Overview
JOB TITLE: Catering Manager
REPORTS TO: Regional Operations Manager
RESPONSIBLE FOR: Catering Team Members
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
* Service Delivery: Execute skilled cooking activities and innovation connected to the full range of menu provisions, including menu preparation, portion control, plating presentation, special dietary meals (including texture modification for special diets - IDDSI), theme days/events and function catering where appropriate.
* Organise and supervise all aspects of food service, including service points and transportation of meals where required.
* Manage dining centre kitchens and production kitchen.
* Follow Education Authority policies and procedures for safe cooking and food service to meet current food safety legislation standards.
* Be aware of allergen and special dietary requirements; keep Allergen Matrix up to date.
* Record food temperatures and maintain required records.
* Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimise wastage.
* Ensure safe operation of kitchen equipment and report defects.
* Report incidents of fire, loss, damage, unfit food, or pest infestation; secure premises as required.
* Promote the catering service to parents, principals, pupils and customers to increase meal uptake, 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 Fire Risk Assessment.
* Develop a friendly and helpful atmosphere and professionally handle feedback, including complaints.
* Other duties assigned by the Regional Operations Manager to ensure the smooth running of the kitchen.
People Management
* Efficient management of the teams to deliver high-quality service.
* Supervise and direct employees, including duties and rotas; where applicable, manage catering assistants and dining centre operations with regular visits to dining centres.
* Participate in policies relating to staff issues (discipline, grievance, attendance, returns to work).
* Assist in interviewing and selection of staff; support investigations as needed.
* Induct new staff and monitor probation; report issues to Regional Operations Manager.
* Provide essential training and maintain training records; conduct regular staff meetings.
* Manage staff performance and appraisals, setting appropriate targets.
Financial
* Monitor unit financial performance, keep costs within pre-budgeted targets, and support financial procedures in the catering service.
* Perform clerical duties related to kitchen operations (bookwork, ordering, accident reporting).
* Handle cash transactions according to EA procedures.
* Manage all resources (food, labour, overheads, equipment) and ensure proper financial procedures are followed.
General Responsibilities
* Comply with Acts of Parliament, statutory regulations, codes of practice, HACCP, and Health, Safety & Hygiene standards including COSHH and Natasha’s Law.
* Perform necessary administration and maintain personal hygiene, EA uniform code adherence.
* Attend training and team meetings; promote EA values and customer relations.
* Follow Education Authority staff code of conduct.
This job description is subject to review and may include other duties of a similar nature. The post-holder is expected to promote good relations, equality of opportunity and dignity at work in line with the NI Equality legislation.
Qualifications and Criteria
Section 1 – Essential Criteria
* Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent, or two years’ demonstrable experience in food preparation and cooking within a catering establishment.
* Evidence of effective supervision or management of a catering team.
* Experience in stock control, budget management and financial controls.
* Knowledge of HACCP and provision of special diets (allergens and ethnic diets).
* A willingness to undertake job-related training.
* Have access to suitable vehicle for Education Authority business, or provide information to satisfy the employer of an alternative transport method.
Section 2 – Essential Criteria (Selection Stage)
* Effective leadership and people management; ability to communicate with team members, management, school staff and parents.
* Effective planning, organisational and decision-making skills; ability to work under pressure and on own with minimal direction.
* Ability to drive sales processes and initiatives; excellent customer service and ability to promote the catering service for children and young people.
* A team player who collaborates to deliver a quality service.
* Evidence of values aligned with EA ethos.
Section 3 – Desirable Criteria
* IT skills including MS Outlook, Excel, Word, and Teams.
* Experience in delivering training.
Disclosure of Criminal Background
The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines regulated activity. An Enhanced Disclosure of Criminal Background may be required if appointed to a post involving regulated activity. You may be required to meet the cost of the Enhanced Disclosure Certificate. Further information can be accessed at NI Direct or the Department of Justice.
Applicant Guidance Notes
To view the applicant guidance notes, click here. To learn about benefits of joining the Education Authority, click here. The Education Authority is an Equal Opportunities Employer.
Seniority level: Mid-Senior level
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Education Administration Programs
Note: Referrals and job notifications may appear in the original posting but are not essential to the role description.
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