School Catering Manager: Lead Kitchens & Teams in Belfast

The Catering Manager is responsible for the efficient day-to-day management of the kitchen. Leadership and team participation are essential to provide a quality catering service to our children, young people, and staff.

Main Duties And Responsibilities

• Service Delivery
  • Execute skilled cooking activities and innovation connected to the full range of menu provisions, including preparation of menus, portion control, plating presentation, special dietary meals, texture modification for special diets (IDDSI), theme days/events, and function catering where appropriate.
  • Organise and supervise all aspects of food service, including service points and the transportation of meals, if required.
  • Overall management of dining centre kitchens as well as the production kitchen.
  • Follow EA policies and procedures for safe cooking and food service to meet current standards of food‑safety legislation.
  • Ensure awareness of all allergen and special dietary requirements and keep the Allergen Matrix up to date.
  • Make sure food temperatures are recorded and required records are completed.
  • Manage deliveries, ordering, storage, and stock‑take to ensure food safety and minimal wastage.
  • Ensure safe operation of kitchen equipment and report any defects.
  • Report incidents of fire, loss, damage, unfit food, or pest infestation (e.g., mice).
  • Secure premises as required.
  • Actively promote the catering service through parents, principals, pupils and customers to increase uptake of meals, including theme days and events.
  • Establish effective communication links with schools on all aspects of service delivery.
  • Investigate and report local-level customer complaints to the Regional Operations Manager.
  • Manage internal risk assessments, including the Fire Risk Assessment.
  • Develop a friendly and helpful atmosphere and professionally handle feedback, including complaints.
  • Other duties assigned by the Regional Operations Manager from time to time to ensure smooth kitchen operation.
• People Management
  • Efficiently manage the teams to deliver a high-quality service.
  • Supervise and direct employees, allocating duties and creating work rosters.
  • Implement all policies relating to staff issues, including disciplinary and grievance procedures, attendance monitoring, and Return to Work Interviews.
  • Participate in interviewing and selecting staff as required and support investigations as part of the grievance process.
  • Induct all new and relief staff as per the Induction Checklist and monitor them throughout probation, reporting issues to the Regional Operations Manager.
  • Carry out all relevant training, including annual refresher training, and keep training record cards maintained.
  • Maintain effective communication at all levels through regular staff meetings.
  • Manage staff performance, complete appraisals, and set appropriate targets.
• Financial
  • Monitor the unit's financial performance, maintain costs within pre-budgeted targets, and assist in implementing financial procedures and activities.
  • Complete clerical duties such as bookkeeping, ordering of goods, and accident reporting associated with efficient kitchen running.
  • Handle cash transactions and ensure accurate cash handling procedures are followed per EA financial procedures.
  • Manage all resources, including food, labour, overheads, and equipment, and follow correct financial procedures.
• General Responsibilities
  • All duties comply with legal requirements, including Acts of Parliament, statutory legislation, regulations, HACCP, COSHH, and Natasha's Law.
  • Perform all necessary administration as required.
  • Maintain personal hygiene and appearance, ensuring strict adherence to the EA uniform code.
  • Attend training sessions, team meetings, and sessions during school closure periods.
  • Promote and adhere to the values and ethos of the Education Authority, maintaining a professional image for good customer relations.
  • Follow the Education Authority's staff code of conduct at all times.

Person Specification

Essential Criteria – Section 1

• Hold NVQ Level 2 in food preparation and cooking or City & Guilds 706‑1 & 706‑2 or equivalent higher qualification, or have two years’ demonstrable experience in food preparation and cooking.
• Evidence of effective supervision or management of a catering team.
• Demonstrable experience in stock control, budget management, and financial controls.
• Knowledge of HACCP.
• Knowledge of special diets, including allergens and ethnic diets.
• Willingness to undertake job-related training.
• Access to a suitable vehicle, appropriately maintained and insured, or adequate alternative transport for mobility requirements.

Essential Criteria – Section 2

• Effective leadership and people management skills to motivate, manage, and develop a team.
• Excellent interpersonal skills and effective communication with team members, management, school staff, and parents.
• Effective planning, organisational and decision-making skills, with the ability to work under pressure and independently to meet deadlines.
• Ability to drive sales processes and initiatives.
• Excellent customer service skills and ability to promote and develop the catering service for children and young people.
• Team player willing to collaborate with colleagues to deliver a quality service.

Desirable Criteria – Section 3

• Experience in IT skills, including MS Outlook, Excel, Word, and Teams.
• Experience delivering training.

Disclosure of Criminal Background: Applicants undertaking regulated activity with children or young people must provide an Enhanced Disclosure Certificate, and the Education Authority will cover the cost. The Education Authority is an Equal Opportunities Employer.