Head Chef Job - South West
Job Title: Catering Manager
Region: South West
Salary: £25,000 - £27,900
Catering Manager Job Description
Bath School - Catering Manager
£25,000-£27,900 for 40 weeks per annum including holiday allowance.
Monday to Friday 745am to 4:15pm
The role
To lead, organise, and manage the catering services for the whole School, supported by a well-established team ensuring that high quality meals are served to both pupils and staff. The catering facilities include the main kitchens at the Senior School, the Pre Prep kitchen and a Sixth Form coffee shop. To be responsible for the management of the catering team and for the administration procedures associated with the efficient and effective provision of the school’s catering provision whilst complying with all hygiene legislation.
What We Are Looking For A Manager who can,
1) Management: to recruit, train, lead and supervise a combined catering team of 20+ part-time, term-time only, staff; including a deputy Catering Manager, Pre Prep School Cook, a small number of trained cooks, and general catering assistants, including the allocation of duties and work rotas. Be aware of and comply with policies and procedures relating to Child Protection, reporting all concerns to an appropriate person.
2) Catering: menu planning (including portion control), costings, budgeting, purchasing, staffing and organising the food for:
700 main lunches per day (Senior and Junior School): hot, cold and lunch box
Sports teas (afternoons, after-School and week-ends)
Buffets, working lunches, sandwich teas, snacks and drinks for meetings, occasional dinners and private functions
Formal School functions: Founders Day buffet lunch; Leavers Day; Prize-giving etc.
Morning breakfast club (40-50 per morning); Tuck Shop and Sixth Form Café
Staffroom refreshments
All the above to meet the varied dietary and nutritional requirements associated with 900 pupils ages 3-18 years and 200 adult members of staff, ensuring healthy and nutritionally balanced menus are produced which encourage healthier choices
3) Organisation: In order to comply with current Food Safety Legislation arranging and overseeing:
The day to day and periodic cleaning and specialist cleaning of work areas and equipment to a very high standard;
Individual and/or group hygiene, first-aid and other training including the operation of specialist equipment as may be required on a regular or occasional basis.
The maintenance and replacement of the kitchen premises, facilities and equipment;
All waste-disposal, gas servicing, freezer-maintenance and other similar kitchen-related contracts and arrangements. Stock control, audit, and other book-keeping, in liaison with the Accounts Department
Compliance with all Health & Safety Policies & Procedures
High standards of food hygiene and cleanliness in the kitchen
The correct receipt and storage of all stock items ensuring correct stock rotation and temperature control records are maintained
The induction training of all new staff in Health, Safety and Food Hygiene as appropriate
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