Culinary Arts Teacher

JOB TITLE: Culinary Arts Teacher
DUTY DAYS: 187 Days
PAY GRADE: T07�T08
SALARY SCHEDULE: 

Primary Purpose
Provide students with appropriate learning activities and hands-on culinary experiences designed to help them fulfill their potential for intellectual, emotional, physical, and social growth. Enable students to develop culinary, workplace, and professional competencies necessary for success in postsecondary education and the food service industry.

Qualifications
Education/Certification

• Industry-recognized culinary degree or culinary industry certification
• Applicants with an associate degree or bachelor degree will be considered if they have 2 years of a Culinary Arts job experience within the last 10 years and an industry recognized credential.
• Applicants with a high school diploma or GED will be considered if they have 5 years of Culinary Arts job experience within the last 10 years, and an industry recognized credential.
• Valid Texas teaching certificate with appropriate CTE endorsement preferred or ability to obtain certification as required

Special Knowledge/Skills

• Industry experience in a restaurant kitchen as part of the cooking staff
• Familiarity with industry-level culinary equipment, tools, and commercial kitchen operations
• Ability to organize, manage, and run large-scale catering events
• Knowledge of culinary curriculum, food safety standards, and kitchen management practices
• Ability to instruct, supervise, and manage students in an industry-level kitchen environment
• Strong organizational, communication, classroom management, and interpersonal skills

Experience

• 3+ years of experience in the culinary industry in a restaurant as part of the cooking staff OR 3+ years of experience working in catering service.

Major Responsibilities and Duties

Instructional & Program Responsibilities:

• Develop and deliver skill-driven, industry-aligned culinary instruction that meets current food service industry expectations
• Prepare students to obtain industry-based culinary certifications and credentials
• Teach and model proper use of industry-level kitchen equipment, tools, and technology
• Prepare students for participation in culinary-related competitions, including regional, state, and national events
• Assess student performance through practical demonstrations, labs, catering events, and formal evaluations

Student Supervision & Safety:

• Supervise and ensure student safety in an industry-level classroom and kitchen environment
• Enforce food safety, sanitation, and workplace safety standards at all times
• Supervise students participating in internships, work-based learning, and industry placements

Organizations, Events & Experiential Learning:

• Oversee and serve as advisor for the student organization associated with the culinary pathway
• Organize, oversee, and facilitate large-scale culinary events, catering functions, and community-based activities
• Coordinate student participation in competitions, showcases, and public-facing culinary events

Recruitment & Pathway Development:

• Recruit, interview, and select students for participation in the culinary program and campus pathway
• Promote the culinary program within the campus and community to support enrollment and pathway growth

Business & Industry Partnerships:

• Identify, establish, and maintain relationships with business and industry partners
• Collaborate with industry partners to support internships, guest speakers, job shadowing, mentoring, and event opportunities
• Align curriculum and instruction with current workforce needs through ongoing industry engagement

Professional Responsibilities:

• Meet district, state, and industry standards for Career and Technical Education programs
• Maintain professional relationships with colleagues, students, parents, and business partners
• Participate in professional development related to culinary arts, CTE instruction, and industry trends
• Attend meetings, serve on committees, and perform other duties as assigned
• Serve as a positive role model and support the mission of the school district

Working Conditions

Mental Demands
Ability to communicate effectively; maintain emotional control under stress; interpret policies, procedures, and data; and coordinate instructional and kitchen activities.
Physical Demands/Environmental Factors
Frequent standing, walking, bending, stooping, lifting, and pushing; operation of commercial kitchen equipment; handling food products and supplies; and occasional lifting of 35 lbs. or more.