(This position is initially open to regular part-time, bargaining unit employees of the college)
Centennial College recognizes and affirms Diversity, Equity and Inclusion and Indigenous ways of knowing as central to the vibrancy and uniqueness of its learning and working academic mission. We strongly encourage applications from members of Indigenous communities and all equity-deserving groups including Women, Racialized, Persons with Disabilities, and LGBTQ+ communities.
We also recognize that Centennial is situated on the Treaty Lands of the Mississaugas of the Credit First Nation and pay tribute to their legacy as well as that of all First Peoples that have been and remain present here in Toronto. We recognize that First Peoples come from sovereign Nations and that part of understanding our responsibilities of residing on this territory are understanding the true history, circumstances and legacy of the Treaties signed here (such as the Toronto Purchase, Robinson-Huron Treaty and Williams Treaties) and including pre-contact Treaties and Agreements between sovereign Nations and that all peoples in this area are therefore Treaty people with obligations and responsibilities to all our relations.
Position Summary
Centennial College is hiring an experienced Chef Technician to join the Faculty of Global Business and Creative Industries (GBCI) experiential learning operations team.
Under the guidance of the Executive Chef, we are looking for talented new and upcoming chefs who inspire, coach and lead as they work towards their experiential learning process to balance the experiential learning environment and culinary operations of the College.
The Chef Technician will prepare, organize and execute culinary operations in The Local Café, Restaurant, and Event Centre. The role will support the experiential learning aspect of these operations by providing direction to students and hourly staff while reinforcing key standards including cooking techniques, kitchen processes, recipes, dress code, sanitation, health and safety. This role will also oversee the assigned service period by preparing the kitchen and cooking menu appropriately aligned with client needs and business levels. and in collaboration with faculty assigned to teach within these operations.
This role requires flexibility and the ability to work evenings, early mornings and/or weekends.
Responsibilities
Provides Functional Guidance and Monitors Students in the Kitchen Operations:
- Reinforce course content to students by providing guidance and feedback on the development of kitchen operations within the facility.
- Facilitate learning activities related to a realistic kitchen operation setting to prepare the students for the culinary industry; reinforce classroom learnings in the operations. While the faculty teaches the students the required skills, the Chef Technician reinforces these skills in the live setting, to ensure they practice the learning.
- Participate in the learning by providing feedback to faculty members about students.
- Supervise and provides feedback to students who have chosen the kitchen operations as their field placement as part of their program of study to ensure they gain valuable work-integrated-learning experience.
- Validate completion of placement hours and learning outcomes with GBCI Field Placement Coordinator.
- Provide standard recipes along with explanation to students and Restaurant and Event Technician.
- Establish work plans and set up student work station schedules.
- Communicate to students the expectations for the coming service period.
Oversee Kitchen Operations:
- Responsible for arranging set-up of equipment and food stations for all restaurant and event kitchens.
- Cook on the kitchen line with the students during service.
- Help expedite food from the kitchen to the dining room.
- Monitor food quality.
Supporting Food and Beverage Inventory Control:
- Support menu execution and culinary operations by planning production needs, standardizing food ordering based on recipes, and preparing food for operations and classes.
- Monitor the kitchen inventory.
Write and Change Menus, Recipes and Plating guides:
- Write and test recipes for menus using a variety of media under the guidance of the Executive Chef.
- Establish standard plate presentations.
Other duties assigned:
- Under the direction of the Executive Chef, the incumbent will support other duties as needed to support the operations and the Faculty.
Qualifications/Experience
- 2 years Diploma, Degree or Equivalent – Culinary Management
- Minimum 5 years Kitchen supervisory experience in a culinary operation of quality production.
- Safe Food Handlers Certification
- First Aid / C.P.R., an asset
- Red Seal Certification, an asset
- Knowledge of Computer programs (i.e., Word, Excel); preferably Inventory Control programs
- Strong verbal and written communication skills.
Apply online: www.centennialcollege.ca/careers
Proof of credentials or equivalencies from accredited regional or federal post secondary institutions and/or their foreign equivalents will be required at the time of job offer.
When applying, your cover letter and résumé must include examples that reflect all of the requested skills and qualifications and must be submitted online by June 3 2026 at 11:59 PM EST. Please quote Job ID J0526-0976. Misrepresentation of applicant information will be grounds for your exclusion from the competition or for dismissal should you subsequently be hired for the position. We wish to thank all applicants for their interest and advise that only those selected for an interview will be contacted.
We are committed to providing persons with disabilities equal opportunities regarding all employment activities, including access to jobs and accommodations during employment as required, in accordance with the Ontario Human Rights Code (OHRC) and the Accessibility for Ontarians with Disabilities Act (AODA).
