Culinary Arts Instructor - Treasure Island

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          "text": "<p><strong>Position Summary:</strong></p><p>Deliver specialized training in advanced culinary techniques, ensuring the development of high-level gastronomic skills among students while fostering creativity, innovation, and adherence to professional standards.</p><p><strong>Key Responsibilities:</strong></p><ul><li>Design, plan, and execute advanced culinary arts teaching programs.</li><li>Instruct in international cuisine techniques, fine dining, pastry arts, and gourmet presentation.</li><li>Supervise culinary practices, ensuring proper application of hygiene and food safety standards.</li><li>Assess student performance through theoretical and practical evaluations.</li><li>Stay updated on culinary trends, new techniques, and kitchen technologies.</li><li>Manage proper use of equipment, tools, and raw materials in the classroom-kitchen.</li><li>Collaborate in the development of menus and innovative gastronomic projects.</li><li>Maintain a high level of discipline within the classroom.</li><li>Prepare adequately for classroom instruction.</li><li>Ensure all equipment is in proper working condition.</li><li>Identify and utilize appropriate instructional materials.</li><li>Seek input from industry advisors to enhance curriculum relevance.</li><li>Submit Evaluation of Student Progress (ESP) reports as scheduled and in a timely manner.</li><li>Document student progress on Training Achievement Records (E-TAR) and for inclusion in ETA 640.</li><li>Record daily attendance in the CIS system.</li><li>Design instruction to meet individual student needs.</li><li>Maintain an “A or B” grade in Career Technical Training (CTT) reports.</li><li>Ensure completion of at least 90% of Career Technical Training Primary Credentials for enrolled students.</li><li>Maintain a trade completion rate of 70% or higher.</li><li>Ensure timely completion of Career Technical Skills Training (CTST) projects (when applicable).</li><li>Perform other duties as assigned.</li></ul><p>&#xa0;</p><ul></ul>",
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          "text": "<p><strong>Job Requirements:</strong></p><ul><li><strong>Education:</strong> Minimum of an Associate’s Degree in Gastronomy or Culinary Arts required. A combination of education and experience may be considered. Bachelor’s Degree from a four-year college or university preferred.</li><li><strong>Certifications:</strong> CPR/First Aid, Food Handling, ServSafe.</li><li><strong>Licenses:</strong> Valid Driver’s License and current Health Certificate required.</li></ul><p><strong>Knowledge:</strong></p><ul><li>Advanced techniques in international cuisine and fine dining.</li><li>Food hygiene and safety regulations.</li><li>Cost management and inventory control.</li></ul><p><strong>Skills:</strong></p><ul><li>Strong leadership and effective communication.</li><li>Creativity and culinary innovation.</li><li>Ability to work under pressure and as part of a team.</li><li>Ability to work with youth ages 16 to 24.</li></ul><p><strong>Core Competencies:</strong></p><ul><li>Quality orientation.</li><li>Passion for teaching and gastronomy.</li><li>Adaptability to new culinary trends.</li></ul><p><strong>Computer Skills:</strong></p><ul><li>Proficiency in computer operations and Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).</li><li>Ability to use digital tools for documentation, reporting, and administrative management.</li></ul>",
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