Culinary Arts Teacher

Culinary Arts Teacher

In alignment with the Rhode Island Department of Education (RIDE) CTE regulations and the PrepareRI initiative, this educator will provide students with the academic, technical, and experiential skills required to successfully enter high-wage, high-skill, and high-demand careers in the hospitality and food service industries.

Responsibilities:

• Design and implement a rigorous, hands-on culinary arts curriculum spanning three or more sequential courses, aligned with RIDE CTE Board requirements and industry standards.
• Prepare students to successfully earn industry-recognized credentials, including American Culinary Federation (ACF) accreditation, ServSafe certifications, and National Occupational Competency Testing Institute (NOCTI) assessments.
• Facilitate experiential learning opportunities, including running a school-based culinary environment, managing inventory, and connecting students with local business and industry partners for internships and job shadowing.
• Work cooperatively with school administration, parents, and the School Improvement Team (per R.I.G.L. 16-53.1-2) to align program goals with district vision.
• Engage with the CTE Program Industry Advisory Committee and local business partners to ensure the curriculum remains at the leading edge of food service innovation and global competitiveness.
• Maintain a commercial-grade kitchen laboratory that complies with all state health, sanitation, and safety regulations.
• Foster a culturally responsive, inclusive, and structured environment where all students feel seen and supported.
• Overseeing experiential student requirements, which often include managing school-based culinary enterprises (such as RIDE's Menu for Success student food truck initiatives, school restaurants, or catering operations) and facilitating industry internships.
• Prepare high school students to achieve recognized credentials, such as ServSafe Manager or student-level NOCTI certifications.
• Other related duties as assigned.

Qualifications:

• Experience: 5 years of occupational culinary experience required.
• Education: Bachelor's degree or Associate's degree in related fields preferred.
• Certifications: Must meet the current RI Department of Education requirements and or certifications. Current RI Culinary License/Instructors License preferred. National Occupational Competency Testing Institute (NOCTI) exam. ServSafe Manager certification.
• Physical Requirements: Walk, run, climb stairs, bend and lift up to 45lbs.