Part-Time School Catering Manager: Lead Our Dining Team

Education Authority; Bangor; On-site; GBP 23,000 - 24,000; Part time

Benefits offered by this job

Retainer fee during school holidays

Job summary

Education Authority in Bangor is seeking a part-time Catering Manager to lead a school kitchen, ensuring high-quality meals for children and staff. You will supervise catering teams, manage stock, and maintain HACCP compliance while coordinating with school staff and parents.

The role requires experience in food preparation, kitchen management, and budget oversight, with emphasis on allergen handling and safe food service, across school dining facilities.

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.
• Knowledge of Hazard Analysis Critical Control Point (HACCP).
• Knowledge of the provision of special diets, e.g. allergens and ethnic diets.

Responsibilities

• Execute skilled cooking activities and innovation connected to the full range of menu provisions.
• Organise and supervise all aspects of food service, including service points and transportation of meals.
• Manage the dining centres' kitchens and the production kitchen; ensure safe cooking and food service standards.
• Record food temperatures and complete required records; manage deliveries, stock and wastage.
• Promote the catering service to parents, principals, pupils and customers to increase uptake of meals.

Skills

Leadership and people management

Stock control

Budget management

HACCP

Allergen knowledge

Education

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

Job description

Education Authority in Bangor is seeking a part-time Catering Manager to lead a school kitchen, ensuring high-quality meals for children and staff. You will supervise catering teams, manage stock, and maintain HACCP compliance while coordinating with school staff and parents.

The role requires experience in food preparation, kitchen management, and budget oversight, with emphasis on allergen handling and safe food service, across school dining facilities.