School Cook/Catering Manager
Term Time - Permanent,
Scale 4, Pt 7, 25 hours a week (£14,852)
Required from August 11th
The Governors of Holy Redeemer Catholic Primary School and Pre-school in Pershore, Worcs. are looking to appoint a hard-working and reliable cook/catering manager to set up our new kitchen and build a successful team.
We are an ambitious, high achieving school and we take pride in our programme of staff support and development. We would like to recruit an enthusiastic and energetic person who is keen to grow and thrive in our nurturing environment. We ask for dedication and a commitment to securing the best provision for our lovely children and families.
We are looking for someone who:
- is able to work on their own initiative, but also able to work as part of a team
- has strong organisational skills
- Is enthusiastic, displaying sustained enthusiasm and energy
- Is self-motivated
- Is able to build and maintain relationships at all levels
- Is committed to development of self and team
- Positive - Focuses on what can be done and ways to overcome barriers
- Is responsible - conscious of the consequences of action or inaction
- Is conscientious - demonstrates a commitment to get things done on or before agreed deadlines
- Is decisive - willing to make and implement decisions
· can demonstrate a high level of adaptability
We can offer:
- A friendly welcoming school and pre-school with a strong Catholic ethos, where all are valued
- An excellent team of committed and hardworking people
- A very supportive leadership team and governing body
Closing Date 3pm, Tuesday 24th June - Apply using the CES application form: https://www.catholiceducation.org.uk/resources/maf-for-support-staff
This school is committed to safeguarding and promoting the welfare of children and young people and expects all staff and volunteers to share this commitment. The successful applicant will be required to complete an enhanced DBS check.
Job Specification
· To work in a busy kitchen environment involving lifting, moving and carrying catering equipment.
· Cooking will only form part of the working day, as needed.
· Continually monitor all food standards, to ensure that they meet all hygiene standards.
· To ensure that all food is prepared by the kitchen staff with due care and attention, particularly in regard to children’s special dietary requirements: for example, nut, dairy or wheat allergies.
· Undertake regular and effective promotions and special days.
· Assist with the preparation of the Catering Budget.
· Monitor financial performance to ensure that the pre-set budget figures are maintained.
· To plan, organise and coordinate all catering activities: to ensure standards of service are maintained.
· To grow services
· To ensure that all statutory and School regulations and policies relating to hygiene, health, safety and fire, are enforced and maintained.
· To work with the School leadership team to ensure statutory, School and development training for all staff, which maximises their full potential.
· To liaise with all staff to ensure timely, accurate and meaningful communication.
· To adopt a process of continual development and improvement for the Catering Services at Holy Redeemer School, which result in some or all of these:
- Improved Services
- Increased Sales
- Reduced Costs
· To hold Daily Briefings with staff, along with Weekly Team Huddles with a clear agenda and with minutes taken.
· To undertake meetings with School leadership and to ensure the building of relationships at all levels within the School team and with key stakeholders.
· To present a professional image at all times.
· To attend meetings, including Reviews and training courses as required
· To control and monitor the financial performance of the kitchen and to maintain costs within pre-budgeted targets.
· To ensure that the School’s documentation and administration procedures are carried out to the laid down standard and that the necessary weekly returns are completed accurately and sent to the office on time. This may be electronically, paper-based, or both, as instructed.
· To ensure the prompt and efficient preparation and service of all meals and breaks at the required time, being provided to the standard laid down.
· To establish and maintain satisfactory relationships with individuals at all levels.
· To implement and maintain the Statutory and School standards of hygiene, health and safety and all other Statutory and School policies and procedures, communicating it to all staff and ensuring full compliance.
Main Responsibilities
· Responsible for all personnel assigned to work in the Catering Team
· To co-operate in the formulation of and implementation of food safety legislation procedures necessary for the running of a quality catering service in the school.
· To improve and then maintain the customer experience by liaising with customers, both internally and externally.
· Responsible for the preparation, cooking and presentation of meals to the standards and costings defined by the School and take a hands-on approach.
· Responsible for the purchase of all consumables, non-consumables and light equipment and liaise with the suppliers.
· Responsible for the kitchen environment and equipment, notifying the headteacher of the need for any planned or unplanned maintenance in line with the School Health, Safety and Hygiene Policy. Responsible for ensuring the status of any maintenance is documented.
Main Duties
· To plan, organise and control the Catering Team’s operations to ensure food quality, presentation and service meet the appropriate standards as defined by the School.
· To recommend and implement cost reductions and service improvements to the service standards as demanded by the school and its customers.
· To ensure that heavy and light kitchen equipment, work areas, facilities and general surroundings remain in a safe and efficient working order and are operated to the standards required by the Statutory, Local Authority and School Health, Safety and Hygiene regulations and policies.
· To ensure that all employees use safe methods of operation and no unauthorised person cleans/operates certain specified equipment.
· To develop and maintain good working relationships with school staff, pupils and parents through personal contact, including representing the Catering Team at any catering or other meeting required by the School.
· To plan menus which meet the requirements of statutory Nutritional Standards and Schools Nutrition Policy.
· To purchase all food and non-food supplies and carry out and document all necessary quality and safety checks, as required by the School’s purchasing policy and “Assured Safe Catering” procedures.
· To ensure correct and efficient food storage to minimise unnecessary wastage and deterioration of foodstuffs.
· To promote good relationships within the Catering Team with the aim of minimising staff turnover by:
- Leading and motivating staff;
- Proper allocation of working plans and duties;
- Identifying and meeting individual employees’ training needs;
- Fair and prompt treatment of disciplinary and grievance cases (in conjunction with the headteacher).
- To work in line with the School’s Policies, particularly in respect of induction, training and conditions of employment with guidance from the senior leadership team.
· To ensure all School Personnel and Food Hygiene Policy and Procedures are continuously applied, monitored, documented, and reviewed and that no breaches of Statutory or Local Authority regulations occur.
Person Specification
· Strong level of literacy and numeracy
· Direct experience of catering.
· Highly effective communication and interpersonal skills
· Ability to analyse problems analytically, develop opportunities and implement innovative solutions / approaches: e.g. space letting
· Strong ability to increase individual effectiveness through leadership, motivation, communication, coaching and training
· Excellent time management and organisational skills
· Computer literate
· Able to demonstrate positive attitude to self-development, willingness to learn in role and identify own training needs as appropriate
· High level of self-motivation
· Strong ability to build professional partnerships and communicate at all levels
· Ability to set high standards, achievable through striving for continuous improvement
· Ability to act on own initiative
· Ability to work effectively as part of a team
· Flexible approach to role
· Willingness to undertake Food Hygiene Leve 3 qualification
· Relevant qualification in functional specialities (i.e catering, management)
· Direct management experience of catering.
· Clear and effective leadership style
· Able to successfully implement changes
· Food Hygiene Level 3 qualification
Job Types: Part-time, Permanent
Pay: From £14,852.00 per year
Work Location: In person
Application deadline: 24/06/2025
