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 expansion of the program.
• Maintain inventory for equipment and supplies and complete appropriate local, state, and federal reports.

Physical Demands:
While performing the duties of this job, the employee is frequently required to sit for extended periods of time. The employee is also required to talk, hear, stand, and walk. The employee may be required to use hands to touch, handle, feel, and/or reach. The employee is occasionally required to stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. The employee is required to operate a motor vehicle in performance of duties. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.