Job Opportunities at Cascade Institute of Hospitality

Reports to: Principal,

Salary: Competitive,

Our client is a premier Hotel School focusing on hospitality and other related disciplines. They seek to recruit a highly experienced Lecturer who will plan and deliver pastry and baking units and Food Production units.

Key Responsibilities

• Plan and deliver pastry and baking units and Food Production units
• Develop creative instructional methods to engage students in the learning process.
• Develop instruction materials and handouts for students.
• Maintain a positive, focused learning environment during class.
• Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.
• Maintain accurate records of student attendance and performance.
• Develop daily lesson plans and instructional plans to meet course competency.
• Teach pastry classes according to the course curriculum.
• Provide personal and professional guidance to students when needed.
• Prepare course assignments, tests, projects to improve student’s academic performance.
• Maintain students’ attendance and grade records and report the same to the Principal.
• Evaluate each student’s academic performance and provide feedback appropriately.
• Attend training and workshops for professional and skill development.
• Attend staff meetings and communicate budget needs to management.

Skills & Qualifications

• Degree in Hospitality Management from a recognized hospitality institution.
• A diploma in Pastry and Baking from a recognized Institution or related area is an added advantage.
• Should have a minimum of 3 years working experience as a  pastry chef trainer
• Experience in a four (4) or five (5) star hotel will be an added advantage.
• Utalii or graduate from a recognized hospitality Institution will be an added advantage.
• Maintain a positive, focused learning environment during class.
• Demonstrate time management and detail‐oriented skills.
• Ability to work effectively under pressure and to meet frequently occurring deadlines

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Reports to: Principal,

Salary: Competitive,

Our client is a premier Hotel School focusing on hospitality and other related disciplines. They seek to recruit a highly qualified Lecturer who will be responsible for teaching the culinary skills and practices, planning and delivering the food production units.

Responsibilities

• Monitor the progress of the class, keep grade records and provide data to the administration in a timely manner
• Assesses individual student’s current level of functioning to determine needs.
• Designs and implements the instructional programs to meet student’s needs.
• Develops lesson plans and instructional materials using community resources and alternative approaches to learning to teach students the knowledge, skills, and behaviors necessary to function in the community.
• Demonstrates knowledge of and utilizes established curriculum.
• Provide other such instructions and services to the students whenever possible so as to contribute to the attainment of other goals of the instructional program.
• Identify student needs and cooperates with other professional staff members in assessing and helping students solve health, attitude, and learning problems.
• Supplements the program with an appropriate learning environment enriched through the use of technology, auxiliary books, and materials.
• Establish and maintain standards of student behavior needed to provide a safe, healthy, orderly, and productive classroom environment.
• Performs related duties as assigned

Skills & Qualifications

• Degree in Hospitality Management from a recognized institution.
• Diploma in Food Production/A Diploma Culinary Arts or related area is preferred.
• Should have a minimum of 3 years working experience as a Culinary Arts trainer
• Experience in a four (4) or five (5) star hotel will be an added advantage.
• Utalii or graduate from a recognized hospitality Institution will be an added advantage.
• Must be knowledgeable about relevant culinary arts trends, techniques, and professional practice
• Demonstrate time management and detail‐oriented skills.
• Ability to work effectively under pressure and to meet frequently occurring deadlines