Qualification and experience
Applicants must possess at least 5 years of industry experience as an Executive Chef
OR at least 7 years of industry experience as a Sous Chef
A Bachelor’s Degree in Culinary Arts will be considered an asset
A CVQ level 4 or NVQ level 5 qualification in relevant areas will be considered an asset
Successful experience teaching in tertiary education will be considered an asset
Qualification in teacher education will be considered an asset
Ability to practice, advocate and promote the highest standards for scholarship, academic
achievement, honesty and professional integrity.
Main responsibilities
Teach the practical and theory aspects of the Culinary Arts food courses at the College,
including;
- Food Preparation 1, 2 and 3
- International Cuisine
- Food Arts Presentation
- Quantity Food Production
- Food and Beverage Service
- Sanitation, Safety and Hygiene
Manage relationships with industry and distributors
Maintain a sanitation schedule and ensure safety practices in the kitchen
Monitor food and labor costs for events catered by the College
Manage kitchen staff related to meal prep, cooking and delivering food in a timely fashion
Keep pace with industry trends and new innovations
Applications from Qualified Applicants should include:
Letter of Application
Curriculum Vitae
Police Record
Official academic certificates, transcripts and other relevant documents (certified copies)
Two references with telephone and e-mail addresses
Salary:
Salary will be commensurate with qualifications and experience and in accordance with the current
salary structure at the Clarence Fitzroy Bryant College.
All application documents should be scanned and submitted as one email file to:
hr@cfbc.edu.kn
and addressed to
The Chairman of the Board
Clarence Fitzroy Bryant College,
P.O. Box 268, Burdon Street, Basseterre, St. Kitts
The deadline for receipt of applications is July 31, 2023. Late applications will not be
acknowledged.
