Unit Catering Manager

About Us

Jewish Care is the largest provider of health and social care services for the Jewish community in the UK. Every week, we touch the lives of 10,000 people. We provide services to a range of people including older people, people with mental health needs and people living with dementia. Our five values are Excellence, Integrity, Innovation, Compassion, and Inclusivity.

We are seeking a dynamic Catering Manager to oversee the dining experience for our Michael Sobell Jewish Community Café. This role is perfect for a chef who is not only passionate about cooking but also loves engaging with people and operational management. You will lead a small team to develop and prepare nutritional, seasonal menus that align with Jewish cultural practices while ensuring exceptional customer service and operational efficiency.

This post is working Monday to Thursday 7.30am to 3.30pm with occasional Fridays 8am to 1.30pm weekends – 35 hours per week. Salary: £35,258 FTE divided by 40 hours FTE multiply by 35 hours = £30,842 per annum (£16.90 per hour).

• Culinary Management
  • Prepare, cook, and present high‑quality meals tailored to residents’ dietary needs.
  • Develop and manage menus using the Indicator Menu & Recipe Management System.
  • Ensure strict compliance with food safety and hygiene standards.
• Client‑Facing and Customer Service
  • Engage with residents and families to understand and cater to dietary preferences and requirements.
  • Maintain high levels of customer service, ensuring resident satisfaction.
  • Address any concerns or complaints promptly and professionally.
• Operational Management
  • Oversee day‑to‑day catering operations, ensuring smooth service delivery.
  • Manage the EPOS system for accurate billing and inventory tracking.
  • Implement and manage the Future Workforce Management System for optimal staff scheduling.
  • Manage stock control, including ordering supplies, maintaining inventory, and reducing wastage.
  • Ensure efficient processing and management of invoices.
• Team Leadership
  • Lead, mentor, and motivate the catering team, fostering a positive working environment.
  • Develop staff rotas to ensure adequate coverage and efficient operation.
  • Provide ongoing training and development opportunities for team members.
• Financial Management
  • Monitor and manage the catering budget, ensuring cost‑effectiveness and financial efficiency.
  • Conduct regular financial reporting and analysis to track performance against budget.

• NVQ Level 2 or 3 in relevant fields (essential).
• At least five years’ experience in a busy kitchen (essential).
• Proven experience managing catering operations, preferably in a care home or similar environment (essential).
• Strong knowledge of Health & Safety, COSHH, infection control, budgeting, and waste management (essential).
• Excellent communication, IT, and organizational skills (essential).
• Strong customer focus and ability to lead teams effectively (essential).
• Experience with EPOS systems and other relevant software (desirable).
• Strong financial acumen with experience in budget management (essential).
• Ability to interpret and comply with relevant legislation and regulations (essential).

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and will require a Disclosure and Barring Service check to confirm no previous criminal convictions.