Culinary Arts Enterprise Manager (CTE) - High - School Year 2026-2027

Spring Branch Independent School District
Job Description
Culinary Arts Enterprise Manager (CTE)

We are seeking a highly motivated and innovative Culinary Arts Enterprise Manager to lead the development and daily operation of a student-run bistro and café housed at the Guthrie Center.  This individual will play a critical role in establishing and managing a real-world culinary enterprise that integrates food production, hospitality, customer service, and business operations. The ideal candidate will bring industry experience in culinary arts or hospitality management, a passion for entrepreneurship, and a commitment to hands-on, industry-aligned instruction.   This role provides a unique opportunity to build a dynamic, student-centered culinary program that prepares learners for careers in food service, hospitality, and culinary management through authentic work-based learning experiences. 

Education/Certification:

• Valid CTE teaching certification or ability to obtain certification preferred
• Industry certifications such as ServSafe, ACF, or hospitality management credentials preferred.
• Certification must meet requirements for becoming and remaining qualified for this position in a manner required by Federal and/or State law.

Special Knowledge/Skills: 

• Strong knowledge of food preparation, sanitation, customer service, and hospitality operations.
• Strong communication, organizational, and leadership skills.
• Ability to work in an educational setting while maintaining industry-level expectations.
• Entrepreneurial mindset with strong problem-solving skills.
• Ability to work independently and collaboratively.
• Passion for mentoring students and preparing them for postsecondary success.
• Flexibility and willingness to adapt in a dynamic, fast-paced environment.

Experience:

• Minimum of 5 years of professional experience in culinary arts, hospitality, or food service management.
• Experience managing or supporting a business or enterprise, including budgeting, marketing, and operations.
• Experience managing a restaurant, café, catering business, or school-based enterprise preferred.
• Background in entrepreneurship or business management preferred.
• Experience supporting internships, apprenticeships, or work-based learning programs preferred.

Bistro & Café Operations / Enterprise Management:

• Oversee daily operations of the student-run bistro and café, including food preparation, service, inventory, and sanitation.
• Develop and implement a comprehensive business plan for the culinary enterprise, including operations, sustainability, financial projections, pricing models, and marketing strategies.
• Establish operational procedures aligned with industry standards for food safety, customer service, and workplace professionalism.
• Manage purchasing, inventory control, budgeting, and financial tracking for the bistro/café.
• Coordinate menu development, production schedules, and service models that support instructional goals and customer demand.
• Foster a safe, professional, and realistic work environment that promotes student accountability, leadership, and entrepreneurship.
• Ensure compliance with local, state, and federal food safety regulations.

Curriculum Development & Instructional Support:

• Develop and implement a hands-on, enterprise-based culinary curriculum aligned to industry standards and CTE frameworks.
• Collaborate with culinary instructors to design skills-based labs, production activities, and assessments connected to real business operations.
• Integrate instruction in culinary techniques, hospitality management, customer service, cost control, and entrepreneurship.
• Continuously review and update curriculum and operational practices to reflect current culinary and hospitality industry trends.
• Support and mentor instructional staff to ensure consistency, rigor, and quality across all culinary learning experiences.
• Establish and maintain high expectations for student performance, professionalism, and food quality.

Student Recruitment & Program Marketing:

• Develop and implement strategies to recruit students into Culinary Arts pathways and enterprise-based learning opportunities.
• Collaborate with counselors, campus leadership, and the district communications team to promote program offerings.
• Create promotional materials such as menus, flyers, social media content, and videos highlighting the bistro/café and student success.
• Organize open houses, tastings, and special events to showcase student learning and program outcomes to families and community partners.

Work-Based Learning & Industry Partnerships:

• Identify and cultivate partnerships with local restaurants, hotels, caterers, bakeries, and hospitality businesses.
• Develop internship, apprenticeship, job-shadowing, and work-based learning opportunities for students.
• Coordinate guest chef demonstrations, industry mentorships, and advisory input to strengthen program relevance.
• Track student participation in work-based learning experiences and progress toward career readiness.
• Ensure students gain authentic, high-quality experiences aligned with industry expectations.

Collaboration & Community Engagement:

• Collaborate with CTE staff, campus leadership, and district departments to integrate culinary programs with broader initiatives.
• Participate in community events, career fairs, and industry conferences to build partnerships and visibility.
• Engage with the district communications team to highlight milestones, student achievements, and enterprise impact.
• Serve as a liaison between the Guthrie Center, industry partners, and the community.

Program Evaluation & Continuous Improvement:

• Regularly evaluate program effectiveness using student feedback, customer data, and industry partner input.
• Adjust curriculum, instructional practices, and enterprise operations based on data and emerging trends.
• Ensure alignment with certification requirements and industry-recognized credentials in culinary arts and hospitality.
• Support compliance with district, state, and CTE program requirements.

Campus Safety:

• Support campus safety procedures during bistro/café operations.
• Ensure students follow safety, sanitation, and equipment protocols at all times.

Other:

• Plan and organize program budget expenses and maintain accurate financial records of fundraising and expenses of student activity accounts.
• Maintain accurately timely local, state and federal records as requested.
• Maintain a positive, working relationship with parents and support groups.
• Perform other duties as assigned.

Mental Demands:

• Maintain emotional control under stress.
• Work with frequent interruptions.
• This position requires regular in-person interaction with the public.

Physical Demands:

• Frequent standing, stooping, bending, pulling, and pushing.
• Ability to lift items needed for preparing recipes up to 50 lbs.
• Move small stacks of textbooks, media equipment, desk, and other classroom equipment.
• Spend many hours on feet walking and standing in multiple locations.