Education Kitchen Lead: Nutritious Meals & Team Leadership

Teaching Personnel; England; On-site; GBP 22,000 - 27,000; Full time

Benefits offered by this job

Ongoing training

Professional development

Job summary

Teaching Personnel is seeking a dedicated Cook to lead the day-to-day running of a busy kitchen within a specialist education and care setting. The role involves planning nutritious menus, preparing and serving high-quality meals, and meeting dietary and safety standards.

You will oversee kitchen operations, stock control, budgeting, and staff supervision in a 39-week per year, 40-hour per week schedule. Temporary and permanent opportunities are available.

Qualifications

• Experience in a commercial catering environment.
• Experience planning varied menus and catering for different dietary needs.
• Experience supervising or managing staff.
• Strong understanding of food hygiene, health and safety, and kitchen compliance requirements.
• Excellent organisational and communication skills.
• Ability to work effectively in a busy environment and adapt to changing priorities.
• First Aid qualification desirable (or willingness to obtain).

Responsibilities

• Plan and prepare nutritious, balanced meals for students, staff and special occasions.
• Cater for a range of dietary, medical and cultural requirements.
• Oversee the daily operation of the kitchen, including stock control, ordering and budget monitoring.
• Ensure compliance with food hygiene, health and safety, and food storage regulations.
• Maintain a clean, safe and organised kitchen environment.
• Lead, supervise and support kitchen staff, including rota planning and performance management.
• Maintain accurate records and documentation in line with regulatory requirements.

Education

NVQ Level 3 in Catering, Hospitality, Food Preparation or Cooking

Job description

Teaching Personnel is seeking a dedicated Cook to lead the day-to-day running of a busy kitchen within a specialist education and care setting. The role involves planning nutritious menus, preparing and serving high-quality meals, and meeting dietary and safety standards.

You will oversee kitchen operations, stock control, budgeting, and staff supervision in a 39-week per year, 40-hour per week schedule. Temporary and permanent opportunities are available.