Job summary
At Birmingham Hospice we are committed to
improving the quality of life for people living with life-limiting conditions,
as well as supporting their families and loved ones during one of the most
challenging periods they will ever face.
As part of
that care, we are looking for an experienced Kitchen Assistant to join our team
on a part-time basis to assist our Chef(s)
with the preparation and serving of meals for our patients, their families,
staff and volunteers.
As a Kitchen Assistant at the Hospice, you will provide flexible support to ensure the highest standards of food safety, hygiene and quality are always maintained.You will assist our chefs with meal and snack preparation, considering special dietary requirements, cultural, ethnic, and religious considerations. Additionally, you will be responsible for clearing away and washing up after food preparation and mealtimes.
Main duties of the job
Requirements:
CIEH Level 2 in Food Hygiene (attained within the
last 3 years).
Flexibility in working hours, including shifts every
weekend, some bank holidays, and covering staff absences when required
Catering
experience in a professional kitchen
Experience
of maintaining records e.g. completing schedules of work
Awareness
of the importance of personal and professional hygiene within a professional
kitchen and hospice environment.
Awareness
of Food Safety legislation in line with storage of food.
In
return, we offer the opportunity to be part of an amazing growing charity,
generous holiday entitlement, wellbeing programmes and comprehensive training.
For further information or an informal chat, please
email: sandra.humphries@birminghamhospice.org.uk
To view the full job description for this role and
to apply please visit our vacancies portal on our website
About us
Birmingham Hospice provides expert palliative and end of
life care for people and their families living with life-limiting illnesses.
We believe that all people in Birmingham should have access
to the best specialist care and support - when, where and how they need it. Our
vision is a future where everyone with a life-limiting illness will live and
die with dignity and in comfort. Our mission is to enable more people from all
communities to access the care of their choice at the end of life.
During a recent CQC inspection our sites have been rated
outstanding, with independent health care regulators highlighting that
colleagues and services are caring, responsive and well-led.
Our outstanding teams are passionate about providing the
very best care, and patients and their loved ones are at the heart of
everything we do.
Our values of kindness, respect, innovation, togetherness,
positivity and openness are at the centre of who we are, what we do and how we
behave. We pride ourselves on being an inclusive, welcoming, caring and
supportive team. We are offering a competitive salary, with generous holiday
allowance, a contribution pension scheme, and a commitment to investing in our
people through employee benefits and ongoing professional development.
Job description
Job responsibilities
Job Purpose
To assist the Chef(s) within the Catering service with preparation and serving meals for patients, staff and volunteers. Providing flexible support to ensure the highest standards of food safety, hygiene and quality are maintained at all times. To ensure cleanliness of food and beverage service areas and equipment.
Main Duties and Responsibilities
Catering Service
- Undertake basic food preparation to assist Chefs.
- Prepare and serve meals and snacks for Hospice service users with regard to special dietary requirements and cultural, ethnic and religious considerations.
- Clear away and wash up after food preparation, meal times or meetings etc.
- Cleaning and restocking water coolers, vending machines and other snack and beverage services.
- Be accountable for handling and following procedures to process income for Dining Room, vending machines and Hive Cafe including use of till, till reconciliation and cash handling.
- Undertake duties required by the Catering department to support on-site events.
- Receive deliveries and put goods into correct storage ensuring quality and food safety checks are completed
- Maintain high standards by compliance with internal policies, procedures including infection control and food safety legislation.
- Ensure kitchen, service, dining areas and storerooms are kept hygienically clean and tidy, and the Dining Room is clean, tidy and laid up ready for food service
- Use all equipment safely and report any broken or faulty equipment to the Catering Team Leader, Maintenance Technician or Chef in charge
- Assist with volunteers within the department
- To be available at short notice and display flexibility in providing cover during absence within the team.
Health and Safety
Ensure safe systems of work are followed and maintained at all times.
Attend statutory and mandatory training sessions as required.
General Duties
Confidentiality
All employees are required to uphold the confidentiality of all information records in whatever format, encountered in the course of employment and after it.
- All employees are bound by the requirements of the General Data Protection Regulations when, in the course of their employment, they deal with information records relating to individuals
Equality and Diversity
The Hospice is committed to promoting an environment that values diversity. All staff are responsible for ensuring that they treat individuals equally and fairly and do not discriminate on the grounds of age, disability, gender reassignment, marriage or civil partnership, pregnancy or maternity, race, religion or belief, sex and sexual orientation. The Hospice expects all staff to behave in a way which recognises and respects diversity in line with the appropriate standards.
Health and Safety
- All employees have a responsibility under the terms of the Health and Safety at Work Act1974 to protect and promote their own health and that of others in the workplace
- All employees must comply with all Hospice Health and Safety Procedures
Infection Control
The prevention and control of infection is the responsibility of everyone who is employed by the Hospice. Employees must be aware of infection control policies, procedures and the importance of protecting themselves and their clients in maintaining a clean and healthy environment.
Information Governance
- All employees are responsible for ensuring they undertake any training relating to information governance, read the Hospices policies, procedures and guidance documents relating to information governance, and understanding how this affects them in their role.
