** Internal candidates must submit a letter of interest to transfer to Brittany Tognacci by 10am Monday, October 6th , 2025. Please ensure that the transfer request is for an equivalent or qualified position.**
FLSA Status: Exempt
Work Schedule: 178-day academic calendar
Salary: Starting base pay $42,000 (placement on the Certified Teacher pay scale upon hire is based on education and experience)
Benefits: Included per district administrative policy.
Description:
Under the general supervision of the School Principal, the High School Foods Instructor facilitates student success and growth in culinary skills, nutrition education, and interpersonal skills through the implementation of district-approved curriculum. This position documents teaching and student progress, addresses the specific educational needs of individual students, creates a flexible, safe, and optimal learning environment, and provides feedback to students, parents, and administration regarding student progress, expectations, and goals
Job Summary: Develop and deliver engaging, hands-on instruction in food preparation, nutrition, kitchen safety, and culinary techniques aligned with district curriculum.
Promote a classroom environment that is safe, organized, and conducive to individualized and small-group instruction, fostering student learning and collaboration.
Integrate real-world culinary experiences by coordinating guest speakers, demonstrations, and industry-related field trips.
Plan and implement lessons that incorporate cross-curricular connections, including math, science, and cultural studies related to food.
Maintain an organized and well-equipped kitchen classroom, ensuring that all equipment and supplies are properly maintained and utilized.
Assess student progress through a variety of formative and summative assessments, providing timely feedback to students and parents.
Encourage parental involvement in students' education through communication, events, and engagement opportunities.
Ensure student conduct aligns with school and district policies, maintaining high standards of safety and behavior in the classroom.
Collaborate with other faculty and staff members to enhance curriculum, support student success, and participate in school-wide initiatives and professional development.
Organize and maintain accurate records of student attendance, performance, and classroom activities per district policies.
Supervise students in activities outside the classroom, including extracurricular culinary events and competitions.
Additional Duties
Performs other related tasks as assigned by the Principal
Equipment
Uses standard classroom and office equipment, including computers, printers, and phone systems, as well as specialized culinary equipment such as ovens, stovetops, mixers, and food processors.
Travel Requirements
May require travel to school district buildings and professional development events.
Knowledge, Skills, and Abilities
Knowledge of current culinary education methods and food safety standards.
Ability to differentiate instruction based on student learning styles and abilities.
Knowledge of high school curriculum and instructional best practices.
Understanding of nutrition, meal planning, and food preparation techniques.
Ability to use data analysis to inform instruction and student support.
Strong organizational and communication skills, with the ability to collaborate effectively with students, parents, and staff.
Ability to establish and maintain a safe and engaging learning environment.
Physical and Mental Demands, Work Hazards
Works in a school building environment, including a kitchen classroom with various cooking equipment and appliances.
Qualifications Profile
Education
Bachelor’s degree from an accredited college or university in Family and Consumer Sciences, Culinary Arts, Education, or a related discipline.
