The role
involves overseeing all aspects of kitchen operations, including food preparation, staff supervision, compliance with health and safety standards, and budget management.
Key Responsibilities:
Operational Management
*· Plan, prepare, and deliver daily meals in accordance with school nutritional standards and pupil preferences for our ages 3-18 all through school.
*· Ensure meals cater to a variety of dietary needs, including allergies, religious requirements, and vegetarian/vegan options.
*· Maintain high standards of food presentation, taste, and portion control.
Staff Leadership
*· Line manage catering assistants, including rotas/timesheets, training, and performance monitoring.
*· Foster a positive and collaborative team environment, promoting high morale and professional development.
*· Conduct regular team briefings and ensure all staff adhere to hygiene and safety protocols.
Procurement & Stock Control
*· Order food, cleaning supplies, and kitchen equipment in line with budgetary constraints.
*· Monitor stock levels, conduct regular inventory checks, and ensure proper storage and rotation of goods.
*· Liaise with suppliers to ensure timely delivery and quality of produce.
Compliance & Safety
*· Ensure full compliance with food hygiene regulations, food in schools
regulations, allergen legislation, and health & safety standards.
*· Maintain accurate records for inspections, including temperature logs, cleaning schedules, and training certificates.
*· Prepare for and participate in environmental health inspections and audits.
Menu Planning & Innovation
*· Design seasonal menus that are appealing, cost-effective, and nutritionally balanced.
*· Incorporate pupil feedback and promote healthy eating initiatives in
collaboration with school leadership.
*· Support themed days, school events, and special functions with bespoke catering.
Budget & Financial Oversight
*· Work with the School Business Manager to manage the catering budget effectively.
*· Monitor income and expenditure, identify cost-saving opportunities, and ensure value for money.
*· Produce reports on meal uptake, wastage, and financial performance as required.