CULINARY ARTS TEACHER SY - JACKSON OLIN HS

Alabama Department of Education

Birmingham, AL

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JOB DETAILS

SALARY

$51,040–$102,410 Per Year

SKILLS

Academic Advice, Bakery, Catering Services, Conferences, Cook Dishes, Cost Control, Data Analysis, Data Collection, Food Presentation, Food Production, Food Safety, Food Services, Food and Beverage Industry, Hospitality and Tourism, Interpret Regulations, Mathematics, Menu Management, Microsoft Excel, Microsoft Office, Microsoft Outlook, Microsoft Word, Nutrition, Presentation/Verbal Skills, Purchasing/Procurement, Regulations, Sanitation, Shipping/Receiving, Training/Teaching, Training/Teaching Curriculum, Training/Teaching Materials

LOCATION

Birmingham, AL

POSTED

1 day ago

Job Summary

JOB TITLE:

Culinary Arts Teacher

REPORTS TO:

Principal

WORK DAYS:

10 Months (204 Days)

Certified Schedule CT (Level 1-4)

($51,040 - $102,410)

Depending on degree level (recognized

by ALSDE)

LOCATION:

P. D. Jackson-Olin (2026-2027)

FLSA Status

EXEMPT

X

NON-EXEMPT

JOB DESCRIPTION:

The Culinary Arts Teacher provides industry-based instruction in culinary arts and food service management. The program prepares students for post-secondary education or entry-level employment in the hospitality and food service industry.

DUTIES AND RESPONSIBILITIES:
• Responsible for teaching Culinary Arts courses based on the Alabama Course of Study for Hospitality & Tourism.
• Responsible for teaching student's food & safety, sanitation, food production and preparation, hospitality and food service operations.
• Responsible for teaching students about culinary terminology, food cuisines, meat, fish, and poultry fabrication, and general food knowledge.

Provide hands-on instruction in a commercial kitchen lab environment.
Demonstrate proper cooking techniques, food presentation, and kitchen safety.
Teach culinary math, menu planning, and cost control.

• Responsible for teaching student's food preparation and bakery production, and the

The overall structure and workflow of a kitchen include nutrition, purchasing, receiving, inventory, storing food in accordance with health standards, and proper preparation techniques.
• Responsible for teaching students about quality and cost containment standards.
• Inform students of career opportunities in and related to the field of Culinary Arts.
• Provide a work-based learning environment, including a lab setting.
• Evaluate and grade students class work, assignments, and papers.
• Compile, administer, and grade examinations.
• Prepare course materials such as syllabi, homework assignments, and handouts.
• Maintain student attendance records, grades, and other required records.
• Initiate, facilitate, and moderate classroom discussions.
• Stay abreast of developments in Culinary Arts field by reading current literature, conducting program and attending professional development. Establish an advisory committee for CTSO, participating in professional organizations, coursework, and conferences.
• Advise students on academic and vocational curricula, and on career issues.
• Participate in student recruitment, registration, and placement activities.
• Serve on academic or administrative committees that deal with institutional policies,

departmental matters, and academic issues.
• Adhere to IEPs and differentiated instruction for all student learners.
• Use current technology for instruction and management purposes.
• Perform other duties as assigned.

REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES:
• Ability to compile and analyze data, and interpret the laws, policies, and regulations pertaining to the work.

Strong knowledge of Microsoft Office, including Word, Excel, and Outlook.

• Effective oral and written communication.

REQUIRED QUALIFICATIONS:
• Associate's degree in Culinary Arts, or in a related area from a regionally accredited college/university, OR American Culinary Federation (ACF) Certified Culinarian • NOCTI - Commercial Foods (5167)
• Bachelor's Degree or higher in Culinary Arts, or in a related area OR

One of the four listed below is required:
• American Culinary Federation Certified Master Chef
• American Culinary Federation Certified Culinary Educator
• American Culinary Federation Certified Executive Chef
• American Culinary Federation Certified Master Pastry Chef
• Certified in Serv-Safe Safety and Sanitation.
• Minimum three (3) years of previous successful experience in a food service setting.
• Experience in catering for large groups.

*SUCH ALTERNATIVES TO THE ABOVE QUALIFICATIONS AS THE BOARD MAY REQUIRE

APPLICATION REQUIREMENTS:

Completed Application (HireTrue)
Resume (uploaded to application)
Three (3) returned References (HireTrue)

*PLEASE ENSURE ALL INFORMATION IS CURRENT WITHIN A 6-MONTH PERIOD*

PHYSICAL REQUIREMENTS:

Physical strength, mobility, dexterity, stamina, and acuity are required to perform job responsibilities.

REVISED:

March 2026

Please Note: All candidates must submit to a background check () . Employment is contingent upon candidate meeting suitability criteria as established by Alabama State Department of Education. The Birmingham Board of Education does not discriminate on the basis of age, race, color, sex, sexual orientation, religious preference, marital status, disability, national origin, or any other reason prohibited by state or federal law. Employees of the District are required to comply with the provisions of Title VII of the Civil Rights Act and Title IX of the 1972 Educational Amendments. Birmingham Board of Education is required by state law to verify the employment eligibility of newly hired employees by using the federal E-Verify program. New employees are required to provide a Social Security number, an unexpired identity document that contains a photograph, and other acceptable documents that establish employment eligibility. In addition to determining whether a new hire is authorized to work in the United States, E-Verify will confirm that the employee's name and Social Security number match.

About the Company

Alabama Department of Education

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