Unit Catering Manager

NHS Jobs; East Finchley; On-site; GBP 28,000 - 36,000; Full time

Job summary

NHS Jobs is seeking a dynamic Unit Catering Manager to oversee dining experiences for residents in a care setting. The role blends culinary leadership with people management, balancing 80% cooking with 20% operations, and includes shift patterns across 6:00-14:30 and 11:00-19:30 on a 5/7 rota.

You will lead a small team, develop nutritious, seasonal menus respecting dietary needs and cultural practices, ensure food safety, manage EPOS and staff rotas, and deliver excellent customer service and

Qualifications

• Essential NVQ Level 2 or 3 in relevant fields.
• Five years experience in a busy kitchen.
• Awareness of COSHH and health & safety legislation.
• Experience managing catering operations in care home or similar environment.
• Ability to manage budgets and deadlines.

Responsibilities

• Culinary management: prepare, cook and present high-quality meals.
• Develop and manage menus using the approved system.
• Ensure compliance with food safety and hygiene standards.

Skills

Culinary skills

Team leadership

Customer service

Communication skills

Budget management

Time management

Training and development

Interpersonal skills

Waste reduction

Education

City & Guilds 7061/7062

NVQ Level 2 or 3

Tools

EPOS system

Future Workforce Management System

Indicator Menu & Recipe Management System

Microsoft Office / IT systems

Job description

We are seeking a dynamic Unit Catering Manager to oversee the dining experience for our Residents. This role is perfect for a chef who is not only passionate about cooking but also loves engaging with people. You will lead a small team to develop and prepare nutritional, seasonal menus that align with Jewish cultural practices while ensuring exceptional customer service and operational efficiency. The role will involve 80% Cooking and 20% operational management. This post is working 5 days out of 7 and some weekends on a rota basis. Shifts are: 6.00am to 2.30pm or 11.00am to 7.30pm.

What you will be doing:

• Culinary Management: Preparing, cooking, and present high-quality meals tailored to residents' dietary needs.


• Developing and managing menus using the Indicator Menu & Recipe Management System.


• Ensuring strict compliance with food safety and hygiene standards.


• Client-Facing and Customer Service: Engaging with residents and families to understand and cater to dietary preferences and requirements.


• Maintaining high levels of customer service, ensuring resident satisfaction.


• Addressing any concerns or complaints promptly and professionally.


• Operational Management: Overseeing day-to-day catering operations, ensuring smooth service delivery.


• Managing the EPOS system for accurate billing and inventory tracking.


• Implement and manage the Future Workforce Management System for optimal staff scheduling.


• Managing stock control, including ordering supplies, maintaining inventory, and reducing wastage.


• Ensuring efficient processing and management of invoices.


• Team Leadership: Leading, mentoring, and motivating the catering team, fostering a positive working environment.


• Developing staff rotas to ensure adequate coverage and efficient operation.


• Providing ongoing training and development opportunities for team members.


• Financial Management: Monitoring and managing the catering budget, ensuring cost-effectiveness and financial efficiency.


• Conducting regular financial reporting and analysis to track performance against budget.

What you will need:

• City of Guilds 706 1 / 2 or equivalent (Desirable)


• NVQ Level 2 or 3 in relevant fields (Essential)


• Proven experience as a Chef and in managing catering operations, preferably in a care home or similar environment (Essential)


• At least five years experience in a busy kitchen (Essential)


• Awareness of COSHH (Essential)


• Experience working to deadlines and adhering to budgetary requirements (Essential)


• Takes responsibility for own work and making improvements where possible (Essential)


• Awareness of waste disposal techniques and infection control (Essential)


• Working knowledge of Health and Safety legislation (Essential)


• Exceptional culinary skills with a strong understanding of dietary needs and restrictions (Essential)


• Excellent communication skills, both written and verbal (Essential)


• IT Literacy with an ability to pick up new systems with ease (Essential)


• Ability to communicate and manage interpersonal relationships, including influencing skills (Essential)


• Strong client-facing skills with a commitment to excellent customer service (Essential)


• Proficient in using EPOS systems and other relevant software (Desirable)


• Excellent organizational and time-management skills (Essential)


• Ability to lead and manage a team effectively (Essential)


• Strong financial acumen with experience in budget management (Essential)

Join our team and make a meaningful impact in a role that blends culinary expertise with exceptional management and customer service skills.