Qualifications Required: New York State CTE certification in Culinary Arts (Grades 7-12) or active pathway toward the required certification New York State Work-Based Learning Coordinator extension/certification or active pathway toward obtaining the required credential Bachelors degree in Culinary Arts, Baking and Pastry Arts, Hospitality Management, Education, or a related field Demonstrated professional experience in Culinary Arts, food service, hospitality, or a related industry Current ServSafe certification and/or applicable New York City Food Protection certification Strong knowledge of food safety, sanitation, commercial kitchen practices, and culinary equipment. This is a place for educators who believe: Feedback is essential to growth, for students and adults Curiosity is a driver of strong teaching and learning Great schools are built through reflection, collaboration, and persistence Students thrive when adults hold high expectations and provide deep support Supporting one another as a community and showing up as strong team players matters just as much as individual excellence.