JOB PROFILE
Department: / Children and Younger Adults
Section:
Job Family: / Catering / Job grade: 6
Purpose of this role:
Responsible for the effective operation of a large or multi-unit secondary kitchen (52 week contract).
Key relationships:
Accountable to the operational manager
Responsible for the catering staff within the schools
Key result areas include:
· Ensure preparation and cooking of food is done to the standard of the catering service ensuring individual requirements or preferences are met to include the provision of practical support as required
· Ensure the catering service operates within food hygiene and health and safety guidelines and standards
· Ensure staff deployment delivers pre-set targets for labour and that staff are appropriately trained
· Ensure efficient ordering, portion control and waste control in order to meet the service targets
· Record and report on information such as meal numbers, trading statement and cashless system as required
· Supervise and lead a team to ensure the promotion of general well-being amongst service users
General Responsibilities:
People Management
Allocate routine activities to team colleagues and co-ordinate the work tasks, under instruction.
Equality and Diversity
Act in accordance with the Authority’s Equality and Diversity policy.
Health and Safety
Ensure own compliance with Authority’s Health and Safety policy/procedures and that of any resources you have responsibility for.
Risk Management
Contribute to risk awareness through carrying out duties and raise issues where appropriate.
PERSON PROFILE
Job Family: / Catering / Job Grade: 6
Department: / Children and Younger Adults
Essential / Desirable / Evidence
Experience / Preparation and implementation of working rotas.
Safe working practices.
Working to deadlines.
Communication with other departments.
Staff training. Working as a team leader. / Experience of primary or secondary catering operations.
Preparation of export meals.
Information technology. / From the application form.
Probing at interview
Skills and knowledge / Staff management skills.
Ability to work in any type of catering unit.
Ability to organise large scale catering.
Good communication skills both written and oral.
Flexible approach.
Good cookery preparation and presentation skills.
Good customer liaison skills.
Health and safety practices.
Principles of food hygiene and storage/service.
A knowledge of clerical, stock control and food cost control.
Good all round catering knowledge.
Use of all types of catering equipment.
Security of premises.
Knowledge of Data Protection and confidentiality / Cashing up procedures.
Special diets.
Vending operations.
Basic First Aid.
Organisation of special functions.
Ability to carry out project work.
Ability to carry out manual handling duties / From the application form.
Probing at interview
Personal Effectiveness / To be able to cover for staff within education catering / From the application form, Probing at interview
Qualifications / NVQ level III or City and Guilds 706/2
NVQ III Food Hygiene
NVQ III Health and Safety / Documentary evidence. From the application form. Probing at interview