Catering Manager

Education Authority; Magherafelt; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a Catering Manager to oversee kitchen operations and lead a dedicated team. This role involves ensuring high standards of food safety and quality while managing staff and financial performance. The ideal candidate will have a strong background in food preparation, team supervision, and knowledge of dietary provisions. Join a forward-thinking organization that values quality service and promotes a positive working environment for its staff and customers. If you are passionate about catering and leadership, this opportunity is perfect for you.

Qualifications

• Demonstrated experience in food preparation and cooking.
• Experience in supervising catering teams and managing stock.

Responsibilities

• Manage day-to-day kitchen operations and ensure food safety.
• Supervise catering teams and maintain high-quality service.
• Monitor financial performance and control costs.

Skills

Food preparation and cooking

Supervising catering teams

Stock control

Financial management

Knowledge of HACCP

Dietary provision

Education

Qualifications in food preparation and cooking

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 the 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 updated.
6. Record food temperatures and complete records as required.
7. Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimize wastage.
8. Ensure safe operation of kitchen equipment and report defects.
9. Report incidents such as fire, loss, damage, unfit food, or pest infestations.
10. Secure premises as necessary.
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 with the school regarding service delivery.
13. Investigate and report customer complaints to the Regional Operations Manager.
14. Manage risk assessments, including fire risk assessments.
15. Create a friendly, helpful atmosphere and handle feedback and complaints professionally.
16. Perform other duties as assigned by the Regional Operations Manager.

People Management

1. Manage teams efficiently to deliver high-quality service.
2. Supervise and direct staff, including duties, work rotas, and routine visits to dining centers.
3. Implement staff policies, including disciplinary, grievance, attendance management, and return-to-work interviews.
4. Participate in staff recruitment, support investigations, and monitor probation periods.
5. Conduct training and maintain training records.
6. Hold regular staff meetings for effective communication.
7. Manage staff performance and conduct appraisals with target setting.

Financial

1. Monitor financial performance, control costs, and assist with financial procedures.
2. Handle clerical duties like ordering, bookwork, and accident reporting.
3. Manage resources including food, labor, overheads, and equipment, following financial procedures.

General Responsibilities

1. Ensure compliance with legal, health, safety, and hygiene standards, including HACCP, COSHH, and Natasha's Law.
2. Complete administrative tasks as required.
3. Maintain personal hygiene and appearance; ensure staff adhere to uniform policies.
4. Attend training and meetings, including during school closures.
5. Promote EA values and ethos, maintaining a professional image.
6. Adhere to the EA staff code of conduct.

This job description is subject to review and may include other duties as appropriate. The post-holder is also expected to promote equality and good relations in accordance with Section 75 of the Northern Ireland Act (1998). For more details, see the link here.

PERSON SPECIFICATION

Notes to Applicants

Applicants must demonstrate in their application how they meet each criterion. Failure to do so may result in not being shortlisted. The criteria include:

• Qualifications in food preparation and cooking or equivalent experience.
• Experience in supervising catering teams, stock control, and financial management.
• Knowledge of HACCP and dietary provision.
• Willingness to undertake training and access to suitable transport or alternative arrangements.

Essential and Desirable Criteria

Further details are provided in the original description, including skills, experience, and knowledge requirements, as well as assessment methods.

Disclosure of Criminal Background

Post involves regulated activity; an enhanced disclosure will be required, with costs borne by the applicant.

Applicant Guidance

Guidance notes and benefits information are available via the provided links.

The Education Authority is an Equal Opportunities Employer.