Culinary Lecturer

Job Description:

The position would suit a degree-holding lecturer with kitchen and teaching experience. The job requires an ability to plan and teach lessons based on the 8064 suite of culinary and food service courses provided by City and Guilds of London, the chosen individual would also have the ability to mentor and encourage our mostly young cohort of culinary students.

The ideal applicant would be a pleasant, positive, team-spirited, and knowledgeable English- speaking individual, who enjoys a thriving/busy atmosphere. They would love cooking and imparting their knowledge to young and aspiring chefs as well as to their colleagues.

Skills required:

• Communication skills: Empowering young professionals through ideas in written and verbal form, exhibiting positive body language and sharing feedback constructively.
• Physical skills: Culinary-based skills, high attention to detail in terms of food hygiene and kitchen cleanliness; stamina in the kitchen.
• Interpersonal skills: Able to work collaboratively and in challenging environments, able to show good leadership, be accountable and dependable.
• Attention to detail: Time management, keen observational skills, an ability to produce consistently excellent food.
• Presentation skills: Ability to demonstrate how to consistently and accurately and quickly execute dishes, following precise steps and checking quality even in fast-paced environments. When observing students, they identify minor technical mistakes and explain how those errors affect the final product.

Responsibilities

• Teaching basic culinary techniques, kitchen management and food and beverage management.
• Teaching how to identify and demonstrate the proper use of culinary equipment and tools.
• Providing regular and useful feedback to students in an objective, consistent, and timely manner.
• Promotion of the highest possible student vocational and technical achievements.
• Maintenance of records of student attendance and progress.
• Creation of lesson plans, and organizing materials for classes, including ordering food and supplies for practical kitchen classes.
• Understanding the hospitality and food and beverage services career pathway.
• Supporting student recruitment and retention, including academic advisement of the students and outreach to potential students.

Qualifications:

• Graduate with a bachelor’s degree in culinary arts or equivalent.
• A certificate in Vocational Training and Assessment or other post-graduate teaching certificate would be advantageous

Experience

It is preferred that the candidate would have several decades of running busy quality kitchen operations along with an excellent teaching pedigree.