Food & Beverage / Culinary Lecturer

Education Matters Group; Greater London; On-site; GBP 32,000 - 42,000; Full time

Job summary

Education Matters Group is seeking a Food & Beverage / Culinary Lecturer to join a busy college team in Hackney. You will deliver practical and theory-based teaching to Level 1 and Level 2 learners, in a commercial production kitchen, while maintaining high professional standards and supporting the college restaurants.

The role involves planning sessions, assessing learners, developing resources, and guiding students toward progression while prioritising safeguarding and safety.

Qualifications

• Experience in professional hospitality environments and teaching is desirable.
• Knowledge of modern kitchen management systems preferred.
• Ability to plan engaging lessons and assess practical skills.

Responsibilities

• Plan and deliver high‑quality Food & Beverage and Culinary sessions.
• Teach and assess Level 1 and Level 2 NVQ qualifications.
• Develop schemes of work, lesson plans and learning resources.
• Support learners with diverse styles and abilities.
• Provide effective feedback and tutorial support.
• Design and deliver menus and food specifications as required.
• Manage ordering, costing and stock control.
• Help reduce waste and improve departmental efficiency and profitability.
• Maintain accurate learner and course records.
• Support learner progression, achievement and retention.
• Collaborate with curriculum colleagues, employers and stakeholders.
• Ensure safeguarding, health & safety and professional conduct.

Skills

Commercial kitchen experience

Menu planning & costing

Student motivation & engagement

Excellent communication

Education

Level 5 Culinary Management

Job description

Food & Beverage / Culinary Lecturer

Location: Hackney

Hours: Full Time

We are currently recruiting for an enthusiastic and experienced Food & Beverage / Culinary Lecturer to join a busy college team, delivering high-quality teaching and assessment to -year-old learners studying Level 1 and Level 2 Food & Beverage Service qualifications.

This is an exciting opportunity for someone with a strong professional hospitality and commercial kitchen background who is passionate about developing the next generation of hospitality professionals.

The Role You will be responsible for planning and delivering engaging, practical and student-centred teaching, supporting learners to develop their technical skills, knowledge and confidence within a professional hospitality environment. A key part of the role will be working within a commercial production kitchen, leading learners of different levels while maintaining high professional standards and supporting the successful operation of the college's restaurants.

You will also be involved in:

• Planning and delivering high-quality Food & Beverage and Culinary sessions.
• Teaching and assessing learners working towards Level 1 and Level 2 NVQ qualifications.
• Developing schemes of work, lesson plans and appropriate learning resources.
• Supporting learners with different learning styles and abilities.
• Providing effective feedback and tutorial support.
• Designing and delivering menus and food specifications where required.
• Managing ordering, costing and stock control.
• Supporting the reduction of waste and improving efficiency and profitability within the department.
• Maintaining accurate learner and course records.
• Supporting learner progression, achievement and retention.
• Working closely with curriculum colleagues, employers and other relevant stakeholders.
• Maintaining high standards of safeguarding, health & safety and professional conduct.

About You

We are looking for a calm, professional and enthusiastic individual who can thrive in a busy hospitality environment and inspire young people to succeed.

You will ideally have:

• Strong professional experience within a commercial kitchen or hospitality environment.
• A good understanding of modern kitchen management systems.
• Experience of menu planning, costing, ordering and stock/waste management.
• Knowledge and experience across culinary disciplines, ideally up to Level 5 Culinary Management.
• Previous experience of teaching, training, mentoring or assessing learners.
• Experience working with -year-olds would be highly advantageous.
• The ability to motivate and engage learners with different learning styles and abilities.
• Excellent communication and teamwork skills.
• A flexible approach and the ability to remain calm under pressure.
• A genuine passion for hospitality and developing young people.