Overview
JOB TITLE: Catering Manager
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.
Responsibilities
Service Delivery
* 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 (including 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.
* 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.
* Be aware of allergen and special dietary requirements and ensure the Allergen Matrix is 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 any defects.
* Report incidents such as fire, loss, damage, unfit food, or signs of pest infestation.
* Secure premises as required.
* Promote the catering service to parents, principals, pupils and customers to increase uptake of meals, 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 feedback and complaints.
* Perform other duties as assigned by the Regional Operations Manager to ensure smooth kitchen operations.
People Management
* Efficient management of the teams to deliver high-quality service.
* Supervise and direct employees, including allocating duties and work rotas; where applicable, include transport kitchen duties and visits to dining centres.
* Implement policies related to staff issues (discipline, grievance, attendance, returns-to-work interviews).
* Participate in interviewing and selection of staff; support investigations as part of disciplinary process when needed.
* Induct new staff and relief staff; monitor probationary periods and report issues to the Regional Operations Manager.
* Carry out relevant training and maintain training records; ensure regular staff meetings and effective communication.
* Manage staff performance and complete appraisals with appropriate targets.
Financial
* Monitor the unit’s financial performance, keep costs within pre-budgeted targets, and assist in implementing financial procedures.
* Complete clerical duties related to kitchen operations (bookwork, ordering of goods, accident reporting).
* Handle cash transactions and follow accurate cash-handling procedures per EA financial procedures.
* Manage all resources (food, labour, overheads, equipment) and ensure correct financial procedures are followed.
General Responsibilities
* Ensure compliance with Acts, Regulations, Codes of Practice, HACCP, health, safety and hygiene standards (COSHH and Natasha’s Law).
* Perform necessary administration and maintain personal hygiene, appearance, and EA uniform code adherence.
* Attend training sessions and team meetings, including during school closure periods.
* Promote and adhere to the Education Authority’s values and promote good customer relations.
* Follow the Education Authority staff code of conduct.
Notes
This job description will be reviewed as needed; it is not rigid and inflexible. Other duties of a similar nature may be assigned. The post-holder is expected to promote equality of opportunity and dignity at work.
To view terms and conditions, please refer to the Education Authority guidance.
Person Specification
Essentials
* 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 in 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 (e.g., allergens, ethnic diets).
* A willingness to undertake job-related training.
* Access to a suitable vehicle for Education Authority business or alternative transport arrangements.
Desirable
* IT skills (MS Outlook, Excel, Word, Teams).
* Experience in delivering training.
Disclosure
The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people as regulated activity. An Enhanced Disclosure may be required if appointed to such a post and the applicant pays the disclosure cost at pre-employment stage. Further information can be found at NI Direct or the Department of Justice.
Equal Opportunities
The Education Authority is an Equal Opportunities Employer.
#J-18808-Ljbffr