Catering Manager - School Dining & Menu Innovation

Education Authority (Northern Ireland); Dunmurry; On-site; GBP 42,000 - 54,000; Full time

Job summary

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

Qualifications

• 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

Responsibilities

• 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

Skills

Leadership

People management

Communication

Planning

Decision making

Sales processes

Customer service

Teamwork

Education

NVQ Level 2 in food preparation and cooking

City & Guilds 706-1 & 706-2

Tools

MS Outlook

Excel

Word

Teams

Job description

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