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Education Authority Northern Ireland

Mobile Catering Manager - 2 Posts

Enniskillen
Posted 1 day ago
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Mobile Catering Manager - 2 Posts

Job Title: 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 related to the full range of menu provisions, including:
    • Preparation of menus
    • Portion control
    • Plating presentation
    • Special dietary meals
    • Texture modification of food for special diets (IDDSI)
    • Theme days/events and function catering
  • Organise and supervise all aspects of food service, including:
    • Service points
    • Transportation of meals
  • Oversee management of:
    • Dining centre kitchens
    • Production kitchens
  • Follow EA policies and procedures for safe cooking and food service, ensuring:
    • Compliance with current food safety legislation
    • Awareness of allergen and special dietary requirements, including:
      • Updating the Allergen Matrix regularly
    • Accurate recording of food temperatures and completion of required records
  • Manage:
    • Deliveries and ordering
    • Storage
    • Stock-take (to ensure food safety and minimise wastage)
  • Ensure:
    • Safe operation of kitchen equipment
    • Reporting of equipment defects
  • Report incidents including:
    • Fire
    • Loss
    • Damage
    • Unfit food
    • Signs of pest infestation (e.g., mice, etc.)
  • Secure premises as required.

Promotion & Communication:

  • Actively promote the catering service through:
    • Parents
    • Principals
    • Pupils
    • Customers (to increase meal uptake, including theme days and events)
  • Establish effective communication links with schools on all service delivery aspects.
  • Investigate and report local-level customer complaints to the Regional Operations Manager.

Risk Management:

  • Manage internal risk assessments, including Fire Risk Assessments.
  • Create a friendly and professional atmosphere, handling feedback/complaints collaboratively.

Additional Duties:

  • Undertake tasks assigned by the Regional Operations Manager to support kitchen operations.

People Management

  • Manage teams effectively to deliver high-quality service.
  • Supervise and direct employees, including:
    • Allocating duties
    • Managing work rotas
    • If applicable, overseeing:
      • Catering Assistants’ work routines
      • Transporting kitchen duties
      • Dining centres’ operational issues (e.g., regular visits)
  • Implement policies on staff issues, such as:
    • Disciplinary and grievance procedures
    • Attendance monitoring
    • Managing absences
    • Conducting Return to Work Interviews
  • Participate in:
    • Interviewing and selecting new staff (where applicable)
    • Grievance/disciplinary investigations (with support from the Investigation Officer)
  • Complete new staff induction, follow the Induction Checklist, and monitor probationary periods.
  • Ensure training compliance:
    • Attend scheduled training (including annual refresher modules)
    • Maintain up-to-date training records.
  • Lead regular staff meetings to foster effective communication.
  • Conduct performance appraisals, set targets, and manage staff development.

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Financial Responsibilities

  • Monitor unit-level financial performance.
  • Maintain costs within pre-budgeted allocations.
  • Implement financial procedures in:
    • Catering service operations
    • Staff training management
  • Perform clerical tasks, including:
    • Bookwork
    • Ordering goods
    • Accident reporting
  • Handle cash transactions accurately, adhering to EA financial procedures.
  • Oversee resource management (food, labour, overheads, equipment) with due financial processes.

General Responsibilities

  • Comply with:

    • Acts of Parliament & Statutory Legislation
    • HACCP & food safety regulations
    • COSHH protocols
    • Natasha’s Law
    • Health, safety & hygiene standards
  • Maintain:

    • Personal hygiene and appearance
    • Consistent staff adherence to the EA uniform code
  • Attend compulsory:

    • Training sessions
    • Team & support meetings (including during school closure periods)
  • Promote EA values and uphold staff conduct codes.

  • Note on Flexibility: The job description is subject to review and may adapt to evolving operational needs.

  • Additional duties may be assigned to align with role demands.

Section 75 Compliance (N. Ireland Act 1998):

  • Promote good relations, equality, and workplace dignity throughout employment.

