Chef Instructor

About Polycultural

Be a part of Polycultural Immigrant and Community services! Founded in 1993, Polycultural is dedicated to hosting an open and inclusive environment for all. We are a multicultural melting-pot perfectly reflecting Canada’s diversity. We are like a family, have a culture filled with care and genuine connection with a very inclusive environment for all. With a diverse range of programs and services, we help individuals and families build a brighter future in Canada. Serving clients from over eight different locations across the GTA and Orangeville in more than 20 languages.

In January 2025, Polycultural established the Reception House, which provides temporary housing for government-assisted refugees through Government of Canada funding, and asylum seekers with funding from the Region of Peel. Upon arrival in Toronto, refugees stay at the Reception House for up to three months and receive immediate, essential services. The focus of the Reception House is ensuring safe accommodation, provision of daily necessities, settlement in Canada guidance, and helping clients build community connections to live safely and independently.

Scope

The Chef Instructor is responsible for delivering high-quality culinary education and hands-on training to unemployed or newcomers to Canada at the Reception House. This role combines technical culinary expertise with effective teaching methods to develop participants' cooking skills, food safety knowledge, kitchen operations understanding, and professional standards within the culinary industry.

The ideal candidate should have a strong culinary background with knowledge of multiple cuisines, excellent leadership skills, and will play a key role in shaping a positive, high-performing kitchen culture.

Responsibilities

• Develop and implement Teaching Kitchen operational manuals, menus, and technical requirements for food preparation, including overseeing kitchen equipment, establishing supplier relationships, and managing ordering processes.
• Plan, prepare, and deliver engaging culinary lessons, demonstrations, and practical training sessions.
• Develop and update curriculum, training materials, recipes, and instructional resources.
• Teach food preparation, cooking techniques, menu planning, presentation standards, and kitchen management practices.
• Provide coaching, mentorship, and constructive feedback to support student development.
• Guide new staff through recipes and kitchen procedures to ensure consistency and quality.
• Ensure the use of fresh ingredients while continually balancing the cost of day-to-day operations.
• Use knowledge and understanding of dietary restrictions, allergies, vegan, and vegetarian in meal planning and preparation.
• Develop and implement systems to manage food costs and inventory.
• Maintain food safety and sanitation standards in compliance with all health codes and regulations.
• Continually analyze the culinary program; identifying efficiencies and areas of opportunity.
• Manage scheduling and payroll for kitchen staff.
• Order supplies and manage relationships with vendors and suppliers.
• Other duties as assigned.

Competencies

Leadership & Management

Motivating, training, conflict resolution, fostering positive environment, and setting standards.

Culinary Expertise

Advanced cooking skills, menu creation, recipe development, presentation, quality control, and knowledge of food trends.

Financial Acumen

Budgeting, cost control (labor, food), inventory management, waste reduction, and maximizing profitability.

Food Safety & Hygiene

Deep knowledge of HACCP, health & safety, sanitation, health regulations, and ensuring compliance.

Operations & Efficiency

Time management, multitasking, inventory forecasting, and equipment maintenance.

Qualifications

• Diploma or degree in culinary arts or equivalent combination of education and experience.
• Completion of Red Seal Certification a strong asset.
• 2+ years of experience in culinary management.
• Previous teaching, mentoring, coaching, or training experience is considered an asset.
• Experience in curriculum development and instructional delivery is preferred.
• Knowledge of ingredients and preparation for a wide range of cultural cuisines, including Middle Eastern, South Asian, and African is required.
• Established leadership skills – people development, ability to motivate everyone around you to always be their best.
• Passionate about food quality, creative, and focused on continuous improvement.
• Excellent interpersonal, cross-cultural, written, and verbal communication skills.
• Commitment to equity, diversity, inclusion and building a sense of belonging.
• Proficient in Microsoft Office applications.
• Willingness to accommodate a flexible work schedule.
• Reliable transportation, valid driver’s license.

Other requirements

• A satisfactory Vulnerable Sector Police Check (completed when offer is made)