The Catering Manager plays a key role in ensuring that students learning away is supported by the provision of nutritious and healthy food. The Catering Manager supports the teaching and learning programs of the school by:
1. Assist with the preparation of the annual catering budget.
2. Manage the campus catering budget.
3. Menu planning using nutritional standards, in consultation with teaching staff.
4. Ordering of all goods required to make the appropriate meals for the incoming groups, using the schools online ordering system.
5. Identify and engage suppliers who meet the specifications of the school sustainable purchasing policy and practices.
6. Receipting and checking off all goods.
7. Preparation, cooking and serving of meals as per the student attendance requirements.
8. Provide special need meals for groups or individuals, for example diabetics or vegetarians, taking into account dietary needs of students and any cultural and/or religious requirements.
9. Removal of all waste and packaging from the kitchen, at the end of each service period to containers provided by the school. The Catering Manager shall comply with local site requirements that exist for composting and for recycling plastic, glass, aluminium and paper based products.
10. To continue to develop knowledge and skills in existing methods of food management in a commercial kitchen environment.
11. Increase knowledge of new operating systems and explore their possible application to the school setting.
12. Explore and develop menu and meal options in accordance with environmental sustainable practices, nutrition requirements of students and the educational expectations of the school.
13. The on-site management of the Catering Assistant, this will include the designation of duties and coordination of daily tasks.
14. Induction and training of staff within the catering and safe food handling field.
15. To keep all food preparation, serving and eating areas in full compliance with current health regulations and legal hygiene standards. The Catering Manager shall meet all requirements of the Victorian Food Hygiene Strategy and amendments to the Food Act.
16. Manage safety procedures in accordance with school policies.
17. Attend training courses as required for personal development and mandatory training.
18. Manage the OHS practices and record keeping for kitchen operations.
19. Undertake any other duties and responsibilities as directed by the Principal or identified delegate.
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