ST ANSELM’S CATHOLICSCHOOL

JOB DESCRIPTION: CATERING MANAGER

GRADE/SALARY RANGE: KENT RANGE 6

HOURS:37 hours per week, 38 weeks per year

DATE: SEPTEMBER 2011

Person Specification

Essential / Desirable

Qualifications

/
  • Good general standard of education, preferably to at least NVQ3 or equivalent
/ Hold GCSE Maths and English, or equivalent
Specific Skills, Experience and Knowledge /
  • Awareness and understanding of Health and Safety regulations
  • Competent in use of Word, PowerPoint, Excel, Outlook
  • Knowledge of Safeguarding children and young people and Child Protection
  • Experience of working in a school kitchen
/ Previous experience of SIMS.
Personal Qualities /
  • Excellent record of punctuality and attendance
  • Excellent written and verbal communication skills
  • Able to remain calm under pressure, to prioritise work, to work effectively as part of a team and to manage change
  • Ability to relate to pupils, their parents/carers and staff
  • Exhibit flexibility, resourcefulness, initiative,adaptability, confidence
  • Continually looking at ways to improve quality of service
  • Approachable and a good sense of humour
  • Willing to undertake relevant training to develop performance
  • Supportive of the School’s Catholic Ethos
/ Desire and potential to progress to further promotion

Responsibilities

  • To manage the preparation and provision of meals and hospitality for the school community and out of hours events ensuring recommended nutritional guidelines and food hygiene standards are met.
  • To prepare and analyse fully costed menus, ensuring that they are cost effective, meet required nutritional standards, are appetising and meet dietary needs.
  • To manage the catering budget, ensuring best value is obtained
  • To ensure the security and accurate recording of cash takings and provisions
  • To manage the administration of the catering department including staff time sheets, receipt of goods and services and processing of invoices, provision of free school and staff meals, VAT etc.
  • To have direct line manager responsibilities for staff to include leading, motivating, managing and appraising direct reports ensuring they possess the knowledge and skills to carry out their tasks in an efficient and effective manner. Arranging adequate cover in the event of their absence.
  • To arrange hospitality and event catering as required.
  • To manage the catering team in preparing and cooking meals and snacks following pre-set menus in accordance with Health & Safety Regulations
  • To supervise catering staff in day to day operational duties to maintain high standards of hygiene in accordance with best practice.
  • To ensure that regular checks of the kitchen equipment and services are carried out in accordance with specified procedures and manufacturers guidelines to ensure all equipment is hygienic and in safe working order.
  • To undertake stock control to ensure that adequate stocks are maintained.
  • To attend training courses as required and assist in the training of other catering staff as directed.
  • To comply with relevant health and safety and fire regulations.
  • To identify improvements to systems and/or processes and implement as required

Other

The Catering Manager may be required to undertake any other reasonable tasks as required by the Headteacher.

This job description is current at the date shown, but, in consultation with the postholder, may be changed to reflect or anticipate changes in the job commensurate with the grade and job title.