Position Information

Position Number

S00760

Position Title

Culinary Arts Vocational Instructor

Division/Portfolio

Hall School of Business and Entrepreneurship

Department/Program

Culinary Arts

Location

Kelowna

Other Flexible Work Options

Your Opportunity

The Vocational Instructor, Culinary Arts delivers high-quality, hands-on instruction in a teaching kitchen environment, prepares apprentices and diploma/certificate learners for industry success, and nurtures strong partnerships with employers. The ideal candidate brings a Chef de Cuisine (CCC or equivalent) certification, 10+ years of combined education and leadership experience, and significant work history across both industry operations and post-secondary apprentice training. This role blends technical mastery, instructional excellence, mentorship, and program leadership to advance student outcomes and strengthen regional workforce development.

Functions and Duties

Teaching & Learning

• Plan and deliver lab and theory instruction for Culinary Arts (e.g., Foundations/Cook Levels 1–3, Apprenticeship Block training, capstones, and short credentials).
• Demonstrate professional standards in mise en place, knife skills, station management, classical and contemporary techniques, global cuisines, nutrition, costing, menu planning, and sustainable practices.
• Apply learner-centered, trauma-informed, and inclusive pedagogy in hands-on lab environments and in online/hybrid modalities via the LMS.
• Assess learning through practical evaluations, written exams, projects, and industry-standard performance rubrics; provide timely, constructive feedback and remediation plans.
• Embed food safety, WHMIS, HACCP principles, and OHS practices into daily routines; maintain a safe, compliant teaching kitchen.

Apprenticeship & Industry Integration

• Align instruction to current apprenticeship standards (e.g., provincial/Red Seal outcomes) and support learners to progress through levels and certification exams.
• Coordinate employer placements, co-ops, and practicums; conduct workplace visits and mentor apprentices and employers on training plans and evaluation.
• Maintain active industry relationships to keep curriculum current with evolving trends, equipment, sustainability standards, and menu innovation.

Curriculum & Assessment

• Develop and update course outlines, lab guides, recipes, station rotations, and assessment instruments to meet accreditation and quality assurance requirements.
• Map learning outcomes and scaffold skill progression; integrate Indigenous foodways, local/seasonal sourcing, and responsible procurement where possible.
• Adopt OERs and contribute to program review, AR/QA, and external audits/accreditations.

Leadership & Program Operations

• Lead or contribute to lab/kitchen operations, including inventory, purchasing, vendor relations, cost control, and waste reduction.

• Mentor and coordinate lab techs, casual instructors, and student assistants; support scheduling and workload planning.

• Participate in committees (program advisory, safety, EDI, curriculum) and support events, competitions, recruitment, and outreach.

• Track KPIs (retention, completion, apprenticeship progression, graduate employment) and implement continuous improvement.

Education and Experience

• Chef de Cuisine certification (e.g., Certified Chef de Cuisine—CCC, or recognized equivalent Chef de Cuisine/Executive Chef credential).
• Journeyperson/Red Seal Cook (or equivalent interprovincial certification). 10+ years of combined education and leadership experience, including Progressive leadership in professional kitchens (e.g., Chef de Partie Sous Chef- - Chef de Cuisine/Executive Chef).
  • Demonstrated leadership in instructional settings (e.g., lead instructor, program coordinator, head of training, or equivalent)
  • Substantial, recent industry experience in high-volume, à la carte, banqueting, or institutional food service environments.
  • Post-secondary apprentice training experience, including delivery and assessment aligned to apprenticeship standards and employer partnerships.
• An Instructor’s Diploma or valid BC Teacher’s Certificate appropriate to the instructional assignment is preferred, and will be required following appointment in accordance with the Collective Agreement.
• Current Food Safety certification (e.g., FOODSAFE Level 1/2 or ServSafe Manager) and WHMIS; ability to obtain/maintain First Aid.
• Demonstrated proficiency with an LMS (e.g., D2L/Brightspace, Moodle, Canvas), digital assessment tools, and MS/Google productivity suites.
• Excellent communication, coaching/mentorship, and conflict resolution skills.

Preferred Qualifications

• Experience with HACCP implementation, allergen management, and occupational health & safety in a teaching kitchen.

• Proven track record in curriculum development, program accreditation, and quality assurance.

• Experience with budgeting, procurement, and cost control in instructional labs.

• Familiarity with apprenticeship authorities and standards (e.g., Red Seal, provincial Skilled Trades authorities) and with employer relations across the culinary sector.

• Engagement with Indigenous pedagogies and decolonizing practices; experience embedding EDI principles into labs and curriculum.

• Professional involvement (competitions, Culinary Federation or similar, industry advisory roles).

Skills and Abilities

• Instructional Excellence: Designs rigorous, inclusive labs/theory with clear outcomes and authentic assessments.
• Culinary Mastery: Advanced techniques, menu engineering, costing, sustainability, and contemporary cuisine trends.
• Safety & Compliance: Proactive in food safety, OHS, and risk management; models professional kitchen conduct.
• Leadership & Teaming: Coaches diverse learners and staff; fosters respectful, high-performance lab culture.
• Industry Engagement: Cultivates employer partnerships and keeps training aligned with market needs.
• Data-Informed Improvement: Uses student success and apprenticeship metrics to drive program enhancements.

Working Conditions

• Frequent standing, bending, lifting 25–50 lbs, working in hot/cold environments, and operating commercial kitchen equipment.

• Teaching schedule may include early mornings, evenings, and occasional weekends to meet program and event needs.

• Valid driver’s license may be required for site visits.

Preferred Qualifications

Desired Start Date

04/27/2026

Position End Date (if temporary)

Schedule

Annual Salary/Hourly Rate

Salary Range $71,846 to $115,129 with normal starting salary between $78,872 and $85,897 annually, dependent on relevant education and experience.

Appointment Type

Vocational - Regular Full-time

Special Instructions to Applicants

For questions regarding this posting, please contact Aggie Weighill at aweighill@okanagan.bc.ca.

Employee Group

Vocational

Posting Detail Information

Competition Number

C003348

Number of Vacancies

1

Posting Open Date

03/09/2026

Posting Closing Date

04/05/2026

Open Until Filled

No

Inclusion Statement

Okanagan College is committed to increasing the equitable and inclusive participation of marginalized people in all aspects of college life. We welcome and encourage applications from Indigenous Peoples, Black People, members of racialized groups/visible minorities, people with disabilities and people with diverse gender identities or expressions. People with disabilities who anticipate needing accommodations for any part of the application process may contact, in confidence, AccessibilityHR@okanagan.bc.ca.