Lecturer in Culinary Arts Management (HE) Higher Education | Practical & Theory Teaching Full-Time Opportunities (2 Positions Available) £32.04 per teaching hour | £14.00 per admin hour We are currently seeking two experienced Culinary Arts Lecturers to join a leading Higher Education Food Production team. We are particularly interested in hearing from industry professionals and existing HE lecturers who can deliver both practical and theoretical teaching within Culinary Arts and Food Production disciplines. Flexible working arrangements are available, and we would welcome applications from candidates with availability of 2-3 days per week or more , with exact hours and timetables agreed between the successful candidate and the hiring manager. About the Role You will be responsible for planning, developing, and delivering engaging, high-quality learning experiences that inspire students and support outstanding achievement. Teaching will involve a combination of practical kitchen-based delivery and classroom theory across Higher Education programmes. Key responsibilities include: Delivering practical and theory-based Higher Education Culinary Arts programmes. Developing innovative teaching materials, assessments, and learning activities. Assessing student coursework, practical assessments, projects, and examinations. Supervising independent learning, practical work, and dissertations. Providing academic and pastoral support to students. Participating in curriculum development and course enhancement activities. Supporting student recruitment, marketing events, and open days. Working collaboratively with academic colleagues and industry partners. Essential Experience We are particularly keen to hear from candidates who can demonstrate: ✔ Experience teaching within Higher Education, or substantial experience coaching, mentoring, or training within a professional culinary environment. ✔ Significant and credible industry experience within hospitality, professional kitchens, culinary arts, food production, or related sectors. ✔ Experience building positive relationships with learners, colleagues, and industry stakeholders. Essential Subject Expertise Applicants must be able to teach both practical and theoretical elements in at least two or more of the following areas: Professional Cookery Skills / Culinary Arts International Gastronomy Kitchen & Restaurant Operations Patisserie & Confectionery Food Product Development Molecular Gastronomy Qualifications Applicants should hold: A degree in Culinary Arts, Hospitality, Food Production, Gastronomy, or a related discipline. A recognised teaching qualification (or willingness to work towards one). GCSE English Grade C/4 or equivalent (or willingness to obtain). Postgraduate qualification desirable. Evidence of continuing professional development within the sector. Skills Required Successful candidates will possess: Excellent verbal and written communication skills. Strong organisational and administrative abilities. Confident use of ICT and digital learning platforms. The ability to work independently and as part of a wider academic team. A passion for delivering outstanding student outcomes. Additional Information Flexible working arrangements available. Evening and occasional weekend recruitment activities may be required. Commitment to safeguarding, PREVENT, and student welfare is essential. Ideal Candidates We would particularly welcome applications from: Current or former HE Culinary Arts Lecturers. Chef Lecturers. Senior Chefs looking to move into education. Executive Chefs, Head Chefs, Sous Chefs, Pastry Chefs, and Food Development professionals with teaching or mentoring experience. Industry professionals seeking part-time or flexible teaching opportunities. Apply now to inspire the next generation of culinary professionals while continuing to share your industry expertise.
