CATEC

POSITION DESCRIPTION

JOB TITLE: Culinary Arts Teacher – Full-time

LOCATION: CATEC

IMMEDIATE SUPERVISOR: Principal – CATEC

PAY GRADE: Teacher
FLSA STATUS: Exempt

 

GENERAL DEFINITION OF WORK
Performs instructional duties, in appropriate academic disciplines, to high school students enrolled in
the Culinary Arts curriculum. Key curriculum areas include: safety, purchasing, equipment and supplies,
food prep, cooking (soups, vegetables, fruits, meats, seafood), desserts, and sanitation. Central to the
program are the management and conduct of a classroom and practical laboratory for teaching the
related skills to high school students.

ESSENTIAL FUNCTIONS
The minimum performance expectations include, but are not limited to, the following:
- Meets and instructs the students in the locations and at the time designated;
- Develops and maintains the physical environment of the classroom and lab that is conducive to
effective learning within the limits of resources provided by the system;
- Prepares for classes assigned and shows evidence of preparation upon request of the immediate
supervisor;
- Integrates the use of technology and academic skills in the development of technical skills;
- Maintains and integrates current occupational competencies;
- Organizes frequent catering and fundraising events;
- Provides hands-on experiences to students.
Provides an effective program of instruction to include:
- Utilizes a variety of instructional skills;
- Demonstrates knowledge of child growth and development;
- Knowledge and use of materials and resources in accordance with the adopted curriculum and
consistent with the physical limitations of the location provided;
- Demonstrates mastery of content area;
- Takes all necessary and reasonable precautions to protect students, equipment, materials, and
facilities;
- Documents and submits student progress, grades, attendance, and completion of competencies
following policies and practices;
- Maintains and upholds school policies, procedures, and administrative regulations;
- Maintains records as required by law;
- Assists in upholding and enforcing school rules and administrative regulations;
- Makes provision for being available to students and parents for education-related purposes within
contractual commitments;
- Creates and maintains the Culinary program to incorporate CATEC activities and community outreach
into the program curriculum to include event scheduling, menus and catering, and staffing;
- Attends, and participates in, faculty and department meetings;
- Collaborates with other members of the staff in planning instructional goals, objectives, and
methods;
- Assists in the selection of books, equipment, and other instructional materials;
- Works to establish and maintain open lines of communication with students, parents, and colleagues
concerning both the academic and behavioral progress of all students;
- Establishes and maintains cooperative professional relations with others;

- Assists students in the development of student portfolios;
- Performs related duties as assigned by the administration in accordance with the school/system
policies and practices;
- Provides catering – extra hours as needed;
- Provides an effective, up-to-date learning laboratory that meets all health code standards;
- Maintains inventory of equipment and instructional supplies;
- Develops effective working relationships and advisory committee with local businesses;
- Order, set-up, maintain, and monitor the use of equipment and materials;
- Maintains a clean and organized work environment;
- Prepares students for and administers the ServSafe Certification.

KNOWLEDGE, SKILLS, AND ABILITIES
An ideal candidate would:
- Have a passion for the Culinary field and a strong desire to share that enthusiasm with high school
students;
- Be coachable and have a growth mindset;
- Have the desire to join a close-knit school community.
- Have knowledge and experience with planning and executing events and seeing them through from
start (planning) to finish (reconciliation of profits).

EDUCATION AND EXPERIENCE
The instructor must have an Associate’s or Bachelor’s degree in Culinary Arts from a regionally
accredited college or university with demonstrated competence in the culinary field. Two years or 4,000
clock hours of successful experience in the culinary field (fine dining or catering background preferred)
within the last five years is required. Candidates must hold, be eligible for, or be willing to obtain a
Virginia Collegiate Professional or Technical Professional teaching license with an endorsement in the
applicable subject area. All statutory requirements must be completed, including the VDOE Industry
Certification Credential.

PHYSICAL CONDITIONS AND NATURE OF WORK CONTACTS:
Duties performed typically in school settings including the classroom and technical lab. Work may also
include community partnership events not on school grounds. Frequent walking, standing, light lifting,
up to 40 pounds, and other limited physical activities are required. Daily personal and close contact
with students to provide classroom management and learning environment support is required. Regular
contact with area restaurants, chefs, and suppliers is required. Frequent contact with parents/guardians
by phone and in person is required as necessary.

For more details, visit the Charlottesville City Schools website at:
https://charlottesvilleva.tedk12.com/hire/index.aspx

SALARY RANGE
Teacher scale, depending on experience and qualifications.

EVALUATION
Performance will be evaluated on the ability and effectiveness in carrying out the above responsibilities.

Date Approved: March 2024