Culinary Arts Instructor- Long Term Substitute
About The Position
Summary The Woonsocket Learning Community provides all learners a safe and rigorous learning experience that embraces diversity, culture, and individuality to create productive members of our global community. An individual who supports interdependent student-centered classrooms that promote discourse and collaboration. The Culinary Arts Instructor provides standards-based academic and technical instruction aligned with Rhode Island Department of Education (RIDE) Career and Technical Education requirements. The instructor prepares students for postsecondary education, industry certification, and employment in the culinary and hospitality fields through classroom instruction, laboratory-based learning, and real-world application. This position supports an approved CTE program of study and ensures compliance with state, district, and industry standards. Essenial Duties and Responsibilities: Deliver rigorous Culinary Arts instruction aligned with RIDE CTE frameworks and the approved program of study. Implement curriculum aligned to ProStart standards, and industry competencies. Develop and adapt lesson plans that integrate academic, technical, and employability skills. Provide differentiated instruction to meet the needs of diverse learners, including students with IEPs and 504 plans. Assess student performance using formative and summative measures aligned with CTE standards. Maintain accurate student records, including attendance, grades, and competency attainment. Prepare students for industry-recognized credentials such as ServSafe and ProStart. Maintain a safe, clean, and organized instructional kitchen in compliance with local health codes and ServSafe standards. Instruct and supervise students in the safe operation of commercial kitchen equipment. Monitor inventory levels, conduct regular inventories, and assist with ordering food and supplies. Control food cost, waste, and loss while maintaining high standards of food quality and presentation. Collaborate with the Culinary Arts Teacher, CTE administration, guidance staff, and support personnel. Participate in advisory board meetings, professional development, and program improvement activities. Perform other duties as assigned by the CTE Director or Building Principal.
Requirements
- Valid Rhode Island Department of Education (RIDE) CTE Culinary Arts Certification or eligibility to obtain certification per RIDE requirements.
- Experience as a culinary executive chef with specific concentration in food preparation.
- RI Secondary CTE Quantity Food Preparation Certification
- Current ServSafe Food Safety Manager Certification or willingness to obtain within four (4) months of hire.
- Knowledge of NRAEF ProStart curriculum and industry standards.
- Knowledge of CTE BOT Industry Standards
- Ability to supervise students in a laboratory-based instructional environment.
- Valid Chauffeur’s License or willingness to obtain shortly after hire.
- Demonstrated experience working effectively with students, parents, and staff.
- Five years of successful experience in food service is required
- Such alternatives to the above qualifications as may be appropriate and acceptable.
Responsibilities
- Deliver rigorous Culinary Arts instruction aligned with RIDE CTE frameworks and the approved program of study.
- Implement curriculum aligned to ProStart standards, and industry competencies.
- Develop and adapt lesson plans that integrate academic, technical, and employability skills.
- Provide differentiated instruction to meet the needs of diverse learners, including students with IEPs and 504 plans.
- Assess student performance using formative and summative measures aligned with CTE standards.
- Maintain accurate student records, including attendance, grades, and competency attainment.
- Prepare students for industry-recognized credentials such as ServSafe and ProStart.
- Maintain a safe, clean, and organized instructional kitchen in compliance with local health codes and ServSafe standards.
- Instruct and supervise students in the safe operation of commercial kitchen equipment.
- Monitor inventory levels, conduct regular inventories, and assist with ordering food and supplies.
- Control food cost, waste, and loss while maintaining high standards of food quality and presentation.
- Collaborate with the Culinary Arts Teacher, CTE administration, guidance staff, and support personnel.
- Participate in advisory board meetings, professional development, and program improvement activities.
- Perform other duties as assigned by the CTE Director or Building Principal.
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What This Job Offers
Education Level
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