PERSON SPECIFICATION

Notes to Job Applicants

  1. Candidates must demonstrate on their application how and where they meet each criterion. Failure to do so may result in exclusion from shortlisting.
  2. Closing date compliance: Criteria must be addressed by the application deadline (unless explicitly stated otherwise).
  3. Evaluation stages are detailed in the assessment tables.
  4. Shortlisting is based only on the essential criteria Section 1, using evidence from the application.
  5. The Selection Panel retains the right to prioritise only candidates best aligned with the role criteria. If application volumes exceed capacity, desirable criteria (Section 3) may also influence shortlisting in listed order.
  6. Be thorough in meeting both essential and desirable criteria—neglecting details may affect shortlisting eligibility.

Section 1 - Essential Criteria

Qualifications & Experience

  • Hold:
    • Minimum NVQ Level 2 in Food Preparation and Cooking
    • City & Guilds 706-1 & 706-2 equivalent qualification
    • OR demonstrate 2 years of relevant experience in food preparation/cooking within a catering establishment.
  • Evidence: Must be supported by proof during the application process.

Added Criteria:

  • Proven experience supervising or managing a catering team.
  • Demonstrated knowledge of:
    • Stock control
    • Budget management
    • Financial controls

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Knowledge

  • Must be knowledgeable in:
    • Hazard Analysis Critical Control Points (HACCP)
    • Providing special diets, e.g.:
      • Allergens
      • Ethnic dietary requirements

Additional

  • Ability to attend and commit to job-related training.
  • Transport / Mobility Requirements:
    • Either:
      • Own and maintain a suitable and insured vehicle for EA operational needs
      • Provide a valid alternative transport arrangement verified by the employer.

Section 2 - Essential Criteria

Interview Focus (EA’s Game-Changing People Model): Explored during interview stage.

Skills & Abilities

  • Leadership / Management:
    • Strong ability to motivate, direct, and develop teams.
  • Communication:
    • Exceptional interpersonal skills, including:
      • Managing interactions with:
        • Team members
        • Management
        • School staff
        • Parents
  • Organisational Capabilities:
    • Proven planning, organisational and decision-making skills.
    • Adaptability to work independently or under pressure to meet deadlines.
  • Driving Sales Initiatives:
    • Ability to shape and implement sales strategies.
  • Customer Service Excellence:
    • Excellent service orientation to develop and promote catering services among children and young people.
  • Collaborative Mindset:
    • Healthy attitude as a team player, valuing collective processes to deliver results.

Values & Ethical Alignment:

  • Align with EA’s ethos and values, displayed through:
    • Work approach management
    • Prior experience

For more details on the Education Authority’s values, see their Statutory Information here.

Section 3 - Desirable Criteria

(Lowest priority for shortlisting)

Experience / Skills:

  • IT Literacy (Preferred Tools):
    • Microsoft Outlook, Excel, Word, Teams.
  • Training Delivery:
    • Demonstrable experience in conducting effective training sessions.

Disclosure of Criminal Background

Under the [Safeguarding Vulnerable Groups (Northern Ireland) Order 2007], positions involving supervised activities with children or young people qualify as "regulated activity."

Our Process:

  • In the event of a recommended appointment requiring "regulated activity," the Education Authority will require an Enhanced Disclosure Certificate.
  • Candidates will bear all costs associated with acquiring the certificate. Payment instructions will be forwarded upon recommendation.

Resources for Clarification:

  • Additional details available at: NI Direct or Department of Justice UK

See Terms & Conditions for the comprehensive benefits of joining the Education Authority. The Education Authority adheres to Equal Opportunities Principles—assignments and career development opportunities are open to all qualified individuals regardless of background or protected characteristics.

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Skills

Kitchen Management
Food Preparation
Team Leadership
Budget Management
Stock Control
HACCP
Food Safety
Menu Planning
Customer Service
People Management
Financial Control
Special Dietary Requirements
Risk Assessment
Interpersonal Communication
Planning and Organisation
Sales Initiatives

Location

Enniskillen, Northern Ireland, United Kingdom

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