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Job description

To be responsible for the efficient and effective delivery of a catering service. Team participation is essential to provide an efficient hygienic service, to achieve customer satisfaction and to promote sales within the unit(s)..

Responsibilities

• Service Delivery/Operational Issues
• Execute skilled cooking activities connected to the full range of menu provision for example preparation of menus, portion control, special dietary meals and function catering where appropriate.
• Organise and supervise food service, to include all aspects, service points and the transportation of meals.
• Actively promote the service through parents, principals and customers to increase the uptake of meals.
• Ensure that the kitchen and dining centres, if applicable, meet current standards of food safety legislation.
• Ensure all catering practice complies with appropriate Health and Safety Legislation.
• Responsible for securing the unit.
• Ensure effective communication links with the school on all aspects of service delivery.
• Ensure effective communication at all levels through regular staff meetings.
• Supervise and direct other employees including allocating duties and work rotas. Where employed at a transporting kitchen, duties also incorporate the work routine of the Catering Assistants and the operational issues of dining centres.
• Actively participate in the implementation of all policies relating to staff issues e.g. managing attendance, disciplinary and grievance.
• Provide induction and on-going staff training.
• Financial, complete clerical duties associated with the efficient running of the kitchen, including cash handling.
• Responsible for the managing of all resources to include food, labour, overheads and equipment.
• All duties must be carried out to comply with
• (a) Acts of Parliament, Statutory Instruments and Regulations and other Legal requirements. (b) Codes of Practice
• Carry out duties for jobs up to and including those in the same grade, provided such duties are within the competence of the employee.
• Promote and adhere to the Values/ethos of the School.
• Carry out all duties in the working conditions normally inherent in the job.
• Complete all necessary administration as required.

Skills and Qualifications

Essential Skills

• Hold either (A) or (B): NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification OR Two years experience of food preparation and cooking within a catering establishment
• Evidence of effective supervision or management of a catering team
• Knowledge of Hazard Analysis Critical Control Point (HACCP) Knowledge of stock control and budget management
• Willingness to undertake job related training

Desirable Skills

• Evidence in the practical use of Microsoft Word and Excel Experience of delivering training

Further Information

Work Time: Monday - Friday 8.00am - 3.00pm. Location: St Columbanus' College, Ballymaconnell Road, Bangor, BT20 5PU. A full list of responsibilities, essential and desirable criteria can be found on the Education Authority website. The Education Authority is an equal opportunities employer.