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Beech Grove High School

JOB TITLE: Culinary Arts Teacher

REPORTS TO: Building Principal

EMPLOYMENT AND FLSA STATUS: Certified/Exempt/Salary

JOB GOAL

The Culinary Arts Teacher will be responsible for developing in each student an interest in and understanding of culinary arts, food preparation, and hospitality. The teacher will provide students with the skills and knowledge necessary for creative expression and career readiness in culinary arts, while promoting food safety, kitchen management, and professionalism consistent with school and industry standards.

PERFORMANCE RESPONSIBILITIES:

• Teach knowledge and skills in culinary arts, including food preparation, cooking techniques, baking, nutrition, and food safety
• Instruct students in citizenship and basic subject matter specified in state law and administrative regulations and procedures of the school
• Provide instruction that develops students’ understanding of culinary principles, kitchen operations, and hospitality practices
• Demonstrate techniques in cooking, baking, knife skills, food presentation, and safe food handling
• Understand and apply a variety of cooking methods such as sautéing, grilling, roasting, baking, and food preservation
• Teach and reinforce proper sanitation practices and ServSafe standards
• Provide individual and small-group instruction to adapt the curriculum to the needs of students with varying abilities and learning styles
• Instruct students in proper care and safe use of kitchen tools, appliances, and equipment
• Organize kitchen and storage areas and control use of food, materials, equipment, and tools to prevent loss or waste
• Plan menus, manage food inventory, and order supplies as needed for instructional use
• Evaluate each student’s performance and growth in culinary knowledge and skills, and prepare progress reports
• Incorporate employability skills such as teamwork, communication, time management, and customer service
• Develop and supervise student participation in catering events, school-based enterprises, or culinary competitions when applicable
• Maintain required records, including inventory, safety logs, and student certifications
• Plan and facilitate opportunities to showcase student work, such as tastings, events, or community partnerships
• Maintain professional competence through in-service education activities provided by the school and/or self-selected professional growth activities
• Communicate with parents and school counselors on student progress
• Participate in curriculum development and career and technical education initiatives, including student organizations such as FCCLA or ProStart
• Perform any other duties as may be assigned by Administration

QUALIFICATIONS:

• Associate’s or Bachelor’s degree in Culinary Arts, Family and Consumer Sciences, Career and Technical Education, or a related field; Master’s preferred
• Valid Indiana teaching license or ability to obtain appropriate certification
• Industry experience in culinary arts, food service, or hospitality preferred
• ServSafe Certification or willingness to obtain

PHYSICAL REQUIREMENTS:

1. Seldom = Less than 25 % 2. Occasional = 26 to 50 %

3. Often = 51 to 75 % 4. Very Frequent = 76 % & above

• Ability to stand for extended periods of time. (4)
• Ability to lift 25 lbs. (2)
• Ability to carry 25 lbs. (2)
• Ability to work at a desk, conference table or in meetings of various configurations. (3)
• Ability to see for the purpose of reading recipes, safety guidelines, and instructional materials. (4)
• Ability to hear and understand speech at normal levels. (4)
• Ability to communicate so others will be able to clearly understand a normal conversation. (4)
• Ability to operate kitchen and office equipment safely and effectively. (4)
• Ability to reach in all directions. (4)

REASONABLE ACCOMMODATION:

The District will comply with all legal requirements relating to reasonable accommodation for employees and job applicants.

TERMS OF EMPLOYMENT:

· 184 Days per year

EVALUATION:

Performance of this job will be evaluated in accordance with provisions of the Board’s policy on Evaluations of Professional Personnel.