Catering Manager

Primary Location: Down-Newcastle-St Joseph's Primary School Carnacaville

Contract Type: Permanent

Duration of Contract/Contract End Date: N/A

Status: Part-Time

Hours per Week: 32.5 (30 minute unpaid lunch)

Working Pattern: Monday - Friday

Grade/Scale: Catering Manager | NJC pt 17-20 | £ - £ per hour

Additional Allowance(s): A retainer fee is paid during school holidays

Anticipated Interview Date(s): TBC

REPORTS TO: Regional Operations Manager

RESPONSIBLE FOR: Catering Team Members

JOB PURPOSE

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, and function catering.
• Organise and supervise all aspects of food service, including service points and transportation of meals.
• 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.
• 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.
• Actively promote the catering service to increase meal uptake.
• 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 handle feedback professionally.

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.
• Induct new staff and monitor them throughout their probationary period.
• Carry out relevant training as detailed by the Regional Operations Manager.
• 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.

General Responsibilities

• Comply with Acts of Parliament, Statutory Legislation, and Regulations.
• 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.

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) and special diets.
• A willingness to undertake job-related training.
• Access to a suitable vehicle for mobility requirements.

DESIRABLE CRITERIA

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

The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people as ‘regulated activity’. An Enhanced Disclosure of Criminal Background will be required for this post.