School Kitchen Lead: Fresh Meals & Team Builder

Hertfordshire Catering Limited; Nuneaton; On-site; GBP 28,000 - 34,000; Full time

Job summary

Hertfordshire Catering Limited is seeking a Cook Manager to lead day-to-day kitchen operations and manage a team in our school catering service. You will plan menus, ensure fresh, nutritious meals, and monitor portions and quality to deliver an excellent dining experience.

With Food Hygiene Level 2 and a focus on allergens, you will oversee stock, ordering and budgeting while maintaining HACCP records and compliance with food safety and health & safety regulations.

Qualifications

• Lead day-to-day kitchen operations.
• Prepare and deliver fresh, nutritious meals.
• Oversee stock control, ordering and budget management.
• Ensure compliance with food safety, hygiene and health & safety regulations.
• Monitor food quality, presentation and portion control.
• Manage allergen awareness and cater for special dietary requirements.
• Build positive relationships with staff, students and the wider school community.
• Maintain accurate records (e.g. HACCP, temperature checks, audits).

Responsibilities

• Lead and motivate a high-performing kitchen team.
• Plan and portion meals for school catering.
• Oversee ordering, stock levels and budget adherence.
• Ensure all hygiene, safety and HACCP standards are followed.
• Monitor meal quality, presentation and portion control.
• Communicate allergen information and accommodate dietary needs.

Skills

Team leadership

Budget management

Stock control

Food safety knowledge

Allergen awareness

Time management

Education

Food Hygiene Level 2 certificate

NVQ Level 2/3

Job description

Hertfordshire Catering Limited is seeking a Cook Manager to lead day-to-day kitchen operations and manage a team in our school catering service. You will plan menus, ensure fresh, nutritious meals, and monitor portions and quality to deliver an excellent dining experience.

With Food Hygiene Level 2 and a focus on allergens, you will oversee stock, ordering and budgeting while maintaining HACCP records and compliance with food safety and health & safety regulations.