Teacher

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

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