Catering Manager

JOB TITLE: Catering Manager

REPORTS TO: Regional Operations Manager

RESPONSIBLE FOR: Catering Team Members

The Catering Manager is responsible for the efficient day‑to‑day management of the kitchen. Leadership and team participation are essential to provide a quality catering service to our children, young people, and staff.

• Execute skilled cooking activities and innovate across the full range of menu provisions, including preparation of menus, portion control, plating presentation, special dietary meals and theme days/events.
• Organise and supervise all aspects of food service, including service points and transportation of meals where required.
• Manage both dining centre kitchens and the production kitchen.
• Follow EA policies and procedures for safe cooking and food service to meet current food safety legislation.
• Ensure allergen and special dietary requirements are met and the Allergen Matrix is always up to date.
• Record food temperatures and complete required records.
• Manage deliveries, ordering, storage and stock-take to ensure food safety and minimum wastage.
• Ensure safe operation of kitchen equipment and report any defects.
• Report incidents of fire, loss, damage, unfit food, or pest infestation.
• Secure premises when required.
• Promote the catering service to parents, principals, pupils and customers to increase meal uptake.
• Establish effective communication with the school on all service delivery aspects.
• Investigate and report local‑level customer complaints to the Regional Operations Manager.
• Manage internal risk assessments, including the Fire Risk Assessment.
• Develop a friendly atmosphere and handle feedback, including complaints.
• Perform other duties assigned by the Regional Operations Manager as required.

• Efficiently manage the teams to deliver a high‑quality service.
• Supervise and direct employees, allocate duties and work rotas.
• Implement staff policies relating to discipline, grievance, attendance, absence, and Return to Work Interviews.
• Participate in staff interviewing, selection, and support investigations as needed.
• Induct new staff and monitor them throughout probation.
• Deliver required training and maintain training records.
• Communicate through regular staff meetings.
• Manage staff performance, complete appraisals, and set targets.

• Monitor the unit’s financial performance, maintain costs within budgeted targets, and support financial procedures.
• Complete clerical duties: bookwork, ordering goods, and accident reporting.
• Handle cash transactions and adhere to accurate cash handling procedures.
• Manage all resources, including food, labour, overheads and equipment, ensuring correct financial procedures are followed.

• Comply with Acts of Parliament, Statutory Legislation, Regulations, Codes of Practice, HACCP, COSHH and other legal requirements.
• Perform required administration.
• Maintain personal hygiene and appearance, and enforce the EA uniform code.
• Attend training sessions and meetings, including during school closures.
• Promote and uphold the values and ethos of the Education Authority.
• Follow EA staff code of conduct at all times.

This job description will be reviewed and may be adjusted as circumstances change. Additional duties of a similar nature may be assigned from time to time.

In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder is expected to promote good relations, equality of opportunity and pay, and pay due regard to equality legislation and dignity at work.

• Qualifications and
  
  Experience:
  
  Hold NVQ Level 2 in food preparation and cooking or City & Guilds 706‑1 & 706‑2 or equivalent, or have two years’ demonstrable experience in food preparation and cooking within a catering establishment.
• Evidence of effective supervision or management of a catering team.
• Experience in stock control, budget management and financial controls.
• Knowledge of HACCP.
• Knowledge of special diets, e.g. allergens and ethnic diets.
• A willingness to undertake job‑related training.
• Access to a suitable vehicle or appropriate alternative transport to meet mobility requirements.