Sous Chef & Lecturer: Hot Kitchen & Sous Chef & Lecturer: Cold Kitchen

The Prue Leith Culinary Institute team is expanding. We are looking for chefs who are passionate about food, committed to sharing their knowledge, and motivated to develop quality chefs for the industry. We are recruiting Chef Lecturers specialising in Hot Kitchen and Cold Kitchen. THE ROLE This role combines practical chef responsibilities with teaching. As the Chef component, you will work in the hot or cold section of our fine-dining restaurant. As the Lecturer component, you will teach your subject field to Prue Leith professional course students and short-course learners. KEY REQUIREMENTS - Diploma in Culinary Arts (or Pastry, where applicable). An Occupational Certificate: Chef is preferred. - An Assessor qualification is an added advantage. - At least 5 years of industry experience. - Valid passport and ability to travel from time to time. - Own transport. - Sober habits, a positive attitude, and a willingness to take on challenges. - Solutions-driven, self-motivated, creative, and inspirational. - Basic computer literacy (Word and Excel). - Good organisational skills with the ability to multitask and meet deadlines. PLEASE NOTE: Prue Leith operates a fine-dining restaurant and is not a Monday-to-Friday, 08:00-17:00 operation. This role requires flexibility across both the kitchen and teaching components. WORKING ARRANGEMENTS - Shift-based, 5 days a week: Tuesday-Saturday or Monday-Friday. - Institute holidays: 2 weeks in June, 3 weeks in December. - Annual leave: 24 days. Please send your CV and Food Portfolio, clearly specifying your speciality (Hot Kitchen or Cold Kitchen). If you have not heard back within two weeks, please consider your application unsuccessful.