Culinary Arts Enterprise Manager (CTE) - High - School Year 2026-2027

Job Title: Culinary Arts Enterprise Manager (CTE) Reports To: Building Principal and CTE Director Classification: Professional Wage/Hour Status: Exempt Days: 230 Salary: See Compensation Plan for Administrative/Professional Pay Plan, Pay Grade 103 Contract: Non-Chapter 21 Date Revised: 4/28/2026 Primary Purpose We are seeking a highly motivated and innovative Culinary Arts Enterprise Manager to lead the development and daily operation of a student‑run bistro and caf housed at the Guthrie Center. This individual will play a critical role in establishing and managing a real‑world culinary enterprise that integrates food production, hospitality, customer service, and business operations. The ideal candidate will bring industry experience in culinary arts or hospitality management, a passion for entrepreneurship, and a commitment to hands‑on, industry‑aligned instruction. This role provides a unique opportunity to build a dynamic, student‑centered culinary program that prepares learners for careers in food service, hospitality, and culinary management through authentic work‑based learning experiences. Qualifications / Skills Valid CTE teaching certification or ability to obtain certification preferred. Industry certifications such as ServSafe, ACF, or hospitality management credentials preferred. Certification must meet requirements for becoming and remaining qualified for this position in a manner required by Federal and/or State law. Special Knowledge / Skills Strong knowledge of food preparation, sanitation, customer service, and hospitality operations. Strong communication, organizational, and leadership skills. Ability to work in an educational setting while maintaining industry‑level expectations. Entrepreneurial mindset with strong problem‑solving skills. Ability to work independently and collaboratively. Passion for mentoring students and preparing them for postsecondary success. Flexibility and willingness to adapt in a dynamic, fast‑paced environment. Experience Minimum of 5 years of professional experience in culinary arts, hospitality, or food service management. Experience managing or supporting a business or enterprise, including budgeting, marketing, and operations. Experience managing a restaurant, caf, catering business, or school‑based enterprise preferred. Background in entrepreneurship or business management preferred. Experience supporting internships, apprenticeships, or work‑based learning programs preferred. Bistro & Caf Operations / Enterprise Management Oversee daily operations of the student‑run bistro and caf, including food preparation, service, inventory, and sanitation. Develop and implement a comprehensive business plan for the culinary enterprise, including operations, sustainability, financial projections, pricing models, and marketing strategies. Establish operational procedures aligned with industry standards for food safety, customer service, and workplace professionalism. Manage purchasing, inventory control, budgeting, and financial tracking for the bistro/caf. Coordinate menu development, production schedules, and service models that support instructional goals and customer demand. Foster a safe, professional, and realistic work environment that promotes student accountability, leadership, and entrepreneurship. Ensure compliance with local, state, and federal food safety regulations. Curriculum Development & Instructional Support Develop and implement a hands‑on, enterprise‑based culinary curriculum aligned to industry standards and CTE frameworks. Collaborate with culinary instructors to design skills‑based labs, production activities, and assessments connected to real business operations. Integrate instruction in culinary techniques, hospitality management, customer service, cost control, and entrepreneurship. Continuously review and update curriculum and operational practices to reflect current culinary and hospitality industry trends. Support and mentor instructional staff to ensure consistency, rigor, and quality across all culinary learning experiences. Establish and maintain high expectations for student performance, professionalism, and food quality. Student Recruitment & Program Marketing Develop and implement strategies to recruit students into Culinary Arts pathways and enterprise‑based learning opportunities. Collaborate with counselors, campus leadership, and the district communications team to promote program offerings. Create promotional materials such as menus, flyers, social media content, and videos highlighting the bistro/caf and student success. Organize open houses, tastings, and special events to showcase student learning and program outcomes to families and community partners. Work‑Based Learning & Industry Partnerships Identify and cultivate partnerships with local restaurants, hotels, caterers, bakeries, and hospitality businesses. Develop internship, apprenticeship, job‑shadowing, and work‑based learning opportunities for students. Coordinate guest chef demonstrations, industry mentorships, and advisory input to strengthen program relevance. Track student participation in work‑based learning experiences and progress toward career readiness. Ensure students gain authentic, high‑quality experiences aligned with industry expectations. Collaboration & Community Engagement Collaborate with CTE staff, campus leadership, and district departments to integrate culinary programs with broader initiatives. Participate in community events, career fairs, and industry conferences to build partnerships and visibility. Engage with the district communications team to highlight milestones, student achievements, and enterprise impact. Serve as a liaison between the Guthrie Center, industry partners, and the community. Program Evaluation & Continuous Improvement Regularly evaluate program effectiveness using student feedback, customer data, and industry partner input. Adjust curriculum, instructional practices, and enterprise operations based on data and emerging trends. Ensure alignment with certification requirements and industry‑recognized credentials in culinary arts and hospitality. Support compliance with district, state, and CTE program requirements. Campus Safety Support campus safety procedures during bistro/caf operations. Ensure students follow safety, sanitation, and equipment protocols at all times. Other Plan and organize program budget expenses and maintain accurate financial records of fundraising and expenses of student activity accounts. Maintain accurately timely local, state and federal records as requested. Maintain a positive, working relationship with parents and support groups. Perform other duties as assigned. Supervisory Responsibilities Supervise students in multiple locations (classrooms, labs, other areas) simultaneously. Supervise students at off‑site events. Equipment used: Computer, ACTIV Board, copy machine and audio‑visual machines. Working Conditions Mental Demands Maintain emotional control under stress. Work with frequent interruptions. This position requires regular in‑person interaction with the public. Physical Demands Frequent standing, stooping, bending, pulling, and pushing. Ability to lift items needed for preparing recipes up to 50 lbs. Move small stacks of textbooks, media equipment, desk, and other classroom equipment. Spend many hours on feet walking and standing in multiple locations. Spring Branch Independent School District is an Equal Opportunity Employer in compliance with Title IX and the Americans with Disabilities Act (ADA) of 1990 and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status or disability. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. By applying for this position, I acknowledge that I have read and understand the job description listed above. #J-18808-Ljbffr Spring Branch ISD