6 jobs in Educational Empowerment Group

Description

• Explicit Instruction: Deliver clear, step‑by‑step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts.
• Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.
• Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands‑on activities, demonstrations, and real‑world applications.
• Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred).
• Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction.
• CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading.

• Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post‑secondary planning.
• Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.
• Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success.
• Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment.
• ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting.

• Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.
• Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.
• Safety Inspections: Oversee the process of scheduling safety/health and fire inspections.
• Resource Management: Maintain an inventory of all program resources, equipment, and supplies.
• Uniform Management: Order and manage program uniforms for participants.
• Enrollment: Maintain and retain an enrollment of 10 or more student participants per year.

• Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.
• Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.
• Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.
• TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays.
• Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.
• CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).

• School Mission: Understand, accept, and abide by the Academy’s philosophy and mission statement.
• Student‑Centric Approach: Foster a student‑centric, holistic learning environment.
• Professionalism: Model tolerance, global awareness, and reflective practice.
• Record Keeping: Maintain accurate records, including attendance, grades, and discipline.
• Confidentiality: Maintain confidentiality concerning student information.
• School Activities: Participate in school activities, meetings, and events as directed by the Principal.
• Policy Compliance: Follow all corporate and Academy policies and procedures.

Requirements

• Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation.
• CTE certification, or willingness to become certified required.
• Associate's or Bachelor's degree preferred.
• Career & Technical Education teaching and food service supervisory experience preferred.
• Certification in food safety (e.g., ServSafe) is a plus.
• Excellent oral and written communication skills.
• Proficient in computer applications and web resources.
• Strong organizational and time‑management skills.
• Ability to maintain a positive attitude and solution‑based approach.
• Satisfactory completion of local, state, and federal criminal history check and TB test.

Description

Teacher

• Develop lesson plans that ensure the attainment of state learning and common core standards;
• Uses computers and other technology provided to assist students;
• Adapts and enriches the curriculum using multiple strategies and online tools in imaginative ways to actively engage students in their learning;
• Information, media and technology savvy;
• Must see the potential in emerging tools and web technologies and manipulate them to serve the students’ needs;
• Develop classroom experiences that teaches students not only the facts but how to apply what they learn to solve real world problems;
• Guide students to develop the broader competencies increasingly important for success in an ever more complex and demanding world of 21st Century Skills;
• Provide ample opportunities to all students to develop 21st century skills in activities outside the classroom such as student organizations, physical activities, and service learning;
• Engaging and empowering learning experiences for all learners; and
• Fully connected to learning data and tools for using the data; to content, resources, and systems to create, manage, and assess engaging and relevant learning experiences; directly to their students in support of learning both inside and outside school.

• Understands, accepts, and abides by the Academy’s philosophy and mission statement in all his/her school activities;
• Student-centric, holistic, and teach about how to learn as much as teaching about the subject area;
• Models tolerance, global awareness, reflective practice, and models the behaviors we expect from our students;
• Prepares instructional lesson plans as directed;
• Administers all standardized tests as directed;
• Keeps accurate records on each student such as: grade books and report cards, lesson plans, attendance records, and behavior/discipline records;
• Maintains confidentiality concerning all student information and any professional matters;
• Works with staff to improve student learning and achievement;
• Deploys sound classroom management techniques;
• Engage in collaboration with colleagues demonstrating a model of “connected educators” – this replaces solo practitioners (sage on the stage) and develops positive working relationships with students, parents, school personnel and the public;
• Required to attend and/or participate in school activities as directed by the Principal such as: staff meetings (before or after school hours), open houses, chaperone student activities, provide guidance for students, participate on faculty committees, study and help resolve school problems;
• Follows all corporate and Academy policies and procedures;
• Participates in professional development workshops/programs;
• Maintain status of Highly Qualified Teacher as per federal definition; and
• Performs other duties, as deemed appropriate, by the Principal and Management Company.

Principal

• Minimum Bachelor’s Degree;
• Certification/Licensure in appropriate teaching area; NCLB Highly Qualified;
• Excellent oral and written communication skills;
• Proficient in computer applications;
• Knowledgeable in use of web resources, online tools, technology tools, etc.;
• Effective organizational skills with the ability to perform multiple tasks; and
• Satisfactory completion of local, state, and federal criminal history check.