Catering Manager

Education Authority (Northern Ireland); Dunmurry; Presencial; GBP 42 000 - 54 000; Tempo integral

Resumo da oferta

Education Authority (Northern Ireland) is seeking a Catering Manager to lead day-to-day operation of school kitchens, ensuring quality meals for children, young people and staff. You will oversee menu planning, food safety, staff scheduling and service delivery across dining centres and production kitchens.

The role requires strong leadership, effective communication with school stakeholders, and a commitment to cost control, allergens management and improving uptake of meals, including themed

Qualificações

• Hold NVQ Level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification
• Evidence of effective supervision or management of a catering team
• Demonstrable experience in stock control, budget management and financial controls

Responsabilidades

• Execute cooking activities and menu planning, including dietary needs
• Organise and supervise all aspects of food service and meal transport if required
• Manage dining centre kitchens and the production kitchen
• Ensure compliance with HACCP, allergen management and food safety standards
• Promote the catering service to parents, principals, pupils and customers
• Handle deliveries, ordering, storage and stocktake to minimise wastage
• Report incidents and manage premises security and safety requirements
• Lead staff through inductions, training and performance appraisals

Conhecimentos

Leadership

People management

Communication

Planning

Decision making

Sales processes

Customer service

Teamwork

Formação académica

NVQ Level 2 in food preparation and cooking

City & Guilds 706-1 & 706-2

Ferramentas

MS Outlook

Excel

Word

Teams

Descrição da oferta de emprego

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

• Execute skilled cooking activities and innovation connected to the full range of menu provisions, for example, preparation of menus, portion control, plating presentation, special dietary meals, including the texture modification of food for special diets (IDDSI), theme days/events and function catering where appropriate.
• Organise and supervise all aspects of food service, including service points and the transportation of meals, if required.
• The role includes the overall management of dining centre kitchens as well as the production kitchen.
• Follow EA policies and procedures for safe cooking and food service to meet current standards of food safety legislation.
• Ensure you are aware of all allergen and special dietary requirements and that the Allergen Matrix is always up to date.”)
• Make sure that food temperatures are recorded and complete records as required.
• Manage deliveries, ordering, storage, and stock‑take to ensure food safety and minimum wastage.
• Ensure the safe operation of kitchen equipment and report any equipment defects.
• Report any incident of fire, loss, damage, unfit food, or signs of pest infestation, e.g., mice, etc.
• Secure premises as required.
• Actively promote the catering service through parents, principals, pupils and customers to increase the uptake of meals and including theme days and events.
• Establish effective communication links with the school on all aspects of service delivery.
• Investigate and report local-level customer complaints to the Regional Operations Manager.
• Manage internal risk assessments, including the Fire Risk Assessment.
• Develop a friendly and helpful atmosphere and professionally handle any feedback, including complaints.
• Other duties assigned by the Regional Operations Manager from time to time to ensure the smooth running of the kitchen.

People Management

• Efficient management of the teams, ensuring we deliver a high-quality service.
• Supervise and direct employees, including allocating duties and work rotas. Where employed at a transporting kitchen, duties also incorporate the Catering Assistants' work routine and the dining centres' operational issues, including regular visits to dining centres.
• Actively participate in implementing all policies relating to staff issues, e.g., disciplinary and grievance, managing attendance, monitoring absence levels, and undertaking Return to Work Interviews.
• Take part in the interviewing and selection of staff as and if required within your catering unit and support the Investigation Officer in investigations as part of the grievance and disciplinary process where needed.
• Induct all new staff, including relief staff, as per the Induction Checklist and monitor them throughout their probationary period. Report any issues to your Regional Operations Manager.
• Carry out all relevant and essential training as detailed by the Regional Operations Manager, including annual refresher training and ensure that all training record cards are maintained.
• Ensure effective communication at all levels through regular staff meetings.
• Manage staff performance, complete appraisals for catering staff, and set appropriate targets.

Financial

• Monitor the unit's financial performance, maintain costs within pre-budgeted targets, and assist in implementing financial procedures and activities within the catering service.
• Complete clerical duties, i.e., bookwork, ordering of goods, and accident reporting, associated with the efficient running of the kitchen.
• Handle cash transactions and ensure that accurate cash handling procedures are followed according to EA financial procedures.
• Responsible for managing all resources, including food, labour, overheads, and equipment and ensuring that the correct financial procedures are followed.

General Responsibilities

• All duties will be carried out to comply with the following:(a) Acts of Parliament, Statutory Legislation and Regulations and other legal requirements. (b) Codes of Practice, HACCP (Hazard analysis of critical control points) regulations and all Health, Safety & Hygiene standards to include COSHH and Natasha's Law.
• Perform all necessary administration as required.
• Maintain personal hygiene and appearance, and ensure all staff strictly adhere to the EA uniform code on a daily basis.
• Attend training sessions as scheduled and team meetings as required, including sessions during school closure periods.
• Promote and adhere to the values and ethos of the Education Authority and always present an image conducive to promoting good customer relations.
• Follow guidelines on the Education Authorities staff code of conduct at all times.

Essential Criteria (Factor)

Qualifications and Experience

• Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification OR have two years’ demonstrable experience in food preparation and cooking within a catering establishment.
• Evidence of effective supervision or management of a catering team.
• Demonstrable experience in stock control, budget management and financial controls.

Method of Assessment

Shortlisting by Application Form

Knowledge

• Knowledge of Hazard Analysis Critical Control Point (HACCP).
• Knowledge of the provision of special diets, e.g. allergens and ethnic diets.

Other

• A willingness to undertake job‑related training.
• Have access to a suitable vehicle (appropriately maintained and insured for Education Authority business) that will enable you to carry out the mobility requirements of the post in an efficient and effective manner; OR Provide sufficient information to satisfy the employer that you have access to an appropriate alternative form of transport that will enable you to carry out the mobility requirements of the post in an efficient and effective manner.

Essential Criteria (Factor)

Skills/Abilities

• Effective leadership and people management skills to successfully motivate, manage, and develop a team.
• Demonstrate excellent interpersonal skills including the ability to communicate effectively with team members, management, school staff, and parents.
• Effective planning, organisational and decision‑making skills, and an ability to work under pressure and on own with minimal direction to meet deadlines.
• Show ability to drive sales processes and initiatives.
• Excellent customer service skills and an ability to promote and develop the catering service for our children and young people.
• A team player willing to work with colleagues to deliver a quality service.

Values Orientation

Evidence of how your experience and approach to work reflect EA’s ethos and values. You will find information about our Values here

Desirable Criteria

Method of Assessment

Shortlisting by Application Form

Experience/Skills

• Demonstrable experience in IT skills, including MS Outlook, Excel, Word, and Teams.
• Demonstrable experience in delivering training.

Disclosure of Criminal Background

The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people or in specified places as ‘regulated activity’. In the event that you are recommended for appointed to a post that involves ‘regulated activity’, the Education Authority will be required to undertake an Enhanced Disclosure of Criminal Background. Please note that you WILL be expected to meet the cost of an Enhanced Disclosure Certificate. Details of how to make payment will be sent to you at the pre‑employment stage. Further information can be accessed at NI Direct or the Department of Justice.

The Education Authority is an Equal Opportunities Employer.

In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder is expected to promote good relations, equality of opportunity and pay due regard for equality legislation and dignity at work at all times.