Instructor, Culinary Arts Management

New Brunswick Community College (NBCC) is committed to transforming lives and communities. The College is currently seeking a dynamic and competent individual for the position of Instructor, Culinary Arts Management. When you work at NBCC, you are a valued team member and a part of a community of leaders who are driven by learning excellence and social and economic development.

Position Type: Regular

Location: St. Andrews

Salary Range: $53,508.00 to $75,400.00/annum (successful candidates may be eligible for a higher maximum step, up to $82,342.00 per annum, based on their level of post-secondary education).

Responsibilities

As part of the School of Hospitality and Tourism, and reporting to the Academic Chair, the Instructor, Culinary Arts Management is responsible for planning and preparing instructional materials and resources; establishing and managing a positive learning environment; instructing and evaluating students; building and sustaining professional relationships with students, colleagues, community partners, and stakeholders; as well as other related duties.

Specific instructional areas and courses within the program may include, but are not limited to:

• Culinary I, II, and III
• Baking and Pastry
• Culinary Controls and Math
• Cooking and Catering
• Restaurant Operations
• Cultural Cuisine
• Menu Design and Controls
• Nutrition
• Wine, Drink and Food
• Gastronomic Cuisine
• Hospitality Career Preparation

The successful incumbent will be willing and able to integrate technology and active student learning techniques into teaching practices. You will also plan, evaluate and monitor student practicum placements.

Qualifications

Education/Experience:

• A diploma in a related field such as Culinary Arts Management or Hospitality and Tourism Management, with related years of experience.
• Candidates must have a cook certificate of qualification (Red Seal).
• Related work experience should include banquets, specialty foods, decorative food displays, purchasing, scheduling, analyzing financial statements, food costs and labor control in the food and beverage industry.
• Experience in a multi-faceted kitchen, with management or leadership experience.
• A working knowledge of MS Office is required.
• Candidates should have management experience in a restaurant or food service facility.

Professional Skills:

• Ability to maintain a high degree of professionalism and confidentiality.
• Demonstrated problem-solving skills, analytical ability, and innovative thinking.
• Self-motivated, service and results oriented.
• Ability to work under pressure in a fast-paced environment.
• Demonstrated ability to work effectively independently and within a team.
• A desire for continuous learning and growth.
• Excellent oral and written communication skills in English.
• Preference may be given to candidates who have experience working in a post-secondary environment.

Assets:

• A minimum of three (3) years of related progressive experience, including experience in a food and beverage operation post-qualification.
• Experience in front of house or food and beverage management.
• Experience in a variety of cooking establishments.
• Experience teaching in a post-secondary environment.
• SafeServe certification to work in a food service environment would be an added plus.
• A valid, nationally recognized food safety certification and/or Standard First Aid/CPR.

Candidates must clearly demonstrate how they meet these qualifications on their resumes.

Other combinations of education and experience may be considered as equivalent. Subject to competition response, the minimum qualifications may be raised.

All applicants must be eligible to work in Canada at the time of application. This competition may be used to fill future vacancies at the same level.

Skills

• Multi-faceted kitchen
• Red Seal
• Hospitality Career Preparation
• Gastronomic Cuisine
• Food Safety
• Nutrition
• Menu Development
• Cultural Cuisine
• Restaurant Operations
• Culinary Management

Are you interested?

• A culture that is focused on nurturing a sense of belonging for all employees.
• A competitive salary range of $53,508.00 to $75,400.00/annum (successful candidates may be eligible for a higher maximum step, up to $82,342.00 per annum, based on their level of post-secondary education).
• Become a member of the New Brunswick Public Service Pension Plan.
• Opportunities for professional development and training.
• NBCC supports the wellbeing of its employees. We provide free access to an Employee and Family Assistance Program (EFAP).
• Paid sickness and vacation leave.
• Volunteer leave.
• Tuition Reimbursement Programs (Employee: Tuition Reimbursement Program AND Family: Tuition Reduction Benefit – Spouse and Children).

This position is a unionized position where the terms and conditions of employment are in accordance with the NBUPPE – Education (Instructional) collective agreement for the College.

The New Brunswick Community College (NBCC) is committed to being flexible in its operations and to the wellbeing of its employees. This includes considering reasonable requests for alternative work arrangements, when feasible, to meet the changing needs of the College and its students. In order to ensure our student needs are met, flexible work arrangements cannot extend beyond the New Brunswick border. NBCC employees must be living in a location that is a reasonable distance from one of our seven work locations around the Province.

We promote an equal opportunity work environment.

All interested candidates are invited to submit a detailed application, with a resume, online by August 22, 2024. All applications will be acknowledged upon receipt.

New Brunswick Community College (NBCC)