Part Time Culinary Instructor

Educational Empowerment Group•Akron, OH

61d

About The Position

Description Key Responsibilities: Instructional Excellence and Curriculum Delivery: Explicit Instruction: Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts. Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives. Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications. Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred). Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction. CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading. Student Development and Support: Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning. Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment. Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success. Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment. ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting. Program Management and Development: Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement. Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management. Safety Inspections: Oversee the process of scheduling safety/health and fire inspections. Resource Management: Maintain an inventory of all program resources, equipment, and supplies. Uniform Management: Order and manage program uniforms for participants. Enrollment: Maintain and retain an enrollment of 10 or more student participants per year. Professional Development and Collaboration: Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels. Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program. Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups. TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays. Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner. CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits). General School Responsibilities: School Mission: Understand, accept, and abide by the Academy’s philosophy and mission statement. Student-Centric Approach: Foster a student-centric, holistic learning environment. Professionalism: Model tolerance, global awareness, and reflective practice. Record Keeping: Maintain accurate records, including attendance, grades, and discipline. Confidentiality: Maintain confidentiality concerning student information. School Activities: Participate in school activities, meetings, and events as directed by the Principal. Policy Compliance: Follow all corporate and Academy policies and procedures.

Requirements

Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation.
CTE certification, or willingness to become certified required.
Excellent oral and written communication skills.
Proficient in computer applications and web resources.
Strong organizational and time-management skills.
Ability to maintain a positive attitude and solution-based approach.
Satisfactory completion of local, state, and federal criminal history check and TB test.

Nice To Haves

Associate's or Bachelor's degree preferred.
Career & Technical Education teaching and food service supervisory experience preferred.
Certification in food safety (e.g., ServSafe) is a plus.

Responsibilities

Deliver clear, step-by-step lessons using explicit instruction techniques
Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.
Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications.
Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations
Effectively utilize and maintain the program of study and schedule of instruction.
Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment.
Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning.
Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.
Track student progress, monitor competency, and provide timely feedback to ensure student success.
Implement effective classroom management techniques to maintain a productive and respectful learning environment.
Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting.
Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.
Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.
Oversee the process of scheduling safety/health and fire inspections.
Maintain an inventory of all program resources, equipment, and supplies.
Order and manage program uniforms for participants.
Maintain and retain an enrollment of 10 or more student participants per year.
Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.
Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.
Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.
Analyze CTE data and monitor progress towards program goals, create classroom data displays.
Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.
Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).
Understand, accept, and abide by the Academy’s philosophy and mission statement.
Foster a student-centric, holistic learning environment.
Model tolerance, global awareness, and reflective practice.
Maintain accurate records, including attendance, grades, and discipline.
Maintain confidentiality concerning student information.
Participate in school activities, meetings, and events as directed by the Principal.
Follow all corporate and Academy policies and procedures.