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Title Culinary Technician FIRSt
Division Centre for Hospitality & Culinary Arts
Category Support Staff
Type Temporary-Initiatives & Opportunities
Incumbent New
Salary $24.91 – $28.88 per hour
Band F
Hours 35 hours per week
Campus St. James
Effective Date ASAP - up to 24 months
Duties The Culinary Technician will assist the various research projects and support the delivery of services and results pertaining to the goals and objectives of the Food Innovation & Research Studio (FIRSt). The incumbent:
  • Conducts literature research and provides written report on findings relevant to each project.
  • Assists in the development, accurate documentation and testing of consumer friendly recipes according to specifications; coordinates recipe evaluation sessions.
  • Assists in retail consumer food product and concept development initiatives, including ingredient sourcing and selection, formula costing, iteration of formulation testing and prototypes creation.
  • Assists senior staff in all aspects of sensory evaluation sessions, including but is not limited to set-up, food preparation, panellists’ recruitment and registration.
  • Designs and coordinates ballot sheets; performs accurate data entry and analysis of results.
  • Manages the Genesis nutritional database; inputs nutritional information for ingredients and recipes; analyses recipes and generates accurate nutritional information sheets for clients per Canadian Food Inspection Agency (CFIA) regulations.
  • Conducts project related analytical testing using various analytical instruments to support research projects; testing includes shelf-life, viscosity, water activity, pH, texture analysis, moisture analysis, Brookfield meters, etc.
  • Assists in the supervision and training of student researchers to execute applied research projects following standard protocols and operating procedures.
  • Provides assistance for presentations and functions.
  • Maintains test kitchen and laboratory.
  • Performs other related duties as assigned.   
  • Two year diploma from a recognized post-secondary institution in Culinary Management or equivalent; post-diploma in specialized cuisine; completion of Principles of Food Science course; working towards a Food Science certification from a recognized post-secondary institution is required.
  • Minimum 2 years’ progressive experience in food product development and consumer recipe development is required; working experience in recipe development and testing for restaurants or foodservice establishments is an asset.
  • Excellent English communication skills, both oral and written; strong interpersonal, customer service and problem solving skills; sound independent judgement.
  • Well-developed analytical skills; demonstrated ability in research and report writing.
  • Excellent MS Office skills, including experience working with databases.
  • Strong coordination skills and experience in guiding and advising others.
  • Exceptional time management, multi-tasking and organizational skills; ability to complete tasks and meet deadlines, while working with competing priorities.
  • Proven ability to take initiative, work independently with minimal direction and as a team member.
  • Knowledge of industry related health and safety and sanitation procedures.
  • Ability to lift up to 44lbs (e.g., bulk ingredients, small equipment/appliances).
  • Ability to work in an environment where a diversity of people and situations are encountered. 


Interview process may consist of a practical skills component.


The College requires proof of degrees, credentials or equivalencies from accredited regional or federal post secondary institutions and/or their international equivalents. Credentials may require validation at the time of interviews.

To Apply
To apply submit a covering letter and resume combined in one (1) document.
Preference will be given to qualified internal candidates in accordance with the applicable collective agreement. Should a suitable candidate not be found, external candidates will be considered. George Brown College is dedicated to employment equity and encourages applications from women, persons with disabilities, racial/visible minorities and aboriginal peoples.
Competition # 13-011
Closing Date February 11, 2013