Culinary Arts Instructor #61500 - J. M. Wright Technical High School, Stamford, CT

Connecticut Tech Education & Career System•Stamford, CT

32d

About The Position

A CTECS Culinary Arts instructor is responsible for educating students on theoretical and performance-based topics related to culinary arts. The CTECS Culinary Arts program includes basic foodservice safety, sanitation and personal hygiene, food preparation, nutrition, baking, restaurant operation and management, customer service, employability skills, and dining room service skills.

Requirements

Culinary Arts Associate degree or higher; minimum of 6 years in kitchen management and supervision at the level of Executive Chef, Sous Chef or its equivalent
Experience must encompass all areas specified in the program description to effectively teach the approved curriculum. For a detailed explanation, please reference the Culinary Arts Program Description.
ANSI Approved Food Protection Manager Certification (within the past five years)
Entry-level computer skills including Microsoft Office and Google Products.

Nice To Haves

Completed VTE 113, VTE 116, and a Special Education course.
Occupational Subject Endorsement #090 in Culinary Arts.
Experience in teaching or substitute teaching and be able to demonstrate methods of delivering lessons, assessing student knowledge and the use of educational technology. This may include involvement in student/community activities.

Responsibilities

Instructors are required to teach students in a variety of settings; theory and hands-on.
Instructors are required to plan and deliver culinary related lessons in a classroom setting.
Instructors will be required to plan and deliver lessons that prepare students to work in the food service industry, including assisting in the production of school lunch and operating a full-service restaurant.
Instructors are also required to attend periodic building level meetings and professional development.
Instructors are expected to be capable of teaching all aspects of the Culinary curriculum.
The theoretical training will require instructors to plan and deliver information, and then assess the student's competency.
The hands-on portion of the Culinary Arts curriculum will require instructors to possess the technical skill and physical ability to complete various Culinary tasks.
Instructors are expected to lead by example in the use of kitchen safety, as well as following ANSI food safety guidelines.
Instructors are responsible to ensure that meals are being prepared in a safe manner that meets industry standards.
Instructors will be participating in building and district level professional development and collaboration.
This will include working with various committees and departments to facilitate educating students.