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.
Closing Date – 14/07/2025