Purpose of the role
Teacher's will teach up to 16 students in the kitchens and lead demonstrations while supporting the development of all students they teach.
Teachers will be required to work with Senior Teachers, Teaching Team Leads and Culinary School Director in the smooth running of the school.
Hours of Work: Full-time (40 hours per week). Working hours are 9:00am to 5:00pm on four/five days per week and 2:00pm to 10:00pm on one day per week on a six-week rotation. Occasional Saturday working as required.
Location: Leiths Culinary School
Reporting to: Teaching Team Lead
Main Responsibilities:
Teach practical classes of up to 16 students
Monitor and support the progress of all students
Maintain accurate student progress records on Monday.com
Raise any academic or pastoral concerns with the Cohort Tutor or Student Support Lead as appropriate
Responsibility for tutoring a cohort under guidance from Senior Teachers
Lead demonstrations
Undertake administrative and creative tasks to support the smooth running of the department
Uphold Leiths values and always maintain the highest standards of teaching and learning
Provide feedback at end of certificate review meetings in line with cohort tutor responsibilities
Daily Responsibilities:
Class preparation – Be fully prepared to teach or deliver demonstrations on any scheduled teaching day, with sufficient knowledge and readiness to step in at short notice
Teacher run through – Effectively brief the team each day when required, ensuring the team understand the day's learning objectives and delivery plan
Student information – Proactively and regularly review information shared on the cohort master sheet to ensure that all reasonable adjustments are adhered to
Team communication – Actively share information within the teaching team to ensure that all teachers are updated on student progress and information, demonstrations, recipes etc.
Team Support – taking on the role of Sous Chef supporting the team across multiple kitchens
Student communication – Communicate with students professionally and respectfully, ensuring consistent guidance and feedback
Safeguarding – follow all of Leiths Safeguarding policies and procedures, raising concerns promptly and appropriately
Teaching & Learning – Deliver high-quality, inclusive teaching and practical demonstrations that support all students to achieve their potential
Demonstrations:
Deliver practical demonstrations to the highest professional culinary standards
Ensure required planning and preparation is arranged in a timely manner
Present information in a clear, engaging and informative manner that promotes student participation and learning
Facilitate an inclusive learning environment that supports the development of all students
Demonstrate strong mentoring and communication skills, ensuring knowledge is effectively transferred and understood
Encourage student engagement, confidence and progression through positive and professional instruction
Demonstrate best practice teaching and learning
Examples of additional tasks that may be part of the working day:
Responsibility for administration and delivery of student coursework
Marking coursework
Welcoming students to the building
Helping with the student work experience programme
Filming skills videos for the School or Partner Schools
Recipe writing and testing
Supporting Partner School functions
Attend and contribute to Teaching Team meetings
General:
Attend Leiths Open House or other promotional events as required – weekdays, evenings or weekends
Respond in person, by telephone or email to staff, students, visitors in a professional and customer focused manner
Provide a courteous and knowledgeable point of contact for people both within and outside Leiths responding in person, by telephone or email to staff, students and visitors
Comply with all relevant School policies and procedures including Health and Safety and Safeguarding
To deliver services effectively, a degree of flexibility is needed, and the post holder may be required to perform work not specifically referred to in this job description.
Skills and Experience
Essential:
Excellent culinary skills
Culinary qualification equivalent to Leiths Culinary Diploma or equivalent industry experience
Minimum of 2 years culinary/food industry experience
Confident presenter, including public speaking and on-camera content delivery
Excellent knowledge of a wide range of cooking techniques and cuisines
Ability to effectively manage group dynamics and/or learning environments
Passion for food, cooking and education
Strong communication, organisational and time-management skills
Collaborative, proactive and able to work under pressure
Empathetic, approachable and student-focused
Creative and adaptable in teaching and learning approaches
Desirable:
Culinary teaching experience
Cookery demonstration skills
Experience supporting student development, progress and achievement
Teaching qualification
SEN/additional learning needs training or experience
Curriculum design, course development and assessment writing
Recipe development, food writing and content creation
Experience of food business operations, including food safety, health & safety, costing and menu planning
Event planning and delivery experience
30 days annual leave plus public holidays (pro rata for part-time employees)
Enhanced pension scheme with employer contributions matched up to 7.5%
Healthshield health cash-back plan, including wellbeing support and virtual GP access
24/7 Employee Assistance Programme for wellbeing, financial and legal support
Free CODE Hospitality membership
Annual flu jab reimbursement
Cycle to Work scheme
Interest-free season ticket loan
TPBN1_UKCT
