Lecturer in Catering and Hospitality

Lecturer in Catering and Hospitality

Location: Rotherham

Salary: £29,455 to £33,487 per 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. The lecturer will deliver outstanding education and training, inspiring students to achieve their potential, and contribute to the College's strategic goals for growth, financial sustainability, and educational excellence.

• Teaching and Learner Development: Deliver engaging, industry‑relevant practical and theory sessions in professional cookery and related subjects; mentor students and support their progress towards qualifications (including Apprenticeships) and full employment readiness; provide essential teaching capacity to maintain quality as learner numbers grow.
• Commercial and Operational Management: Contribute to menu planning, costing, and delivery for both the curriculum and the college’s restaurant (The Wharncliffe) and other commercial events; collaborate 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.

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

• Proven experience as a Professional Chef in a demanding commercial hospitality environment.
• Strong understanding of front‑of‑house operations and excellent customer service principles.
• Teaching experience in an educational or training setting; experience with apprenticeships desirable.
• Excellent communication and organisational skills with a commitment to maintaining professional and educational standards.
• Relevant vocational qualification (minimum Level 3 or equivalent) in a culinary/hospitality subject.
• Level 2 (or equivalent) qualification in English and Maths.