Catering Manager

Catering Manager (Educational Academy)

HOURS: 37 hours per week, some evening/academy events, Term Time + 3 weeks

Role Overview
• To provide management of the catering facilities within the Academy to provide
students, staff and visitors with value for money meals of a high standard.
• Create a new and varied menu which will enhance and the lunchtime experience of
all our students.
• To play a lead role in the development of catering facilities.
• Providing catering to support Extended School activities, Academy events and
meetings.
• To strive for the continual improvement of the quality of food and service.
• To ensure compliance with the requirements of food hygiene regulations, Health
and Safety, COSH regulations and risk management.

Duties and responsibilities:
• To plan imaginative and healthy menus, which introduce students to a varied range of
dishes using good quality produce.
• To line manage and deploy all catering staff to ensure the efficient organisation of the
catering service.
• To source the best quality food within the given budget.
• Train staff to prepare and serve food to the highest standard.
• To develop an annual maintenance programme for all catering equipment in liaison
with the Site Manager.
• To be and ensure that staff are professional, friendly, fair and firm with students,
demonstrating the sort of politeness and respectfulness we would wish them to
emulate.
• To be and ensure staff are friendly, helpful and welcoming to parents and others
visiting the Academy.
• To ensure that all kitchen areas are clean and free from hazards.
• To ensure that all accidents and incidents are reported, including notifiable diseases.
• To ensure that all catering personnel maintain high standards of cleanliness, personal
hygiene and appearance.
• To ensure that any special dietary requirements for Academy staff and students are
catered for.
• To ensure procedures and controls are in place for regular stock control checks.
• To order the correct levels of stock ensuring minimum stock wastage and maximum
stock turnover.
• To report to the Finance Director on costs and income.
• To monitor prices and liaise with suppliers.

Candidate Specification

C&G 706/1 & 2 or NVQ3 in Catering.

Experience of managing a team in a catering operation.
Experience of menu planning and costing.
Experience of working in a customer focused operation.
Experience of working within financial procedures.
Experience of directing the work of other staff members.
Basic Food Hygiene.

Reliable, organised and able to work effectively and innovatively.
Flexible and open to change for continuous improvement.
Able to remain calm under pressure and manage conflicting demands.
Able to support, influence and motivate others.

Experience providing catering to high numbers of people.

Knowledge of appropriate Environmental Health, Hygiene and Health and Safety Legislation.

Able to produce and present food to a high standard
Able to construct balanced nutritional menus.
ICT literate.
Numerate.
Effective oral and written communication skills