Job Order Detail

Description

The Food Service Cook Instructor is responsible for providing lecture and hands-on instruction to students.  Areas of instruction include, but are not limited to: Garde Manger (Practical); Basic Cooking Principles; Breakfast Cooking Fundamentals; Tools and Equipment; Quantity Food Production; Quantity Meat Preparation; Quantity Preparation of Vegetables and Starches; Quantity Preparation of Soups and Sauces; and Safety, Sanitation and WHMIS; as well as other duties as assigned.

Additional duties include: classroom management; taking attendance and submitting it on a regular basis; monitoring student progress and submitting reports on a regular basis; and other duties as assigned.

The minimal qualifications for this position are a Red Seal Cooking Ticket; two (2) years of recent/relevant experience; and strong communication and interpersonal skills. An equivalent combination of education and experience may be considered.

Accrediting Institute: Saskpolytechnic - Instructor must meet Saskpolytechnics accreditation requirements.