The Company Operations & Culinary Manager will oversee all aspects of catering operations, ensuring high standards in food quality, customer service, and compliance with health and safety regulations. This role involves managing menu planning, staff training, and allergen management.
The Company Operations & Culinary Manager will work closely with the culinary teams and other departments to deliver exceptional catering services while maintaining a safe and compliant work environment.
The ideal candidate will have extensive experience in catering, especially to children, and preferably in an international education setting.
They will also be expected to assist with upcoming corporate objectives, including laying the operational framework for the opening of the group's first central kitchen facility.
Key Responsibilities:
Health & Safety Compliance:
- Ensure all catering operations comply with local and national health and safety regulations.
- Conduct regular risk assessments and implement necessary safety measures.
- Maintain accurate records of safety inspections, incidents, and corrective actions.
- Train staff on health and safety practices, including proper food handling, storage, and hygiene procedures.
Menu Planning:
- Be involved with planning menus that meet the diverse needs and preferences of clients, ensuring high-quality, nutritious, and appealing options.
- Create seasonal and event-specific menus.
- Consider dietary requirements, including vegetarian, vegan, gluten-free, and other special diets, in menu planning.
- Monitor food costs and work with suppliers to source quality ingredients within budget.
Staff Training & Development:
- Recruit, train, and supervise catering staff, ensuring they are well-equipped to deliver excellent service.
- Conduct training sessions on food safety, customer service, and operational procedures.
- Evaluate staff performance and provide ongoing feedback and development opportunities.
- Foster a positive and collaborative work environment that encourages teamwork and high morale.
Allergen Management:
- Implement and enforce strict protocols for managing allergens in food preparation and service.
- Ensure all staff are trained in identifying and handling allergens.
- Maintain accurate records of ingredients and potential allergens in all menu items.
Operational Management:
- Oversee the day-to-day operations of the school kitchens, ensuring smooth service delivery.
- Manage inventory, order supplies, and control stock levels to minimise waste and reduce costs.
- Monitor the maintenance of all kitchen equipment and liaise with clients for proper maintenance or replacement if required, ensuring it is safe and functional.
- Handle client inquiries, and feedback, ensuring a high level of customer satisfaction.
