School Catering Manager - Kitchen Leadership & Meals

Eani; Ballymena; On-site; GBP 32,000 - 43,000; Full time

Job summary

Eani is seeking a Catering Manager to oversee day-to-day kitchen operations, lead the catering team, and ensure high-quality meal provision for children, young people, and staff. The role requires strong leadership, food safety knowledge, and effective communication with school partners.

You will manage service delivery, dietary requirements, stock control, and budgets while maintaining a safe and welcoming dining environment across dining and production kitchens.

Qualifications

• Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification
• 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

Responsibilities

• Execute skilled cooking activities and menu planning, including special diets and IDDSI textures
• Organise and supervise all aspects of food service and dining centre kitchens
• Follow HACCP and food safety standards; manage allergen information and records
• Manage deliveries, stock, and equipment maintenance; report issues promptly
• Promote catering services to increase uptake and maintain links with school and parents
• Lead and develop catering staff; conduct appraisals and training as required
• Monitor financial performance and maintain costs within targets
• Ensure compliance with all statutory requirements and company policies

Skills

Leadership

Interpersonal skills

Planning & organizing

Customer service

Education

NVQ level 2 in food preparation and cooking

City & Guilds 706-1 & 706-2 or equivalent

Job description

Eani is seeking a Catering Manager to oversee day-to-day kitchen operations, lead the catering team, and ensure high-quality meal provision for children, young people, and staff. The role requires strong leadership, food safety knowledge, and effective communication with school partners.

You will manage service delivery, dietary requirements, stock control, and budgets while maintaining a safe and welcoming dining environment across dining and production kitchens.