Ambitious large Secondary School in the Gloucester area. Up to £31,127.19 (FTE £35,235 FTE) Hours of Work: 36 Hours per Week, Term time 2 weeks (40 weeks per annum) Catering Manager benefits: Free Parking on site. Monday - Friday A supportive ethos and concern for the well-being of all colleagues Excellent CPD opportunities and career progression Employer contributions to Local Government (LGPS) or Teachers Pension Scheme Cycle to Work scheme Gym membership scheme Employee Assistance Programme Free eye tests Childcare Voucher scheme Car benefit scheme My Health discounts The Catering Manager is a leadership position responsible for overseeing the efficient and effective operation of the school kitchen facility. The role involves managing the delegation from the Regional Catering Manager to the team of kitchen staff, ensuring the delivery of high-quality and nutritious meals to the school. The Catering Manager will collaborate with the school, Regional Catering Manager, and other stakeholders to meet nutritional standards, maintain a safe working environment, and foster a positive team culture. Catering Manager Requirements: City & Guilds 706/1 & 2 or equivalent such as NVQ 3 Previous experience in a similar position. A willingness to undertake an enhanced DBS Check (we can organise this for you - subsidised) Food Hygiene Certificate Level 3 preferable Food Allergy Awareness Health and Safety Training & COSHH Awareness Capability of large volume. Man management skills and experience of managing a Team. Financial Acumen. Main Responsibilities Provide strong leadership to a diverse team of kitchen staff. Foster a positive and collaborative work environment, encouraging teamwork and professional development. Inspire and motivate the catering personnel when training and coaching, by demonstrating excellent team work, motivational and interpersonal sensitivity skills. Conduct regular team meetings and training sessions to enhance skills and address any operational challenges. Proactively enhance the reputation of the Catering department as a key area for all in food production and service. Menu Planning and Nutrition Budget Management Implement and monitor quality control measures to ensure that all meals meet established standards for taste, presentation, and nutrition agreed by Regional Catering Manager. Conduct regular audits and inspections to maintain compliance with health and safety regulations using Food Alert software. Such other duties as may be reasonably allocated by your line manager or Headteacher. Apply now or ring Fiona for more information 01242 577222 CHEFNW