Catering Manager

What you’ll be doing…

Accountable for ensuring ongoing team communications
Oversee and participate in the preparation, cooking, and serving of fresh, high-quality meals while ensuring consistency and portion control.
Prepare and cook up to 1025 covers per day of nutritionally balanced seasonal menus that meet dietary, medical, or ethnic requirements.
Recruit, train, and mentor kitchen staff; manage staff rotas, conduct performance reviews, and manage payroll administration.
Manage the kitchen budget, control food costs (Gross Profit), perform weekly stocktakes and record accurate data.
Compliance & Safety: Enforce strict adherence to our Food Safety (HACCP), Health & Safety (COSHH), and EHO standards, maintaining impeccable hygiene records.
Operational Duties: Manage inventory ordering with our client, support and report the equipment maintenance log, record waste and look to support waste reduction.

Working Pattern: Monday - Friday | 7:00am - 2:30pm | 37.5 Hours Per Week | Term Time Only
Job ID: 6558
What can you bring?

Proven leadership ability with a proactive, hands-on approach
Genuine interest in customer service excellence
Focused on the front line
Catering experience essential with chef skills
2+ years’ experience as Head Chef or Sous Chef ready for their next step
Business Acumen: Good understanding of P&L accounts, budgeting, and cost-control measures.
Certifications: Level 2 or 3 Food Safety & Hygiene
Excellent communication for liaising with clients and children in our settings

What the role brings to you:

A stable, daytime role in education catering
A supportive kitchen team
Opportunities to develop your skills
Great work-life balance