Culinary Arts Instructor

JOB TITLE: CULINARY ARTS TEACHER

REPORTS TO: Principal

SUPERVISES: Students

NATURE AND SCOPE OF JOB:

Assumes professional responsibility for providing learning experiences and supervision of assigned students in a supportive and positive classroom climate that develops in each student the skills attitudes and knowledge to meet and exceed the New Jersey Student Learning Standards following the approved curricula and directives of the school. Achieving academic excellence requires that the Culinary Arts Teacher work collaboratively with other members of the school staff and with parents of each student.

QUALIFICATIONS:

The Culinary Arts Teacher shall:

1. Hold or be eligible for a New Jersey instructional certificate in accordance with the requirements of N.J.S.A. 18A:27.1 et seq. and N.J.A.C. Title 6 Chapter 11 with appropriate subject area endorsement(s) for the position held (N.J.A.C. 6:11-6.1 6.2 or 8.1 et seq.).
2. Demonstrate knowledge and understanding of child growth and development effective instructional strategies classroom management learning assessment and diagnosis and research related to learning.
3. Demonstrate the ability to use current district technological platforms Google Education Suite data management platforms visual and audio presentations and telecommunications.
4. Demonstrate the ability to use electronic equipment for word processing data management information retrieval visual and audio presentations and telecommunications.
5. Demonstrate the ability to communicate effectively in English both orally and in writing using proper grammar and vocabulary.
6. Provide proof of U. S. citizenship or legal resident alien status by completing Federal Form I-9 in compliance with the Immigration Reform and Control Act of 1986.
7. Provide evidence that a criminal record history check has been conducted and clearance has been given by the Department of Education or during the initial six month period provide a sworn statement that there have not been any convictions of a crime or a disorderly persons offense in accordance with 18A:6-7.1.
8. Provide information that includes current/former employers within the last twenty (20) years in which the employment involved direct contact with children ; a written authorization that consents to current and former employers disclosing certain information; and a written statement as to whether the applicant has any employment history regarding child abuse and/or sexual misconduct in accordance with N.J.S.A.18A:6-7.6.
9. Provide evidence that health is adequate to fulfill the job functions and responsibilities with reasonable accommodation pursuant to 42 U.S.C. 12101 and in accordance with N.J.A.C. 6:3-4A.4.
10. Pass the State required Mantoux Intradermal Tuberculin Test as required by N.J.A.C. 6:3-4A.4.
11. Meet such alternatives to the above qualifications as the Superintendent may find appropriate and acceptable.

VERIFICATION OF COMPETENCY:

1. District Application resume and references.
2. Required documentation outlined in the qualifications above.
3. A minimum of three letters of reference from former employers teachers professors or other professional sources and/or copies of recent evaluations and observations of teaching performance.
4. Applicable transcripts.

EMPLOYMENT TERMS:

The Culinary Arts Teacher shall be employed under the following terms:

1. Work year of ten months.
2. Salary or hourly wage benefits and leave time as specified in the Collective Bargaining Agreement.
3. Conditions established by all laws and codes of the State and all policies rules and regulations established by the Board of Education (N.J.S.A. 18A:27-4 et seq.).

JOB FUNCTIONS AND RESPONSIBILITIES:

The Culinary Arts Teacher shall:

1. Establish high standards and expectations for all students for academic performance and responsibility for behavior.
2. Display the highest ethical and professional behavior and standards when working with students parents school personnel and other agencies associated with the school.
3. Plan and implement sequential learning experiences for students in the content area for which the teacher is certified using a variety of instructional strategies that are consistent with the district and schools philosophy mission statement instructional goals school level objectives and the New Jersey Student Learning Standards. The learning experiences shall follow and use approved curricula and instructional materials.
4. Plan and implement instruction to ensure that all students meet and exceed the five broad areas of the Cross-Content Workplace Readiness Standard:

• develop career planning and workplace readiness skills;
• use technology information and other tools;
• use critical thinking decision-making and problem solving skills;
• demonstrate self-management skills; and
• apply safety standards.

