Job Description

This is a part-time, 2 days per week role intially but there my be potential to increase this over time
Job Purpose
The Hospitality and Catering Tutor will be responsible for planning, delivering, and assessing high-quality teaching and learning within the field of hospitality, catering, and reception services. The role aims to develop learners' practical and theoretical knowledge in line with awarding body standards and industry requirements, preparing them for successful employment or further study in the sector.
Key Responsibilities

• Deliver engaging, inclusive, and professionally relevant lessons across Level 2 in Hospitality, Catering, Food Production and reception services.
• Develop schemes of work, lesson plans, and assessment materials that meet the learning objectives and awarding body criteria.
• Assess learner performance through observation, practical demonstrations, written assignments, and portfolios of evidence.
• Ensure all teaching, learning, and assessment activities meet internal and external quality assurance standards.
• Embed English, Mathematics, and employability skills within vocational teaching.
• Provide academic and pastoral support to learners, maintaining regular progress reviews and setting clear learning targets.
• Maintain accurate records of attendance, assessment decisions, and learner progress on the Virtual Learning Environment (VLE) and MIS systems.
• Contribute to internal verification, standardisation meetings, and continuous improvement of teaching quality.
• Ensure compliance with safeguarding, equality, diversity, health and safety, and data protection policies.

Essential Qualifications and Experience

• A recognised teaching qualification (e.g., Level 3 Award in Education and Training).
• An Assessor qualification (e.g., Level 3 Certificate in Assessing Vocational Achievement)
• A vocational qualification in Hospitality, Catering, or Culinary Arts at Level 3 or above.
• Proven experience teaching or training within the hospitality or catering industry.
• Strong understanding of Health and Safety, Food Hygiene, and HACCP procedures.
• Excellent organisational and communication skills, with the ability to engage and motivate learners from diverse backgrounds.

Skills Required