Catering Manager

Education Authority; Coleraine; On-site; GBP 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a Catering Manager to oversee kitchen operations and ensure a high-quality catering service. This role involves managing a dedicated team, ensuring compliance with food safety standards, and promoting the catering service to enhance meal uptake. The ideal candidate will possess strong leadership skills, effective communication abilities, and a solid background in food preparation and management. Join this forward-thinking organization to make a positive impact on the dining experience for children, young people, and staff.

Qualifications

• Must hold NVQ level 2 in food preparation and cooking or equivalent.
• Effective supervision or management experience is essential.
• Knowledge of HACCP and special diets is required.

Responsibilities

• Manage day-to-day kitchen operations and ensure food safety standards.
• Supervise catering team members and manage staff performance.
• Monitor financial performance and control costs within budgets.

Skills

Food Preparation

Team Management

Budgeting

HACCP Knowledge

Communication Skills

Planning and Organization

Education

NVQ Level 2 in Food Preparation and Cooking

Relevant Experience (2 years)

Tools

MS Outlook

MS Excel

MS Word

MS Teams

Job description

JOB TITLE: Catering Manager

REPORTS TO: Regional Operations Manager

RESPONSIBLE FOR: Catering Team Members

JOB PURPOSE

The Catering Manager is responsible for the efficient day-to-day management of the kitchen. Leadership and team participation are essential to provide a quality catering service to our children, young people, and staff.

MAIN DUTIES AND RESPONSIBILITIES

Service Delivery

1. Execute skilled cooking activities and innovation connected to the full range of menu provisions, including menu preparation, portion control, plating presentation, special dietary meals (including texture modification for special diets - IDDSI), theme days/events, and function catering where appropriate.
2. Organise and supervise all aspects of food service, including service points and transportation of meals if required.
3. Manage dining centre kitchens and production kitchens.
4. Follow EA policies and procedures for safe cooking and food service to meet current food safety legislation standards.
5. Ensure awareness of allergen and dietary requirements, keeping the Allergen Matrix up to date.
6. Record food temperatures and maintain complete records as required.
7. Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimize wastage.
8. Ensure the safe operation of kitchen equipment and report defects.
9. Report incidents such as fire, loss, damage, unfit food, or pest infestation.
10. Secure premises as needed.
11. Promote the catering service to increase meal uptake through engagement with parents, principals, pupils, and customers, including theme days and events.
12. Establish effective communication links with the school regarding service delivery.
13. Investigate and report customer complaints to the Regional Operations Manager.
14. Manage risk assessments, including Fire Risk Assessment.
15. Create a friendly atmosphere and handle feedback professionally, including complaints.
16. Perform other duties as assigned by the Regional Operations Manager.

People Management

1. Manage teams effectively to deliver high-quality service.
2. Supervise and direct staff, including duty allocation and work rotas, and oversee catering assistants' routines and operational issues at dining centres.
3. Implement staff policies related to discipline, grievances, attendance, and conduct Return to Work Interviews.
4. Participate in staff recruitment, support investigations, and handle disciplinary procedures as needed.
5. Induct new staff and monitor probationary periods, reporting issues to the Regional Operations Manager.
6. Conduct relevant training, including annual refreshers, and maintain training records.
7. Hold regular staff meetings to ensure effective communication.
8. Manage staff performance and conduct appraisals with appropriate targets.

Financial

1. Monitor financial performance, control costs within budgets, and assist with financial procedures.
2. Complete clerical duties such as ordering, bookwork, and accident reports.
3. Handle cash transactions following EA procedures.
4. Manage resources including food, labor, overheads, and equipment, ensuring proper financial procedures are followed.

General Responsibilities

1. Comply with Acts of Parliament, legislation, regulations, and standards including HACCP, COSHH, and Natasha's Law.
2. Perform administrative tasks as required.
3. Maintain personal hygiene and ensure staff adhere to uniform standards.
4. Attend scheduled training and meetings, including during school closures.
5. Promote EA values and ethos, presenting a professional image.
6. Follow the EA staff code of conduct.

This job description is flexible and subject to review. Other duties of a similar nature may be assigned to ensure smooth kitchen operations.

In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder should promote good relations, equality of opportunity, and dignity at work.

For terms and conditions, click here.

PERSON SPECIFICATION

NOTES TO JOB APPLICANTS

Applicants must demonstrate how they meet each criterion on the application form. Failure to do so may result in not being shortlisted. Ensure to meet the criteria by the closing date.

SECTION 1 - ESSENTIAL CRITERIA

Criteria will be assessed via application form and possibly during interview. Clearly demonstrate how you meet each criterion.

• Hold NVQ level 2 in food preparation and cooking or equivalent, or have two years’ relevant experience.
• Effective supervision or management experience.
• Experience in stock control, budgeting, and financial management.

Knowledge of HACCP and special diets is required.

• Willingness to undertake training.
• Access to a suitable vehicle or alternative transport for mobility requirements.

SECTION 2 - ADDITIONAL ESSENTIAL CRITERIA (INTERVIEW)

• Leadership and people management skills, with effective communication abilities.
• Planning, organizational, and decision-making skills; ability to work under pressure.
• Ability to promote and develop the catering service.
• Alignment with EA’s ethos and values.

SECTION 3 - DESIRABLE CRITERIA

• IT skills including MS Outlook, Excel, Word, Teams.
• Experience in delivering training.

DISCLOSURE OF CRIMINAL BACKGROUND

The role involves regulated activity with children or young people, requiring an Enhanced Disclosure. The applicant will bear the cost.

APPLICANT GUIDANCE

Guidance notes and benefits information are available via provided links.

The Education Authority is an Equal Opportunities Employer.