Posted: Thursday, November 5th 2026
Key Responsibilities: The key responsibility of the Catering Supervisor is to work closely with the College Catering Manager/Chef to realise the full potential of the catering operation and to maximise income generation. The post holder will manage the catering operation at the College for all client groups including students, staff and public. The post holder, in liaison with the College Catering Manager/Chef and the Marketing and Events Manager, will develop the weekend operation to improve profits by providing a quality service to the public visiting the gardens. Responsibilities: 1. Assist the College Manager/Chef with the daily catering and restaurant operations; this includes vending at the College Centre, the in-house catering and restaurant provision, and services provided for in-house requests, shows, lettings and commercial events 2. Co-ordinating and supervising the day to day duties of the catering assistants or any casual staff appointed by the College Catering Manager to work within the Catering department 3. Prepare food for cooking of daily menu meals to provide a quality and wholesome range of healthy meals at reasonable prices to meet the needs of all client groups. 4. Preparing and cooking of meals and the operating all the range of specialist cooking equipment within the catering department 5. Assist with planning menus and pricing to achieve the required good commercial returns and contribution 6. Assist with ordering of supplies and provisions, to obtain value for money and using the Colleges finance ordering system to order and request payments for invoices entered for payment 7. Maintain records of the number of meals prepared; those subsequently sold or wasted; ensure income records are accurately maintained, cash floats are held securely 8. To lead the catering team in absence of the Catering Manager/Chef to ensure all catering requirements and processes are met 9. Assist with the staff rota’s 10. Reconcile recharges for in-house and commercial catering events 11. Assist with regular stock-takes on all consumables and non-consumable items used in the kitchen 12. Assist with induction and training of supervised staff in kitchen and front of house duties 13. Assist the College Catering Manager/Chef to ensure staff levels are maintained to support the effective delivery of daily/weekend services within the agreed budget 14. Respond to comments and feedback from client groups to improve the quality of the service and uphold service standards 15. Organise and participate in team meetings to facilitate feedback and discussion on quality and service provision 16. Adhere to Health and Safety and Hygiene regulations and ensure similar compliance by all catering staff 17. Assist with update risk assessments associated with the catering operations in liaison with the College Catering Manager and College Health and Safety Officer 18. Liaise as required with the Assistant Principal/Centre Manager facilities over the day to day maintenance of fixed facilities in the kitchen and restaurant 19. Assist with monitoring wastage and other systems to ensure all resources are used efficiently to improve the overall contribution achieved by the catering operations and minimise the resultant environmental impact, in keeping with the College’s sustainability ethos 20. Oversee the cash tills and cashing up at the end of shifts and ensure monies are secured in the safe 21. Ensure that procurement, asset security, till operation and money handling is at all times in line with the College’s Financial Procedures 22. Provide the Finance Department with accurate log sheets of all takings and provide explanation for all discrepancies 23. Ensure the restaurant, kitchen, seating, server area and terrace surrounds are kept clean and free of litter and rubbish 24. Be responsible for opening and locking arrangements of the catering facilities/buildings at weekends or as requested by the College Catering Manager/Chef and/or Marketing and Events Manager 25. You will be required to work bank holidays in rotation with the College Catering Manager/Chef and cover the Catering Manager/Chef for holidays 26. Perform any other duties consistent with the role as required by the College Catering Manager/Chef or the Assistant Principal/Centre Manager or the Marketing and Events Manager or other members of the Senior Leadership Team 27. To have knowledge of Health and Safety, to implement good working practices and ensure a safe working environment to work in. This includes providing a safe place of work for all Colleges, safe systems of work, safe use of equipment, safe and competent fellow workers and protection from injury. Qualifications • Possess a Level 2 qualification in English and Maths or a willingness to achieve within a specified period • Level 2 Food Hygiene Certificate and a willingness to undertake more advanced levels • Health and Safety Certificate is advantageous • First Aid Certificate or a willingness to undertake qualification Experience • Previous experience in similar catering role, preparing and cooking a range of food to suit a variety of menus • Previous experience of using commercial catering equipment • Customer service experience • Some experience of dressing a room to suit the needs of functions ranging from a buffet to a silver service would be desirable • Experience of supervising and developing catering staff
Job type: Full Time
Location: Capel Manor College Enfield
Closing date: Nov. 19, 2026
How to apply: https://careers.capel.ac.uk/vacancies/625/catering-supervisor.html