Catering Manager

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.

Responsibilities

• Execute skilled cooking activities and innovation connected to the full range of menu provisions, for example, preparation of menus, portion control, plating presentation, special dietary meals.
• Include the texture modification of food 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.
• The role includes the 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 you are aware of all allergen and special dietary requirements and that the Allergen Matrix is always up to date.
• Make sure that food temperatures are recorded and complete records as required.
• Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimum wastage.
• Ensure the safe operation of kitchen equipment and report any equipment defects.
• Report any incident of fire, loss, damage, unfit food, or signs of pest infestation, e.g., mice, etc.
• Secure premises as required.
• Actively promote the catering service through parents, principals, pupils and customers to increase the uptake of meals and including theme days and events.
• Establish effective communication links with the school 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 any feedback, including complaints.
• Other duties assigned by the Regional Operations Manager from time to time to ensure the smooth running of the kitchen.
• Efficient management of the teams, ensuring we deliver a high-quality service.
• Supervise and direct employees, including allocating duties and work rotas.
• Where employed at a transporting kitchen, duties also incorporate the Catering Assistants\’ work routine and the dining centres\’ operational issues, including regular visits to dining centres.
• Actively participate in implementing all policies relating to staff issues, e.g., disciplinary and grievance, managing attendance, monitoring absence levels, and undertaking Return to Work Interviews.
• Take part in the interviewing and selection of staff as and if required within your catering unit and support the Investigation Officer in investigations as part of the grievance and disciplinary process where needed.
• Induct all new staff, including relief staff, as per the Induction Checklist and monitor them throughout their probationary period. Report any issues to your Regional Operations Manager.
• Carry out all relevant and essential training as detailed by the Regional Operations Manager, including annual refresher training and ensure that all training record cards are maintained.
• Ensure effective communication at all levels through regular staff meetings.
• Manage staff performance, complete appraisals for catering staff, and set appropriate targets.
• Monitor the unit\’s financial performance, maintain costs within pre-budgeted targets, and assist in implementing financial procedures and activities within the catering service.
• Complete clerical duties, i.e., bookwork, ordering of goods, and accident reporting, associated with the efficient running of the kitchen.
• Handle cash transactions and ensure that accurate cash handling procedures are followed according to EA financial procedures.
• Responsible for managing all resources, including food, labour, overheads, and equipment and ensuring that the correct financial procedures are followed.
• All duties will be carried out to comply with the following:
• Acts of Parliament, Statutory Legislation and Regulations and other legal requirements.
• Codes of Practice, HACCP (Hazard analysis of critical control points) regulations and all Health, Safety & Hygiene standards to include COSHH and Natasha\’s Law.
• Perform all necessary administration as required.
• Maintain personal hygiene and appearance, and ensure all staff strictly adhere to the EA uniform code on a daily basis.
• Attend training sessions as scheduled and team meetings as required, including sessions during school closure periods.
• Promote and adhere to the values and ethos of the Education Authority and always present an image conducive to promoting good customer relations.
• Follow guidelines on the Education Authorities staff code of conduct at all times.

Skills and Qualifications

• Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification Or have two years’ demonstrable experience in food preparation and cooking within a catering establishment.
• Evidence of effective supervision or management of a catering team.
• Demonstrable experience in stock control, budget management and financial controls.
• Knowledge of Hazard Analysis Critical Control Point (HACCP).
• Knowledge of the provision of special diets, e.g. allergens and ethnic diets.
• A willingness to undertake job-related training.
• Have access to a suitable vehicle (appropriately maintained and insured for Education Authority business) that will enable you to carry out the mobility requirements of the post in an efficient and effective manner; Or,
• Provide sufficient information to satisfy the employer that you have access to an appropriate alternative form of transport that will enable you to carry out the mobility requirements of the post in an efficient and effective manner.
• Demonstrable experience in IT skills, including MS Outlook, Excel, Word, and Teams.
• Demonstrable experience in delivering training.

Further Information

Location – Fairview Primary School, Ballyclare.A full list of responsibilities, essential and desirable criteria can be found on the Education Authority website.The Education Authority is an equal opportunities employer.

Vacancy ID 1757671 Job ref. 26000707 Job Sector Hotel and Catering Area Co Antrim Location Antrim Salary £16.5261 – £17.3651 per hour. No. vacancies 1 Contract Type Permanent Weekly hours 14 Published date 02/02/2026 Closing date 16/02/2026 Worktime 2 days per week only – Monday and Friday (8am-3.30pm includes half hour unpaid lunch).

Area: All of Northern Ireland
Closing date: 13 Feb 2026

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