Job Description

Competition Number

P17069

Posting Title

Instructor, Culinary Arts - Part Time

Classification

Instructor

Location

Saskatchewan Polytechnic Saskatoon Campus

Other Location(s)

Saskatchewan Polytechnic Saskatoon Campus

Building

Saskatoon Campus, Idylwyld Dr.

Other Building

Date Posted

11/13/2025

Closing Date

11/24/2025

JIQ #

Start Date

01/06/2026

End Date

04/30/2026

Open Until Filled

No

Ongoing

No

Category of work

Part Time

Bargaining Unit

Faculty Association

Hours of Work

900 hours (900 hours of student contact/1442.75 hours per year), To be Assigned

Salary Range

As per Academic instructional grid

Temporary Market Stipend

Incumbent

Total Assigned days (AC) / Total Hours per biweekly pay

86 assigned days

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.

Targeted for Bump

Job Duties/Qualifications, Skills and Abilities(QSA)

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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.

3. Working knowledge and ability to apply principles and practices of adult education.

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