Culinary Arts Teacher

Starting Date: Aug 3, 2026

Under direction of the school principal, plans and provides appropriate learning experiences for students. Provides an atmosphere and environment conducive to the intellectual, physical, social, and emotional development of individuals to ensure success for every student. Supervises students in a variety of school related settings. Monitors and evaluates student outcomes. Communicates and interacts with students, parents, staff, and community. Develops, selects, and modifies instructional plans and materials to meet the needs of all students.

Maintains appropriate records and follows required procedures and practices. Monitors appropriate use and care of equipment, materials, and facilities.

Provides individual and group instruction to students assigned to culinary arts/food occupations classes. Prepares lesson plans, organizes materials, develops assessments, supervises assigned students and implements instruction according to course curriculum. Ensures that students develop skills and understanding to work successfully in food occupations. Develops a program to provide students with hands‑on experience with nutritional program development, appropriate preparation, presentation and accountability of food products and health and sanitation requirements on site.

Ensures that students develop skills for employment and state certification for an entry‑level position in food occupations. Manages student behavior, assesses and evaluates student achievement, and modifies instruction as required. Develops in each student an awareness and understanding coupled with the basic skills and knowledge applicable to a food occupation. Instills in each student safe working habits, the importance of continuation of their education and the development of successful work ethics of reliability, competence, loyalty, and dependability.

Performs other related duties as may reasonably be assigned by the Principal.

A license or certification as a professional practitioner in the area in which one is to be teaching, if applicable, or can demonstrate competency in the area of trade and industrial education one is to be teaching; at least a journeyman level in two of the four areas with extensive experience in the others. Knowledge of RCPS curriculum and techniques for integrating curriculum, RCPS policies, and effective instructional practices;

thorough understanding of the teaching and learning process; ability to provide instruction that reflects multiple perspectives and multicultural education; ability to infuse technology into curriculum; ability to work effectively with administrators, colleagues, central office, school based staff, students, parents, and community; excellent oral and written communication and human relations skills.

Must hold or be eligible for a Virginia Collegiate Professional or Technical Professional license with endorsement in Culinary Arts or Family and Consumer Science program area. Must have at least two years of experience in the culinary arts area.

Serv Safe and Food Handling Certification required. Pro Start Management Certification preferred.

License or certification as a food and nutrition specialist or demonstrated competency in food service occupations with evidence of at least two years or 4,000 clock hours of food service experience within the past five years. Must have considerable knowledge of the instruction of culinary arts and the use of technology in instruction. Must have the knowledge and experience to systematically plan, execute and evaluate individual and group instruction.

Must be able to organize and manage appropriate classroom and field/laboratory instruction. Must possess excellent organizational, communications, public relations and planning skills. The ability to work independently and accomplish established instructional objectives during the school year is essential. Must have the ability to establish and maintain professional working relationships and work in a collaborative manner with administrators, supervisors, co‑workers…