Professor, Culinary Chef - Product Development
Top Benefits
About the role
Applications are invited for the position of Part-Time Professor, Culinary Chef - Product Development in the Culinary Innovation and Food Science program within the School of Culinary Arts. This position will commence September 2025 at the Daniel J. Patterson Campus in Niagara-on-the-Lake, Ontario.
Part-time faculty within the Culinary Innovation program work as part of a highly collaborative and innovative program team of faculty and technical support staff within our classrooms and industry-standard kitchen and food science labs. This team collaboratively provides a superior and supportive learning experience to students enrolled in the Advanced Diploma in Culinary Innovation and Food Technology three-year program.
CULN1312 – Modern Culinary Applications in Food Product Development is a practical lab that covers industrial case studies related to themes in food product development, including gold standard matching, least cost formulation, formulation to nutrition targets, application of HACCP principles and process lethality in process development, recipe scaling to industrial manufacture, and creative ideation in product development.
The course meets once per week – Fridays 8:30am to 11:30am in a culinary kitchen for 14 weeks.
Required education and/or professional credentials:
- Provincial Red Seal designation for Cook and/or Culinary post-secondary credential(s) from an accredited public institution.
- Bachelor's degree in Food Science preferred.
Required qualifications:
- Minimum of five (5) years of experience leading food product development processes
- Experience in facilitating experimental design and costing for food products
- Leadership roles in culinary kitchens
- Management of materials requisitions, including ingredients and equipment for weekly labs
- Demonstrated collegial collaborative approach to team membership and leadership
- Excellent communication, organizational, problem-solving solving and analytical skills
- Evidence of commitment to student success and/or coaching/mentoring others to high standards
- Demonstrated networking skills with a variety of stakeholders within the field of expertise
- Working knowledge of relevant digital applications (e.g., office applications, learning management systems, virtual meeting tools)
Close Date: August 5, 2025
If selected for an interview, candidates must present proof of education (original transcripts/credentials).
Note: Credentials obtained outside of Canada require an evaluation to determine the Canadian educational equivalence. This evaluation must support the educational requirements for the position as a condition of employment. For further information, visit: World Education Services http://www.wes.org/ca/.
Niagara College is strongly committed to diversity and inclusion within its community. We offer an inclusive work environment and welcome applications from all qualified individuals who feel they can further enhance campus diversity and equity efforts.
If requested, accommodations will be made to support applicants with disabilities during the recruitment and selection process.
While we thank all applicants, only those selected for an interview will be contacted.
About Niagara College
Since opening our doors in 1967 in Welland and expanding into other parts of the Niagara region, we have grown to become a leader in applied education and training, and we’re consistently ranked among Ontario’s top colleges for student satisfaction.
Professor, Culinary Chef - Product Development
Top Benefits
About the role
Applications are invited for the position of Part-Time Professor, Culinary Chef - Product Development in the Culinary Innovation and Food Science program within the School of Culinary Arts. This position will commence September 2025 at the Daniel J. Patterson Campus in Niagara-on-the-Lake, Ontario.
Part-time faculty within the Culinary Innovation program work as part of a highly collaborative and innovative program team of faculty and technical support staff within our classrooms and industry-standard kitchen and food science labs. This team collaboratively provides a superior and supportive learning experience to students enrolled in the Advanced Diploma in Culinary Innovation and Food Technology three-year program.
CULN1312 – Modern Culinary Applications in Food Product Development is a practical lab that covers industrial case studies related to themes in food product development, including gold standard matching, least cost formulation, formulation to nutrition targets, application of HACCP principles and process lethality in process development, recipe scaling to industrial manufacture, and creative ideation in product development.
The course meets once per week – Fridays 8:30am to 11:30am in a culinary kitchen for 14 weeks.
Required education and/or professional credentials:
- Provincial Red Seal designation for Cook and/or Culinary post-secondary credential(s) from an accredited public institution.
- Bachelor's degree in Food Science preferred.
Required qualifications:
- Minimum of five (5) years of experience leading food product development processes
- Experience in facilitating experimental design and costing for food products
- Leadership roles in culinary kitchens
- Management of materials requisitions, including ingredients and equipment for weekly labs
- Demonstrated collegial collaborative approach to team membership and leadership
- Excellent communication, organizational, problem-solving solving and analytical skills
- Evidence of commitment to student success and/or coaching/mentoring others to high standards
- Demonstrated networking skills with a variety of stakeholders within the field of expertise
- Working knowledge of relevant digital applications (e.g., office applications, learning management systems, virtual meeting tools)
Close Date: August 5, 2025
If selected for an interview, candidates must present proof of education (original transcripts/credentials).
Note: Credentials obtained outside of Canada require an evaluation to determine the Canadian educational equivalence. This evaluation must support the educational requirements for the position as a condition of employment. For further information, visit: World Education Services http://www.wes.org/ca/.
Niagara College is strongly committed to diversity and inclusion within its community. We offer an inclusive work environment and welcome applications from all qualified individuals who feel they can further enhance campus diversity and equity efforts.
If requested, accommodations will be made to support applicants with disabilities during the recruitment and selection process.
While we thank all applicants, only those selected for an interview will be contacted.
About Niagara College
Since opening our doors in 1967 in Welland and expanding into other parts of the Niagara region, we have grown to become a leader in applied education and training, and we’re consistently ranked among Ontario’s top colleges for student satisfaction.