Catering Manager

Role details

Contract and schedule

• Permanent, part-time role of 30 hours per week.
• Working pattern is Monday to Friday, 8:00am to 2:30pm.
• A retainer fee is paid during school holidays.

Pay

• Grade NJC points 17–20, stated pay £16.5261–£17.3651 per hour.

Service delivery

• Prepare menus and cook food, including portion control, presentation, special-diet meals, texture modification, theme days, events, and functions where appropriate.
• Organize food service, service points, and meal transportation where required; manage dining-centre and production kitchens.
• Follow food safety procedures and legislation; maintain awareness of allergens and special diets and keep the allergen matrix current.
• Record food temperatures and complete required records.
• Manage deliveries, ordering, storage, and stocktake to promote food safety and minimize waste.
• Ensure safe operation of kitchen equipment and report defects; report fire, loss, damage, unfit food, or pest signs.
• Secure premises as required; promote the catering service and communicate with the school.
• Investigate and report local complaints, handle feedback professionally, and manage internal risk assessments, including fire risk assessments.

People management

• Manage the team and supervise employees, allocating duties and work rotas.
• At transporting kitchens, coordinate Catering Assistants' routines and dining-centre operational issues, including regular visits.
• Implement staff policies and processes, including disciplinary and grievance matters, attendance, absence monitoring, and return-to-work interviews.
• Participate in interviewing and selection and support investigations when required.
• Induct new and relief staff, monitor probation, complete required training, and maintain training records.
• Communicate through regular staff meetings; manage performance, complete appraisals, and set targets.

Financial and general duties

• Monitor unit financial performance against pre-budgeted targets and help implement financial procedures.
• Complete kitchen bookwork, goods ordering, and accident reporting.
• Handle cash transactions and follow accurate cash-handling procedures.
• Manage food, labour, overheads, and equipment resources.
• The description ends mid-sentence in the general responsibilities section; remaining duties are not available.

Key role requirements

• The role requires efficient day-to-day kitchen management and delivery of a quality catering service.
• Food safety compliance, allergen awareness, special-diet handling, and accurate temperature records are part of the role.
• Staff supervision, induction, training, performance management, and financial procedure responsibilities are specified.