Arkansas Arts Academy High School is looking to hire a Culinary or Family and Consumer Sciences (FACS) Teacher to teach 8-12th grades. 

 

QUALIFICATIONS:

 

• Minimum requirements would be an Associates degree in Culinary Arts and Certification as a professional chef, baker, or teaching experience, along with 5+ years in the Culinary Arts Field, and excellent references.  
• The ideal candidate would have a Bachelor’s Degree or higher in Food Science or Nutrition plus 3 years minimum experience in the Culinary Industry in a leadership position, and excellent references.  
• Applicant must be able to pass a background check and drug testing. 
• Physical requirements include sitting, standing, walking, lifting, pulling and/or pushing, carrying, reaching, stooping and crouching. Demonstrates the ability to lift 40 pounds and/or the ability to assess the lift load in order to ask for necessary assistance.
• Experience with youth, excellent written and verbal communication skills and computer proficiency also highly valued.

 

POSITION SUMMARY:

 

This position is currently a part time teaching position to include classroom & lab classes. One would be in charge of the daily tasks of ordering or shopping for food items, coordinating lectures with cooking labs, teaching, helping with school related events and preparing students for culinary skills that would build the growing program. This candidate would be able to Identify, use and deliver instruction in a project-based, hands-on setting. One would be required to be knowledgeable in

classroom management, creative instructional design, and have an excellent grasp of the world of Culinary Arts.

Instructors are expected to work as part of a campus-wide team to support our students as they achieve academic and lifelong skills.  The candidate will be essential as we expand our Culinary Program into career and technical education pathways for student certifications.

 

DUTIES:

 

Courses will be offered during the day hours, Monday through Friday, between 8:00 a.m. to 4:00 p.m. Classes to be taught in this semester include a continuation of an Introduction to Culinary Arts, Culinary Foundations and Methods II & III.

 

1. Provide students with career technical training instruction, direction and assistance in designated area of instruction.
2. Develop and prepare lessons.
3. Utilize workplace language and behavior expectations in the lab and classroom.
4. Prepare related reports, communication with parents and staff, and regular grading.
5. Use and maintain industry-standard kitchen equipment, such as ranges, ovens, slicer, mixers, etc.
6. Price menu items based on production cost calculations; manage inventory
7. Maintain sanitary and safe food production facilities in keeping with government requirements
8. Nutrition, food allergies and culinary sustainability are important elements of the program, too.