Education Authority Northern Ireland
Catering Manager
Bangor
Posted 1 day ago
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Catering Manager
Catering Manager
REPORTS TO: Regional Operations Manager RESPONSIBLE FOR: Catering Team Members
JOB PURPOSE
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.
MAIN DUTIES AND RESPONSIBILITIES
Service Delivery
- Execute skilled cooking activities and innovation connected to the full range of menu provisions, for example, preparation of menus, portion control, plating presentation, special dietary meals, including the texture modification of food for special diets (IDDSI), theme days/events and function catering where appropriate.
- Organise and supervise all aspects of food service, including service points and the transportation of meals, if required.
- The role includes the overall management of dining centre kitchens as well as the production kitchen.
- Follow EA policies and procedures for safe cooking and food service to meet current standards of food safety legislation.
- Ensure you are aware of all allergen and special dietary requirements and that the Allergen Matrix is always up to date.
- Make sure that food temperatures are recorded and complete records as required.
- Manage deliveries, ordering, storage, and stock-take to ensure food safety and minimum wastage.
- Ensure the safe operation of kitchen equipment and report any equipment defects.
- Report any incident of fire, loss, damage, unfit food, or signs of pest infestation, e.g., mice, etc.
- Secure premises as required.
- Actively promote the catering service through parents, principals, pupils and customers to increase the uptake of meals and including theme days and events.
- Establish effective communication links with the school on all aspects of service delivery.
- Investigate and report local-level customer complaints to the Regional Operations Manager.
- Manage internal risk assessments, including the Fire Risk Assessment.
- Develop a friendly and helpful atmosphere and professionally handle any feedback, including complaints.
- Other duties assigned by the Regional Operations Manager from time to time to ensure the smooth running of the kitchen.
People Management
- Efficient management of the teams, ensuring we deliver a high-quality service.
- Supervise and direct employees, including allocating duties and work rotas. Where employed at a transporting kitchen, duties also incorporate the Catering Assistants' work routine and the dining centres' operational issues, including regular visits to dining centres.
- Actively participate in implementing all policies relating to staff issues, e.g., disciplinary and grievance, managing attendance, monitoring absence levels, and undertaking Return to Work Interviews.
- Take part in the interviewing and selection of staff as and if required within your catering unit and support the Investigation Officer in investigations as part of the grievance and disciplinary process where needed.
- Induct all new staff, including relief staff, as per the Induction Checklist and monitor them throughout their probationary period. Report any issues to your Regional Operations Manager.
- Carry out all relevant and essential training as detailed by the Regional Operations Manager, including annual refresher training and ensure that all training record cards are maintained.
- Ensure effective communication at all levels through regular staff meetings.
- Manage staff performance, complete appraisals for catering staff, and set appropriate targets.
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Financial
- Monitor the unit's financial performance, maintain costs within pre-budgeted targets, and assist in implementing financial procedures and activities within the catering service.
- Complete clerical duties, i.e., bookwork, ordering of goods, and accident reporting, associated with the efficient running of the kitchen.
- Handle cash transactions and ensure that accurate cash handling procedures are followed according to EA financial procedures.
- Responsible for managing all resources, including food, labour, overheads, and equipment and ensuring that the correct financial procedures are followed.
General Responsibilities
- All duties will be carried out to comply with the following:
- (a) Acts of Parliament, Statutory Legislation and Regulations and other legal requirements.
- (b) Codes of Practice, HACCP (Hazard analysis of critical control points) regulations and all Health, Safety & Hygiene standards to include COSHH and Natasha's Law.
- Perform all necessary administration as required.
- Maintain personal hygiene and appearance, and ensure all staff strictly adhere to the EA uniform code on a daily basis.
- Attend training sessions as scheduled and team meetings as required, including sessions during school closure periods.
- Promote and adhere to the values and ethos of the Education Authority and always present an image conducive to promoting good customer relations.
- Follow guidelines on the Education Authorities staff code of conduct at all times.
- This job description will be subject to review in light of changing circumstances and is not intended to be rigid and inflexible but should be regarded as providing guidelines within which the individual works. Other duties of a similar nature and appropriate to the grade 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 due regard for equality legislation and dignity at work at all times.
- To view the summary of terms and conditions for this post click here.
PERSON SPECIFICATION
NOTES TO JOB APPLICANTS
- You must clearly demonstrate on your application form under each question, how, and to what extent you meet the required criteria as failure to do so may result in you not being shortlisted. You should clearly demonstrate this for both the essential and desirable criteria, where relevant.
- You must demonstrate how you meet the criteria by the closing date for applications, unless the criteria state otherwise.
- The stage in the process when the criteria will be measured is outlined in the table below.
- Shortlisting will be carried out on the basis of the essential criteria set out in Section 1 below, using the information provided by you on your application form.
- Please note that the Selection Panel reserves the right to shortlist only those applicants that it believes most strongly meet the criteria for the role.
- In the event of an excessive number of applications, the Selection Panel also reserves the right to apply any desirable criteria as outlined in Section 3 at shortlisting, in which case these will be applied in the order listed. It is important therefore that you also clearly demonstrate on your application form how you meet any desirable criteria.
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SECTION 1 - ESSENTIAL CRITERIA
The following are essential criteria which will initially be measured at the shortlisting stage and which may also be further explored during the interview/selection stage. You should therefore make it clear on your application form how, and to what extent you meet these criteria. Failure to do so may result in you not being shortlisted.
| Factor | Essential Criteria | Method of Assessment |
|---|---|---|
| Qualifications and Experience | Hold NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification OR have two years’ demonstrable experience in food preparation and cooking within a catering establishment.<br>Evidence of effective supervision or management of a catering team.<br>Demonstrable experience in stock control, budget management and financial controls. | Shortlisting by Application Form |
| Knowledge | Knowledge of Hazard Analysis Critical Control Point (HACCP).<br>Knowledge of the provision of special diets, e.g. allergens and ethnic diets. | Shortlisting by Application Form |
| Other | A willingness to undertake job-related training.<br>Have access to a suitable vehicle (appropriately maintained and insured for Education Authority business) that will enable you to carry out the mobility requirements of the post in an efficient and effective manner; OR<br>Provide sufficient information to satisfy the employer that you have access to an appropriate alternative form of transport that will enable you to carry out the mobility requirements of the post in an efficient and effective manner. | Shortlisting by Application Form |
SECTION 2 - ESSENTIAL CRITERIA
The following are additional essential criteria which will be measured during the interview/selection stage in line with EA’s Game Changing People Model.
| Factor | Essential Criteria
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Skills
Kitchen Management
Food Preparation
Team Leadership
Budget Management
Stock Control
HACCP
Food Safety
Menu Planning
People Management
Customer Service
Financial Control
Risk Assessment
Interpersonal Communication
Staff Training
Dietary Requirement Management
Planning and Organisation