Job Detail

Culinary Instructor

Permanent contract / Crans-Montana, Switzerland

Les Roches Global Hospitality Education, in the top 3 for Employer Reputation of Hospitality & Leisure Management graduates by the QS World University Ranking, is a brand of the Sommet Education Group. Founded in 1954, Les Roches is a private institution based on the Swiss model of experiential learning, offering undergraduate and graduate degrees in the fields of hospitality, tourism and event management. Les Roches prepares entrepreneurial and innovative graduates across a global network of campuses in Crans-Montana (Switzerland), Marbella (Spain) and Shanghai (China).

You share our values: Development, Distinctiveness, Joint commitment, Openness and Sense of service.

You hold a CFC culinary arts diploma (a Brevet Fédéral and/or pedagogical skills training will be considered strong assets), you have at least 7 years of professional experience in international environments, hotels, restaurants or schools and, ideally, you have previous experience as an instructor. You have a good understanding of F&B operations and sound knowledge of international cuisine (knowledge of Asian food being a plus). With a high level of pedagogical skills, you are an excellent communicator and  an influencer that will act as a role model for our students. You are at ease in an international environment, you are customer focused, flexible, a team player and a hospitality passionate. You have an excellent level of English (French is a plus), both oral and written, and you are eligible to work in Switzerland.

As Culinary Instructor, your main missions will be:

• Instruct the culinary curriculum according to syllabus and lesson plans.


• Prepare and animate practical and theoretical workshops, in class and at the workstation.


• Motivate, guide, supervise and monitor students’ performance along of the academic semester.


• Use different teaching techniques, methods and materials to best assist students in their completion of learning objectives.


• Seek, develop and share best-practices to maintain constant contemporary and high-level standards and practices in the delivery of classes and lessons.


• Participate in the development of the culinary curriculum and maintain proper records of all materials within his courses, such as lesson plans, syllabus, evaluation bank and up-to-date teaching materials.


• Contribute towards the production of high-quality food in the various food production areas while teaching the best in-class practices of the industry.
  


• Be involved in the production of food.