Culinary Arts Lecturer (Chef)

About the role

The Institute seeks a qualified Cuisine Chef Lecturer to deliver and develop culinary programmes across the Le Cordon Bleu Classic Cycle (Levels 2‑4), the Diplôme Avancé Culinaire (Level 5) and the Bachelor of Culinary Arts and Business. The role also includes teaching short courses, professional development programmes and supporting brasserie events.

Key responsibilities

• Design, deliver and continuously improve course content to meet curriculum standards and quality management systems.
• Teach students using a variety of pedagogical methods, ensuring professional conduct and incorporation of culinary history, culture and scientific principles.
• Maintain accurate student records, report results, and identify students at risk for pastoral support.
• Collaborate with the Technical Director on examinations, grading and curriculum refresh.
• Build and sustain relationships with industry stakeholders and external agencies.
• Participate in personal professional development and internal training activities.
• Introduce innovative teaching approaches and new technologies into the learning environment.
• Utilise institute systems for administration and resource management.

Required profile

• Demonstrated experience delivering culinary education at Level 2‑5 or equivalent.
• Strong commitment to academic quality and continuous self‑development.
• Ability to work collaboratively with technical and administrative teams.
• Professional attitude towards students and external partners.

Required skills

• Advanced culinary techniques and food preparation.
• Curriculum development for hospitality programmes.
• Effective classroom delivery and assessment methods.