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Job description

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.

Responsibilities

• Execute skilled cooking activities and innovation connected to the full range of menu provisions. For example: preparation of menus, portion control, plating presentation and special dietary meals, including the texture modification of food.
• 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.

Skills and Qualifications

Essential Skills

• 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.
• Evidence of effective supervision or management of a catering team.
• Demonstrable experience in stock control, budget management and financial controls.
• A willingness to undertake job-related training.
• Knowledge of Hazard Analysis Critical Control Point (HACCP).
• Knowledge of the provision of special diets, e.g. allergens and ethnic diets.

Desirable Skills

• Demonstrable experience in IT skills, including MS Outlook, Excel, Word, and Teams.
• Demonstrable experience in delivering training.

Further Information

Base of Location: Belfast Office, 40 Academy St, Belfast, BT1 2NQ Base location will be agreed with the hiring manager upon successful appointment. A full list of responsibilities, essential and desirable skills can be found on the Education Authority website. The Education Authority is an equal opportunities employer.