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

Position Type:

Teachers/Tchr Culinary Arts/Prof Foods

Date Posted:

5/5/2026

Location:

Berkmar High

Date Available:

07/27/2026

Job Code:
Tchr Culinary Arts/Prof Foods - 060113 Standard

Hours:

40 Department:
Grades 9-12 Vocational - 101300 Empl Class: NA Minimum Salary: $60,146.00/Annually

Maximum Salary: $/Annually

Scheduled Days: 190

Target Openings: 1

Job Description:

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License and Certification

Qualifications:

* 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

Education

Qualifications:

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

Experience

Qualifications:

* 2 years experience as culinary chef, food preparation, restaurant kitchen, or related field Required

* Instructional experience Preferred

Skills

Qualifications:

* 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

Primary Responsibilities:

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 appropriate for the learner(s).

* Utilize assessment results to plan for subsequent instruction.

* Organize learning environment to maximize student time on task.

* Organize and arrange classroom to facilitate learning.

* Participate in professional growth and professional learning activities.

* Apply new knowledge and skills acquired in planning and delivery of student instruction.

* Demonstrate evidence of progress toward individual goals plan.

* Perform routine and preventive maintenance of facilities and equipment

* Provide a safe, clean, and healthy learning environment.

* Ensure the delivery and sponsorship of program related youth organizations and leadership competitive events.

* Conduct advisory committee meetings related specifically to the sustainability and…