School Catering Lead: Menu Innovation & Team Leadership

National Instruments; Newry; On-site; GBP 30,000 - 31,000; Full time

Benefits offered by this job

Retainer during holidays

Job summary

Education Authority in Newry is seeking a Catering Manager to lead the school kitchen operations, ensuring safe, high‑quality meals for pupils and staff. You will oversee menu planning, portion control, dietary requirements and service delivery across dining centres and kitchens.

The role requires strong leadership, HACCP knowledge and financial controls, with a focus on service promotion and collaborative work with school partners. 35 hours/week, Monday–Friday.

Qualifications

• Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent, or two years’ catering experience.
• Experience supervising a catering team and managing stock, budget and financial controls.
• Knowledge of HACCP and provision of special diets, e.g. allergens.
• Willingness to undertake job-related training and access to suitable transport.

Responsibilities

• Lead day-to-day kitchen management and catering service for children, young people and staff.
• Organise food service, supervise service points and meal transport as required.
• Ensure HACCP compliance and up-to-date allergen information and temperature records.
• Manage deliveries, ordering, storage and stock takes to minimise wastage and ensure safety.
• Promote the catering service to drive uptake and engage with parents, principals and pupils.

Skills

Leadership

People management

Interpersonal skills

Planning & organisation

Sales/upselling

Customer service

Team player

Education

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

Tools

MS Outlook

Excel

Word

Teams

Job description

Education Authority in Newry is seeking a Catering Manager to lead the school kitchen operations, ensuring safe, high‑quality meals for pupils and staff. You will oversee menu planning, portion control, dietary requirements and service delivery across dining centres and kitchens.

The role requires strong leadership, HACCP knowledge and financial controls, with a focus on service promotion and collaborative work with school partners. 35 hours/week, Monday–Friday.