School Catering Operations Leader

Education Authority (Northern Ireland); Newtownabbey; On-site; GBP 26,000 - 38,000; Full time

Job summary

Education Authority (Northern Ireland) seeks a Catering Manager to lead daily kitchen operations, manage a catering team, and ensure a high-quality service for children, young people and staff.

The role requires strong leadership, food safety knowledge and effective cost control, with responsibility for menus, dietary needs and compliance with standards. A regional focus may involve multiple dining sites.

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 HACCP and of special diets, e.g. allergens and ethnic diets.
• Willingness to undertake job-related training.
• Access to a suitable vehicle or reliable alternative transport for mobility requirements.

Responsibilities

• Execute skilled cooking activities, menu planning, portion control, and dietary modifications including IDDSI.
• Organise and supervise all aspects of food service and transportation of meals.
• Manage dining centre and production kitchens, ensuring food safety compliance.
• Record temperatures and maintain required records for safety and quality.
• Handle deliveries, ordering, storage, stock-take and wastage minimisation.
• Ensure safe operation of kitchen equipment and report defects.
• Promote the catering service to parents, principals, pupils and customers.

Skills

Leadership

Interpersonal skills

Planning & organisation

Sales focus

Customer service

Team player

Education

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

Two years' catering experience

Tools

HACCP knowledge

Job description

Education Authority (Northern Ireland) seeks a Catering Manager to lead daily kitchen operations, manage a catering team, and ensure a high-quality service for children, young people and staff.

The role requires strong leadership, food safety knowledge and effective cost control, with responsibility for menus, dietary needs and compliance with standards. A regional focus may involve multiple dining sites.