1. Instruct food service education program, producing graduates with identified skill deliverables.
2. Establish and maintain a rigorous classroom structure that models the standards of work and professionalism based on the brigade system of the kitchen.
3. Ensure operations and food storage are performed in accordance with federal, state, and local laws, including food service regulations and inspections.
4. Plan menus, purchase food/non-food supplies, and maintain appropriate inventory levels for continuous operation.
5. Communicate expectations, model behavior, and always maintain appropriate command of the classroom through active management.
6. Communicate with the class Coordinator and Correctional staff on a continuous basis.
7. Prepare reports and maintain records, including student grades, attendance rolls, and training activity details.
8. Adhere to college and correctional facilities’ rules/policies/procedures
9. Prepare students to successfully complete the NOCTI Culinary Arts Prep Cook assessment
