Lead School Catering Manager

Education Authority (Northern Ireland); Tandragee; On-site; GBP 28,000 - 36,000; Full time

Job summary

Education Authority (Northern Ireland) is seeking a Catering Manager to lead day-to-day kitchen operations, ensuring quality catering services for children, young people and staff. The role emphasizes leadership, food safety, stock control and liaison with school management.

You will oversee dining operations across centres, manage staff rotas, implement budget controls, and promote the catering service within the school community. A proactive, standards-driven approach is essential.

Qualifications

• Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher qualification.
• Evidence of effective supervision or management of a catering team; stock control and budget awareness.
• Knowledge of HACCP and provision of special diets (allergens).

Responsibilities

• Execute skilled cooking activities and menu development for all provisions, including special diets and IDDSI textures.
• Organise and supervise food service, dining centres, and transport of meals if required.
• Manage kitchen operations, stock control, ordering, storage, and waste minimisation.
• Ensure compliance with food safety standards, allergen matrix, and temperature records.
• Promote catering services to schools, parents, pupils and staff; liaise with school management.

Skills

Leadership & People Mgmt

Planning & Organisation

Communication

Customer service

Food safety & HACCP

Education

NVQ level 2 in food preparation and cooking; City & Guilds 706-1 & 706-2 or equivalent

Tools

MS Outlook

Excel

Word

Teams

Job description

Education Authority (Northern Ireland) is seeking a Catering Manager to lead day-to-day kitchen operations, ensuring quality catering services for children, young people and staff. The role emphasizes leadership, food safety, stock control and liaison with school management.

You will oversee dining operations across centres, manage staff rotas, implement budget controls, and promote the catering service within the school community. A proactive, standards-driven approach is essential.