Catering Manager
Reports to: Regional Operations Manager
Responsibilities
* Execute skilled cooking activities across the full range of menu provisions, including menu preparation, portion control, plating, special dietary meals, texture modification for IDDSI, theme days/events and function catering.
* Organise and supervise all aspects of food service, including service points and meal transportation.
* Manage overall operation of dining centre kitchens and production kitchen.
* Follow EA policies and procedures for safe cooking and food service to meet food safety legislation.
* Maintain allergen matrix, record food temperatures, and ensure accurate records.
* Manage deliveries, ordering, storage and stock‑take to ensure food safety and minimise waste.
* Ensure safe operation of kitchen equipment and report defects.
* Report incidents such as fire, loss, damage, unfit food or pest infestation.
* Secure premises as required.
* Promote catering service through parents, principals, pupils and customers to increase uptake of meals, including theme days and events.
* Establish effective communication with school on all service delivery aspects.
* 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; professionally handle feedback and complaints.
* Perform other duties assigned by the Regional Operations Manager.
People Management
* Supervise and direct employees; allocate duties, create rotas.
* Implement staff policies: disciplinary, grievance, attendance, absence, return‑to‑work interviews.
* Take part in interviewing and selecting staff; support investigations where needed.
* Induct new staff and monitor probationary progress.
* Provide required training, including annual refresher training.
* Conduct regular staff meetings to ensure effective communication.
* Manage staff performance, complete appraisals, and set appropriate targets.
Financial
* Monitor unit financial performance; maintain costs within pre‑budgeted targets.
* Complete clerical duties: bookkeeping, ordering goods, accident reporting.
* Handle cash transactions following EA financial procedures.
* Manage resources (food, labour, overheads, equipment) ensuring correct financial procedures.
General Responsibilities
* Comply with legal, health, safety, HACCP, COSHH, and other regulations.
* Maintain personal hygiene and adhere to the EA uniform code.
* Attend training sessions, team meetings, and any required sessions during school closure.
* Promote the values and ethos of the Education Authority.
* Follow EA staff code of conduct at all times.
Qualifications
* NVQ Level 2 in Food Preparation and Cooking or City & Guilds 706‑1 & 706‑2 or equivalent higher qualification, or 2 years demonstrable experience in catering.
* Evidence of effective supervision or management of a catering team.
* Demonstrable experience in stock control, budget management and financial controls.
* Knowledge of HACCP.
* Knowledge of provisions of special diets, allergens and ethnic diets.
* Willingness to undertake job‑related training.
* Access to a suitable vehicle or alternative transport for the role.
The Education Authority is an Equal Opportunities Employer.
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