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
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.
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.
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.
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
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.
All menus must adhere to government legislation and guidelines on nutritional standards.
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
Menus are to be prepared at least three weeks in advance of start date.
Personal dietary needs of pupils and Nutritional needs at Exam times to be taken account of.
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.
Menus should take into account the diversity of nationality of each school.
Special dietary requirements are to be catered for, e.g., vegetarian meals, gluten, nut free
Consultation with the pupils of new menu ideas should be undertaken at regular intervals.
Catering planning may be required for governor's meetings and other events and functions.
All menu items must have correct allergen labelling
The Regional Catering Manager will have a sound knowledge and understanding of Government legislation on nutritional standards in schools
Administration
Monitor kitchen record keeping of orders, invoices & receipts, returns and issues for audits.
Ensure all catering staff have received appropriate food safety training and records are monitored and up to date.
Stock Control