Catering Manager

The Catering manager is responsible for the effective and efficient delivery of the catering services to the school community and at times the wider community for special events and occasions that require catering and hospitality services. The school offers a breakfast, break and lunch service on a daily basis. The Catering manager is responsible for the planning and preparation of food services and delivering these in line with food and hygiene standards within available budgets. The Catering Manager will lead a wider team of assistants within the kitchen that support the delivery of services. The Catering manager will liaise with the Senior Team to understand the needs for specific events throughout the school year. Principal Duties and Responsibilities Catering 1. To be responsible for the preparation and presentation of all food to the required standards 2. To ensure the method of preparation and presentation comply with recognised catering standards including those for schools 3. To order raw materials and supplies, check deliveries and ensure stock is stored correctly in line with food hygiene standards 4. To ensure that all catering staff carry out the preparation of cooking of meals to the recipe specifications and nutritional guidelines 5. To ensure staff adhere to the portion standard yields as stated within recipe guidelines and as required by the school 6. To be responsible for the monitoring of the menu, planning and ordering 7. To ensure prompt service of all meals, breaks and functions provided, as required by the Headteacher 8. To implement promotional, themed, charity and religious days/events in line with the school calendar. 9. To ensure the catering provision is delivered in line with available budget, with the aim that the provision does not make a loss. 10. To seek feedback and look to continually improve the provision, ensuring feedback is acted upon appropriately. 11. To plan, implement and review a cycle of menus that are revised at least annually 12. To adjust the menu where items or meals are unpopular and lead to waste or loss of revenue 13. To purchase supplies from approved suppliers. To seek approval for any potential new suppliers. To advise the Director of Finance and Resources if there are any issues with suppliers that impact on the delivery of service. 14. To be responsible for stock control and rotation of stock 15. To occasionally organise special functions outside of the normal working day Financial Management 1. To ensure finance procedures are followed throughout the Catering Operation 2. To work with the Director of Finance to produce and monitor Business Plans in relation to the Catering service 3. To cost menus and ensure they are delivered within available budgets 4. To oversee the running of the cashless till service and all actions relating to the reconciliation of the expenses are completed on a daily basis 5. To maximise the potential of the provision in terms of turnover, profitability, quality and value for money 6. To review and monitor purchasing procedures to ensure best value is achieved. 7. To monitor stock and advise if there is a risk of loss or theft. 8. Ensure processes are in place and followed where students have insufficient funds on their cashless catering account. Communication 1. To maintain regular contact with the Director of Finance and Resources, Other Senior managers and the Finance Manager 2. To regularly communicate with Kitchen staff in relation to the service provision and maximising the potential of these staff 3. To regularly review provision and seek feedback from service users to seek continuous improvement in relation to what is offered, when it is offered, how it is offered and seek improvement where possible. 4. . Leadership 1. To recruit and induct any new member of the team 2. To monitor performance and act appropriately where this is exceptional or where it does not meet the required standard 3. To participate in Performance Management with the Assistant Catering Manager 4. To ensure all staff procedures are followed and line manage staff in line with The Campion School policies and procedures including absence and discipline where required 5. To lead the midday supervisors, ensuring clarity of role and that their time is used effectively and efficiently to support the delivery of service Health and Safety 1. To lead any Environmental Health Review from the Local Authority, ensuring all paperwork, risk assessment and controls are in place as required 2. To report any accidents in line with school procedures 3. To ensure the cleaning schedule is completed and there is compliance in terms of cleaning standards and quality required within the kitchen areas 4. To seek support in he case of any incident or event that has any risk 5. To be part of a school wide Health and Safety Operational team 6. To complete all risk assessment in relation to the service provision, ensuring regular review and all appropriate staff are aware 7. To complete all legislative and mandatory training for the role and ensuring all staff have up to date certification. 8. Ensure up to date information regarding students and staff with any allergens is risk assessed and ensure all staff are aware 9. To provide access to pest control to regularly maintain the area in line with service provision in place. Safeguarding All staff are responsible for Safeguarding Children. Where any concerns are realised, to report these through the My Concern system that is in place within the school and liaise with the Pastoral Support teams where there is a concern or consideration that a child may be at risk. Other This job description is not exhaustive and the post holder may be required to complete duties commensurate with the role as directed by the Headteacher or Director of Finance and Resources. The Campion School has a strong commitment to achieving equality of opportunity to the community and the employment of people and expects all employees to understand, comply with and promote its policies in their work and to undertake any appropriate training The postholder is expected to undertake any appropriate training, including recognised professional qualifications if considered necessary to fulfil the role, The Catering Department play a prominent role in school life. The team are a vital aspect of ensuring high-quality provision for young people. We have two working kitchens one serving sixth form students and the other main school students. We also serve breakfast, break and lunch. This vital provision ensures that all students have access to high-quality food and that our most vulnerable students are able to enjoy meals at lunch. Our team also support whole school functions including INSET days, diocesan events and charitable events. The catering manager role is pivotal within whole school life. Main purpose of the job and context The Catering manager is responsible for the effective and efficient delivery of the catering services to the school community and at times the wider community for special events and occasions that require catering and hospitality services. The school offers a breakfast, break and lunch service on a daily basis. The Catering manager is responsible for the planning and preparation of food services and delivering these in line with food and hygiene standards within available budgets. The Catering Manager will lead a wider team of assistants within the kitchen that support the delivery of services. The Catering manager will liaise with the Senior Team to understand the needs for specific events throughout the school year.

Ability to communicate and interact effectively with adults, children and young people, Ability to use a range of communication methods effectively for a variety of different audiences, Ability to work effectively as part of team, including the ability to use strengths of others as required, ability to work independently as required and ability to work within the boundaries of the team environment, Ability to work to deadlines and be organised

• Application and Interview Ability to be customer focused and have a commitment and enthusiasm in delivering services for all stakeholders, Ability to manage conflicting priorities and expectations, Level 3 Food Hygiene, Technology - Ability to use kitchen and cleaning equipment. Use of a computer in relation to communication, ordering and stock control, Significant relevant experience in front line kitchen and canteen facilities, Literacy and Numeracy - Ability to communicate, write menus and experience in costing menus
  
  What the school offers its staff Vacancy - Catering Manager Grade SO1 (Points 23-25) 40 weeks per year Actual Salary per annum - (£32,985-£34815) Thank you for your interest in working at The Campion School. Our school is at the heart of a unique community, The Campion Community. We are also part of the Diocese of Brentwood, a collaboration of schools across East London and Essex. Our school is thriving in all that we do and our catering teamis a prominent department playing a leading role in school-life. We are looking for a suitability motivated and experienced person to lead our catering team to continue this success. Our Vision: Developing faithfully in hope and holiness while learning and serving our community through virtuous actions. Our Virtues: Through teaching, pastoral support, spiritual development, enrichment and community service students have the opportunities to develop their character through virtuous actions which include being: Charitable, Courageous, Forgiving, Grateful, Honest, Humble and Resilient Although there will inevitably be other virtues that we develop, students, staff and governors have identified these plus those within our vision and mission as being unique to our school. Our Mission: The Campion School is part of the Catholic Community with a shared mission to make Christ known to all young people. We support families to develop young people that follow in Christ's example. Our students, through loving compassionate action, aim to be agents for social justice in society. We also believe that student success is driven by the following
• A school of high standards of behaviour.
• Staff wellbeing is prioritised.
• High quality professional development for all staff.
• A supportive and encouraging working environment.
• An ethos founded on love in which we develop students of social justice that serve their community.
Our Catering Team