Job Description:

Jamestown Public Schools is looking to hire a JVCTC Culinary Arts Instructor for the 2025-2026 School Year. This will be a part-time teaching position.

Summary:
We are seeking a Culinary Arts Teacher to lead and inspire students in Culinary Arts. The courses serve as an introduction to the food service industry, equipping students with foundational knowledge and practical skills in food preparation and service, and progress to include financial management, current issues in food service, and legislation affecting the industry. The ideal candidate will have a passion for teaching, a strong background in culinary arts, and a commitment to fostering a safe and engaging learning environment.

Qualifications:
    Certification in Culinary Arts or a related field (or equivalent professional experience/ willingness to obtain).
    Teaching certification/license as required by the state of North Dakota or willingness to obtain.
    Proven experience in culinary arts, with a strong understanding of food preparation, safety, and service principles.
    Excellent communication, organizational, and interpersonal skills.
    Ability to inspire and motivate students of diverse backgrounds and skill levels.
    Experience in curriculum development or educational program planning.

Essential Functions:
Essential functions as defined under the Americans with Disability Act, may include any of the following representative duties, knowledge, and skills. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions but are an essential function. Essential duties and responsibilities may include, but are not limited to, the following:

Performance Responsibilities:
Curriculum Delivery:
        Plan, develop, and deliver lessons aligned with the course curriculum, focusing on topics such as opportunities in the food service industry, safety and sanitation, food preparation techniques, menu planning, recipe selection, and food purchasing.
        Employ diverse instructional strategies, including demonstrations, hands-on practice, group discussions, and multimedia tools, to engage students and enhance learning outcomes.
    
Skill Development:
        Teach students foundational culinary techniques and organizational skills essential for food preparation and service.
        Provide guidance and support to help students develop career maturity skills, including time management, teamwork, and communication.
    Safety and Sanitation:
        Ensure that students understand and follow industry-standard safety and sanitation protocols.
        Maintain a clean and organized classroom environment, fostering a culture of responsibility and professionalism.
    Industry Engagement:
        Introduce students to career opportunities in the food service industry, fostering an understanding of potential career pathways.
        Establish connections with local culinary professionals, businesses, or organizations to provide students with insights into real-world applications of their learning.
    Assessment and Evaluation:
        Assess student progress through practical assignments, projects, quizzes, and participation.
        Provide constructive feedback and support to help students achieve their learning goals.
    
Classroom Management:
        Maintain an inclusive, respectful, and collaborative classroom environment.
        Address behavioral issues promptly and effectively to ensure a productive learning experience for all students.

Please reach out to Heidi Eckart with any questions at 701-252-8841.

You may apply for this position at: https://www.applitrack.com/ndseec/onlineapp/jobpostings/view.asp?internaltransferform.Url=&choosedistrict=true&applitrackclient=37936&category=Career+and+Technology+Education