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.
Main duties and 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 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.
* Oversee the dining centre kitchens as well as the production kitchen.
* Follow EA policies and procedures for safe cooking and food service to meet current food safety standards.
* Be aware of all allergen and special dietary requirements and keep the Allergen Matrix up to date.
* Ensure food temperatures are recorded and maintain required records.
* Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimise wastage.
* Ensure the safe operation of kitchen equipment and report any defects.
* Report incidents of fire, loss, damage, unfit food, or signs of pest infestation (e.g., mice).
* Secure premises as required.
* Actively promote the catering service to increase uptake of meals through parents, principals, pupils and customers, 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.
* Carry out other duties as assigned by the Regional Operations Manager to ensure smooth kitchen operations.
People Management
* Efficient management of teams to deliver a high-quality service.
* Supervise and direct employees, including allocating duties and work rotas; for transporting kitchens, duties also include the Catering Assistants' routine and dining centres' operational issues, with regular visits to dining centres.
* Implement policies relating to staff issues (disciplinary and grievance), manage attendance, monitor absence levels, and conduct Return to Work Interviews.
* Participate in interviewing and selection of staff as required, and support investigations as part of the grievance and disciplinary process where needed.
* Induct all new staff, including relief staff, per the Induction Checklist and monitor during probation; report issues to the Regional Operations Manager.
* Provide essential training as directed by the Regional Operations Manager, including annual refresher training; maintain training records.
* Ensure effective communication at all levels through regular staff meetings.
* Manage staff performance, complete appraisals for catering staff, and set targets.
Financial
* Monitor the unit's financial performance, keep costs within pre-budgeted targets, and assist in applying financial procedures within the catering service.
* Complete clerical duties (bookwork, ordering of goods, accident reporting) associated with efficient kitchen operations.
* Handle cash transactions and follow accurate cash handling procedures as per EA financial procedures.
* Manage all resources (food, labour, overheads, equipment) and ensure correct financial procedures are followed.
General Responsibilities
* All duties comply with Acts of Parliament, statutory legislation and regulations, and other legal requirements, as well as Codes of Practice, HACCP regulations, and health, safety & hygiene standards (including COSHH and Natasha’s Law).
* Perform necessary administration as required.
* Maintain personal hygiene and appearance; ensure staff adhere to the EA uniform code daily.
* Attend training sessions and team meetings as scheduled, including during school closure periods.
* Promote and adhere to the values and ethos of the Education Authority and present an image conducive to promoting good customer relations.
* Follow guidelines on the Education Authority staff code of conduct at all times.
This job description will be reviewed as circumstances change and is not intended to be rigid; other duties of a similar nature may be assigned as appropriate to the grade.
In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder is expected to promote good relations, equality of opportunity and comply with equality legislation and dignity at work at all times.
To view a summary of terms and conditions for this post, missing link removed.
Person Specification
Notes to Job Applicants
1. You must clearly demonstrate on your application how you meet the required criteria; failure to do so may affect shortlisting.
2. Demonstrate how you meet criteria by the closing date unless stated otherwise.
3. The stage at which criteria are measured is outlined in the table below.
4. Shortlisting will be based on essential criteria in Section 1.
5. The Selection Panel reserves the right to shortlist only applicants who meet the criteria for the role.
6. If applications exceed expectations, desirable criteria may be applied at shortlisting; clearly demonstrate how you meet any desirable criteria.
SECTION 1 - ESSENTIAL CRITERIA
The following are essential criteria that will be measured at shortlisting and may be explored during interview.
Factor
Essential Criteria
Method of Assessment
Qualifications and Experience
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, plus evidence of effective supervision or management of a catering team.
Knowledge
Knowledge of HACCP and provision of special diets (e.g., allergens and ethnic diets).
Other
Willingness to undertake job-related training. Access to a suitable vehicle or alternative transport to meet mobility requirements.
SECTION 2 - ESSENTIAL CRITERIA
The following are additional essential criteria measured during interview, aligned with EA’s Game Changing People Model.
Skills/Abilities
Evidence of effective leadership, team motivation and development; excellent interpersonal skills; strong planning, organizational and decision-making abilities; ability to work under pressure and independently; ability to drive sales processes and initiatives; excellent customer service and ability to promote the catering service for children and young people; team player mindset.
Values Orientation
Evidence of how experience and approach reflect EA’s ethos and values.
Section 2 will be assessed via Interview.
SECTION 3 - DESIRABLE CRITERIA
Desirable criteria will be used to determine a manageable pool of candidates and applied in listed order.
Desirable Criteria
Experience/Skills
IT skills (MS Outlook, Excel, Word, Teams) and experience in delivering training.
Assessment via Shortlisting.
Disclosure of Criminal Background
The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people as regulated activity. If appointed, an Enhanced Disclosure will be undertaken, and the applicant will meet the cost.
Further information can be accessed at NI Direct or the Department of Justice.
Applicant Guidance Notes
To view applicant guidance notes, click here. To learn about benefits of joining the Education Authority, click here.
The Education Authority is an Equal Opportunities Employer.
#J-18808-Ljbffr