Culinary Technical Director

Role Overview

As the Culinary Technical Director, you will be instrumental in designing and delivering top-tier culinary programs that adhere to our curriculum and uphold academic excellence. You will uphold rigorous quality standards throughout course delivery and remain committed to fostering an engaging and professional learning environment.

Key Responsibilities

• Develop and execute high-quality culinary courses and materials aligned with established curricula.
• Ensure strict compliance with quality management systems.
• Deliver courses flexibly and professionally to meet diverse student needs while promoting the institution's reputation.
• Adhere to teaching procedures and maintain a student-focused approach.
• Utilize a variety of effective delivery methods, including flexible techniques, to engage learners from various backgrounds.
• Maintain professionalism as an educator, integrating culinary history, culture, and scientific principles into lessons.
• Accurately report student progress using designated systems within required timeframes.
• Monitor student performance and promptly communicate concerns to pastoral care and management.
• Collaborate to maintain highest educational standards and support examination and grading processes.
• Support the development of productive relationships with industry, professional, and community stakeholders.
• Engage consistently in continuing education and professional development in both culinary and pedagogical skills.
• Innovate by initiating new projects, delivery methods, and utilizing emerging technologies in teaching.
• Assist with administrative duties, utilizing internal systems and representing the team effectively.
• Participate in promotional, public relations, and representation activities of the institution.
• Ensure health and safety standards are clearly communicated and adhered to within kitchen environments.
• Contribute flexibly to team efforts and undertake additional tasks as directed by leadership.

Qualifications & Experience

• Formal culinary qualifications with specialized expertise in French/Classical cuisine.
• At least 20 years of international culinary experience including professional experience in France.
• Held leadership roles such as Head Chef or equivalent within the past 15 years.
• Substantial hospitality leadership experience recognized at an international level is advantageous.
• Highly esteemed within culinary and/or educational circles.
• Strong communication skills, capable of engaging effectively across diverse cultural audiences.
• Excellent interpersonal abilities.
• Proven ability to work both autonomously and collaboratively, applying analytic problem-solving approaches and educational innovation.
• Effective relationship management and time management skills, with the ability to meet deadlines.
• Experience in course development is a desirable asset.