Long Term Substitute: Culinary Arts Teacher; Grades 6-8

Position Type

Middle School Teaching/Technology Education

1/14/2026

Sage Park Middle School

The culinary arts teacher maintains a learning environment where students are encouraged to ask questions, show respect for the teacher and classmates and learn about culinary arts in great detail. Instruction involves hands‑on participation from the students so that they develop a firm understanding of the practice. The culinary arts teacher modifies instruction, as needed, to meet the needs of all students.

• Demonstrates culinary skills, food preparation, sanitation, and encourages healthy eating habits.
• Plans and supervises food preparation labs with students in addition to planning and providing food preparation and catering services for various school events.
• Demonstrates food preparation techniques in front of classes.
• Supervises Structured Learning Experience (SLE) student workers.
• Promotes critical and creative thinking and analysis.
• Promotes a classroom environment that is safe and conducive to individualized and small group instruction, and student learning.
• Develops lesson plans and instructional materials for subject area, and translates lesson plans into learning experiences to develop pertinent sequential assignments, challenge students, and best utilize the available time for instruction.
• Instructs students in the proper use and care of cooking utensils, food preparation and storage.
• Conducts ongoing assessment of student learning and progress, and modifies instructional methods to fit individual student's needs, including students with special needs; conducts individual and small group instruction as needed.
• Continues to acquire professional knowledge and skills in the educational field by attending seminars, workshops or professional meetings, or by conducting research.
• Encourages parental involvement in students' education and ensures effective communication with students and parents.
• Ensures that student conduct conforms to the school's standards and school district policies, and establishes and maintain standards of student behavior needed to achieve a functional learning atmosphere in the classroom.
• Coordinates with other professional staff members, especially within grade level, and participates in faculty meetings and committees.
• Ability to engage in self‑evaluation with regard to performance and professional growth.
• Ability to establish and maintain cooperative working relationships with other internal and external contacts.

• Three years' successful teaching experience in an urban setting preferred.
• Experience in the use of educational technology.
• Excellent oral and written communication and human relations skills.
• Salary will be in accordance with the WEA contract salary schedule.

• Culinary arts teachers follow the EDMC curriculum when planning their lessons.
• Monitor progress of the class.
• Keep grade records and provide data to the administration in a timely manner.
• Must be able to use appropriate technology, such as e‑mail, to communicate with students and parents.
• Must be knowledgeable about relevant culinary arts trends, techniques and professional practices.

• Must be able to communicate relevant, real‑world experiences to students.
• Uses standard office equipment such as personal computers, printer, copy and fax machines, and telephone.

• Travels to school district buildings and professional meetings as required.

• Considerable knowledge within the field of commercial foods production.
• Considerable knowledge of culinary arts core curriculum area.
• Considerable knowledge of educational philosophy, teaching methods and approaches, and currently researched best practices and strategies.
• Knowledge and appropriate use of large commercial kitchen equipment.
• Knowledge and skills in culinary arts programs or restaurant management.
• Knowledge of and ability to follow Board of Education policies and procedures.
• Knowledge of child development.
• Knowledge of classroom management techniques.
• Knowledge of cost control procedures.
• Knowledge of curriculum and program development.
• Knowledge of…