Manager, Instructor (Culinary Academy)

Job Summary:The Manager, Culinary Instructor is responsible for delivering high-quality culinary education through the design, development, and delivery of culinary programs, courses, and workshops. The role ensures training is aligned with international culinary standards, supports curriculum development, maintains accreditation requirements, and contributes to the operational success of the Culinary Academy.Key ResponsibilitiesTraining Delivery & InstructionDeliver theoretical and practical culinary training programs, courses, workshops, and demonstrationsPrepare and conduct lectures, practical sessions, assessments, and examinationsSupport specialized training programs for hospitality, aviation, lounge operations, and other business requirementsDeliver induction sessions and presentations as requiredProvide verbal and written translation support when applicableCurriculum DevelopmentDevelop, review, and maintainTraining curriculaCourse syllabiLesson planTraining moduleTeaching materialsRecipeAssessments and examinationSupport the development and continuous improvement of training programsAcademy OperationEnsure compliance with accreditation standards and academic requirementsAssist with administrative, operational, and reporting activitiesSupport program logistics and schedulingAssist with budget planning and reconciliation as requiredDevelop and maintain departmental Standard Operating Procedures (SOPs)Maintain accurate records of training participants, assessments, certifications, and performance evaluationsPrepare training reports and program evaluation summariesFacilities & ComplianceMaintain cleanliness and organization of kitchens, classrooms, hospitality areas, and workstationsEnsure compliance with health, safety, operational, and organizational policiesProtect confidential information and maintain accurate recordsComply with cybersecurity policies, information security requirements, and acceptable use standardsReport cybersecurity incidents and adhere to all information protection proceduresGeneral ResponsibilitiesPerform additional duties and projects as assigned by managementQualificationsBachelor's Degree in Culinary Arts, Hospitality Management, Business Administration, or a related discipline7–8 years of professional culinary experience, including practical instruction and training deliveryProven experience teaching both theoretical and practical culinary programsExperience developing culinary curricula, training materials, and assessmentExperience supporting academy or training operations is preferred