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Summary
Plans, develops, coordinates, assesses and implements comprehensive programming for individual and groups of students in areas of food planning, preparation, budgeting, shopping and kitchen safety and maintenance.

Essential Duties and Responsibilites
Sensitivity to cultural diversity of others Understands the psychological and medical characteristics of the classroom students. Designs and develops cooking and kitchen programs to meet the needs of Agency students. Designs, develops and implements appropriate task analysis and assessment scales. Designs, develops, purchases and maintains all Agency cooking and kitchen materials and equipment. Designs and implements an Agency cooking and kitchen curriculum and performance evaluation checklist. Evaluates, develops and is able to teach using a variety of educational materials. Interprets, records and reports the behavior and progress of students to the appropriate staff. Is available for various program staff meetings as requested by staff or Day Program Director/Coordinating Teacher. Maintains immediate on-going supervisory responsibility for teacher aides, volunteers and/or other nonprofessional personnel who may participate in the classroom program. Develops and implements community experiences as appropriate. Participates in Agency functions and various community meetings as requested. Works as a member of an interdisciplinary team to create, implement and monitor student progress in the vocational area. Works with and communicates effectively with other agency personnel as needed. Develops, implements and monitors training and consultation for agency personnel as related to cooking and kitchen curriculum. Works with and communicates effectively with families and caregivers as related to the cooking and kitchen curriculum. Other duties may be assigned.

Supervisory Responsibilities


Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
Bachelor’s Degree in Special Education or related field. Two (2) years experience with individuals with developmental delays; ability to cook and teach cooking and related skills.

Language Skills
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Math Skills
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Other Skills


Certifications, Licenses, Registrations


Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually moderate.

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