Kingsway Park High School Rochdale

Falinge Park High School, Rochdale

Post Title: CATERING MANAGER Scale: SO1 £21802 - £23244 actual salary Hours: 36.25 Hours, Term Time Only + 2weeks Responsible to: The Director of Resources Responsible for: Head of Production/Cook/Catering Staff

JOB PURPOSE:

To build a successful catering team that strives to produce the highest standard of food preparation, service and supply to the required needs of the pupils, staff and visitors. Assist in the development of a whole school food policy which promotes the school ethos and is focussed on pupil care and wellbeing. To recommend and implement methods to maximise income and improve service provision. To have the vision to develop and implement a 21st century catering provision in the new school when completed in 2014.

LIAISING WITH:

The Headteacher and members of the Senior Leadership Group. The teaching and support staff of the school. External suppliers. BSF contractors. Parents. Students. School Council. Governors. Food Technology Staff.

CONDITIONS OF SERVICE

Pay and Conditions of Service will be in accordance with the scheme of conditions of the National Joint Council for Local Authorities, Administrative, Professional, Technical and Clerical Services (APT & C), along with any local conditions as agreed by the school governing body.

The school operates a no smoking policy in all indoor working areas and in the school grounds.

This post is subject to a Pay & Grading Review and therefore the grade of this post may change.

HOURS OF DUTY

36.25 hours per week, term time only plus two weeks. Actual start and finish times will be determined according to the needs of the service.

KNOWLEDGE AND EXPERIENCE

Ability to manage staff. Delivery of a quality service. Knowledge of Nutritional Guidelines and Health and Safety Legislation.

HEALTH AND SAFETY

The person appointed must, at all times, work within the requirement of the Health and Safety at Work Act 1974, currently health and safety legislation and the school's and LEA policies and procedures. MAIN DUTIES

The Job Description below will be subject to renegotiation at any time as requested by the Headteacher. It will need to be kept under constant review as the school’s needs evolve, in line with the implementation of the school’s building programme.

1. Assist in the development of and implementation of the schools Food Service Policy.

2. Provide management and leadership to the catering staff and be responsible for their training including the use of Expert Trail.

3. Ensure a high standard of food production, hygiene, storage and service.

4. Establish effective communication with staff and customers.

5. Be responsible for all purchasing, monitoring, recording and all documentation.

6. Manage and develop the Catering Budget and have responsibility for good financial control, liaising with the Director of Resources.

7. Identify and manage staff training needs.

8. Be responsible for Health & Safety, hygiene and QA procedures within the school restaurants and kitchen, in conjunction with the Director of Resources.

9. Be aware of all legal requirements and ensure that they are followed.

10. Further develop the service and income generation.

11. Fulfil the nutritional guidelines set down for and by the school.

12. Develop an education programme to encourage healthy eating, including input to the School Council.

13. Further develop vocational training programmes in catering for targeted students.

14. Assist, advise and support the Senior Leadership Team with any related catering issues.

15. Provide menus that ensure compliance with Nutritional Standards.

16. To be responsible for key holding and kitchen security including acting as Fire Officer.

17. To provide regular analysis reports for the Headteacher and governors on nutritional balance and uptake of meals including free school meals.

18. To conduct performance appraisals with catering staff to promote high standards and personal development.

19. To report accidents and near misses in line with school procedures.

20. To undertake other duties and responsibilities of an equivalent nature as may be determined by the Headteacher in consultation with the post holder. Falinge Park High School, Rochdale CATERING MANAGER PERSON SPECIFICATION SCALE: SO1

Note to Applicants: This school is committed to safeguarding and promoting the welfare of children and young people and expects all staff to share this commitment.

Status of Criteria Qualifications and Experience Essential Desirable Qualifications Level 3 qualification in Catering and Food Preparation (or  equivalent) Advanced Food Hygiene Certificate 

Level 2 Literacy/Numeracy 

First Aid Certificate 

Experience At least 2 year’s experience of working at a strategic level in  a medium/large catering establishment  Experience of menu planning and costing  Experience of stock control and recording  Experience of recruiting, leading and managing teams Experience of purchasing perishable and non-perishable  foodstuffs and consumables  Experience of working with young people  Experience of rosters Skills , Knowledge and Understanding Strong and effective leadership and management skills 

Ability to drive forward change and motivate staff 

Effective communication and influencing skills  Ability to effectively present written and verbal information  to a variety of audiences Knowledge and understanding of marketing and income  generation  Ability to work to tight deadlines and under pressure Knowledge and understanding of health & safety  requirements  Knowledge of nutritional guidelines  Knowledge of HACCPs and COSHH Personal Qualities Effective team leader and team player. 

Understanding of Equal Opportunities issues 

Sensitive to the needs of others.  Ability to attend meetings and training courses as required  including out of school hours  Prepared to support curriculum work in the school  Enhanced CRB clearance