High School Culinary Arts Teacher (Career and Technical Education-CTE)

JOB TITLE/ASSIGNMENT

Position:  High School Culinary Arts Teacher (Career and Technical Education - CTE)

Qualifications
Education and Certification:

• Bachelor's Degree in Culinary Arts, Hospitality Management, Family and Consumer Sciences, or a closely related field from an accredited institution.
• Valid Florida Educator's Certificate or eligible for a Florida Professional Educator's Certificate in Family and Consumer Science (Grades 6-12) or Culinary Arts (District Issued CTE Certificate).
• Must meet Florida Department of Education requirements for CTE Culinary Arts teachers, which typically include:
  • A minimum of six (6) years of full-time occupational experience in the food service/restaurant industry; OR
  • A Bachelor's degree in an acceptable college major (Culinary Arts, Baking & Pastry Arts, Culinary Management, Restaurant Management, etc.) with two (2) years of full-time occupational experience in the culinary/food service industry; OR
  • An Associate's degree with four (4) years of full-time occupational experience in the culinary/food service industry.
• Documentation of relevant industry certifications (e.g., ServSafe Food Protection Manager, Certified Culinary Educator (CCE) from the American Culinary Federation (ACF) or equivalent is highly preferred and may be required.

Experience:

• Proven experience working in a professional kitchen or food service environment (e.g., restaurant, catering, institutional food service).
• Prior teaching experience, especially at the high school level, is preferred but not required for highly qualified industry professionals.
• Experience with curriculum development and implementation.

Skills and Abilities:

• Exceptional culinary skills and a comprehensive understanding of food preparation techniques, ingredients, and kitchen operations.
• Strong knowledge of food safety and sanitation regulations.
• Ability to effectively manage a classroom and kitchen environment, ensuring safety and productivity.
• Excellent communication, interpersonal, and presentation skills.
• Proficiency in using educational technology and relevant software (e.g., Microsoft Office Suite, Google Workspace, kitchen management software).
• Ability to inspire, motivate, and mentor high school students.
• Strong organizational and problem-solving skills.
• Commitment to continuous professional development in both culinary arts and education.

Job Goal
LaBelle High School is seeking an enthusiastic and experienced Culinary Arts Teacher to lead our high school CTE program. The ideal candidate will be a passionate culinary professional with a strong commitment to education, capable of inspiring students to develop essential culinary skills, prepare for industry certifications, and pursue diverse career pathways within the hospitality and food service industry. This position involves teaching a comprehensive culinary arts curriculum, managing a commercial-grade kitchen classroom, and fostering a hands-on learning environment that emphasizes safety, sanitation, and professional culinary techniques.

Reports To
Principal

 

RESPONSIBILITIES/DUTIES

Instructional Responsibilities:

• Develop, implement, and assess engaging lesson plans and curriculum that align with Florida Department of Education (FLDOE) CTE standards for Culinary Arts (e.g., Culinary Arts 1, 2, 3, and 4 tracks including Culinary and Hospitality Management, Advanced Baking Techniques, Gastronomy, and Garde Manger).
• Provide high-quality, hands-on instruction in fundamental and advanced culinary techniques, including but not limited to:
  • Mise en place and knife skills
  • Food preparation methods (e.g., sautéing, roasting, braising, baking, pastry)
  • Menu planning and recipe development
  • Nutrition principles and special dietary needs
  • Food identification, selection, purchasing, receiving, storing, and inventory management
  • Front-of-the-house and back-of-the-house operations
  • Cost control and business management principles
• Integrate academic concepts (e.g., math, science, reading, writing) into culinary instruction to enhance student learning.
• Prepare students for industry-recognized certifications such as ServSafe Food Protection Manager and ProStart Certification.
• Differentiate instruction to meet the diverse needs of all students, including those with varying learning styles and abilities.
• Assess student performance regularly through practical exams, written tests, projects, and observation, providing constructive feedback.
• Maintain accurate and timely student records, including grades, attendance, and progress.

Kitchen Management and Safety:

• Oversee the daily operations and maintenance of a commercial-grade culinary classroom kitchen, ensuring a safe, sanitary, and organized learning environment.
• Teach and enforce strict adherence to food safety and sanitation guidelines (HACCP principles, cross-contamination prevention, proper storage, temperature control).
• Instruct students on the safe and proper use, cleaning, and maintenance of all kitchen equipment and tools.
• Manage inventory of food, supplies, and equipment, including ordering, receiving, and rotating stock.
• Implement and practice emergency procedures relevant to a kitchen environment.

Program Development and Collaboration:

• Actively participate in the school's CTE program, including curriculum development, program evaluation, and strategic planning.
• Advise and mentor the school's Career and Technical Student Organization (CTSO), such as SkillsUSA, encouraging student participation in competitions and leadership activities.
• Establish and maintain strong relationships with local culinary businesses, restaurants, and hospitality organizations to create opportunities for student internships, job shadowing, guest speakers, and industry partnerships.
• Collaborate with other faculty members and school administration to integrate culinary arts into broader school initiatives and events (e.g., catering school functions, community events).
• Stay current with industry trends, emerging technologies, and best practices in culinary arts and education.

Professional Responsibilities:

• Maintain a professional and positive learning environment conducive to student growth and development.
• Communicate effectively with students, parents, colleagues, and community stakeholders.
• Attend faculty meetings, professional development workshops, and district-level training as required.
• Adhere to all school, district, state, and federal policies and regulations.
• Demonstrate strong organizational skills, professionalism, and ethical conduct.

 

PHYSICAL REQUIREMENTS

 

• Ability to stand for extended periods, walk, stoop, bend, lift, and carry items up to 50 pounds.
• Manual dexterity and fine motor skills for culinary tasks.
• Ability to work in a kitchen environment with varying temperatures, humidity, and noise levels.

 

TERMS OF EMPLOYMENT

Calendar Months: 10 Month  
Salary Schedule: Instructional (Bargaining) Pay Grade: Base
Salary and Benefits as determined and approved annually by Hendry County School Board.
 

EVALUATION

Performance of this job will be evaluated annually in accordance with School Board Policies for evaluation of administrative personnel. 

 

ADDITIONAL CONDITIONS

Conditions for continued employment if applicable: ____________________________________

______________________________________________________________________________
 

ACKNOWLEDGEMENT

This job description is intended to provide an overview of the requirements of the position. As such, it is not necessarily all inclusive, and the job may require other essential and/or non-essential functions, tasks, duties, or responsibilities not listed herein. The District reserves the sole right to add, modify, or exclude any essential or non-essential requirements at any time with or without notice. Nothing in this job description, nor the completion of any requirement of the job by the employee, is intended to create a contract of employment of any type. 

Employee Signature: ________________________________ Date: ______________________

Employee Printed Name: _________________________________