Head Chef/Lecturer

Le Cordon Bleu International; Wellington; On-site; NZD 120,000 - 180,000; Full time

Job summary

Le Cordon Bleu International NZI Wellington is seeking a senior culinary education leader to oversee academic quality, performance and stakeholder engagement. You will guide course development, ensure quality systems and deliver programs that meet high standards.

The role requires extensive global cheffing experience, French classical cuisine training, and proven leadership in an international hospitality context; you will mentor staff and drive innovation in teaching methods.

Qualifications

• Minimum of 20 years of global cheffing experience, including time in France.
• Formal culinary training in French/Classical Cuisine.
• Head Chef or similar role within last 15 years.
• Strong leadership in hospitality to international standards.
• Proven communication skills across cultures.
• Excellent interpersonal skills.
• Able to work in a small team and be self-directed.
• Ability to meet deadlines and manage time effectively.
• Experience in course development is an advantage.

Responsibilities

• Develop and deliver quality courses and materials that meet curricula and academic excellence.
• Deliver courses flexibly and professionally to learners; promote LCB NZI.
• Follow LCBNZ teaching procedures and maintain client orientation.
• Use varied teaching methods including flexible delivery.
• Ensure teaching in line with history, culture, and principles behind techniques.
• Report student results on time using required systems.
• Monitor student achievement and communicate at-risk students with pastoral care.
• Work with Technical Director on examinations, grading system.
• Engage with stakeholders from industries/communities.
• Participate in ongoing professional development and internal training.
• Develop new initiatives for programmes including alternative delivery methods.
• Incorporate new technology into teaching.
• Assist with administration and use LCBNZ systems.
• Represent the team in external liaison/promotional activities.
• Ensure health and safety protocols are articulated to kitchen staff and students.

Skills

Global cheffing experience

French classical cuisine

Head Chef experience

Hospitality leadership

Communication skills

Intercultural communication

Time management

Team collaboration

Problem solving

Course development experience

Education

Formal culinary training in French/Classical Cuisine

Job description

Main Tasks:

1 Academic Quality

• Developing and delivering quality courses and materials that meet the defined curricula and
• academic excellence;
• Ensure quality management systems are adhered to.

2 Educational Performance

• Delivering courses to students in a flexible, professional manner that meets the needs of the learners and effectively promotes LCB NZI;
• Follow LCBNZ teaching procedure
• Maintain a client orientation towards students;
• Use effective teaching skills which incorporate a variety of best practice delivery methods (including flexible delivery) that meet the needs of a variety of students;
• Maintain professionalism as an educator;
• Ensure the teaching incorporates the history, culture and scientific principle behind the technique being taught.
• Ensure student results are reported correctly through the correct systems in the required timeframes.
• Monitor student achievement and communicate any students at risk with pastoral care and manager

3 Quality Management Systems

• To ensure the quality and efficient delivery of culinary programmes, including teaching quality, teaching support and administrative resources assigned to the programmes;
• To ensure the educational standards of LCBNZI are maintained to the highest quality;
• To work with the Technical Director with examinations, grading system,

4 Stakeholder Engagement

• Support the Technical Director in the establishment of positive and productive relationships with stakeholders from aligned industries/professions/communities.

5 Professional Development

• Regularly participate in continuing self-education in both technical and teaching skills; Take responsibility for self-development;
• Participate in internal personal development activities, including performance assessment and training programs.

6 Innovation

• Develop with Team members new initiatives/projects for programmes/courses, alternative methods of delivery, material suited to specific learning situations including industry training;
• Incorporate the use of new technology into teaching and learning delivery.
• To make suggestion to Technical Director toward adapting and refresh the curriculum programs

7 Administration

• Operate and utilise existing LCBNZ systems and resources as required;
• Support the effective running of LCBNZ as appropriate, including representing the Team.

8 External Liaison

• Involvement in promotional exercises, public relations and general LCB NZI representation.

9 Health and Safety

• Ensure all Health and Safety protocols are clearly articulated to people working in the kitchen and take appropriate actions for own and student safety and health;
• Ensure students are aware of Health and Safety issues.

10 Other

• Perform duties as requested by the Head of School and Technical Director.
• As a part of a small team dedicated to the successful learning outcomes for students, there will be a number of other tasks that are required. Flexibility is required and the ability and desire to support other members of the team.

Qualifications:

1. Minimum of 20 years of global cheffing experience, including some time in France in a professional cuisine role.
2. Has a strong formal culinary training in French/Classical Cuisine.
3. Has held a Head Chef or similar roles in the last 15 years.
4. Significant experience in hospitality leadership to an international standard is a further advantage
5. Highly credible and reputable in the culinary and/or education sector.
6. Proven ability to communicate effectively, both verbally and in writing, and the ability to effectively communicate and interact with individuals and groups from cultures other than New Zealand.
7. Excellent interpersonal skills.
8. Proven ability to work in a highly motivated and professional team, in a self-directed manner and to approach problems analytically and adopt innovative solutions to educational needs.
9. Proven relationship management skills.
10. Effective time management skills and ability to meet deadlines.
11. Previous course development experience would be an advantage.