Job Description
Description As a Spokane Public Schools staff member, you'll uphold our commitment to creating a loving and collaborative learning community where all students belong and thrive. We are looking for team members who embrace differences, have a desire to work with a diverse community of learners, have a heart for the humans they serve, work as a team, grow and reflect through feedback, are lifelong learners and positive problem solvers. FTE: 1.0 Contract Type: Continuing Anticipated Start Date: 2026-27 School Year Required Washington State Endorsement(s): Candidate must hold, or be eligible to obtain, a Washington State CTE Teaching Certificate with the appropriate Culinary Arts V-code. Candidate must also have at least 6,000 hours of verified occupational experience and/or formal training in culinary arts, with preferred experience in baking and pastry. If not already certified, the candidate must be willing to begin a CTE Plan 2 certification program within two years of hire. Benefits- -Medical/Dental/Vision through SEBB (School Employee Benefits Board) are provided for employees who work at least 630 hours per academic year. Additional benefits may include vacation, sick, personal days, and paid holidays. Often, positions have additional pay provisions above what is represented on the salary schedule, all in accordance with the applicable collective bargaining agreements (if applicable) as negotiated. SALARY: Responsibilities Organize instructional programs within the prescribed curriculum to provide for individual differences. Be able to effectively teach students of varying abilities. Be able to maintain classroom discipline and use effective classroom management skills. Utilize and maintain district/building curricular and student learning objectives. Prepare and maintain long-range and weekly lesson plans. Maintain appropriate student records. Work as an effective member of the department to evaluate and improve the program. Communicate and interpret school programs to patrons. Communicate student progress to parents. Be familiar with state essential leanings, district targets, qualifying standards, testing, etc. Work as an effective member of the grade level, staff, and community to evaluate and improve student learning. Demonstrate knife skills (to include hand sharpening) and engage daily with students using said tools. Demonstrate numerous cooking techniques; sauteing, broiling, grilling, frying and engage daily with students performing said skills. Demonstrate the use of numerous commercial kitchen and bakery machines and cooking appliances to include; mixers, grinders, slicers, blenders, dough sheeter, dough cutter, donut machine, espresso machine, food processor, vertical blender, stove, oven, broiler, deep fryer, griddle, dish washing machine. Set up, working mode, break down and cleaning. Demonstrate the use of miscellaneous kitchen equipment; steam table, sandwich/pizza make up station, pot washing station. Demonstrate the use of numerous kitchen hand tool and engage daily with students using them; whips, offset spatulas, spoons, bench scraper, cake spatula, rubber spatula, pastry bag, dough docker, rolling pin, bowl scraper, peeler, garnishing tools. Check in regular deliveries of food product. Units can weigh from several pounds and more often 25 to 50 pounds. Engage in food prepping, cooking, serving and clean up to satisfy the practical functions that are a significant part of the programs activities. Fulfill other responsibilities as assigned by the building administration. PHYSICAL DEMANDS: Must move and carry heavy units of raw or bulk foods (in their original containers). Must move and carry heavy units of cooked and prepared foods (in pots, pans, or storage containers). Must move furniture often to accommodate the various functions undertaken on a regular basis as part of the programs daily activities. Must lift and carry heavy pots and tubs of dirty dishes on a regular basis. PHYSICAL ABILITY TO: Lift and carry bulky items up to 50 pounds repeatedly. Move and adjust heavy pieces of equipment. Move and operate a variety of smaller kitchen appliances that demand different hand dexterity and strength regularly. Lift and reach items above waist to above head. Have sufficient hand/grip strength to perform basic, intricate and powerful cuts and other skills, using small to large knives and other tools for extended periods of time. Have sufficient hand dexterity (bend, twist, stretch, push, pull) while applying light to powerful force in order to perform basic and intricate movements using a variety of food preparation tools and e