Instructor - Culinary Programs

Six Nations Polytechnic (SNP) is a unique Indigenous Institute, recognized by community, government, and institutions of higher learning, as a Centre of Excellence for Indigenous Knowledge. SNP offers postsecondary, secondary, trades education and training. SNP has formal partnerships with nine publicly funded Ontario Universities and Colleges and collaborates with six Ontario-based Indigenous owned and controlled post-secondary Institutes.

**Function & Overview**

Operating under the supervision of the Unit Manager - Skilled Trades, the Instructor - Culinary Programs (referred to as the Instructor) will develop and facilitate the delivery of post-secondary culinary programs incorporating a variety of teaching, learning and assessment strategies, which are designed to successfully meet the needs of learners. Additionally, this position will create introductory culinary courses by designing learning materials and activities for implementation. The Instructor - Culinary Programs is required to perform all duties consistent with the governance values and operating policies of Six Nations Polytechnic (SNP) while fostering positive relations with staff, students, stakeholders, and the community; contributing to a culturally supportive teaching, learning and work environment consistent with Hodinǫshǫ:nih/Rotinonhson:ni values of Ga’nigohi:yo:/Kanikoriio (Respect and the Good Mind).

**Duties**

The duties of the Instructor - Culinary Programs include, without limitation:
**Program Planning & Delivery**
- Creating and maintaining a positive learning environment which supports the diversity of students’ cultures, educational backgrounds, and learning styles;
- Utilizing a variety of teaching methods most appropriate for the curriculum and to support student understanding and success;
- Designing, developing, and maintaining course outlines and lesson plans following curriculum guidelines of Skills Trades Ontario and utilizing SNPLO’s (Learning Outcomes);
- Maintaining training materials, and delivering practical and technical instruction, including demonstrations and lectures on theory;
- Preparing course activities, and assignments to support effective teaching and learning;
- Preparing and delivering synchronous (real-time) and asynchronous (accessible at any time) course content for in person and e-learning platforms, as required by and in response to changes in the operating environment of SNP;
- Providing input and advice on program operations such as scheduling, work placement, capital and equipment needs, curriculum revisions and development;

**Kitchen & Service Management**
- Supervising culinary students during their work experience at SNP Brantford campus kitchen;
- Developing menus/meal planning that align to student learning and program budget;
- Supervising food preparation activities, overseeing food quality, presentation and service delivery;
- Maintaining a clean and orderly classroom and kitchen, and ensuring food sanitation including health and safety standards and procedures are met;
- Continually reviewing kitchen/food services, and bringing forward opportunities for improvement;
- Assisting with the maintenance of the kitchen and equipment as required, and reporting any issues or concerns;
- Maintaining inventory of required learning supplies, consumables and materials; preparing purchase orders for processing; and maintaining cost reporting records;
- Maintaining a good working relationship with customers, vendors, co-workers, and management;

**Evaluation & Records**
- Using a variety of techniques to evaluate student achievement of learning outcomes;
- Completing and submitting student evaluations as determined by the program schedule;
- Tracking student progress, identifying and providing extra supports where needed, and referring students to the Student Success Officer;
- Maintaining clear and concise student performance and attendance records for internal reporting and external agencies; and ensuring the privacy of students’ information;
- Responding promptly and thoroughly to all internal and external student performance records inquiries;
- Meeting with students for consultation and support, as required;

**Communications & Program Support**
- Promoting skilled trades and culinary related careers as an option to diverse groups such as youth, women, and unemployed/underemployed individuals;
- Supporting and participating in various events and activities that promote Skilled Trades programs;
- Supporting day to day operations of the kitchen including, greeting visitors, answering inquires and general daily maintenance of the shop/equipment/supplies;
- Participating in department and school activities as required;
- Regularly communicating with the administrative team and direct manager on all issues and developments within the program;

**General Administration**
- Understanding and adhering to existing SNP policies and processes, and supporting the collaborative development a