Leading, managing and deploying the catering team to ensure the delivery of a high quality and efficient catering service.

Transcription

1 Job Profile: Responsible for: Responsible to: Hours: Catering Manager Leading, managing and deploying the catering team to ensure the delivery of a high quality and efficient catering service. Business Manager Hours: 37 hours per week, 39 weeks p.a. Grade: Grade 8 points Permanent/Temporary: Line Manager for: Permanent Catering team Main Purpose of the Role To take full responsibility for planning, organising, operating and developing the school s catering service to ensure it meets the highest standards in terms of quality of food, service and safety. To ensure the school's outstanding reputation is upheld by the standard of its food quality and general catering service provision. Key Responsibilities: To oversee food production including menu planning, food preparation, portion control, presentation and service to the highest standards including planning and supervising the preparation and cooking of meals. To ensure all catering operations are conducted according to appropriate food safety policies and procedures. To assist in the preparation of annual catering budgets and meet or exceed budget targets, making efficient and effective use of sources. To produce cost /sales analysis as required and lead on the development and implementation of effective pricing strategies. To take overall responsibility for the ordering of ingredients in order to produce nutritious meals and the ordering of other catering supplies to ensure a wide and varied offer to customers, catering for all dietary requirements Page 1

2 To ensure ordering of foodstuffs and light equipment is undertaken in accordance with purchasing policies and procedures and to ensure that the amounts, process and condition of all supplies and deliveries are properly checked. To manage catering stock, minimising waste by good storage and stock rotation, and carry out periodic stock checks. To contribute to catering related competitive tender processes and act as contract manager to catering suppliers To take part in the recruitment and training of staff and allocation of duties and work rotas To promote team working by being both a team leader and team member To establish kitchen procedures and train and guide staff appropriately Use IT facilities as required to manage all aspects of catering provision Management of the school cashless catering service Organisation and management of vending operations as appropriate. Undertake administrative duties in accordance with quality assurance procedures. To include record keeping to meet the highest health and safety and food hygiene standards are met. To operate flexibly to ensure hospitality is provided as and when required for functions including open evenings, parent evenings and celebrations. To plan and execute the catering for such events. Monitor, review and evaluate the catering provision to the school Work with colleagues and students to ensure that the school environment is considered when introducing and managing catering provision Supervise and deploy all catering staff to ensure the efficient organisation of the catering service Promote teamwork and to motivate staff to ensure effective working relations and Communication Work collaboratively with colleagues across school and elsewhere in the Trust Other Duties Ensure the security of the kitchen and its surrounds Ensure cleaning on a daily basis to all catering and eating areas To ensure that heavy duty kitchen equipment, light equipment, work areas, other facilities and general surroundings of the kitchen and dining areas are maintained to the standards required by the statutory, local authority and school health, safety and hygiene regulations and policies. Likewise ensure that catering staff use safe methods of work at all times. Page 2

3 To continue personal development and participate in ongoing training as required and encourage and support staff with training and development needs To undertake such other duties as required for the effective operation of the unit as are appropriate to the grade of the post. HEALTH AND SAFETY: Ensure adherence to all procedures related to Health and Safety and COSHH regulations with regard to food, equipment, materials and general safety Ensure the safe operation of kitchen equipment at all times Ensure that all kitchen areas are clean and free from hazards Undertake, record and monitor regular Risk Assessments Adhere to the School s Health and safety and accident reporting procedure Ensure that all catering personnel maintain high standards of cleanliness, personal hygiene and appearance In addition to the duties outlined above, all employees are required to take care of their own and other people s health and safety General Duties: This job description is illustrative and may vary without changing the character of the job or level of responsibility. Whilst every effort has been made to explain the main duties and responsibilities of the post, the list of responsibilities is not exhaustive.. The postholder must be flexible to ensure the operational needs of the Trust are met. This includes the undertaking of duties of a similar nature and responsibility as and when required, throughout the various workplaces in the Trust. The above duties may involve having access to information of a confidential nature, which may be covered by the Data Protection Act or other regulation/legislation. Confidentiality must be maintained at all times. General responsibilities: Comply with, and assist with the development of, Acer Trust policies and procedures relating to child protection, health, safety and security, confidentiality and data protection, reporting Page 3

4 all concerns to an appropriate person. Be aware of and support difference and ensure equal opportunities for all. Contribute to the overall ethos/work/aims of the Trust. Establish constructive relationships and communicate with other professionals and agents of organisations beyond the Trust. Lead, attend and participate in regular meetings as required. Participate in training and other learning activities and performance development as required. Recognise own strengths and areas of expertise and use these to advise and support others The Health and Safety at Work etc. Act 1974 and associated legislation places responsibilities for health and safety on the Trust, as your employer and you as an employee. In addition to the employer s overall duties, the post holder has personal responsibility for their own health and safety and that of other employees; additional and more specific responsibilities are identified in the Trust s Health and Safety policy. Page 4

5 Person Specification A good standard of general education and NVQ City & Guilds 7061/2 or equivalent Level 3 food handling qualification or above A qualification in healthy cooking and special diets, or willingness to study for one Good numeracy and written/spoken English skills Experience of a commercial approach, devising initiatives to improve the service to the customer Good computer literacy skills Extensive experience of managing a catering service and successfully leading a team of staff in a high volume food production outlet Experience of successfully managing budgets Able to lead by example in the preparation, cooking and presentation of high quality, nutritious food for large numbers of children and staff working to tight timescales The ability to forward plan and think strategically in formulating future plans Excellent interpersonal and customer facing skills and the ability to maintain professionalism, display patience, resilience and politeness within a pressurised environment Working knowledge of relevant codes of practice/legislation and quality assurance systems Good knowledge of health and safety requirements Food hygiene and first aid training /certification and evidence of continuous professional development Able to demonstrate a professional, enthusiastic and flexible attitude towards all customers, whether they are students, staff, trustees or visitors. Good craft skills, able to demonstrate flair and innovation in menus and presentation To be physically fit and able to undertake manual work A clean and smart appearance in keeping with the role. Page 5