Overview: |
Description:
The Hospitality/Culinary Arts Instructor reports to and is supervised by the Executive Director, Rindge School of Technical Arts (RSTA). This is a 10-month teaching position working with a diverse student population in an urban setting. The instructor is responsible for delivering instruction and assessment within a Chapter 74-aligned curriculum that integrates career/vocational/technical and academic education for culinary arts/hospitality students in Grades 9-12. This curriculum will involve all aspects of the Culinary Arts/Hospitality industry, including financial, environmental, health & safety, hands-on instruction, and the role of Culinary Arts/Hospitality within the industry. The instructor is responsible for training students in the underlying principles of technology, hospitality, service & guest relations, banquet/ housekeeping/tourism services, sanitation, restaurant operations planning, production management, and technical skills. The instructor will also educate students in concepts of business enterprise as part of the program.
Duties:
The Hospitality/Culinary Arts Instructor will teach students in all aspects of the hospitality/culinary arts industry; implement the Chapter 74 curriculum to ensure that students receive appropriate career/vocational/technical and academic instruction and experience to meet educational requirements, to qualify for further Career and Technical Education, and to qualify for employment opportunities in the hospitality/culinary industry; work effectively with a diverse student population, including some students with limited proficiency in English; plan and implement appropriate upgrades to restaurant and banquet equipment to reflect industry directions; maintain all culinary arts equipment in good working order; plan for, procure and maintain appropriate supply levels to meet production demands of the program; ensure instruction in compliance with all health and safety regulations; establish and meet business objectives for an ongoing business enterprise, maintain & participate in an active Program Advisory Committee that meets a minimum of twice annually, maintain a program of study for hospitality/culinary arts that meets all requirements of Chapter 74 law; perform all other duties or assignments by the Executive Director.
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Qualification: |
The successful candidate must have a minimum of six (6) years experience in hospitality/culinary arts industry and /or career/vocational/technical instruction; familiarity with all aspects of hospitality/culinary arts, including management, experience in training workers in basic vocational skills, experience in business aspects of hospitality and tourism/culinary arts, (marketing, pricing, estimating, service training, cost tracking, record keeping) is highly desirable; possess a clear understanding of G.L. Chapter 74 Regulations. Required: Posses or be eligible for a Massachusetts Teacher’s License, Division of Career Vocational Technical Education as a Hospitality Management or Culinary Arts Teacher.
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