Kitchen Manager (Grade 11)
Job Purpose:
Under the direction of the School Business Manager, to be responsible for the day-to-day catering operations at the school, maximising efficiency of available resources and delivering an efficient catering service that meets the needs of the customers.
Main Duties:
To be responsible for:
* The provision of food according to the menu, portion control, food preparation and cooking as advised by the Catering Contractor; establishing and implementing menu preferences in consultation with School Business Manager and the Catering Contractor
* The organisation and supervision of food service areas
* The supervision of staffing including allocation of duties, work rotas (based on approved hours allocated to the site); basic routine training of kitchen staff and assisting in staff recruitment
* The control of hygiene, health and safety and security of the kitchens and surrounds
* Monitoring the condition and safe use of catering equipment, reporting faults and breakdown in such equipment as necessary
* Undertaking clerical duties, e.g., ordering of supplies within appropriate guidelines, stock sheets, liaising with suppliers in matters of delivery of damaged goods or shortfalls, etc.
* The production of menus in consultation with the Catering Contractor and School Business Manager, having regard to the School's requirements and dietary needsManager, having regard to t
* Assisting in the development of the operations, promoting the service to pupils and parents in consultation with school representatives and the Catering Contractor
* Arranging temporary cover for staff absences, in consultation with the Catering Contractor and School Business Manager
* Communicating with pupils and staff in a polite and friendly manner, dealing directly with informal complaints from customers
* Carrying out such other duties as are required and as are commensurate with the grade of the post
Dimensions:
* Supervisory responsibility for catering staff employed in the kitchen, typically 5 part-time staff
* Responsibility for achieving set Food Unit Costs within the school
* Responsibility for the day-to-day supervision of all aspects of the catering service at a level of approximately 350 meals per day
* Supervision and use of catering equipment valued at approximately £20,000
Job Context:
* The postholder will be responsible for the day-to-day supervision of staff and operational activities as part of the section's overall production and serving of meals to pupils and staff within the school.
Supervision:
* The postholder will be expected to work largely unsupervised on a daily basis to an established work pattern and will report directly to the School Business Manager
* The postholder has supervisory responsibility for all staff employed in the school kitchen
Problems and Decisions:
* The postholder will be expected to resolve routine staff issues in matters of discipline, seeking advice and guidance from the School Business Manager where appropriate
* The postholder will be expected to deal with problems in respect of the delivery of consumable and non-consumable goods to the kitchen
* The postholder will be expected to report routine maintenance problems within the kitchen
Contacts:
* Daily contact with Headteacher, pupils, staff and visitors to the school to facilitate the provision of meals to customers
* Regular contact also with food suppliers and the Catering Contractor
Knowledge, Experience and Training:
* Previous experience in a food preparation and production environment is desirable
* All training will be provided, including induction, skills training, and Level 2 / 3 Award in Food Safety in Catering
Physical Effort:
* A moderate amount of lifting is necessary in the execution of the postholder's duties such as the movement of dining furniture, saucepans, and provisions
Working Environment:
* The working environment is contained within the kitchen/dining area of the school and may become hot, especially during summer months
Equipment:
* The duties relating to this post may involve the use of machinery and equipment such as slicing machines, mixers, ovens, vegetable peelers, and fat fryers, for which instruction and training will be given
General:
* This job description only contains the main duties relating to this post and does not describe in detail all the tasks required to carry them out
Special Notes and Conditions:
* Protective clothing will be provided and must be worn at all times