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Area Supervisor – Catering

Midlothian Council

Salary: £27,744 - £30,292 per year

Closing date: Thursday July 7th, 2022

Job Description

To supervise teams with delivering the catering service to the defined standards including where necessary managing a unit or location to cover absence, regular observation visits and allocate resources required by kitchens.

Be responsible for administration tasks required for kitchen including checking weekly returns, staff & unit  administration

Assisting managers to ensure Catering services meet the Council’s Health & Safety policy, statutory requirements of COSHH, Food Safety Act 1990, Food Safety (General Food Hygiene) Regulations 1995, Food Safety (Temperature Control) Regulations1995

To carry out monitoring of kitchens using the systems designated and provides reports on the findings and where necessary assists with recommendations and remedial actions.

Carry out risk assessments in catering locations and investigate accidents and record as per Council procedure.

Facilitate and received feedback from school and pupil forums and assist kitchen supervisors to implement where possible.

Attend and arrange supplier demonstrations, evaluate new products and recommend trials where appropriate.

Responsible for recruitment and selection for Grade 1 & 2 staff and Maximising Attendance, Stage 1.

Develop menu plans for schools to meet the requirements of the Schools Health Promotion & Nutrition Bill using the designated soft ware package.

Work with suppliers and kitchens to develop up to date information on allergens and product suitability for school catering.

To provide on-going support to kitchens using the cashless payment systems to ensure systems are being used to their potential.

Knowledge

The jobholder will hold an SVQ Level 3 in catering management, or equivalent, plus 2 years management experience in Primary & Secondary meal provision or substantial proven management experience in both Primary & Secondary meal provision.

They should also hold a REHIS Intermediate Food Hygiene Certificate, (or equivalent), training in nutrition and food allergens, knowledge of menu development.

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