Catering Manager in Portadown

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

• 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, theme days/events, and function catering.
• Organise and supervise all aspects of food service, including service points and the transportation of meals.
• Manage 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 maintain an up-to-date Allergen Matrix.
• Record food temperatures 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 defects.
• Report incidents of fire, loss, damage, unfit food, or signs of pest infestation.
• Secure premises as required.
• Promote the catering service to increase meal uptake.
• 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 atmosphere and professionally handle feedback, including complaints.
• Perform other duties assigned by the Regional Operations Manager.

People Management

• Efficiently manage teams to deliver high-quality service.
• Supervise and direct employees, including allocating duties and work rotas.
• Participate in implementing policies relating to staff issues.
• Take part in the interviewing and selection of staff as required.
• Induct new staff and monitor them throughout their probationary period.
• Carry out relevant training as detailed by the Regional Operations Manager.
• Ensure effective communication through regular staff meetings.
• Manage staff performance and complete appraisals.

Financial

• Monitor the unit's financial performance and maintain costs within pre-budgeted targets.
• Complete clerical duties associated with the efficient running of the kitchen.
• Handle cash transactions and ensure accurate cash handling procedures are followed.
• Manage all resources, including food, labour, overheads, and equipment.

General Responsibilities

• Comply with Acts of Parliament, Statutory Legislation, and Regulations.
• Perform necessary administration as required.
• Maintain personal hygiene and appearance, ensuring staff adhere to the uniform code.
• Attend training sessions and team meetings as required.
• Promote and adhere to the values and ethos of the Education Authority.
• Follow guidelines on the Education Authorities staff code of conduct.

This job description will be subject to review in light of changing circumstances and is not intended to be rigid and inflexible.

Person Specification

Essential Criteria

• Hold NVQ level 2 in food preparation and cooking or equivalent 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 Hazard Analysis Critical Control Point (HACCP).
• Knowledge of the provision of special diets.
• A willingness to undertake job-related training.
• Access to a suitable vehicle for business purposes.

Desirable Criteria

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

The Education Authority is an Equal Opportunities Employer.