Catering Manager

Rangi Ruru Girls' School is a leading independent school in Christchurch, known for its warm community, high standards, and commitment to supporting each girl to reach her full potential. The school has around 700 students, of whom 135 are boarders who live on site in a caring and vibrant boarding community. The catering team plays a vital role in the daily life of the school, providing nutritious, appealing meals and creating a welcoming dining environment for students and staff alike.

We are seeking an enthusiastic and experienced Catering Manager to oversee all aspects of catering at Rangi Ruru. This includes managing meals for our boarding students, running the busy school canteen, and coordinating catering for a range of small school functions and events and providing catering support for groups who hire or rent our facilities during the term holidays. The successful candidate will lead a small, dedicated team to deliver high-quality food and service every day, ensuring smooth operations across all catering areas.

This is a hands-on role that requires excellent organisational and leadership skills. The ideal person will be positive, energetic, and able to inspire and manage their team effectively. A sound understanding of nutrition, particularly the dietary needs of young women, is essential, along with a commitment to providing fresh, healthy, and balanced meals. Attention to detail, flexibility, and the ability to manage multiple priorities with professionalism and good humour are key to success in this role.

Rangi Ruru offers a supportive and collegial working environment, a beautiful campus, and the opportunity to be part of a community that values excellence, wellbeing, and care. If you are a motivated and skilled catering professional who enjoys working with people and making a difference in a school setting, we would love to hear from you.

Applications close on Friday, 10 November 2025 at 9am.

Catering Manager – Position Description

Food; Production, Service and Hygiene

Objective

• All food produced in the kitchen meet our high standard, well balanced and nutritional needs are catered to meet our students and staff.
• Lunch dishes reflect change in seasons and needs of our students, staff and wider community.
• Record and monitor food temperature checks and refrigeration/freezer
• Sustainable practises a Scheduled catering requests are planned and executed re upheld within all areas of the kitchen.

Outcome

• Students and staff enjoy the variety and selection of food on offer. There is a well-balanced menu that reflects our mission statement.
• Variety in menu and choice for students and staff. Kitchen staff exposed to new ideas and able to be Seasonal produce is sourced locally when possible.
• To ensure secure processes and safe practises are adhered to regarding cooking and storing of food.
• Staff promote and reinforce positive sustainable Where possible sustainable takeaway wear is environmentally friendly. Food wastage is minimal and rubbish waste is sorted – recycle/scraps/rubbish. Cleaning products are environmentally friendly. Sustainability practises are used when purchasing product for sale when possible.
• All catering requests for events meets our high Planning and clean up of the location are completed in a timely manner. Stake holders experience is positive.

Professional Standards

Objective

• Act at all times as a suitable role model for student and staff
• Keep up to date on policy and procedure change, and ensure these policies and procedures are adhered to at all times.
• Attend and assist in boarding house celebrations.
• Positive Communication within the Kitchen.
• Uphold the special character of the school
• Attend professional learning as required, report back and implement key changes.
• Complete Performance Planning and Review
• Perform other duties that may be required by the Catering Manager, Director of Boarding, or School Board from time to time.

Outcome

• Students are provided with a positive role model who encapsulates the values of Rangi Ruru Girls' School.
• Update and implement policy and procedure relating to all aspects of the Kitchen. Procedures are maintained and shared with all relevant staff. Where relevant, all policy and procedure in relation to the Day Based Operations is adhered to, or an appropriate action plan is developed in conjunction with the Director of Boarding in order to address concerns.
• Engagement with the community is fostered. Positive relationships are developed between staff, parents and the wider community.
• Staff are well informed with regard to processes of monitoring, daily schedules, review and forward planning.
• The Presbyterian Character of the School and Boarding House is promoted through role modelling of values, guidance and support.
• Staff development is promoted through on-going professional learning. Subsequent outcomes are integrated into the Kitchen and communicated to the Director of Boarding
• Personal and professional development is promoted and reviewed in conjunction with the Director of Boarding. Outcomes are mutually agreed and a subsequent action plan is implemented to meet such outcomes.
• The Boarding House continues to operate in a smooth manner; information required is collated and reported on where practical.

Health and Safety

Objective

• Work safely and hygienically and observing all Health and Safety practises and to uphold our CCC Kitchen
• Report any health and safety issues or concerns, including non-functioning equipment, security breaches and hazards
• Promote emergency procedures

Outcome

• The kitchen is always presentable, work areas are monitored and cleaned appropriately and in a scheduled cleaning roster. All kitchen food hygiene practises are adhered to; eliminating cross contamination.
• The Kitchen is safe environment at all times; a proactive approach is taken to ensure the safety of staff All electoral equipment is regularly checked with the maintenance team. Any repairs required are completed in a timely manner.
• All staff are made aware of emergency procedures; regular drills are completed, including earthquake, fire and

Office Management

Objective

• Maintain a clean and tidy room
• Administration tasks; accounts/budgets and wages completed to deadline
• Attend phone calls/teams messages and email
• Attend to visitors or contractors/reps

Outcome

• Office space is organised and tidy, allowing all staff to have access to computer and phone
• Appropriate record keeping is maintained regarding accounts, finance, wages and any correspondence. Policy and Procedures and Timesheets/leave forms accessible to all staff.
• Messages via the phone, or email are completed or forwarded in a timely manner
• Visitors, including contractors/reps and other stakeholders are greeted with their immediate needs being met where possible.