Culinary Apprentice Jobs in Kansas (NOW HIRING)

Title: Culinary Arts Instructor

Reports to: Principal, Topeka Center for Advanced Learning and Careers

Position Purpose:

The Culinary Arts Instructor provides a learning environment for students to practice and develop skills in making a wide variety of baked goods using traditional and modern techniques. The instructor will support students in the practice and development of these skills within a broader culinary environment. Additionally, the instructor will teach students introductory and advanced pastry culinary courses. The instructor will train the students to become chefs and foodservice professionals, as well as employ business management practices per industry standards.

The instructor demonstrates a commitment to learning for all students by maintaining a learning environment where students are encouraged to ask questions while they are actively involved in the learning process. The instructor uses a variety of instructional strategies that are reflective of current best practices. The instructor must be able to effectively instruct/communicate this knowledge, so that students will acquire practical, relevant, and real-world baking skills.

Qualifications:

• Kansas Career and Technical Education (CTE) Specialized Certificate

• Ability to apply for Industry Recognized Certification

• Five years of full-time work experience in the profession

• Kansas Teaching License 7-12 (preferred)

• Endorsements: Family and Consumer Science, Home Economics, Home Economics Vocational State Approved Program or Vocational Home Economics

• Two or more years of industry supervisory experience

• Strong teaching background

• Skilled in food preparation, structure and workflow of a kitchen, culinary facilities, supplies, equipment, and safety and sanitation guidelines

• Effective planning, organization, written and verbal communication skills

Physical/Emotional Requirements: (The incumbent may be required to use the skills and abilities outlined below during any part of the working day.) While performing the duties of this job, the employee is frequently required to walk, sit, talk, and hear. The employee is frequently required to stand and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus.

Performance Responsibilities:

• Instructs students in the art of cooking, food presentation and food service, as well as health and safety protocols

• Maintains certification in ServSafe, and is able to teach and certify students

• Develops instructional plans which allow for hands-on participation from the students so that they develop a firmer understanding of the practice

• Modifies instruction, as needed, to meet the needs of all participants

• Knowledge in food preparation and the components of the foods which provide nutrition

• Knowledgeable about fat, calories, proteins, vitamins, and other nutrients in food

• Monitors and assesses the progress of students by using formal and informal assessments

• Maintains complete and accurate student academic and attendance records

• Communicates relevant, real-world experiences to the students

• Works with staff and post-secondary institutions to develop and maintain career pathways which prepare students for apprenticeship, licensure, community college, or university degree programs

• Demonstrates knowledge and implements a hands-on approach to critical thinking and problem-solving skills needed for current and future food service industry employment standards

• Ability to establish and maintain positive working relationships with students, parents, and staff

• Maintains confidentiality

• Performs other tasks and assumes other responsibilities as the superintendent, principal, or designee may assign

TERMS OF EMPLOYMENT:

Salary and work year to be determined by Board of Education.

EVALUATION:

Performance of this position will be evaluated in accordance with provisions of the Board’s policy on evaluation of certified staff.