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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