School Catering Manager & Dining Services Lead

Education Authority (Northern Ireland); Belfast City District; On-site; GBP 29,000 - 42,000; Full time

Job summary

Education Authority (Northern Ireland) is seeking a Catering Manager to lead day-to-day kitchen operations for children, young people and staff. You will supervise the catering team, manage menus, safety, allergens, and ensure high standards across both dining centres and production kitchens.

You will drive service delivery, control costs, uphold HACCP, and build positive relationships with schools, parents and customers while promoting healthy meal options and compliant practices.

Qualifications

• Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification.
• OR have two years’ demonstrable experience in food preparation and cooking within a catering establishment.
• Evidence of effective supervision or management of a catering team.
• Demonstrable experience in stock control, budget management and financial controls.
• Knowledge of HACCP.
• Knowledge of the provision of special diets, e.g. allergens and ethnic diets.
• A willingness to undertake job-related training.
• Have access to a suitable vehicle (appropriately maintained and insured for Education Authority business) that will enable you to carry out the mobility requirements of the post in an efficient and effective manner; OR Provide sufficient information to satisfy the employer that you have access to an appropriate alternative form of transport that will enable you to carry out the mobility requirements of the post in an efficient and effective manner.

Responsibilities

• Execute skilled cooking activities and innovation connected to the full range of menu provisions, for example, preparation of menus, portion control, plating presentation, special dietary meals, including the texture modification of food for special diets (IDDSI), theme days/events and function catering where appropriate.
• Organise and supervise all aspects of food service, including service points and the transportation of meals, if required.
• The role includes the overall management of dining centre kitchens as well as the production kitchen.
• Follow EA policies and procedures for safe cooking and food service to meet current standards of food safety legislation.
• Ensure you are aware of all allergen and special dietary requirements and that the Allergen Matrix is always up to date.”)
• Make sure that food temperatures are recorded and complete records as required.
• Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimum wastage.
• Ensure the safe operation of kitchen equipment and report any equipment defects.
• Report any incident of fire, loss, damage, unfit food, or signs of pest infestation, e.g., mice, etc.
• Secure premises as required.
• Actively promote the catering service through parents, principals, pupils and customers to increase the uptake of meals and including theme days and events.
• Establish effective communication links with the school on all aspects of service delivery.
• Investigate and report local-level customer complaints to the Regional Operations Manager.
• Manage internal risk assessments, including the Fire Risk Assessment.
• Develop a friendly and helpful atmosphere and professionally handle any feedback, including complaints.
• Other duties assigned by the Regional Operations Manager from time to time to ensure the smooth running of the kitchen.

Skills

Leadership & People Management

Interpersonal Skills

Planning & Organising

Decision Making

Customer Service

Sales / Menu Initiative

Education

NVQ Level 2 in Food Preparation and Cooking or City & Guilds 706-1 & 706-2

Job description

Education Authority (Northern Ireland) is seeking a Catering Manager to lead day-to-day kitchen operations for children, young people and staff. You will supervise the catering team, manage menus, safety, allergens, and ensure high standards across both dining centres and production kitchens.

You will drive service delivery, control costs, uphold HACCP, and build positive relationships with schools, parents and customers while promoting healthy meal options and compliant practices.