LOCATION:

OTTAWA, ONTARIO, CANADA (453  Laurier Ave. East)

*In-person French Cuisine Chef instructor

Under the direction of the Head Chef Instructor, the Cuisine Chef Instructor is responsible for facilitating and guiding learning and providing an effective learning environment for all students. The candidate must be available to work flexible schedule, depending on the institute’s school term. The professional responsibilities include but are not limited to:

DUTIES AND RESPONSABILITIES

• Conduct in-classroom demonstrations as required by curriculum.
• Demonstrate techniques and concepts as required by the curriculum.
• Deliver clear, concise, and organized lectures as required by the curriculum.
• Assess student performance through observation and interaction,
• Maintain accurate records of student attendance and performance, along with written and practical examinations.
• Assure that classes are conducted and complies with principles of food safety and sanitation.
• Provides regular feedback to students in an objective, consistent, and timely manner.
• Attends faculty meetings, orientation, graduation, and other events as required by the Le Cordon Bleu (on/off Campus).
• Maintain and encourage a positive learning environment.
• Assist in research and development of new programs /curriculum development.
• Working with students and sharing their industry experience with them, building a solid work force for the future.
• Is responsible for the safety in the teaching kitchens, ensuring all equipment is in good repair and that staff and students are appropriately trained on equipment.
• Passionate about our customers / deliver exceptional customer service.
• A self-starter with good time management skills and an attitude geared to success.
• Work closely with other departments to ensure customer satisfaction is maintained.
• Highly organized individual, able to multitask and take initiative.
• Understanding of luxury and prestige brands a must.
• Participate during service of the restaurant when required.
• Participate in banquet activities when required.
• Participate in inventory counts and ordering.
• Acts as an ambassador for the company at festivals, and external events.
• Completes other duties as assigned.

 

QUALIFICATIONS

• Must be formally trained in the art of French Cuisine and culinary techniques.
• Must have a certificate of vocational aptitude (B.E.P. brevet d etudes professionnelles) certification plus a minimum of 10 years’ experience as a chef; with some supervisory responsibilities.
• Sanitation certified, equivalent to HACCP, National Food Safety or Advanced food safety services.
• Prior teaching experience: ability to teach different levels.
• Competent in the fundamental techniques of Classic French cuisine
• Flexible schedule to accommodate Le Cordon Bleu class schedules.
• Fine Dining experience preferred.
• Team-player with strong mentoring skills
• Experience as a participant and /or coaching students for culinary competitions
• Must possess a strong sense of urgency and attention to detail.
• Excellent communication skills both written and verbal, English and French.
• Strong presentation and interpersonal skills.
• Demonstrated ability to interact in a collaborative manner with other departments and teams.
• Strong critical thinking and problem-solving skills required.
• Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel
• Usage of technology – such as e-learning platforms
• Ability to travel.

 

ASSETS

• Prior culinary arts teaching preferred.
• Bachelor or higher degree from a Canadian university or an equivalent degree.
• Bilingual (English/ French)
• Restaurant/catering experience
• French Pastry and/or Boulangerie experience

Le Cordon Bleu combines innovation and creativity with tradition through certificates, diplomas, and bachelor's and master's degrees, including an online degree in gastronomic tourism. Over the last century, Le Cordon Bleu has seen revolutionizing change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.