Chef/Catering Manager

Clayton St John CofE Primary School; Manchester; On-site; GBP 25,000 - 35,000; Full time

Job summary

Clayton St John CofE Primary School is seeking a proactive Catering Manager to plan and prepare school menus in line with the school nutritional standards, manage a catering budget and develop the service offer for staff and students.

You will lead kitchen operations, train staff on food safety and hygiene, monitor supplier performance, and work with the Senior Leadership Team on policy development and healthy eating initiatives.

Qualifications

• Ability to plan and implement nutritious school menus.
• Experience in managing catering budgets and supplier negotiations.
• Commitment to safeguarding, equality and inclusion in line with school policies.

Responsibilities

• Lead in promoting healthy eating for staff and students.
• Provide training and guidance on diet, nutrition, food safety and hygiene.
• Monitor and develop catering policies and standards in line with DfE requirements.
• Oversee kitchen operations, dining area management and meal service.

Skills

Catering management

Budget management

Food safety & hygiene

Team leadership

Education

Food hygiene qualification

Tools

MS Office

Job description

The ideal candidate will have the skills and experience to plan and prepare school menus, using the school nutritional standards, manage a catering budget and have aspirations to develop further. We are looking for someone with enthusiasm for all aspects of school life.

Job Purpose

To be accountable for supporting the school in improving and developing a creative and high-quality food offer to staff and students. The role will involve contributing to the kitchen development, consulting on revenue and capital investment budgets for catering operations, menu planning and development and negotiating with suppliers.

Main Duties and Responsibilities

ORGANISATION

• Take a lead role in supporting Clayton St John CE Primary School to encourage and implement healthy eating of both staff and students:
• Provision of training, advice and guidance for staff and students including diet, nutrition, food safety and hygiene
• Support with the development, implementation, monitoring and evaluation of Trust/School Food Policies
• Provision of advice and guidance to the Senior Leadership Team on the creation of a welcoming eating environment that encourages positive social interaction
• Ensure food services meet or exceed current DfE school food standards including Early Years
• Monitor menus and food choices to inform policy development and provision
• Ensure students have opportunities to learn about different types of food through the school’s food offer in the context of a balanced diet
• Monitor food supplies so that sufficient stocks are maintained to meet the requirements of students and staff
• Ensure that deliveries of sales items are correctly recorded, stored and presented for sale
• Oversee the preparation and cooking of food in accordance with agreed menus to ensure that meals are prepared at the appropriate times
• Co-ordinate the preparation and clearing of the dining facilities in line with pre-agreed seating / serving plans
• Ensure meals are served at appropriate times and in the appropriate quantities / manner in order to meet customers’ needs and agreed catering standards
• Ensure that a high standard of hygiene is maintained in the kitchen and that all catering assistants understand and apply basic food hygiene principles

ADMINISTRATION

• Order sufficient food supplies so that the dietary and nutritional requirements of students and staff are met
• Check deliveries to ensure the quality and quantity of supplies comply with the order and contract specification and resolve any routine related problems that arise
• Continually monitor and control financial and operational performance against agreed targets, highlighting variations, providing profit and loss analysis and responding promptly to resolve any issues that are raised
• Source new suppliers and negotiate best value prices
• Carry out routine administrative tasks required from time-to-time e.g. checking off cleaning tasks on daily cleaning specification sheets.

RESOURCES

• Operate relevant equipment/ICT packages (e.g. MS Office, internet, intranet, E-mail)
• Supervise payment collection ensuring transactions are recorded and variations are resolved and recorded
• Manage catering budget and achieve agreed profit margins
• Provide advice, guidance and training to staff, students, and others in respect of diet, nutrition, food safety and hygiene

MANAGEMENT

• The management of all hygiene, health and safety policies and practices and COSHH regulations in line with the documented schedules, due diligence practices and HACCP
• Line manage catering staff ensuring the effective and efficient operation of the department and that each individual is effectively deployed
• Hold regular weekly team meetings with catering staff in order to address any issues arising and to bring these to an acceptable conclusion wherever possible
• Be responsible for the performance management and professional development of catering staff
• Be responsible for the recruitment and induction of new catering staff

General Requirements

• Be committed to maintaining and developing the Christian character of the school.
• Fully supportive of our school’s values and ethos.
• Be committed to the safeguarding and welfare of children.
• Be committed to Equality, Diversity and Inclusion.
• Willing to engage fully with the local community.