Instructor

Position Title Instructor Posting Number F00859P Job Posting Open Date 02/13/2026 Job Posting Close Date 03/22/2026 Position Start Date 02/23/2026 Position End Date 12/25/2026 Location Interurban Building Huber Hall Applicant Portal Position Category Faculty Employee Group Faculty (BCGEU)

Salary is commensurate with education and experience as per the BCGEU Collective Agreement. At initial placement, for bachelor degree minimum placement is step 11 ($71,846) and maximum initial placement is step 6 ($89,412) At initial placement, for master degree, journeyperson certificate or professional qualification such as registered nurse degree, minimum placement is step 10 ($75,357) and maximum initial placement is step 3 ($100,527) Once employed, dependent upon maximum placement, increments-for-service allow for progression to step 2A ($107,266) for employees with step 3 as maximum or to step 1 ($115,129) for employees who reach step 2. Please note annual salary amounts (gross) listed above are as of April 1, 2024. Number of positions to be hired under this posting 5 Workload Percentage [%] Recruiting for on-call/substitute coverage based on operational needs. Hours are variable Monday to Friday between the hours of 7:30am and 10:00pm (max 7.5 hours per day) Position Type Casual Posting Type Employees & General Public Position Reason New Division/School Trades, Industry & Professional Studies Department Culinary Arts Job Description The Culinary Arts Department within the School of Trades, Industry and Professional Studies seeks applications from qualified candidates to fill part-time and full-time term and substitute opportunities that may arise during the year. Hours are variable Monday to Friday between the hours of 7:30am and 10:00pm (max 7.5 hours per day) The successful applicant will have a sound knowledge of classical and modern cuisine as well as being familiar with current trends including sous-vide, molecular and modernist cooking along with some level of ethnic cuisine knowledge. A strong background in all areas of commercial kitchens including, hot kitchen, garde-manger, banqueting, meat cutting and baking/pastry. We are particularly interested in candidates with previous post-secondary teaching experience. Camosun’s Culinary Arts program operates from the Interurban campus cafeteria and a fine dining restaurant together with a variety of catering operations that offer students applied real-life hands-on experience affording them the opportunity to enter the food services industry with relevant applicable skills. The knowledge gained in an active commercial kitchen alongside well equipped teaching labs, paired with practical experience in industry through supported work placements, places Camosun students at the top of employer’s most desired recruiting lists throughout the region and beyond.

Additional Information The following is required for successful employment at Camosun College:

• A demonstrated commitment to the scholarship of teaching and learning
• Active participation in our learner centered environment while promoting excellence in program discipline
• Ability to plan, organize and evaluate teaching approaches and outcomes to maximize student learning
• Commitment to current and trending philosophies, practices and advancements
• Adherence to, and compliance with teaching related policies, procedures and protocols
• A consistent demonstration of excellence and respect in verbal and written communications
• An ability to contribute to and cultivate collegial and collaborative work relationships
• Comfort and familiarity with educational technology and MS Office programs such as Outlook, Word, Excel
• Capable of thriving in a BC post-secondary education setting that’s welcoming and relevant to Indigenous learners and helping to prepare non-Indigenous students, graduates and employees to better understand, live alongside of, and work with Indigenous peoples.
• A commitment to sustainable practices within our environment and society Qualifications
• Valid Certificate of Qualification for the trade of Cook with “Red Seal” endorsement
• 6 years recent work experience as a professional cook, 3 of which must be in a supervisory or leadership capacity as Chef or Sous Chef in a fine dining establishment
• Minimum of 1 year of culinary teaching; coaching and/or leadership work experience Preference will be given to candidates holding a Provincial Instructors Diploma ( PIDP ) Capabilities The core capabilities are required for all positions at the college. Focus on Students and Their Success (Core)
• We all have a role to play in promoting and supporting students – directly or indirectly – contributing to their success, education and transition as they build their path to the future. Cultural Alignment (Core)
• Inclusion and respect align with Camosun’s traditions of lifelong learning and positive, supportive experiences for all. We examine our individual and institutional cultures and, through indigenization, consider other ways of knowing (thinking), being (approaches), doing (acting), and relating. Fostering and Nurturing Relationships (Core)
• Fostering and nurturing relationships is at the core of everything we do. Successful workplace relationships take time to develop and include building trust, engagement and collaboration. Open Until Filled Yes Quick Link for Direct Access to Posting https://camosun.peopleadmin.ca/postings/8622