School Catering Manager: Lead Kitchen & Menu Innovation

Eani; Dromore; On-site; GBP 26,000 - 34,000; Full time

Job summary

The Education Authority in Northern Ireland seeks a Catering Manager to lead kitchen operations and oversee the catering team across school dining services. You will ensure quality food provision, safety compliance, and effective service delivery to children, young people and staff.

Responsibilities include menu development, allergen management, stock control, staff training and budget monitoring, with a focus on promoting meals to pupils and parents.

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.

Responsibilities

• Execute cooking activities and menu development including dietary needs (IDDSI) and events.
• Organise and supervise all aspects of food service at dining points and kitchens.
• Manage deliveries, ordering, stock‑take and food safety records.
• Ensure HACCP and allergen management compliance and up-to-date Allergen Matrix.
• Promote the catering service to parents, principals, pupils and customers to increase uptake of meals.
• Oversee staff training and performance reviews and ensure effective communication.

Skills

Leadership

People management

Communication

Planning & organisation

Decision making

Sales process

Customer service

Team player

Education

NVQ Level 2 in food preparation

City & Guilds 706-1 & 706-2

Catering experience

Tools

MS Outlook

Excel

Word

Teams

Job description

The Education Authority in Northern Ireland seeks a Catering Manager to lead kitchen operations and oversee the catering team across school dining services. You will ensure quality food provision, safety compliance, and effective service delivery to children, young people and staff.

Responsibilities include menu development, allergen management, stock control, staff training and budget monitoring, with a focus on promoting meals to pupils and parents.