Catering Manager

Job details

Contract and schedule

• The position is permanent and part-time at 32.5 hours per week.
• The working pattern is Monday to Friday, 8am to 3pm, including a 30-minute unpaid break.
• A retainer fee is paid during school holidays.

Pay

• The pay scale is £16.5261 to £17.3651 per hour.

Service delivery

• Prepare menus and meals, including portion control, presentation, special dietary meals and texture modification where required.
• Organise and supervise food service, service points, meal transportation and kitchen operations.
• Follow food safety procedures, maintain allergen information and record food temperatures.
• Manage deliveries, ordering, storage and stock-taking to support safety and minimise waste.
• Operate kitchen equipment safely and report incidents, defects, unfit food or pest concerns.
• Promote the catering service, communicate with the school and investigate customer complaints.

People management

• Supervise and direct employees, allocate duties and work rotas, and manage operational issues.
• Support staff policies, attendance management, return-to-work interviews and relevant investigations.
• Interview and select staff where required, induct new staff and monitor probationary periods.
• Complete required training, maintain training records, hold staff meetings and conduct appraisals.

Financial and general duties

• Monitor financial performance and maintain costs within pre-budgeted targets.
• Complete bookwork, ordering and accident reporting associated with kitchen operations.
• Handle cash and follow Education Authority financial procedures.
• Manage food, labour, overheads and equipment resources.
• Secure premises and complete risk assessments, including the Fire Risk Assessment.

Requirements

• Manage the efficient day-to-day operation of a kitchen and provide a quality catering service.
• Ensure compliance with food safety legislation, allergen controls and special dietary requirements.
• Supervise, direct, train and evaluate catering staff, including managing rotas and performance.
• Manage food, labour, overheads, equipment, ordering, stock and cash in accordance with financial procedures.
• Complete required records, bookwork, accident reporting, training records and risk assessments.
• Handle complaints and communicate effectively with the school, staff, pupils, parents and customers.