Job Description - Front line post



|Job Description | |

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| |Insert school logo |

|Title |School: |Post Ref | |

|CATERING MANAGER | |Add Ref | |

|Grade 4 scp 19 - 23 | |Profile Catering 6 | |

|Job Purpose | |

|Manage and deliver the provision of catering services for the school including meals, special functions and hirers and including the supervision of kitchen & | |

|catering staff that encourages healthy eating options. | |

|Key Responsibilities |

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|Provision of any catering required by the school, within the normal day to day life of the school |

|Supervision of catering arrangements for special functions which take place in the school |

|Supervising outside catering and catering requirements of persons hiring the school premises |

|General supervision of the kitchen, including hygiene, training staff and all day to day operations |

|Responsible for the preparation & cooking of the meal, with assistance from kitchen staff |

|Supervision & delegation of work to all kitchen staff |

|All administrative work including menu planning, food ordering, stock control, staff record sheets, monitoring food budgets, requisitioning of equipment and reporting repairs to premises |

|Organising in house and external staff training for all kitchen staff |

|Induction of new staff in health & safety training & correct cooking methods |

|Supervision of setting up and cleaning the dining areas before and after meals |

|Sourcing food in line with schools healthy eating policy |

|Liaising with teachers about curriculum activities relating to food |

|Any other duties which may reasonably be regarded as within the nature of the duties and responsibilities/grade of the post as defined, subject to the proviso that normally any changes of a permanent nature shall be |

|incorporated into the job description in specific terms, following consultation with the Recognised Trade Unions |

|To promote and safeguard the welfare of children and young persons for whom you are responsible and with whom you come into contact with during the course of your duties and responsibilities. Your conduct must at all|

|times be in accordance with the school’s policies and procedures |

|To report any causes for concern relating to the welfare and safety of children to the designated person, and the head teacher, or if unavailable the designated safeguarding governor or a member of the senior |

|leadership team |

|To attend safeguarding training as required by the school and maintain your knowledge and understanding of your responsibility for safeguarding children in this school |

|Person Specification |

|Education and Knowledge |Personal skills and general competencies |

|Good literacy and numeracy skills gained from general education or equivalent experience necessary to undertake | |

|the full range of supervisory duties e.g., supervision of kitchen, supervision of staff, preparing and cooking | |

|meals, menu planning, food ordering, stock control, understanding of healthy eating options and specialist | |

|dietary needs. | |

|Good literacy and numeracy skills gained from general education or equivalent including some experience of | |

|similar duties supplemented by relevant training is necessary to undertake a wide range of catering duties e.g. | |

|Management & delivery of catering provision for school and special functions, supervision of kitchen and | |

|catering team, sourcing suppliers & negotiating prices, ordering food and kitchen equipment, menu planning for | |

|specialist dietary needs and healthy eating, | |

|Experience | |

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To be completed only if any amendments are made to the standard Job Description & Person Specification

Please refer to the guidelines

Additional Responsibilities to be included in the Job Description

This section is a description of the main responsibilities that are to be added to the Job Description, it is not a task list – the % time spent does not have to exact - it is to help the analyst understand how much time is spent on specific tasks for example the amount of time spent on typing/ inputting data may affect the Physical Demands factor.

|Additional Responsibilities |% |

| |Time spent |

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Factor Information

The factor definitions are outlined below and are specific for the job description and reflect the appropriate level from the NJE scheme that are commensurate with the level of responsibility and competences required for the role as described in the Job Description. If you have amended the standard information you should insert any additional information that you believe would impact on a factor.

Some factors have options (a) or (b) you should indicate which option best describes the job by placing a tick in the relevant box.

|Factor |Factor Definition and Relevant Job Information |

|1 |Knowledge |a) Good literacy and numeracy skills gained from general education or equivalent experience necessary to undertake a range of catering duties e.g., supervision of |

| | |kitchen, supervision of staff, preparing and cooking meals, menu planning, food ordering, stock control, understanding of healthy eating options and specialist |

| | |dietary needs. |

| | |b) Good literacy and numeracy skills gained from general education or equivalent including some experience of similar duties supplemented by relevant training is |

| | |necessary to undertake a wide range of catering duties e.g. Management & delivery of catering provision for school and special functions, supervision of kitchen |

| | |and catering team, sourcing suppliers & negotiating prices, ordering food and kitchen equipment, menu planning for specialist dietary needs and healthy eating, |

|2 |Mental Skills |a) Some basic assessment of the factors with regard to a range of problems or issues may be necessary before deciding on the best cause of action e.g. changing |

