Food and Beverage Management Instructor

Are you passionate about assisting students in the classroom? Do you enjoy working collaboratively with others? If so, then Carlos Rosario International Public Charter School (CRIPCS) is the place for you.
Carlos Rosario International Public Charter School (CRIPCS) is an adult charter school that delivers high-quality education, career training, and supportive services that enable adult immigrants to realize their dreams while strengthening our community and economy. When you join the team at CRIPCS you become part of a unique, performance-driven organization where students are the center of our work and excellence permeates. Carlos Rosario International Public Charter School (CRIPCS) is the nation’s first adult charter school and a national model for high-quality adult education, career training, and student support. Our mission-driven team advances innovative, equity-centered solutions that empower adult immigrants and English language learners while strengthening our community and economy. Through our award-winning three-pronged model—foundational coursework, career certification, and comprehensive supports—and guided by our core values: Integrity, Respect, Perseverance, Compassion, Inclusivity, and Collaboration, we advance our strategic priorities to empower our people and culture and build for the future.
Food and Beverage Management InstructorROLE SUMMARY:The Food and Beverage Management Instructor supports CRIPCS’s mission by preparing adult immigrant students for supervisory and management careers in the food and beverage industry. Reporting to the Culinary Arts Training Program Director, this instructor delivers high-quality, industry-aligned instruction in F&B operations management—including cost control, inventory, labor scheduling, menu engineering, and food safety compliance—equipping students with the technical expertise, management skills, and workplace readiness they need to succeed in a competitive industry. The Instructor provides instruction that is responsive to students’ diverse educational backgrounds, learning styles, and English language abilities, and uses both formal and informal data to continuously improve student outcomes. This role is part of the Culinary Arts Training Program team and contributes to a collaborative, student-centered instructional environment.
CORE WORKSTREAMS AND

RESPONSIBILITIES:
F&B Operations Management InstructionTeach core F&B management concepts including inventory and purchasing, menu engineering, labor scheduling, budget forecasting, and point-of-sale (POS) technology and data analysis.
Deliver instruction using case studies, workplace scenarios, applied management tools, and simulated operations projects suited for adult English Language Learners (ELLs).
Teach hospitality math concepts including food and beverage cost percentages, recipe yield testing, labor cost analysis, and margin calculation.
Guide students through front-of-house (FOH) service standards, human resources basics (coaching and scheduling), and food safety compliance requirements.
Deliver instruction aligned with the established Culinary Arts curriculum and program syllabus, adapting materials to meet the diverse learning needs, backgrounds, and English language levels of adult learners.
Prepare clear and concise daily lesson plans with defined learning objectives, available to supervisors upon request.
Create and select instructional materials, including course handouts, reference guides, and supplementary resources specific to the F&B management focus.
Implement classroom policies and procedures and maintain a positive, inclusive learning environment that encourages active participation and regular attendance.
Provide instruction that accommodates different learning styles and abilities, using a variety of instructional strategies to support student success.
Applied Learning and Community PartnershipsPartner with the Culinary Arts Training Program Director, Culinary Instructors, and Cafeteria Operations Manager to use campus food service facilities as a live learning laboratory for student projects and applied management exercises.
Collaborate with advisory committee members and community partners to facilitate mock interviews, industry site visits, and other career-connected activities that support student projects and professional readiness.
Connect classroom learning to real-world management practice through hands-on projects, demonstrations, and simulated operational scenarios.
Introduce students to industry certifications relevant to F&B management and food safety (e.g., ServSafe Food Protection Manager, ServSafe Alcohol, TIPS/RBS), preparing them for certification exams as applicable.
Stay current on trends in food and beverage operations and management and integrate relevant, up-to-date content into instruction.
Student Assessment and Data ManagementMonitor and evaluate student performance through formal and informal assessments; modify instruction based on data to ensure all students are