Chef Instructor

Job Description:

Chef Instructor – Culinary (Tourism &Culinary Centre)

Continuing Position Commencing August 5, 2024

Reporting to the Program Manager of the Culinary Institute of Canada, the Culinary Arts Instructor will deliver a high-quality program while maintaining an inclusive and safe teaching and learning environment. The successful candidate will:

• Assist learners in the development of required curriculum outcomes through such activities as individual and group instruction, self-directed learning, and performance assessments.
• Deliver excellence in learning-centered instruction by establishing a classroom environment conducive to learning and student involvement as well as effectively planning and preparing for classes and student success.
• Evaluate and assess both academic and practical student progress.
• Promote student success by showing flexibility in style and work schedule as well as exhibiting a passion for teaching and engaging students in the learning process.
• Provide ongoing support, guidance, and advice to students.
• Liaising with industry to promote student learning and program relevancy.
• Comply with OH&S regulations.
• Ensure compliance with relevant industry standards and government regulations.
• Participate in program development and planning activities.
• Develop, review and update learning materials in the online based learning management system (SAM).
• Order and maintain resource materials that support the program, including the grab and go and Marche outlets.
• Perform other instructor related duties as required.

Qualifications

• Cook Red Seal* and 10 years restaurant experience with at least 5 years at a leadership level in a high-volume restaurant environment.
• Ability to work alternate shifts as program rotations are established.
• A high degree of experience with food preservation, food processing, managing supply, quality control, and service.
• Some experience producing value added products, and packaging.
• Good working knowledge of all stations in the kitchens and how their operation relates to food production.
• Recent experience in the areas of menu design, marketing, cost control, and forecasting/budgeting.
• Strong interpersonal, organizational, presentation and leadership skills.
• Strong computer literacy skills.
• Demonstrated ability to work independently yet be part of a team.
• Prior teaching experience and/or Certificate in Adult Education is considered an asset.
• CCE (Certified Chef de Cuisine) is considered a strong asset.

*Proof of credentials or equivalencies from accredited regional or federal post-secondary institutions and/or their foreign equivalents will be required at the time of job offer.

Equal opportunity will be given to applicants of diverse backgrounds, Holland College welcomes applications from individuals with marginalized identities and accommodations are available on request for candidates taking part in all aspects of the selection process. In keeping with the terms and provisions of the College’s various employment and collective agreements, priority may be given to internal candidates.  

Only those selected for an interview will be contacted.

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