Senior Cuisine Lecturer

Main Tasks:1 Academic QualityDeveloping and delivering quality courses and materials that meet the defined curricula andacademic excellence;Ensure quality management systems are adhered to.2 Educational PerformanceDelivering courses to students in a flexible, professional manner that meets the needs of the learners and effectively promotes LCB NZI;Follow LCBNZ teaching procedureMaintain a client orientation towards students;Use effective teaching skills which incorporate a variety of best practice delivery methods (including flexible delivery) that meet the needs of a variety of students;Maintain professionalism as an educator;Ensure the teaching incorporates the history, culture and scientific principle behind the technique being taught.Ensure student results are reported correctly through the correct systems in the required timeframes.Monitor student achievement and communicate any students at risk with pastoral care and manager3 Quality Management SystemsTo ensure the quality and efficient delivery of culinary programmes, including teaching quality, teaching support and administrative resources assigned to the programmes;To ensure the educational standards of LCBNZI are maintained to the highest quality;To work with the Technical Director with examinations, grading system,4 Stakeholder EngagementSupport the Technical Director in the establishment of positive and productive relationships with stakeholders from aligned industries/professions/communities.5 Professional DevelopmentRegularly participate in continuing self-education in both technical and teaching skills; Take responsibility for self-development;Participate in internal personal development activities, including performance assessment and training programs.6 InnovationDevelop with Team members new initiatives/projects for programmes/courses, alternative methods of delivery, material suited to specific learning situations including industry training;Incorporate the use of new technology into teaching and learning delivery.To make suggestion to Technical Director toward adapting and refresh the curriculum programs7 AdministrationOperate and utilise existing LCBNZ systems and resources as required;Support the effective running of LCBNZ as appropriate, including representing the Team.8 External LiaisonInvolvement in promotional exercises, public relations and general LCB NZI representation.9 Health and SafetyEnsure all Health and Safety protocols are clearly articulated to people working in the kitchen and take appropriate actions for own and student safety and health;Ensure students are aware of Health and Safety issues.10 Other• Perform duties as requested by the Head of School and Technical Director.• As a part of a small team dedicated to the successful learning outcomes for students, there will be a number of other tasks that are required. Flexibility is required and the ability and desire to support other members of the team.Qualifications:Formal qualification in CuisineMinimum of 15 years of global cheffing experience, including some time in France in a professional cuisine role.Significant experience in hospitality leadership to an international standard is a further advantagePrevious training/teaching experienceHighly credible and reputable in the culinary and/or education sector.International experience in a restaurant environment would be an advantage.Proven ability to communicate effectively, both verbally and in writing, and the ability to effectively communicate and interact with individuals and groups from cultures other than New Zealand.Excellent interpersonal skills.Proven ability to work in a highly motivated and professional team, in a self-directed manner and to approach problems analytically and adopt innovative solutions to educational needs.Proven relationship management skills.Effective time management skills and ability to meet deadlines.Previous course development experience would be an advantage.