Location: Worcester
Job Type: Part-time (29.5 hours per week, 38 weeks per year)
Salary: £17,587.03 – £19,116.42 per annum (dependent on qualifications and experience)
Benefits: Annual leave, company pension scheme, annual pay progression

Job Purpose

The Catering Supervisor is responsible for supporting the delivery of a high-quality catering service by supervising catering staff, maintaining excellent customer service standards, and ensuring compliance with food safety, hygiene, and health and safety regulations.

The role involves overseeing daily catering operations, supporting food preparation and service, managing stock and cash handling, and ensuring that all catering activities meet legal and organisational standards.

Key Responsibilities

Catering Operations and Customer Service

Support the delivery of café and catering services in line with agreed standards.
Supervise catering assistants during the preparation and service of hot and cold food, drinks, and confectionery.
Maintain excellent customer service standards and promote a positive customer experience.
Ensure catering services operate efficiently and meet customer needs.
Support the delivery of barista coffee services and ensure staff follow required quality standards.

Food Safety, Hygiene and Compliance

Maintain high standards of food hygiene, cleanliness, and health and safety throughout the catering department.
Ensure compliance with food safety legislation, COSHH regulations, allergen controls, and Environmental Health Officer requirements.
Complete and monitor daily temperature checks for food, equipment, and storage areas.
Maintain accurate food safety records, including the Safe Food Better Business diary.
Ensure cleaning schedules are followed and records are completed correctly.
Oversee the safe cleaning, storage, and handling of catering equipment, crockery, and cutlery.

Staff Supervision and Team Support

Supervise, support, and motivate catering assistants.
Allocate daily duties and ensure staff follow cleaning and operational procedures.
Organise staff cover arrangements during sickness or absence.
Provide guidance and support to team members to maintain service standards.
Participate in staff training and development activities.

Food Production and Stock Control

Work closely with the Catering Manager and Chef to ensure consistent food quality and presentation.
Monitor food production levels and ensure recipes, suppliers, and portion controls are followed.
Assist with menu planning, promotions, and introducing new catering ideas.
Monitor stock levels and place orders when required.
Check deliveries and report shortages, damaged goods, or quality issues.
Complete stock checks, wastage records, and stock transfer documentation.

Cash Handling and Administration

Manage daily cash handling procedures, including meal cards, banking, and secure storage of money.
Complete daily sales reports and identify any issues or discrepancies.
Maintain accurate records relating to sales, stock, and catering operations.
Support till updates, pricing changes, and reporting requirements.

Facilities and Equipment

Report equipment faults, maintenance issues, and building concerns to the appropriate department.
Monitor vending services and report problems to contractors and management.
Ensure catering areas, customer spaces, kitchens, and counters are maintained to a high standard.

Events and Additional Duties

Support the preparation and delivery of buffets and catering events.
Attend meetings to review services, menus, promotions, and improvement plans.
Participate in quality improvement activities and contribute ideas for service development.
Carry out any other duties appropriate to the role.

Safeguarding and Professional Responsibilities

Promote and protect the welfare of children, young people, and vulnerable adults.
Follow safeguarding, equality, diversity, health and safety, and GDPR policies.
Take responsibility for personal health and safety and that of others affected by your work.
Participate in training, professional development, and performance reviews.
Complete all required mandatory training, including safeguarding, Prevent, GDPR, cyber security, and health and safety.

Working Conditions

Hours:
29.5 hours per week, working 38 weeks per year.

Annual Leave:

25 days annual leave plus 8 bank holidays.
Additional 5 concessionary days.
Increased annual leave entitlement after 2 years’ continuous service.

Pension:
Membership of the Local Government Pension Scheme.

Probation:
Six-month probationary period applies.

Checks Required:

Enhanced DBS check.
Two satisfactory references.
Qualification verification.

Person Specification

Essential Qualifications and Experience

Minimum Level 2 qualification in English and Maths, or willingness to achieve.
Level 2 Food Hygiene qualification (or willingness to obtain).
Catering qualification at Level 2 or above.
Current knowledge of food preparation and catering practices.
Experience of supervising staff.
Experience working within catering operations.
Experience managing budgets.
Experience handling cash and using till systems.

Desirable Qualifications and Experience

Emergency First Aid Certificate or willingness to obtain.
Barista experience, including coffee preparation and milk steaming.
Supervisory or leadership qualification.
Experience managing a catering team.

Skills and Abilities

Strong understanding of food safety and workplace health and safety requirements.
Ability to communicate effectively with customers and colleagues.
Good organisational and problem-solving skills.
Ability to work effectively as part of a diverse team.
Basic IT skills.

Personal Qualities

Patient and approachable.
Reliable and organised.
Able to work well under pressure.
Positive attitude towards teamwork and customer service.
Respectful and comfortable working with people from different backgrounds.

This version is more suitable for a CV, application form, or interview preparation, while keeping the responsibilities and requirements of the original role.

Catering Supervisor – Job Description