Welcome to the new George Brown College online job application system.
Culinary Technician FIRSt
Centre for Hospitality & Culinary Arts
Temporary-Initiatives & Opportunities
$24.91 – $28.88 per hour
35 hours per week
ASAP - up to 24 months
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 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.