Culinary Arts Teacher - Career Tech
Listed on 2026-10-11
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Education / Teaching
Culinary Arts Instructor Job Description
POSITION TITLE:
Culinary Arts Instructor Teacher
SUPERVISES:
Directly supervises students assigned to his/her classes. Indirectly supervises all students.
JOB GOAL:
The Culinary Arts Instructor provides engaging, hands‑on instruction in Hospitality and Tourism while preparing students for careers in the food service and hospitality industries. The instructor will teach Introduction to Hospitality and Tourism, Culinary Arts I, and Culinary Arts II through a combination of classroom instruction, laboratory experiences, and the operation of a student‑managed food service enterprise. The successful candidate will inspire students to develop technical skills, professionalism, leadership, and employability skills while creating pathways to postsecondary education and industry careers.
Valid Alabama Teacher Certificate in Career and Technical Education OR eligibility to obtain certification.
Knowledge of commercial food production, food safety, and hospitality operations.
Strong classroom management and organizational skills.
Excellent communication and interpersonal skills.
Passion for mentoring students and preparing them for successful careers.
REPORTS TO:
CTE Director / School Principal
SALARY:
To be determined commensurate with local salary matrix, credentials, and experience.
Teach Introduction to Hospitality and Tourism, Culinary Arts I, and Culinary Arts II in accordance with Alabama Career and Technical Education standards.
Develop and implement engaging, standards‑based lessons that combine theory with extensive hands‑on laboratory instruction.
Create a safe, organized, and industry‑standard commercial kitchen learning environment.
Differentiate instruction to meet the needs of diverse learners.
Integrate employability skills, customer service, teamwork, communication, and leadership into daily instruction.
Utilize technology and industry resources to enhance student learning.
Plan, organise, and supervise an in‑house student‑operated food service facility.
Guide students through all aspects of food production, menu planning, purchasing, inventory management, food costing, marketing, customer service, and financial record keeping.
Ensure compliance with all local, state, and federal food safety and sanitation regulations.
Maintain laboratory equipment and manage food and supply inventories.
Prepare students for industry‑recognised credentials, including Serv Safe Manager and other approved certifications as applicable.
Develop meaningful work‑based learning opportunities with local restaurants, caterers, hotels, and hospitality businesses.
Foster relationships with business and industry partners to support classroom instruction and student experiences.
Maintain all required CTE documentation, student records, inventories, and programme accountability requirements.
Serve as adviser for the local Family, Career and Community Leaders of America (FCCLA) chapter.
Recruit and mentor student members.
Prepare students to participate in leadership development activities, conferences, community service projects, and competitive events at the regional, state and national levels.
Promote student leadership and career readiness through FCCLA programming.
Opportunity to establish and grow a National Restaurant Association Pro Start® program.
Prepare students for Pro Start coursework, industry experiences, mentoring opportunities and competitions.
Collaborate with local restaurant and hospitality professionals to enhance student learning.
Promote the Culinary Arts programme within the school and community.
Assist with…
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