Catering Manager

Education Authority (Northern Ireland); Omagh; On-site; GBP 26,000 - 38,000; Full time

Job summary

Education Authority (Northern Ireland) in Omagh is seeking a Catering Manager to lead the kitchen day-to-day, guiding a team to deliver a high‑quality catering service for pupils, staff, and local communities.

You will develop menus, supervise service points and production kitchens, ensure HACCP compliance, allergen control and accurate records, manage stock and orders, and promote meals through schools and parents while maintaining safety and cost controls.

Qualifications

• NVQ Level 2 in food preparation and cooking or City & Guilds equivalent.
• Evidence of effective supervision or management of a catering team.
• Experience in stock control, budgeting and financial controls.
• Knowledge of HACCP.
• Knowledge of the provision of special diets (allergens/ethnic diets).
• Willingness to undertake job-related training.
• Have access to suitable vehicle or transport for mobility.

Responsibilities

• Execute skilled cooking activities and menu planning, including special diets.
• Organise and supervise all aspects of food service and meal transport if required.
• Manage dining centre kitchens and production kitchen.
• Follow EA policies for HACCP and food safety standards.
• Maintain allergen matrix and ensure dietary requirements are up to date.
• Record food temperatures and maintain required records.
• Monitor deliveries, stock, and wastage to minimise costs.
• Ensure safe operation of kitchen equipment and report defects.
• Promote the catering service to parents, principals, pupils and customers.
• Establish effective communication with schools on service delivery.

Skills

Leadership & people management

Stock control & budgeting

Food safety HACCP knowledge

Dietary awareness

Mobility/access to transport

Training delivery (desirable)

Education

NVQ Level 2 in food preparation & cooking

City & Guilds 706-1/706-2 or equivalent

Two years' catering experience

Tools

MS Outlook

Excel

Word

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 & Responsibilities

Service Delivery

• Execute skilled cooking activities and innovation connected to the full range of menu provisions, including preparation of menus, portion control, plating presentation, special dietary meals, 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.
• 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.
• Maintain the Allergen Matrix and ensure allergen and special dietary requirements are up to date.
• Record food temperatures and keep 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 defects.
• Report incidents of fire, loss, damage, unfit food, or signs of pest infestation.
• Secure premises as required.
• Promote the catering service through parents, principals, pupils and customers to increase the uptake of meals and include 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 handle feedback, including complaints, professionally.
• Perform 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 to 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.
• Implement all policies relating to staff issues, e.g., disciplinary and grievance, managing attendance, monitoring absence levels, and undertaking Return to Work Interviews.
• Participate in the interviewing and selection of staff, as required within your catering unit, and support the Investigation Officer in investigations as part of the grievance and disciplinary process.
• Induct all new staff, including relief staff, as per the Induction Checklist and monitor them throughout their probationary period.
• 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., bookkeeping, ordering of goods, and accident reporting, associated with the efficient running of the kitchen.
• Handle cash transactions and ensure accurate cash handling procedures are followed according to EA financial procedures.
• Manage all resources, including food, labour, overheads, and equipment, and ensure correct financial procedures are followed.

General Responsibilities

• Carry out all duties in compliance with Acts of Parliament, Statutory Legislation and Regulations, Codes of Practice, HACCP regulations and all Health, Safety & Hygiene standards, including COSHH.
• Perform necessary administration as required.
• Maintain personal hygiene and appearance, and ensure all staff strictly adhere to the EA uniform code daily.
• Attend training sessions and team meetings as scheduled, including during school closure periods.
• Promote and adhere to the values and ethos of the Education Authority and present an image conducive to good customer relations.
• Follow guidelines on the Education Authority's staff code of conduct at all times.

Essential Requirements

• 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.
• Knowledge of Hazard Analysis Critical Control Point (HACCP).
• Knowledge of the provision of special diets, e.g. allergens and ethnic diets.
• A willingness to undertake job‑related training.
• Have access to a suitable vehicle or an appropriate alternative form of transport to meet the mobility requirements of the post efficiently and effectively.

Desirable Requirements

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

Equal Opportunities

The Education Authority is an Equal Opportunities Employer.