$50,000 – $65,000; not specified; not specified py
On-site
Develop and implement lesson plans
Engage students in career and technical education
Oversee student safety in lab environment
The instructor is responsible for developing and implementing the daily lesson plans and activities for the assigned classes to include Introduction to Foods, Soups & Sauces, Meat Fabrication, Garde Mange, World Cuisine and Restaurant Kitchen Operations
Job Summary
The instructor is responsible for developing and implementing the daily lesson plans and activities for the assigned classes to include Introduction to Foods, Soups & Sauces, Meat Fabrication, Garde Mange, World Cuisine and Restaurant Kitchen Operations.
Instructors are responsible for creating a classroom environment that implements best practices, supports industry standards, and engages students in career and technical education.
Provide quality instruction which is reflective of current discipline standards and is accurate, relevant, and engaging using college-approved curriculum and resources.
Matching Summary
The instructor is responsible for developing and implementing the daily lesson plans and activities for the assigned classes to include Introduction to Foods, Soups & Sauces, Meat Fabrication, Garde Mange, World Cuisine and Restaurant Kitchen Operations.
Salary
$50,000 – $65,000; Not specified; Not specified
Skills & Requirements
Must-have
Develop and implement lesson plans
Engage students in career and technical education
Oversee student safety in lab environment
Maintain industry and required certifications
Provide quality instruction
Facilitate student recruitment
Nice-to-have
Supportive culture
Work well with others
Positive attitude
Key Requirements
Associate’s degree or higher in culinary arts
Valid Missouri teaching certificate
Five years or more of relevant work experience
Certified or meet qualifications of Chef de Cuisine (CCC)