School Catering Manager — Lead Menus & Meals

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

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, theme days/events, and function catering.
• Organise and supervise all aspects of food service, including service points and the 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 the uptake of meals.
• Establish effective communication links with the school on all aspects of service delivery.
• Manage internal risk assessments, including the Fire Risk Assessment.
• Develop a friendly atmosphere and handle feedback professionally.

People Management

• Efficient management of the teams, ensuring high-quality service delivery.
• Supervise and direct employees, including allocating duties and work rotas.
• Participate in implementing policies relating to staff issues, including disciplinary and grievance processes.
• Induct all 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 for catering staff.

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

• All duties will comply with Acts of Parliament, Statutory Legislation, and Regulations.
• Maintain personal hygiene and appearance, ensuring all staff adhere to the EA uniform code.
• Attend training sessions and team meetings as required.
• Promote and adhere to the values and ethos of the Education Authority.

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 Education Authority business.

DESIRABLE CRITERIA

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

The post-holder is expected to promote good relations, equality of opportunity, and pay due regard for equality legislation and dignity at work at all times.