1. Incorporate each of the New Jersey Student Learning Standards into instruction when appropriate to reinforce the schools responsibility to ensure that all students meet and exceed all of the Standards. Coordinate instruction with other teachers of the school.
2. Engage the learners in differentiated learning experiences for the range of skill levels and developmental needs found in the classroom managing when appropriate multiple instructional activities simultaneously.
3. Maintain safe practices for the classroom.
4. Maintain current industry trends methodologies and practices.
5. Provide and effectively organize a variety of materials equipment media and community resources to support the instructional program using school approved procedures. Organize and supervise approved field trips to enhance classroom learning.
6. Demonstrates the ability to use effective pedagogical skills excellent communication skills an enthusiasm for learning and the desire to maximize the learning potential of all students.
7. Implement academic guidelines to meet and maintain individual and school academic achievement goals utilizing the appropriate programs and materials.
8. Assess the skill level of students using assessment tools and provide individualized classroom instruction that addresses different student learning styles to enable students to meet and/or exceed state and local standards.
9. Demonstrate an effective working knowledge of the subject matter and research-based best practices.
10. Oversee and approves the process of ordering inventory and distribution of all instructional materials supplies and equipment.
11. Keep abreast of progress and new developments in the food production field.
12. Assume responsibility for all safety and sanitation inspections by in-house administrative personnel and out-of-district agencies.
13. Select appropriate vendors and work with them to maintain a reasonable and cost-effective program of purchasing.
14. Monitor the pacing of instruction and budget class time efficiently by providing clear directions outlining expectations and effectively bringing to closure instructional experiences.
15. Submit lesson plans in the approved format to the Principal or Supervisor as required and requested.
16. Use effective presentation skills when employing direct instruction including appropriate vocabulary and examples clear and legible visuals and articulate and audible speech.
17. Use excellent written and oral English skills when communicating with students parents and colleagues.
18. Provide a nurturing supportive and positive classroom climate that encourages student responsibility using positive motivation clear classroom routines challenging instructional strategies and effective classroom management techniques.
19. Discipline students in a fair and consistent manner using school approved procedures.
20. Seek assistance from the parents Principal or Supervisor when needed.
21. Establish a professional rapport with students that earns their respect.
22. Communicate regularly with parents seeking their support and advice so as to create a cooperative relationship to support the student in the school.
23. Assess and diagnose the learning social and emotional needs and styles of students using a variety of assessment techniques and data.
24. Plan and adjust the learning experiences accordingly requesting advice and assistance from specialists when appropriate.
25. Assist with the preparation monitoring and following of Individualized Education Plans for selected students assigned to the class.
26. Employ a variety of methods for students to demonstrate learning and accomplishments. Evaluate and grade homework assignments and tests in a timely fashion providing feedback to the student on performance.
27. Maintain records and provide evidence of growth and progress to parents and to students.
28. Assume responsibility for all students within the school beyond those specifically assigned supervising in a fair and constructive manner to ensure the safety and well-being of all students.
29. Assist with extracurricular activities supporting the total program of the school.
30. Instruct advise coach and supervise extracurricular activities academic competition and fine art programs as defined by the collective bargaining agreement.
31. Attend student events to demonstrate genuine interest in the life of the students.
32. Ensure the safety and health of all students notifying the administration of any unsafe conditions following established procedures.
33. Create a stimulating attractive organized functional healthy and safe classroom with proper attention to the visual acoustic and thermal environments.
34. Complete in a timely fashion all records and reports as required by law and regulation or requested by the Principal or Supervisor.
35. Work cooperatively with adults assigned to the classroom (e.g. paraprofessionals student teachers parents and volunteers) establishing clear expectations for roles and responsibilities.
36. Serve as a role model for students dressing and grooming professionally demonstrating the importance and relevance of learning accepting responsibility and demonstrating pride in the honorable profession of teaching.
37. Maintain positive cooperative and mutually supportive relationships with the administration instructional staff students parents and representatives of resource agencies within the community.
38. Attend required staff meetings and serve as appropriate on staff committees.
39. Participate in curriculum and program development and in the selection of materials and equipment to support instruction.
40. Notify immediately appropriate personnel of evidence of substance abuse child abuse child neglect severe medical or social conditions potential suicide or individuals appearing to be under the influence of alcohol controlled substances or anabolic steroids.
41. Continue to grow professionally through collaboration with colleagues and professional growth experiences.
42. Summarize interpret and disseminate current developments in learning instructional strategies and classroom management through reading of professional journals participation in professional development and involvement in professional organizations.
43. Complete the required 100 clock hours of State-approved continuing professional development every five years in accordance with State and district procedures as specified in the Professional Improvement Plan (N.J.A.C. 6:11-13).
44. Recommend to the Principal or Supervisor the supplies and equipment needed to support instruction and assist with ordering following established procedures.
45. Maintain a safe working condition and safely operate electronic and other equipment needed to carry out job functions and responsibilities.
46. Protect confidentiality of records and information gained as part of exercising professional duties and use discretion in sharing such information within legal confines.
47. Perform any duties that are within the scope of employment and certifications as assigned by the Principal or assigned supervisor and not otherwise prohibited by law or regulation.
48. Adhere to New Jersey school law State Board of Education rules and regulations Board of Education policies and regulations school regulations and procedures and contractual obligations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities and functions of the job and are not meant to be all inclusive. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential responsibilities and functions of the job. Unless reasonable accommodations can be made while performing this job the staff member shall:

1. Use strength to lift items needed to perform the functions of the job.
2. Sit stand and walk for required periods of time.
3. Use close vision color vision peripheral vision and depth perception along with the ability to focus vision.
4. Communicate effectively in English using proper grammar and vocabulary. American Sign Language or Braille may also be considered as acceptable forms of communication.
5. Reach with hands and arms and use hands and fingers to handle objects and operate tools computers and/or controls.

ENVIRONMENTAL DEMANDS:

The environmental demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities and functions of the job and are not meant to be all inclusive.

1. Exposure to a variety of childhood and adult diseases and illnesses.
2. Occasional exposure to a variety of weather conditions.
3. Exposure to heated/air conditioned and ventilated facilities.
4. Exposure to a building in which a variety of chemical substances are used for cleaning instruction and/or operation of equipment.
5. Function in a workplace that is usually moderately quiet but that can be noisy at times.

EVALUATION:

The Principal and assigned supervisor shall evaluate the Culinary Arts Teacher in accordance with Policy No. 3221 or 3222 Regulation No. 3221 or 3222 this Job Description and such other criteria as shall be established by the Board of Education.