Instructor, Culinary Arts
4 days ago
**Competition Number**
- P16393**Posting Title**
- Instructor, Culinary Arts (Casual 2025-26)**Classification**
- Instructor**Location**
- Saskatchewan Polytechnic Regina Campus**Other Location(s)**
- Saskatchewan Polytechnic Regina Campus**Building**
- Regina Campus, Parkway Building**Other Building**-
- **Date Posted**
- 04/02/2025**Closing Date**
- 11/30/2025**JIQ #**-
- **Start Date**
- 07/01/2025**End Date**
- 06/30/2026**Open Until Filled**
- No**Ongoing**
- No**Category of work**
- Casual**Bargaining Unit**
- Faculty Association**Hours of Work**
- To be Assigned**Salary Range**
- As per instructional grid**Temporary Market Stipend**-
- **Incumbent**-
- **Total Assigned days (AC) / Total Hours per biweekly pay**
- To be assigned. Event-specific assignments. Sick day replacements. Funded projects.**Posting Status**
- Open-
- Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech’s strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.
**Job Duties/Qualifications, Skills and Abilities(QSA)**:
- Job Duties**Job Duties**
- 1. Instruct students in the Culinary Arts Program & the Professional Cooking Program.
2. Plan and deliver instruction, evaluate student performance, present demonstrations and workshops.
3. Participate in the development, maintenance and revision of curriculum.
4. Participate in program, campus, SaskPolytech, industry and other professional or stakeholders’ activities.
5. Establish and maintain community contacts within the industry.
6. Other instructional duties as assigned.
7. Other duties as assigned.- QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE**Specific Accountabilities**-
- **Duties**-
- **Required Qualifications, Skills and Abilities (QSA)**
- 1. Grade 12 or equivalent.
2. Inter-Provincial or Journeyperson (Red Seal) certificate in cooking.
4. Ability to develop and supervise faculty and staff.
5. Knowledge of budget development and monitoring.
6. Effective communication skills (oral and written).
7. Effective problem solving skills.
8. Effective team building and conflict management skills.
9. Demonstrates valuing diversity.**Desired QSA
-
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