress, monitor competency, and provide timely feedback to ensure student success.
Classroom Management:
Implement effective classroom management techniques to maintain a productive and respectful learning environment.
Progress Book/Gradebook:
Ensure Progress Book/Gradebook is up to date and assist with Web Xam and Credential tracking and reporting.

Program Management and Development:

Partnership Building:
Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.
Kitchen Management:
Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.
Safety Inspections:
Oversee the process of scheduling safety/health and fire inspections.
Resource Management:
Maintain an inventory of all program resources, equipment, and supplies.
Uniform Management:
Order and manage program uniforms for participants.
Enrollment:
Maintain and retain an enrollment of 10 or more student participants per year.

Professional Development and

Collaboration:

Professional Growth:
Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.
Collaboration:

Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.
Business Advisory Councils:
Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.
TBT Meetings: TBT
- Analyze CTE data and monitor progress towards program goals, create classroom data displays.
Licensure and Certification:
Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.
CTE Compliance:
Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).

General School Responsibilities:

School Mission:
Understand, accept, and abide by the Academy's philosophy and mission statement.
Student-Centric Approach:
Foster a student-centric, holistic learning environment.
Professionalism:
Model tolerance, global awareness, and reflective practice.
Record Keeping:
Maintain accurate records, including attendance, grades, and discipline.
Confidentiality:
Maintain confidentiality concerning student information.
School

Activities:

Participate in school activities, meetings, and events as directed by the Principal.
Policy Compliance:
Follow all corporate and Academy policies and procedures.

Requirements

Qualifications:

Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation.
CTE certification, or willingness to become certified required.
Associate's or Bachelor's degree preferred.
Career & Technical Education teaching and food service supervisory experience preferred.
Certification in food safety (e.g., Serv Safe) is a plus.
Excellent oral and written communication skills.
Proficient in computer applications and web resources.
Strong organizational and time-management skills.
Ability to maintain a positive attitude and solution-based approach.
Satisfactory completion of local, state, and federal criminal history check and TB test.