| | |menus to accommodate nutritional needs, meal numbers and availability of ingredients. |

| | |b) Some analysis and interpretation required when determining the most appropriate action from a range of alternative options. Elements of creativity and/or |

| | |forward thinking are fundamental to the post’s activities e.g. Launching initiatives to promote healthy eating & lifestyles, creating & designing menus for school |

| | |meals, special events & clients, contribute to developing and updating healthy eating policy & procedures, |

|3 |Interpersonal/ Communication Skills |Communicating with a wide range of staff and pupils to provide advice, guidance, instruction or information possibly on a range of options to inform choice e.g. |

| | |exchanging information concerning special dietary/nutritional needs of pupils, liaising with suppliers in connection with continuity, quality, quantity and |

| | |delivery of supplies. |

|4 |Physical Skills |Considerable demand required in the use of equipment or materials with precision e.g. use of knives and kitchen equipment in the preparation of food. |

|5 |Initiative & Independence |a) Use of initiative is required to deal with all post related issues and problems that arise provided they fall within policies and procedures e.g. dealing with |

| | |staff illness or absences, ensure appropriate cover, managing staff workload and determining priorities dependent on operational need. Supervisory support is |

| | |usually available for unusual or difficult problems including those that fall outside the job holder’s remit |

| | |b) Required to deal with unanticipated problems in a variety of catering situations e.g. responding to the catering needs for special functions and external hirers|

| | |of the premises including devising new menu options, resolution of all operation service issues and determine individual staffing or cover arrangements and working|

| | |patterns. Direction and guidance will only be sought on significant issues or serious matters of concern. |

|6 |Physical Demands |Walking, bending, stretching, lifting, moving and handling furniture and equipment form a considerable part of the job, e.g., lifting boxes & containers of food, |

| | |oil drums, stacking & moving tables and chairs, lifting food deliveries, pushing heated food trolley. |

|7 |Mental Demands |a)Duties require general awareness of the working environment and generally short periods of concentration e.g., sensory awareness of working in kitchen |

| | |environment with hot liquids/surfaces, preparing and chopping food, serving hot meals, challenging behaviour/actions of pupils. |

| | |b) Duties require general awareness of the working environment and generally medium periods of concentration e.g. sensory awareness of working in kitchen |

| | |environment with hot liquids/surfaces, preparing and chopping food, serving hot meals, setting up contracts & prices with suppliers, purchasing new equipment, |

| | |dealing with staff issues, designing new menus |

|8 |Emotional Demands |Duties are unlikely to require the job holder to deal with individuals whose circumstances may leave them feeling upset, aggrieved, or angry and which will not |

| | |cause any ongoing distress to the postholder e.g. dealing with those who have physical or mental impairments, or are suffering from serious illness or to deal with|

| | |either distressing or disturbing subject matter (people related behaviour, including any form of verbal abuse and aggression from people is covered under the |

| | |Working Conditions factor). |

|9 |Responsibility for People |Provision of a school catering service for staff & pupils and encourage a culture of healthy eating. |

|10 |Responsibility for Supervision |Manages a small team of staff employed in catering support including responsibility for employee evaluation, appraisal and development. |

| | |Please identify the number of and the job titles of the employees supervised or managed in the additional information section for factor 10. |

|11 |Responsibility for Financial |Considerable direct responsibility for financial resources. Managing/monitoring budgetary expenditure in relation to ingredients, resources, materials employed in |

| |Resources |the provision of cooking school meals |

| | |Please identify the annual sum of money involved in the additional information section for factor 11. |

|12 |Responsibility for Physical Resources|Duties regularly involve the day to day maintenance of kitchen equipment or designated area e.g. responsible for cleaning and/or maintaining the kitchen area & |

| | |food preparation equipment. |

|13 |Working Conditions |The post involves considerable exposure to disagreeable conditions e.g. working in a kitchen environment (steam, heat, hot surfaces), food waste, rubbish and may |

| | |require the job holder to deal with angry, upset, aggressive or abusive pupils which exposes the job holder to some unpleasantness and discomfort. |

|Factor |Additional Information |

|1 |Knowledge | |

|2 |Mental Skills | |

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|3 |Interpersonal/ Communication Skills | |

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|4 |Physical Skills | |

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|5 |Initiative & Independence | |

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|6 |Physical Demands | |

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|7 |Mental Demands | |

|8 |Emotional Demands | |

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|9 |Responsibility for People | |

|10 |Responsibility for Supervision | |

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|11 |Responsibility for Financial | |

| |Resources | |

|12 |Responsibility for Physical Resources| |

|13 |Working Conditions | |

Date      

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