Chef Lecturer AT Coastland College

Are you an experienced chef with a passion for developing future talent? We are looking for 2 enthusiastic and industry-experienced Chef Lecturers to join our Catering & Hospitality team. This is an exciting opportunity to share your professional expertise with learners aged 16-18, delivering high-quality vocational education in a supportive and industry-focused environment. Working within our professional kitchens and commercial training restaurant, you will help learners develop the technical, practical and employability skills needed to succeed in the hospitality industry. We are seeking individuals with substantial industry experience within the relevant sector, who hold a recognised Assessor qualification and a minimum Level 3 teaching qualification. Candidates should be passionate about developing learners and maintaining strong links with industry practice. Working Pattern The hospitality industry operates beyond traditional working hours, and our provision reflects this. Therefore, the successful candidate will be required to work flexibly on occasion, including evenings and weekends, to support the commercial training restaurant, learner events, competitions, employer engagement activities, open evenings and other curriculum-related events. The Role As a Chef Lecturer, You Will

• Deliver high-quality practical and theory lessons across Catering & Hospitality programmes.
• Inspire and motivate learners to achieve their full potential.
• Develop learners' professional cookery, kitchen management and food preparation skills in line with current industry standards.
• Assess learner progress and provide constructive feedback to support achievement and progression.
• Support the delivery and operation of the college's commercial training restaurant, providing learners with real-world industry experience.
• Contribute to menu planning and the development of industry-relevant learning activities.
• Support the management of food purchasing, stock control and inventory processes.
• Promote cost-effective use of resources and contribute to maintaining departmental budgets.
• Ensure compliance with food hygiene, food safety, health and safety, and safeguarding requirements.
• Build positive relationships with employers and industry partners to enhance learner opportunities.
• Participate in enrichment activities, competitions, employer-led projects and curriculum development.