Kitchen Manager

Kitchen Manager

• 35 Hours week, 39 weeks year
• £27,711-£32,654 per annum
• Paignton, TQ3

Long-term Teachers is supporting a school in Paignton. The school is looking for a committed Kitchen Manager to be responsible for the day to day running of the school kitchen. The Kitchen Manager will plan and provide healthy meals to the children. The role requires a passion for delivering high quality school meals to the pupils and having the vision to integrate the kitchen into school life whilst educating the children through healthy eating.

• Experience of working in a similar environment would be advantageous to the role but not essential
• Food Hygiene certificate level 2 is essential
• Food hygiene level 3 and first aid desirable
• NVQ level 2 in food prep, City & Guilds 706/2 or equivalent is desirable
• Allergy Awareness training is desirable
• Employment is subject to Enhanced DBS check

Job Description

Line of responsibility

The Catering Manager is directly responsible to the School Business Manager and the Headteacher.

Line management

All personnel assigned to work in the catering area. Job content Purpose of job

• To operate and develop the catering so as to ensure that, within the terms of the catering policy and budget, efficient and economic use is made of its resources.
• Responsible for the preparation, cooking, portioning and presentation of meals to standards and costings defined with the Business Manager.
• To ensure that the school's reputation for food quality and service is enhanced within the school.
• To ensure that all the operations of the catering are conducted according to school policy and procedure, and the terms of the contract.
• To administer unit controls, keep records and to ensure that proper returns are completed. Responsible for
• The purchase of materials, consumables, non-consumables and light equipment within the limits of the budget and in accordance with school purchasing policy and procedures.
• The catering premises and equipment, as defined by the contract and in accordance with the school's health, safety and hygiene policy.
• The security and reconciliation of cash and stock in accordance with school finance and administration policies.

Duties and responsibilities

• To plan, organise and control the school's catering operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the school.
• To recommend and implement cost reductions and service improvements to the catering standards.
• To be responsible for the preparation, cooking, portioning and presentation of meals to standards as defined by the school.
• To assist the Business Manager in preparing the annual budget.
• To achieve and maintain the food cost in accordance with this budget (or any variation authorised by the Business Manager.
• To produce cost/sales analyses when required by the Business Manager.
• To ensure that merchandising procedures and aids are applied to sustain interest in the range of food and beverages being offered and that, when appropriate, effort is made to increase sales.
• To ensure that heavy duty kitchen equipment, light equipment, work areas, other facilities and general surroundings of the catering area are maintained and operated to the standards required by the school and health, safety, fire and hygiene regulations and policies. Similarly, to ensure that the employees use safe methods of work and that no unauthorised person cleans/operates certain specified equipment.
• To develop and maintain good working relationships within the school including attending meetings as required by the school.
• To report regularly to the Business Manager.
• To plan menus and order all foodstuffs and light equipment in accordance with the school's purchasing policy and procedures and to check and record the amounts, prices and condition of all supplies and deliveries.
• To avoid unnecessary wastage and deterioration of foodstuffs.
• To promote good relationships and minimise labour turnover, through leading and motivating the staff by the proper allocation of duties and responsibilities, and fair and prompt treatment of disciplinary and grievance cases arising. Conform to employment legislation and follow the school personnel and training policies and procedures in respect of selection, engagement, induction, training, pay and conditions of employment and termination.
• To ensure that the school's personal and food hygiene policy and procedures are applied continuously and that there are no breaches of statutory or other regulations.
• In accordance with school policy and procedures, to carry out clerical activities in respect of unit controls and records, wages and to compile returns on the due dates.
• To account for all money spent and received, and all stock purchased and used, and to supply supporting receipts.