Instructor, Professional Cook

Posting Number

**Posting Number**
- F1404
- Position Information

**Division**
- Trades & Technical

**Department**
- Trades and Technical Programs

**Supervisor Title**
- Dean or designate

**Location**
- Campbell River(CR)

**Posting Type**
- Internal Only Posting

**Position Status**
- Temporary

**If Others, please specify**

**New Position or Replacement?**
- Replacement

**Position End Date (if temporary)**
- 09/30/2025

**Desired Start Date**
- 08/27/2025

**Weekly work schedule (please indicate the start and end times for each day of work)**
- Monday to Friday - 30 hour weeks

**%**
- 100%

**Pay Grade**

**Position Summary**-
- The responsibilities and typical duties listed below constitute a generic job description for teaching faculty whose responsibility may be for the delivery of scheduled classes, the support of self-paced, on-line, and distance courses, and/or instruction and supervision in laboratories, practicums, shops, etc.
- PLEASE NOTE POSITION IS DEPENDENT ON ENROLLMENT AND FUNDING.

**Position Competencies**
- Creates a Positive Climate and Culture;
- Effective Communication Skills;
- Effectively Develops Goals & Objectives;
- Focuses Effectively on Key Results and Priorities;
- Demonstrates a Focus on Continuous Improvement;
- Interpersonal Effectiveness.

**Duties & Responsibilities**
- 1.0 INSTRUCTIONAL
- To plan and prepare learning materials for instructional environments;
- To use a variety of approaches and materials, as appropriate, in order to address different

learning needs;
- To direct student learning in a positive, supportive, and caring environment;
- To be available to students regularly during scheduled office hours and classroom hours, to discuss their progress and other issues that influence their learning. (See Policy #3-03: Faculty Absence from Class - Cancellation of Classes);
- To clearly communicate in writing learning outcomes for programs and courses, and the way in which learners will be evaluated against those outcomes;
- To design and conduct evaluations or appraisals of students and to keep students informed of their progress;
- To submit grades in a timely manner, in accordance with Policy 4-15, Reporting Final Grades;
- To maintain records of student enrolment and achievement and other records required by the College and affiliated agencies. At the end of employment with the College, to submit marks and student records to the Dean/Designate.

2.0 TYPICAL PROFESSIONAL DUTIES OF INSTRUCTIONAL FACULTY
- To be aware of, and to work within, College educational policies;
- To be aware of the Education and Strategic plans and to contribute to their development and assist in the achievement of its goals and objectives;
- To advise the Dean/Designate, within a reasonable time frame, of items that need to be ordered so that inventories of books, supplies, and equipment are adequate for the courses taught;
- To advise the Dean/Designateregarding enrolment management (recruitment and retention) strategies for their areas of responsibility;
- To advise the Dean/Designate responsible, and the appropriate Administrator and/or Campus Health and Safety Committee, of any health and safety concerns and to assist, where possible, in rectifying the problem;
- To maintain continuous professional development of competencies and qualifications as required in the appropriate discipline;
- To participate actively as a contributing member of the College community on College committees and other College-wide activities, where appropriate;
- To participate in department meetings and other department activities during normal working hours, when possible;
- To undertake other related responsibilities and duties which may be assigned by the College when course load permits.

**Required Education & Experience**
- Journeyperson Interprovincial Qualification as a Cook (Red Seal);
- Certificate of Apprenticeship;
- Minimum of 5 years post-journeyperson experience in bistros, fine dining, baking, and catering;
- A minimum of three years experience instructing apprenticeship programming;
- Completion of the Provincial Instructor’s Diploma program;
- Familiarity with the BC Professional Cook program outline.

**Required Knowledge Skills & Abilities**
- Experience setting up training programs;
- Experience developing and managing budgets;
- Excellent interpersonal, oral and written communication skills;
- Demonstrated commitment to developing and maintaining affiliations with community and community organizations;
- Demonstrated excellent instructional practices, using creative and motivating approaches to stimulate learning, including the use of instructional technologies within an online learning environment;
- Demonstrated ability to adapt to a wide range of student learning styles and backgrounds;
- Experience with blended learning, ability to build online theory components in a learning platform, ability to translate face-to-face content delivery;
- A demonstrated commitment to continu