{"schemaVersion":"jobsearcher.job.v1","id":"ca26f3e7b2da56e75bc0ff9f","url":"https://jobsearcher.com/jobs/ca26f3e7b2da56e75bc0ff9f","canonicalUrl":"https://jobsearcher.com/jobs/ca26f3e7b2da56e75bc0ff9f","title":"Culinary Arts Instructor","description":"Job Summary\nNormandy High School is seeking a dedicated and experienced Culinary Arts Instructor to lead our high school culinary program using the ProStart Curriculum. The ideal candidate will hold a ServSafe Manager Certification and demonstrate expertise in culinary instruction, food safety, catering, and career preparation. A valid Family and Consumer Science (FCS) teaching certification is preferred.\nThis position plays a vital role in preparing students for college, careers, and industry-recognized certifications. In addition to upper-level culinary coursework, the instructor will teach Intro to Culinary Arts classes to build foundational skills among beginning students.\n\nReports to: Career and Technical Education (CTE) Director / School Principal\n\nSupervises: none\n\nPay Grade: Certified Full Time, 10.5\nEssential Duties and Responsibilities:\nInstruct students in Culinary Arts using the ProStart Curriculum, covering culinary techniques, hospitality, and restaurant management.\n\nTeach Intro to Culinary Arts to introduce students to kitchen safety, food preparation, basic cooking methods, and nutrition.\n\nMaintain and enforce up-to-date ServSafe food safety protocols in all instructional and lab environments.\n\nPlan, supervise, and execute school-based catering events.\n\nCoach and prepare students for culinary competitions, including local, state, and national events (e.g., ProStart Invitational, FCCLA STAR Events).\n\nParticipate in Career and Technical Student Organization (CTSO) activities and events.\n\nOrganize and manage classroom and kitchen lab materials, equipment, and inventory. Purchase food and supplies within the program budget; manage receipts and maintain accurate records.\nCreate a positive, inclusive, and industry-relevant learning environment.\n\nDevelop lesson plans and assessments aligned with CTE and state standards, including Industry Recognized Credentials (IRCs).\n\nCollaborate with colleagues, community partners, and industry professionals to support program growth and student opportunities.\nParticipate in fundraising initiatives to support the culinary program and student activities.\n\nContribute to continuous school improvement efforts by engaging in program evaluation and goal-setting activities.\n\nAttend and contribute to Advisory Committee meetings to ensure program alignment with industry needs.\n\nEngage in proactive professional development, including workshops and seminars to stay current with educational and industry best practices.\n\nQualifications:\nRequired:\nServSafe Manager Certification (or ability to obtain before the start date)\n\nExperience in the culinary industry and/or culinary education Strong organizational, communication, and leadership skills Ability to work occasional evenings or weekends for events and competitions\nParticipate in Career and Technical Student Organization,CTSO extracurricular activities\nValid CTE/FCS teaching certification in Culinary Arts (or willingness to pursue certification)\n\nPreferred:\nKnowledge and experience with the ProStart Curriculum\n\nExperience planning and executing catering functions","company":"Normandy Schools Collaborative","rawCompany":"normandy schools collaborative","city":"St Louis","state":"MO","isRemote":false,"isActive":false,"createdAt":"2026-04-14T11:25:18.804Z","occupations":[{"code":"25-2032.00","title":"Career/Technical Education Teachers, Secondary School","slug":"career-technical-education-teachers-secondary-school"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-2012.00","title":"Cooks, Institution and Cafeteria","slug":"cooks-institution-and-cafeteria"}],"industries":[{"code":"611519","title":"Other Technical and Trade Schools","slug":"other-technical-and-trade-schools"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"611110","title":"Elementary and Secondary Schools","slug":"elementary-and-secondary-schools"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Culinary Arts Instructor","description":"Job Summary\nNormandy High School is seeking a dedicated and experienced Culinary Arts Instructor to lead our high school culinary program using the ProStart Curriculum. The ideal candidate will hold a ServSafe Manager Certification and demonstrate expertise in culinary instruction, food safety, catering, and career preparation. A valid Family and Consumer Science (FCS) teaching certification is preferred.\nThis position plays a vital role in preparing students for college, careers, and industry-recognized certifications. In addition to upper-level culinary coursework, the instructor will teach Intro to Culinary Arts classes to build foundational skills among beginning students.\n\nReports to: Career and Technical Education (CTE) Director / School Principal\n\nSupervises: none\n\nPay Grade: Certified Full Time, 10.5\nEssential Duties and Responsibilities:\nInstruct students in Culinary Arts using the ProStart Curriculum, covering culinary techniques, hospitality, and restaurant management.\n\nTeach Intro to Culinary Arts to introduce students to kitchen safety, food preparation, basic cooking methods, and nutrition.\n\nMaintain and enforce up-to-date ServSafe food safety protocols in all instructional and lab environments.\n\nPlan, supervise, and execute school-based catering events.\n\nCoach and prepare students for culinary competitions, including local, state, and national events (e.g., ProStart Invitational, FCCLA STAR Events).\n\nParticipate in Career and Technical Student Organization (CTSO) activities and events.\n\nOrganize and manage classroom and kitchen lab materials, equipment, and inventory. Purchase food and supplies within the program budget; manage receipts and maintain accurate records.\nCreate a positive, inclusive, and industry-relevant learning environment.\n\nDevelop lesson plans and assessments aligned with CTE and state standards, including Industry Recognized Credentials (IRCs).\n\nCollaborate with colleagues, community partners, and industry professionals to support program growth and student opportunities.\nParticipate in fundraising initiatives to support the culinary program and student activities.\n\nContribute to continuous school improvement efforts by engaging in program evaluation and goal-setting activities.\n\nAttend and contribute to Advisory Committee meetings to ensure program alignment with industry needs.\n\nEngage in proactive professional development, including workshops and seminars to stay current with educational and industry best practices.\n\nQualifications:\nRequired:\nServSafe Manager Certification (or ability to obtain before the start date)\n\nExperience in the culinary industry and/or culinary education Strong organizational, communication, and leadership skills Ability to work occasional evenings or weekends for events and competitions\nParticipate in Career and Technical Student Organization,CTSO extracurricular activities\nValid CTE/FCS teaching certification in Culinary Arts (or willingness to pursue certification)\n\nPreferred:\nKnowledge and experience with the ProStart Curriculum\n\nExperience planning and executing catering functions","datePosted":"2026-04-14T11:25:18.804Z","dateModified":"2026-04-14T11:25:18.804Z","hiringOrganization":{"@type":"Organization","name":"Normandy Schools Collaborative","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"St Louis","addressRegion":"MO","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"ca26f3e7b2da56e75bc0ff9f"},"url":"https://jobsearcher.com/jobs/ca26f3e7b2da56e75bc0ff9f"}}