Job Description:
Culinary Instructor – L’OCA Labs
Employment Type: Contract (10-30 hours/week)
Location: Sherwood Park, AB

WHO ARE WE?

At L’OCA Quality Market, we don’t just provide products. We offer an experience! Our dedicated team combines quality, service, and a pinch of theatre to create a marketplace like no other. If you have a penchant for precision and a heart bursting with passion, you’re the kind of person we’re looking for.

POSITION SUMMARY

We are seeking a dynamic and passionate Culinary Instructor to lead engaging cooking classes in our in-store classroom kitchen at L’Oca Quality Market. The ideal candidate is a trained chef with exceptional communication skills, a genuine love for food, and the ability to share their culinary knowledge in an approachable and inspiring way. An enthusiasm for wine, beer, and spirits — and the ability to incorporate them into lessons — is highly valued.

WORK ENVIRONMENT & PHYSICAL REQUIREMENTS

• Standing for extended periods in a kitchen or classroom environment.
• Lifting up to 50 lbs (ingredients, equipment).
• Exposure to heat, sharp tools, and kitchen hazards (with safety measures in place).

• Coordinating all logistical details such as ingredient preparation, equipment setup, and classroom organization to create a smooth and enjoyable experience for participants.
• Plan and deliver interactive cooking classes, demonstrations, and tastings in line with seasonal and program themes.
• Collaborate with other department instructors for the execution of their classes.
• Teach cooking techniques in an accessible and engaging manner.
• Incorporate specialty ingredients from the store into lessons, showcasing their story, use and value.
• Share wine, beer, and liquor knowledge, pairing suggestions, and tasting tips where applicable.
• Foster a welcoming, inclusive, and inspiring atmosphere for students of all ages and skill levels.
• Maintain a clean, organized, and safe teaching kitchen in accordance with Alberta Health Services regulations.
• Keep up-to-date with culinary trends, seasonal products, and new teaching techniques.