Mobile Catering Manager

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, 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: St Patrick's & St Brigid's College, 55 Main Street, Claudy, Derry/Londonderry, BT47 4HR 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.