Mobile Catering Manager (7 Posts) in Dundonald

Primary Location: Down-Dundonald-Dundonald Office

Contract Type: Permanent

Duration of Contract/Contract End Date: N/A

Status: Part-Time

Hours per Week: 30 hours per week

Working Pattern: Monday - Friday Various start & Finish times to suit the needs of the service with 30 Minute unpaid lunch break.

Grade/Scale: Catering Manager | NJC pt 17-20 | £16.5261 - £17.3651 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, for example, preparation of menus, portion control, plating presentation, special dietary meals, including 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.
• 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.
• 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.
• 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.

People Management

• Efficient management of the teams, ensuring we deliver a high-quality service.
• Supervise and direct employees, including allocating duties and work rotas.
• 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.
• Induct all new staff, including relief staff, as per the Induction Checklist and monitor them throughout their probationary period.
• Carry out all relevant and essential training as detailed by the Regional Operations Manager.
• Ensure effective communication at all levels through regular staff meetings.
• Manage staff performance, complete appraisals for catering staff, 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 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.

General Responsibilities

• All duties will be carried out to comply with Acts of Parliament, Statutory Legislation and Regulations and other legal requirements.
• 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.
• Promote and adhere to the values and ethos of the Education Authority.
• Follow guidelines on the Education Authorities staff code of conduct at all times.

This job description will be subject to review in light of changing circumstances and is not intended to be rigid and inflexible but should be regarded as providing guidelines within which the individual works.

PERSON SPECIFICATION

ESSENTIAL CRITERIA

• 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.

OTHER

• A willingness to undertake job-related training.
• Have access to a suitable vehicle that will enable you to carry out the mobility requirements of the post in an efficient and effective manner.

DESIRABLE CRITERIA

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

DISCLOSURE OF CRIMINAL BACKGROUND

The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people or in specified places as ‘regulated activity’. In the event that you are recommended for appointed to a post that involves ‘regulated activity’, the Education Authority will be required to undertake an Enhanced Disclosure of Criminal Background.