Lecturer in Catering and Hospitality

Lecturer in Catering and Hospitality

Location:

Rotherham

Salary: £29,455 to £33,487 (depending on experience and qualifications) a year + benefits

Vacancy Type:
Permanent, Full Time

Closing Date: 27th of July 2026

This crucial role is designed to bridge the gap between kitchen production and customer service, ensuring our students gain the cohesive, industry‑standard experience required for high‑level employability. You will directly contribute to the College's strategic goals for growth, financial sustainability, and educational excellence.

The role of lecturer is to equip our students with skills for their future through the delivery of outstanding education and training and inspire students to achieve their potential. It is the job satisfaction that comes from this that makes a teaching role special.

As a Lecturer focused on both Culinary Skills and Hospitality integration, your duties will include:

• Deliver engaging, industry‑relevant practical and theory sessions in professional cookery and related subjects.
• Mentor students and support their progress towards achieving qualifications (including Apprenticeships) and full employment readiness.
• Provide essential teaching capacity to maintain quality as learner numbers grow.
• Contribute to menu planning, costing, and delivery for both the curriculum and our college's restaurant (The Wharncliffe) and other commercial events.
• Work collaboratively with the Front of House Lecturer to ensure the seamless, professional operation of the commercial restaurant and events service.
• Support the development of Front of House awareness and customer service skills within kitchen training to strengthen learner employability.

This is an opportunity to directly impact:

• Enhanced Commercial Viability:
  Driving income generation and profitability through expanded restaurant and event operations.
• Curriculum Quality:
  Ensuring high‑quality delivery and assessment aligned with industry and qualification standards.
• Student Employability:
  Modelling and facilitating the vital coordination between kitchen and service roles.

You will have proven experience as a Professional Chef in a demanding commercial hospitality environment as well as a strong understanding of front‑of‑house operations and excellent customer service principles. You will have teaching experience in an educational or training setting. Previous experience with apprenticeships would be desirable too.

You will need to be able to demonstrate excellent communication and organisational skills with the ability to inspire learners with a strong commitment to maintaining professional and educational standards in further and higher education.

You will need a relevant vocational qualification (minimum Level 3 or equivalent) in a culinary/hospitality subject. You will hold a Level 2 (or equivalent) qualification in English and Maths.