Temporary Catering Manager

NPT Pass; Wales; On-site; GBP 24,000 - 29,000; Full time

Job summary

A vibrant school located in Wales seeks a Temporary Catering Manager to lead its kitchen operations. The role involves managing a small team, planning nutritious menus, and ensuring compliance with food safety standards, particularly catering to the dietary needs of pupils. Experience in an educational or similar catering environment is essential.

Qualifications

• Experience in managing catering services in an educational setting.
• Proficiency in food safety standards and regulations.
• Strong leadership and communication skills.

Responsibilities

• Oversee kitchen operations and ensure high-quality meal delivery.
• Manage and lead the catering team effectively.
• Ensure compliance with health and safety regulations.

Skills

Organisational Skills

Creative Menu Planning

Team Leadership

Compliance Knowledge

Education

Hygiene Certificate

Job description

Details of the job are provided below. Further information is available in the Job Description and Person Specification.

Job details

Job reference REQ04348 Date posted 03/07/2025 Application closing date 14/07/2025 Location Ysgol Gymraeg Ystalyfera Bro Dur (Secondary Site) Salary Grade 6 SCP 17-22. Starting salary £24,567.11 Package 39 weeks per year, term time. Contractual hours 35 Basis Full time Job category/type Education and Schools Attachments JD - Temp Catering Manager.pdf PS - Temp Catering Manager.pdf

Are you passionate about food and ready to lead a vibrant school kitchen?
Ysgol Gymreag Ystalyfera Bro Dur is looking for a skilled and enthusiastic Temporary Catering Manager to oversee our catering service and ensure pupils and staff enjoy nutritious, high-quality meals every day. The post is to cover the long term sickness of the current post holder.
You’ll be based at our Ystalyfera Site, manage a small team, plan menus, maintain food safety standards, and help create a welcoming dining experience.
If you’re organised, creative, and thrive in a fast-paced environment, we’d love to hear from you!
Purpose of Role:
To lead and manage the school’s catering service, ensuring the delivery of high-quality, nutritious meals that meet the dietary needs of pupils and staff. The role involves overseeing all aspects of kitchen operations, including food preparation, staff supervision, compliance with health and safety standards, and budget management.
Key Responsibilities:
- Operational Management
• Plan, prepare, and deliver daily meals in accordance with school nutritional
standards and pupil preferences for our ages 3-18 all through school.
• Ensure meals cater to a variety of dietary needs, including allergies, religious
requirements, and vegetarian/vegan options.
• Maintain high standards of food presentation, taste, and portion control.
- Staff Leadership
• Line manage catering assistants, including rotas/timesheets, training, and
performance monitoring.
• Foster a positive and collaborative team environment, promoting high morale and professional development.
• Conduct regular team briefings and ensure all staff adhere to hygiene and safety protocols.
- Procurement & Stock Control
• Order food, cleaning supplies, and kitchen equipment in line with budgetary
constraints.
• Monitor stock levels, conduct regular inventory checks, and ensure proper
storage and rotation of goods.
• Liaise with suppliers to ensure timely delivery and quality of produce.
- Compliance & Safety
• Ensure full compliance with food hygiene regulations, food in schools
regulations, allergen legislation, and health & safety standards.
• Maintain accurate records for inspections, including temperature logs, cleaning schedules, and training certificates.
• Prepare for and participate in environmental health inspections and audits.
- Menu Planning & Innovation
• Design seasonal menus that are appealing, cost-effective, and nutritionally
balanced.
• Incorporate pupil feedback and promote healthy eating initiatives in
collaboration with school leadership.
• Support themed days, school events, and special functions with bespoke
catering.
- Budget & Financial Oversight
• Work with the School Business Manager to manage the catering budget
effectively.
• Monitor income and expenditure, identify cost-saving opportunities, and ensure value for money.
• Produce reports on meal uptake, wastage, and financial performance as
required.
Closing Date – 14/07/2025