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.
Essential Criteria
* Qualifications and Experience: 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.
* Experience: Evidence of effective supervision or management of a catering team; demonstration of stock control, budget management and financial controls.
* Knowledge: Knowledge of Hazard Analysis Critical Control Point (HACCP); knowledge of the provision of special diets, e.g., allergens and ethnic diets.
* Other: Willingness to undertake job‑related training; have access to a suitable vehicle for business mobility or sufficient alternative transport to meet mobility requirements.
Desirable Criteria
* Experience/Skills: Demonstrable experience in IT skills, including MS Outlook, Excel, Word and Teams; experience in delivering training.
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 the transportation of meals, if required.
* The role includes overall management of dining centre kitchens and the production kitchen.
* Follow EA policies and procedures for safe cooking and food service to meet current food safety legislation.
* Ensure awareness of all allergen and special dietary requirements and keep the Allergen Matrix up to date.
* Record food temperatures and complete 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 signs of 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.
* Maintain effective communication links with the school on 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 atmosphere and handle feedback and complaints professionally.
* Other duties assigned by the Regional Operations Manager to ensure smooth kitchen operation.
People Management
* Efficiently manage the teams, ensuring a high‑quality service.
* Supervise and direct employees, allocating duties and work rotas; incorporate catering assistants’ routine and dining centres’ operational issues.
* Actively implement policies related to staff issues, e.g., disciplinary and grievance, attendance, absence monitoring, and Return to Work Interviews.
* Participate in interviewing and selection of staff and support the Investigation Officer in investigations as part of the grievance and disciplinary process.
* Induct new and relief staff following the Induction Checklist and monitor them during probation; report issues to the Regional Operations Manager.
* Deliver essential training as detailed by the Regional Operations Manager, including annual refresher training and maintain training record cards.
* Communicate effectively at all levels through regular staff meetings.
* Manage staff performance, complete appraisals, and set appropriate targets.
Financial
* Monitor unit financial performance, maintain costs within pre‑budgeted targets, and assist in implementing financial procedures and activities within the catering service.
* Complete clerical duties, e.g., bookwork, ordering of goods, and accident reporting, related to kitchen operation.
* Handle cash transactions and follow accurate cash handling procedures per EA procedures.
* Manage all resources — food, labour, overheads, equipment — ensuring correct financial procedures are followed.
General Responsibilities
* Comply with Acts of Parliament, Statutory Legislation, Regulations, and legal requirements; comply with Codes of Practice, HACCP regulations, and all Health, Safety & Hygiene standards including COSHH and Natasha’s Law.
* Perform all necessary administration as required.
* Maintain personal hygiene and appearance, and ensure staff strictly adhere to the EA uniform code daily.
* Attend scheduled training sessions, team meetings, and sessions during school closures.
* Promote and adhere to the Education Authority values and ethos, presenting a customer‑friendly image.
* Follow the EA 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. Other duties of a similar nature and appropriate to the grade may be assigned from time to time.
In accordance with Section 75 of the Northern Ireland Act (1998), 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.
Disclosures 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 appointment to a post that involves ‘regulated activity’, the Education Authority will be required to undertake an Enhanced Disclosure of Criminal Background. You will be expected to meet the cost of an Enhanced Disclosure Certificate.
The Education Authority is an Equal Opportunities Employer.
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