Lecturer - Chef for Professional Cookery

• Location: Northwest London
• Salary: £32,455 to £45,260 per annum including London Weighting
• Job Type: Full Time

We are seeking a full-time Lecturer to join our client's successful team. This role involves teaching across a variety of Hospitality programmes, including VRQs/NVQs in Professional Cookery from Level 1 to Level 3, and Apprenticeship Standards - Level 2 Production Chef, Level 2 Commis Chef, and Level 3 Chef De Partie. The section also operates a restaurant, Revisco, which is open to the general public.

• Deliver engaging and effective teaching sessions across various levels of professional cookery courses.
• Utilise a variety of teaching methods to cater to different learning styles and ensure an inclusive learning environment.
• Monitor and assess student progress, providing constructive feedback and support.
• Participate in curriculum development and stay updated with current trends in professional cookery and hospitality education.
• Collaborate with colleagues to enhance teaching practices and student learning experiences.
• Manage classroom resources and ensure a safe and conducive learning environment.

• Qualified to Level 3 in Catering/Cookery.
• Experience in teaching and in the subject area.
• Professional experience as a Chef in the Catering/Hospitality industry.
• Excellent communication skills with the ability to engage and inspire young learners aged 16-18.
• Willingness to obtain a Level 5 teaching qualification (financial support provided by the College).

• Competitive salary including London Weighting.
• Full financial support for obtaining a Level 5 teaching qualification.
• Opportunity to work in a dynamic educational environment with a practical learning approach.
• Engage with a diverse group of learners and make a significant impact on their professional development.

To apply for this Lecturer position in Chef for Professional Cookery, please submit your CV detailing your relevant experience and why you are interested in this position.