Indigenous Culinary and Foodways Guide

Job Number:
- J0524-0129- Job Title:
- Indigenous Culinary and Foodways Guide- Job Type:
- Permanent FT Management & non-union Professionals- Bargaining Unit:
- Non-bargaining- School/Department:
- Academic- Campus:
- Progress Campus/Hybrid with travel to other campuses and communities- Location:
- Greater Toronto Area- Pay Range:
- $74,175.00 - $92,720.00/Year- Pay Band:
- 9 Admin- Hours/Week:
- 35- Shift Schedule:
- Monday Friday from 8:30 am 4:30 pm (including some evenings and weekends)- Date Posted:
- May 2, 2024- Closing Date:
- May 16, 2024We also recognize that Centennial is situated on the Treaty Lands of the Mississaugas of the Credit First Nation and pay tribute to their legacy as well as that of all First Peoples that have been and remain present here in Toronto. We recognize that First Peoples come from sovereign Nations and that part of understanding our responsibilities of residing on this territory are understanding the true history, circumstances and legacy of the Treaties signed here (such as the Toronto Purchase, Robinson-Huron Treaty and Williams Treaties) and including pre-contact Treaties and Agreements between sovereign Nations and that all peoples in this area are therefore Treaty people with obligations and responsibilities to all our relations.

**Position Summary**
Reporting directly to the Dean, School of Hospitality, Tourism and Culinary Arts, the Indigenous Culinary and Foodways Guide serves as a vital link within Centennial College's School of Hospitality, Tourism, and Culinary Arts (SHTCA) to strengthen ties with the communities we serve as we educate students for career success. This position underscores our commitment to acknowledging and integrating the rich Indigenous culinary heritage into our academic and Learning Enterprise practices. The Guide is instrumental in guiding dialogues, connecting with Indigenous communities, and conducting culinary foodways training for a wide range of participants.

The Indigenous Culinary and Foodways Guide is pivotal in creating a culturally inclusive and diverse culinary educational environment. This role demands a profound understanding of Indigenous cultures and culinary expertise, focusing on advising, executing activities and programming, and facilitating partnerships that bridge Indigenous culinary traditions with contemporary educational practices. In the execution of duties, it is imperative to adhere to the respected protocols established by Indigenous Peoples, while simultaneously maintaining the standards and protocols set forth by Centennial College and the Ministry. This dual commitment ensures that our practices honour both the rich traditions of Indigenous communities and the regulatory framework of our educational institution.

**Responsibilities**
- Provides essential guidance to SHTCA leadership to strategically operationalize commitments, including advising the department Chair and Executive Chef to ensure Indigenous perspectives within the culinary curriculum and Learning Enterprises, respectively, are shared.
- Supports and shares knowledge and understanding with leadership in strategic planning, development, and expansion of Indigenous culinary spaces and practices across all campuses.
- Shares guiding theories and foundations of Indigenous culinary practice and tradition with leadership, staff, faculty, and students through various events, activities, and programming.
- Proposes and plans a variety of activities, programming, and initiatives that showcase and celebrate Indigenous cultures and traditions, as well as promoting and sharing Indigenous knowledge and learning practices.
- Contributes to crafting culturally significant learning experiences within the Local Restaurant & Café, ’Dehwigan Café, and Event Centre, maintaining alignment with Centennial College's deadlines, standards, and protocols.
- Guides the Dean and other School leadership and staff on sustainable culinary practices, particularly as related to Indigenous cultural practice and tradition.
- Promotes environmentally conscious and sustainable culinary practices that focus on land-based customs and traditional knowledge.
- Offers guidance on the ethical sourcing of Indigenous ingredients, with respect for the traditions and legacies of the First Peoples of Canada, including the Mississaugas of the Credit First Nation.
- Engages in evaluation of School activities, programming, and initiatives to determine areas for improvement, as well as challenges and opportunities.
- Collects and analyzes feedback on Indigenous culinary programming, offering recommendations for continuous improvement based on community and student perspectives.
- Serves as a vital link and point of contact between SHTCA and both internal and external community members, groups, and organizations.
- Forges and nurtures collaborative relationships with Indigenous communities, both locally and globally, to build connections, exchange knowledge and practices, etc.
- Facilitates