Catering Manager

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.

#J-18808-Ljbffr…