Unit Catering Supervisor

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)..


  • 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.

Vacancy ID
Job ref.
Job Sector
Hotel and Catering
Co Down
£11.4935 - £11.7029 per hour
No. vacancies
Contract Type
Weekly hours
Published date
Closing date
Work Time: Monday - Friday 8.00am - 3.00pm

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