Part Time Tutor of Hospitality

Part Time Variable Hours Tutor of Hospitality

Reference: JUN

Expiry date: 13:30, Wed, 15th Jul 2026

Location:

Sim Balk Lane campus

Hours
: part-time variable

Hourly rate
: £26.51 (unqualified) or £27.68 (qualified) inclusive of holiday pay.

* The base hourly rate is £17.10 (unqualified) / £17.86 (qualified) per hour, plus payment for holiday and preparation and marking time, which gives an approximate hourly rate of £26.51 (unqualified) / £27.68 (qualified) per hour.

We are seeking a dedicated professional with proven experience in mentoring young people in a kitchen setting. You’ll support our learners to gain and develop their culinary skills, safe working practices and creativity in the commercial kitchen environment. Ideally you will also have experience in delivering hospitality vocational and apprenticeship programmes. Working in our training kitchens, the successful candidate will demonstrate a wide range of culinary skills, explain processes and practices in commercial kitchens and food preparation and support learners in practicing these skills.

Our learners cover units in all areas of food service and preparation including meat, fish, game, pastries, breads and hot and cold desserts, as well as preparing food for those with restricted diets. Students prepare food for assessment and to be sold in our training restaurant on site, so an understanding of, and adherence to, food safety and allergen regulations is crucial in this role.

You’ll hold a recognised hospitality or culinary qualification, such as an NVQ or diploma, and have solid knowledge of Health & Safety, Food Hygiene and Food Allergen regulations to lead on maintaining a safe and effective learning environment. No prior teaching experience is required as we will support the right candidate to develop skills in training, coaching, and assessing learners and guide portfolio development.

The ideal candidate will be able to build professional rapport with young adult learners and be passionate about the culinary sector. Strong organisational skills are essential for managing kitchen operations and maintaining accurate records, while excellent communication and leadership skills will help you motivate learners and foster teamwork. Technical expertise in the safe operation of kitchen equipment and adherence to food safety standards is a must, along with the ability to identify training needs and deliver flexible, responsive learning solutions.

For an informal discussion about the role, please contact Lynn Aikman, Curriculum and Standards Manager:
Hospitality, Travel and Tourism, at  /