School Regional Catering Manager – Suffolk Full Time

The Supply Register

Regional Catering Manager required across 11 of our school trusts in the Suffolk.

Days: Monday to Friday – 40 hours a week

This role is estimated to last 3-6 Months

4. Main Purpose of the Job:

The Regional Catering Manager is in charge of the strategic planning across specific Trust kitchens inclusive of the management of staff and meal production. Making sure that all catering teams within those schools offer the best service and quality of food for all our students and staff.

The Regional Catering Manager will be required to liaise with and support the Academy Catering Managers working at each of the specific schools within the Trust that they are supporting and visit these sites regularly.

The Regional Catering Manager may be asked to work temporarily at any school within the Trust if required due to staff absence or shortages.

5. Main Responsibilities of the Job:

Staff Management

1.

The Regional Catering Manager is responsible for the management, direction and control of all kitchen staff including contributing to the performance development of the Academy Catering Manager within the schools they are supporting at the time.

2.

High standards of performance are expected at all times. To promote this, the Regional Catering Manager should identify staff training needs and liaise with each Headteacher to provide this.

3.

Responsibility for dissemination of all relevant information, this will be via liaison with each Academy Catering Manager and by carrying out team meetings as appropriate.

4.

It is Trust policy to produce as much food as possible in-house.

Support schools in meet the requirement of Environmental Health legislation and inspections.

Menu Planning

5.

Menu planning is undertaken to ensure that meals of optimum nutritional value for growing children are provided continually, but with sufficient variety to maintain popularity.

6.

All menus must adhere to government legislation and guidelines on nutritional standards.

7.

Before the start of each term a fully costed 4 weekly rotational menus for the coming Term (with flexibility) is required to be presented to each Headteacher for consultation and approval

8.

Menus are to be prepared at least three weeks in advance of start date.

9.

Personal dietary needs of pupils and Nutritional needs at Exam times to be taken account of.

10.

The main courses at lunch should include a choice of at least two hot dishes with vegetables/sides and a vegetarian option, followed by a choice of at least two puddings.

11.

Menus should take into account the diversity of nationality of each school.

12.

Special dietary requirements are to be catered for, e.g., vegetarian meals, gluten, nut free

13.

Consultation with the pupils of new menu ideas should be undertaken at regular intervals.

14.

Catering planning may be required for governor s meetings and other events and functions.

15.

All menu items must have correct allergen labelling

16.

The Regional Catering Manager will have a sound knowledge and understanding of Government legislation on nutritional standards in schools

Administration

17.

Monitor kitchen record keeping of orders, invoices & receipts, returns and issues for audits.

18.

Ensure all catering staff have received appropriate food safety training and records are monitored and up to date.

Stock Control

19.

Provide a format for staff to ensure stocks of food are ordered, deliveries checked and inspected on arrival for quantity and condition, adequately secured, rotated.

20.

Oversee the checking of stocks formally at the end of each monthly accounting period and the ensure the maintenance of an up to date record of stock.

21.

Regularly check suppliers prices to ensure that stock is purchased economically whilst maintaining a high level of quality within agreed school budgets.

22.

Ensure age appropriate portion control with initial instruction followed by regular monitoring.

Accounting

23.

Oversee the keeping of records of orders, invoices, receipts, returns and issues in a form which is capable of audit.

24.

Close liaison with the Finance Manager is required to ensure all record keeping is accurate ensuring financial probity

Equipment

25.

Correct and effective use of the catering equipment is instructed.

26.

Monitor cleaning to meet required standards and compliance measures.

27.

Repairs reported to the Head teacher & recommend appropriate replacements.

28.

Monitor compliance checks and the servicing and cleaning of fixed catering equipment. This should include extraction hoods and gas suppression systems.

29.

Review kitchen equipment and make recommendations for investment to improve facilities.

30.

The Health and Safety of staff is of paramount importance, ensure that the requirements of the 1974 Health and Safety at Work Act and other ancillary legislation are to be satisfied at all times.

31.

Monitor standards of hygiene to ensure exemplary practice and perform frequent checks on the personal hygiene of catering staff, with particular reference to hair, hands and nails.

32.

Check all catering staff are wearing the correct uniform.

6. Other duties

33.

To attend First Aid training as required

34.

Representing Kitchen teams at management/other appropriate meetings.

35.

Support the Trust Management team where needed in an advisory role. (e.g setting up new Trust kitchens)

36.

Be aware of and comply with school policy and procedures particularly in respect of Child Protection and Health and Safety.

37.

Contribute to the overall ethos/work/aims of Trust schools.

38.

Attend and participate in regular meetings.

39.

Participate in training and other learning activities as required for compliance and as part of own professional development.

40.

Be aware of confidential issues linked to the role and to keep confidences as appropriate.

41.

Any other duties which may reasonably be regarded as within the nature of the duties and responsibilities/grade of the post as defined, subject to the proviso that normally any changes of a permanent nature shall be incorporated into the job description in specific terms, following consultation with the Recognised Trade Union.

• To have or be willing to obtain a DBS certificate on the update service.
• Provide a minimum of two references to cover the last 24 months of employment.
• Right to work in the UK.