About this role

Role purpose

Establish and run a safe, efficient school kitchen that provides nutritious, child- friendly meals and snacks while maintaining strict hygiene, allergen, stock and cost controls.

Develop rotating menus suitable for children aged 2–5, including portions, snacks and hydration requirements.
Manage food allergies, dietary restrictions and individual meal instructions with zero improvisation.
Lead food preparation, service, cleaning, storage, temperature control and waste management.
Recruit, train, schedule and supervise kitchen and service staff.
Source approved ingredients, inspect deliveries and maintain supplier, stock and expiry records.
Implement food-safety procedures, cleaning schedules and daily opening and closing checks.
Control food costs, portions, wastage and kitchen equipment while maintaining quality.
Coordinate meal times with teachers and ensure safe, calm service to young children.
Maintain all statutory food-handling, public-health and inspection requirements.
Qualifications and experience
Diploma or certificate in Food Production, Catering, Hospitality or a related field.
5–10 years of kitchen or catering experience, including at least 2 years supervising a team.
Valid food-handler certification and strong knowledge of HACCP principles, allergens and child nutrition.
Experience in a school, hospital, childcare or other controlled institutional kitchen is preferred.
Strong stock-control, costing, hygiene and staff-management skills.
Calm, clean, disciplined and comfortable working around young children.
Check how your CV matches this job

Head of Kitchen and Catering