Manager, Teaching, Research & Community Kitchen
Appointment Type: Part-time (0.5FTE), Fixed Term Contract (1 year), Onsite
Compensation: Job Band: 11N $80,883 – $116,471 Hiring Range: $80,883 – $97,059 (Annualized based on 1.0 FTE full-time hours)
Role Status: This position is open due to a newly created position in Trinity’s Integrated Sustainability Initiative
Reports to: Assistant Provost
Position Summary:
Reporting to the Assistant Provost, the Manager, Teaching, Research & Community Kitchen will lead the daily operations, programming, and academic integration of Trinity’s new Community & Teaching Kitchen, which is part of the College’s Integrated Sustainability Initiative. This multi use, pedagogical, research, and community-engagement space serves as a hub for curriculum-based learning, food literacy education, community-building, sustainability programming, and partnerships. This role is key to realizing Trinity’s vision of the Kitchen as a learning lab, as defined through sustainability planning and community kitchen programming frameworks. This position also plays a central role in academic support, community engagement, operational management, and strategic program development.
Key Responsibilities:
- Oversee the day-to-day operation of the Teaching, Research & Community Kitchen, ensuring the space meets institutional standards for health, safety, cleanliness, and operational readiness
- Manage kitchen scheduling, bookings, user orientation, and program logistics across academic, student-life, wellness, and partnership activities, and solicit and support internal partners and external clients wishing to use the space
- Maintain, track, and ensure safe use of all kitchen equipment, demonstration tools, and smallwares, including replacement planning and asset management.
- Develop and maintain operational policies, procedures, and user guidelines for the Kitchen.
- Liaise with Facilities, Hospitality, AV/tech support, faculty, and the Lawson Centre for Sustainability team to ensure smooth operation of the space.
- Liaise with Trinity’s food service provider and external suppliers to stock food required for specific events and activities in the space.
- Ensure compliance with food safety standards by leading the implementation of kitchen safety protocols and training faculty, staff, students, and external partners on the safe use of the space, equipment, and food handling procedures.
- Work with instructors, the Dean of Arts, and the Sustainability academic leadership to integrate the Kitchen into courses, workshops, research activities, and experiential learning programs.
- Assist faculty to develop, adapt, and deliver food-based curriculum, including demonstrations, labs, and co-curricular programming.
- Collaborate with faculty on co teaching a course, contributing to weekly planning, demonstrations, and experiential class activities.
- Support research partnerships (e.g., food systems, sustainability, nutrition, Indigenous foodways), including operational support for academic events and collaborations.
- Develop and oversee budgeting for programming, equipment, food procurement, cost-recovery models, and operational expenses, arranging client and user billing in coordination with Trinity Finance Office.
Educational and Experience requirements:
- Post-secondary education in culinary arts, nutrition, hospitality management, food systems, community development, sustainability, or a related field—or an equivalent combination of education and experience.
- Valid Food Safety Certification (or willingness to obtain prior to start).
- Minimum 7 years of experience in kitchen management, culinary instruction, community food programs, teaching kitchens, or similar environments.
- Minimum 3 years of demonstrated experience in facilitating cooking classes, workshops, or hands-on programming for diverse groups.
- Experience developing community programs or curriculum in educational, wellness, or community settings.
- Experience using cooking as a means to convey a broad spectrum of curricular areas.
- Familiarity with sustainability, food systems, or urban agriculture initiatives is an asset.
Skills and Attributes:
- Strong culinary skills and ability to demonstrate and teach food preparation techniques.
- Excellent communication and facilitation abilities.
- Strong organizational and logistical coordination skills, with the ability to manage a busy, multi stakeholder space.
- Commitment to equity, inclusion, community engagement, sustainability, and student development.
- Ability to work collaboratively with academic and administrative colleagues, students, and external partners.
- Ability to lift/move equipment and manage a physically active teaching environment.
Submit resume and covering letter to: trinity.recruitment@utoronto.ca. Please reference Job #2026-08 in the email subject line.
Only applications with both cover letters and resumes in one Microsoft Word or PDF document and submitted through the above email address will be considered.
Job posting closing date: April 10, 2026.
ÐÓ°ÉÔ´´ is a federated university in the University of Toronto and offers excellent employment opportunities with exceptional benefits. The College is a culturally diverse community that sustains a tradition of academic excellence and provides a vibrant and welcoming community of students, faculty, alumni, and staff.
ÐÓ°ÉÔ´´ is committed to Employment Equity and Diversity based on merit, transparency, accessibility, and inclusion ensuring that all candidates are given a fair opportunity. If you need this job posting in an alternative format or if you require accommodation measures, please contact us at trinity.hr@utoronto.ca and we will work with you to meet your needs at every stage of the recruitment and selection process.
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