Job Description
Job Description
GENERAL RESPONSIBILITIES
Under direction of the school principal, plans and provides for appropriate learning experiences for students. Provides an atmosphere and environment conducive to the intellectual, physical, social, and emotional development of individuals to ensure success for every student. Supervises students in a variety of school related settings. Monitors and evaluates student outcomes. Communicates and interacts with students, parents, staff, and community. Develops, selects, and modifies instructional plans and materials to meet the needs of all students. Maintains appropriate records and follows required procedures and practices. Monitors appropriate use and care of equipment, materials, and facilities.
ESSENTIAL TASKS
Provides individual and group instruction to students assigned to culinary arts/food occupations classes. Prepares lesson plans, organizes materials, develops assessments, supervise assigned students and implements instruction according to course curriculum. Ensures that students develop skills and understanding to work successfully in food occupations. Develops a program to provide students with hands on experience with nutritional program development, appropriate preparation, presentation and accountability of food products and health and sanitation requirements on site. Ensures that students develop skills for employment and state certification for an entry-level position in food occupations. Manages student behavior, assesses and evaluates student achievement, and modifies instruction as required. Develops in each student an awareness and understanding coupled with the basic skills and knowledge applicable to a food occupation. Instills in each student safe working habits, the importance of continuation of their education and the development of successful work ethics of reliability, competence, loyalty, and dependability. Performs other related duties as may reasonably be assigned by the Principal.
KNOWLEDGE, SKILLS AND ABILITIES
A license or certification as a professional practitioner in the area in which one is to be teaching, if applicable, or can demonstrate competency in the area of trade and industrial education one is to be teaching; at least a journeyman level in two of the four areas with extensive experience in the others. Knowledge of RCPS curriculum and techniques for integrating curriculum, RCPS policies, and effective instructional practices; thorough understanding of the teaching and learning process; ability to provide instruction that reflects multiple perspectives and multicultural education; ability to infuse technology into curriculum; ability to work effectively with administrators, colleagues, central office, school based staff, students, parents, and community; excellent oral and written communication and human relations skills.
EDUCATION AND EXPERIENCE
Must hold or be eligible for a Virginia Collegiate Professional or
Technical Professional license with endorsement in Culinary Arts or Family and Consumer Science program area. Must have at least two years of experience in the culinary arts area.
ServSafe and Food Handling Certification required. ProStart Management Certification
preferred. License or certification as a food and nutrition specialist or demonstrated
competency in food service occupations with evidence of at least two years or 4,000 clock hours of food service experience within the past five years. Must have considerable knowledge of the instruction of culinary arts and the use of technology in instruction. Must have the knowledge and experience to systematically plan, execute and evaluate individual and group instruction. Must be able to organize and manage appropriate classroom and field/laboratory instruction. Must possess excellent organizational, communications, public relations and planning skills. The ability to work independently and accomplish established instructional objectives during the school year is essential. Must have the ability to establish and maintain professional working relationships and work in a collaborative manner with administrators, supervisors, co-workers and parents. Must be knowledgeable of innovative, nontraditional teaching strategies that have proven successful with students from diverse backgrounds performing at different academic levels. Some experience with Microsoft Office, online learning management software, Internet and Intranet is required.
PHYSICAL REQUIREMENTS
Significant standing, walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling. Handles trades workers' equipment and materials. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.
WORK ENVIORNMENT
Involves work in both inside and outside work environments where both controlled temperature settings and hot or cold temperature extremes can exist. Physical hazards exist in using hand and power tools and equipment.
RCPS is an Equal Opportunity Employer and does not discriminate on the basis of race, color, national origin, sex, disability or age in its programs and activities. The following person(s) has been designated to handle inquiries regarding the non-discrimination policies: Hayley Poland - Title IX Coordinator (540) 853-1393.
GENERAL RESPONSIBILITIES
Under direction of the school principal, plans and provides for appropriate learning experiences for students. Provides an atmosphere and environment conducive to the intellectual, physical, social, and emotional development of individuals to ensure success for every student. Supervises students in a variety of school related settings. Monitors and evaluates student outcomes. Communicates and interacts with students, parents, staff, and community. Develops, selects, and modifies instructional plans and materials to meet the needs of all students. Maintains appropriate records and follows required procedures and practices. Monitors appropriate use and care of equipment, materials, and facilities.
ESSENTIAL TASKS
Provides individual and group instruction to students assigned to culinary arts/food occupations classes. Prepares lesson plans, organizes materials, develops assessments, supervise assigned students and implements instruction according to course curriculum. Ensures that students develop skills and understanding to work successfully in food occupations. Develops a program to provide students with hands on experience with nutritional program development, appropriate preparation, presentation and accountability of food products and health and sanitation requirements on site. Ensures that students develop skills for employment and state certification for an entry-level position in food occupations. Manages student behavior, assesses and evaluates student achievement, and modifies instruction as required. Develops in each student an awareness and understanding coupled with the basic skills and knowledge applicable to a food occupation. Instills in each student safe working habits, the importance of continuation of their education and the development of successful work ethics of reliability, competence, loyalty, and dependability. Performs other related duties as may reasonably be assigned by the Principal.
KNOWLEDGE, SKILLS AND ABILITIES
A license or certification as a professional practitioner in the area in which one is to be teaching, if applicable, or can demonstrate competency in the area of trade and industrial education one is to be teaching; at least a journeyman level in two of the four areas with extensive experience in the others. Knowledge of RCPS curriculum and techniques for integrating curriculum, RCPS policies, and effective instructional practices; thorough understanding of the teaching and learning process; ability to provide instruction that reflects multiple perspectives and multicultural education; ability to infuse technology into curriculum; ability to work effectively with administrators, colleagues, central office, school based staff, students, parents, and community; excellent oral and written communication and human relations skills.
EDUCATION AND EXPERIENCE
Must hold or be eligible for a Virginia Collegiate Professional or
Technical Professional license with endorsement in Culinary Arts or Family and Consumer Science program area. Must have at least two years of experience in the culinary arts area.
ServSafe and Food Handling Certification required. ProStart Management Certification
preferred. License or certification as a food and nutrition specialist or demonstrated
competency in food service occupations with evidence of at least two years or 4,000 clock hours of food service experience within the past five years. Must have considerable knowledge of the instruction of culinary arts and the use of technology in instruction. Must have the knowledge and experience to systematically plan, execute and evaluate individual and group instruction. Must be able to organize and manage appropriate classroom and field/laboratory instruction. Must possess excellent organizational, communications, public relations and planning skills. The ability to work independently and accomplish established instructional objectives during the school year is essential. Must have the ability to establish and maintain professional working relationships and work in a collaborative manner with administrators, supervisors, co-workers and parents. Must be knowledgeable of innovative, nontraditional teaching strategies that have proven successful with students from diverse backgrounds performing at different academic levels. Some experience with Microsoft Office, online learning management software, Internet and Intranet is required.
PHYSICAL REQUIREMENTS
Significant standing, walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling. Handles trades workers' equipment and materials. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.
WORK ENVIORNMENT
Involves work in both inside and outside work environments where both controlled temperature settings and hot or cold temperature extremes can exist. Physical hazards exist in using hand and power tools and equipment.
RCPS is an Equal Opportunity Employer and does not discriminate on the basis of race, color, national origin, sex, disability or age in its programs and activities. The following person(s) has been designated to handle inquiries regarding the non-discrimination policies: Hayley Poland - Title IX Coordinator (540) 853-1393.
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