Long Term Substitute Culinary Arts

Overview of the Position:
Column 1 Step 1 Unit D Contract: Pro Rated
$285 per day
August 21, 2024 through September 27, 2024 - may be extended based on need and sub availability

The Culinary Arts Instructor will spend approximately seventy-five percent of their time teaching hands on practical applications in a shop setting consisting of dining room or kitchen depending on qualifications and twenty-five percent teaching theory in the classroom.
The Culinary Arts Instructor works in a typical school environment under the supervision of certified school personnel and under the general supervision of the principal. This position requires full knowledge, understanding and instruction of the Massachusetts Curriculum Frameworks for Culinary Arts.

Minimum of 5 years experience in a related field preferred.

Primary Functions:

• Establish and maintain a classroom culture of safety, strong work ethic, and respect.

• With the aid of the Massachusetts Vocational Technical Education (VTE) Frameworks, Pro Start, Federation of Dining Room Professionals, advice from industry and the advisory board, instructor will develop and implement a curriculum scope and sequence for the Culinary Arts program and abide by all Chapter 74 laws.

• Work collaboratively in a team and use time effectively.

• Establish and uphold dining room standards and professionalism.

• Exhibit strong skills in organization and attention to detail.

• Work to engage and encourage students while respecting individual abilities and progress.

• Establish follow-up and monitoring safety procedures for all shop projects and establish strong daily routine for students.

• Establish evaluation criteria for classroom and shop projects to measure progress and competency.

• Develop and implement hands on projects that align with the VTE Framework.

• Maintain and update course syllabi; assist in the development of new curricula.

• Develop and implement daily lesson plans to teach skills required to master Culinary Arts and related competencies.

• Prepare outlines of instructional programs and training schedules and establish course goals.

• Determine need for supplies; ensure proper storage and security of supplies, tools, and equipment, obtain quotes as needed.

• Provide immediate supervision to all students to ensure they safely and effectively operate the shop tools and equipment.

• Implement evaluation devices of student learning to measure progress and competency.

• Evaluate student performance fairly and consistently and return work promptly to promote maximum learning.

• Administer oral, written, or performance tests to measure progress and to evaluate training effectiveness.

• Prepare reports and maintain accurate records of student grades, attendance, shop hours and training activity details.

• Select and assemble books, materials, supplies, and equipment for training, courses, or projects.

• Present lectures and conduct discussions to increase students' knowledge and competence using a variety of instructional methods.

• Learn and use technology to enhance teaching and educational experience when appropriate.

• Stay current in subject matter through professional development, involvement in professional organizations, researching information and attending professional meetings, conference or workshops.

• Develop specific goals and plans to organize, prioritize, and complete assignments accurately and in a timely manner.

• Prepare students for entry-level employment, advanced training, or career advancement or post-secondary education.

• Substitute for other instructors within field or discipline in case of an absence.

• Attend instructor and departmental meetings as scheduled and participate in parent/teacher nights, the community open house and 8th grade career night per contract.

• Establish and maintain effective professional working relationships with students, faculty, staff, and parents.

• Demonstrate strong interpersonal skills in communication with students, colleagues, staff and administrators as an individual or on a team.

Education/Formal Training Required:
Minimum 5 years experience in Culinary Arts preferred.
Experience working with young people both with and without disabilities preferred.

WORK ENVIRONMENT:
Work is generally performed in a school environment during the school day, however, there may be occasions for afterschool meetings (ex: Back to School Night).

WORKDAY:
The workday is 7:30 am to 2:40 pm. Work year as per Unit D contract.

The salary range is based on the Unit D Contract and placement on the salary scale by the principal is determined by relevant work experience, licensure, and educational level. Hiring is contingent upon successful CORI and Fingerprint Background Check clearance.

Smith Vocational and Agricultural High School does not discriminate on the basis of race, color, national origin, sex, gender identity, disability, religion or sexual orientation.