Head of Catering Operations

Key responsibilities:

Catering Provision

To organise and be responsible for the whole catering operation across the Trust.

To ensure that the food quality, presentation and service are provided to the highest quality including planning, preparing and cooking the meals and that all the required standards are met.

To ensure that the eating environment for the pupils is of high quality.

To consistently seek and implement ways of improving the quality and cost.

To devise innovative menus and introduce food concepts and other food initiatives as required.

To determine food inventory needs, stocking and ordering including delivery of any special dietary, emergency and function catering as required.

Managing Staff

To supervise and deploy all catering staff to ensure the efficient organisation of the service.

Ensure an appropriate level of sustainability within the staffing structure.

Develop and maintain good working relationships with the schools through regular contact, including representing Catering at any meeting required by the Trust.

Assist in the recruitment, assessment, selection and appointment of catering staff.

Undertake probations and annual performance reviews.

Managing Resources

Manage the financial budget ensuring catering service is cost-effective whilst not compromising the quality.

Procure centrally for economies of scale and efficiency whilst ensuring the highest quality products within the budget.

Ensure the catering operation is managed within budget and look for opportunities to introduce cost efficiencies.

To maintain authorised food stock levels and complete stock returns by the date required.

Complete monthly financial reports to the Finance Director.

Health and Safety

Maintain the Trusts premises and equipment, in accordance with the Trusts Health, Safety and Hygiene Policy.

Ensure that heavy duty kitchen equipment, light equipment, work areas are maintained to the standards required by the Statutory, School and Local Authority Health, Safety, Fire and Hygiene regulations and policies.

Ensure that necessary repairs to kitchen equipment are reported immediately and repairs arranged.

Ensure that Food Hygiene policies and procedures are applied.

Skills and experience required:

Catering management qualification at level 3 or above

Credentials in health and safety training

Possess other recognised, relevant qualifications relating to the Head of Catering role

Proven experience of leading a catering team preferably within the education sector.

Outstanding communication and leadership skills.

Strategic thinker and problem solver to ensure an effective plan is implemented.

Experience of menu planning and development new menus with an emphasis on healthy fresh seasonal food options, portion control and food nutrition etc.

Track record and ability to manage catering costs for ordering food supplies and consumables ensuring best value achieved from the catering budget

Good understanding of useful computer programs (MS Office, restaurant management software, POS).

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