Professional Development
- All employees must participate in an annual appraisal and develop a personal development plan with their Line Manager
- All employees are responsible for maintaining their statutory and mandatory training.
Safeguarding Children, Young People and Vulnerable Adults
- The Hospice is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults. All employees and volunteers are therefore expected to behave in such a way that supports this commitment.
The job description is not exhaustive and may be amended following appropriate consultation in the light of business needs
Job description
Job responsibilities
Job Purpose
To assist the Chef(s) within the Catering service with preparation and serving meals for patients, staff and volunteers. Providing flexible support to ensure the highest standards of food safety, hygiene and quality are maintained at all times. To ensure cleanliness of food and beverage service areas and equipment.
Main Duties and Responsibilities
Catering Service
- Undertake basic food preparation to assist Chefs.
- Prepare and serve meals and snacks for Hospice service users with regard to special dietary requirements and cultural, ethnic and religious considerations.
- Clear away and wash up after food preparation, meal times or meetings etc.
- Cleaning and restocking water coolers, vending machines and other snack and beverage services.
- Be accountable for handling and following procedures to process income for Dining Room, vending machines and Hive Cafe including use of till, till reconciliation and cash handling.
- Undertake duties required by the Catering department to support on-site events.
- Receive deliveries and put goods into correct storage ensuring quality and food safety checks are completed
- Maintain high standards by compliance with internal policies, procedures including infection control and food safety legislation.
- Ensure kitchen, service, dining areas and storerooms are kept hygienically clean and tidy, and the Dining Room is clean, tidy and laid up ready for food service
- Use all equipment safely and report any broken or faulty equipment to the Catering Team Leader, Maintenance Technician or Chef in charge
- Assist with volunteers within the department
- To be available at short notice and display flexibility in providing cover during absence within the team.
Health and Safety
Ensure safe systems of work are followed and maintained at all times.
Attend statutory and mandatory training sessions as required.
General Duties
Confidentiality
All employees are required to uphold the confidentiality of all information records in whatever format, encountered in the course of employment and after it.
- All employees are bound by the requirements of the General Data Protection Regulations when, in the course of their employment, they deal with information records relating to individuals
Equality and Diversity
The Hospice is committed to promoting an environment that values diversity. All staff are responsible for ensuring that they treat individuals equally and fairly and do not discriminate on the grounds of age, disability, gender reassignment, marriage or civil partnership, pregnancy or maternity, race, religion or belief, sex and sexual orientation. The Hospice expects all staff to behave in a way which recognises and respects diversity in line with the appropriate standards.
Health and Safety
- All employees have a responsibility under the terms of the Health and Safety at Work Act1974 to protect and promote their own health and that of others in the workplace
- All employees must comply with all Hospice Health and Safety Procedures
Infection Control
The prevention and control of infection is the responsibility of everyone who is employed by the Hospice. Employees must be aware of infection control policies, procedures and the importance of protecting themselves and their clients in maintaining a clean and healthy environment.
Information Governance
- All employees are responsible for ensuring they undertake any training relating to information governance, read the Hospices policies, procedures and guidance documents relating to information governance, and understanding how this affects them in their role.
Professional Development
- All employees must participate in an annual appraisal and develop a personal development plan with their Line Manager
- All employees are responsible for maintaining their statutory and mandatory training.
Safeguarding Children, Young People and Vulnerable Adults
- The Hospice is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults. All employees and volunteers are therefore expected to behave in such a way that supports this commitment.
The job description is not exhaustive and may be amended following appropriate consultation in the light of business needs
Person Specification
Experience
Essential
- Catering experience in a professional kitchen
- Customer Service skills.
- Experience of maintaining records e.g. completing schedules of work
- Awareness of the importance of personal and professional hygiene within this environment.
- Awareness of Food Safety legislation in line with storage of food.
Desirable
- Relevant catering experience in a healthcare environment
- Experience in operating a till and cash handling
- Experience in dealing with vending machines
- Allergen awareness
Qualifications
Essential
- Good standard of education
- CIEH Level 2 in Food Hygiene (attained within the last 3 years)
Desirable
- NVQ Level 2 in Food Preparation
Personal Skills and Attributes
Essential
- Capable of working alone and in a team
- Physically fit and able to undertake duties involving lifting and handling boxes.
- Good communicator
- Ability to use own initiative
- Flexible
- Enthusiastic
Person Specification
Experience
Essential
- Catering experience in a professional kitchen
- Customer Service skills.
- Experience of maintaining records e.g. completing schedules of work
- Awareness of the importance of personal and professional hygiene within this environment.
- Awareness of Food Safety legislation in line with storage of food.
Desirable
- Relevant catering experience in a healthcare environment
- Experience in operating a till and cash handling
- Experience in dealing with vending machines
- Allergen awareness
Qualifications
Essential
- Good standard of education
- CIEH Level 2 in Food Hygiene (attained within the last 3 years)
Desirable
- NVQ Level 2 in Food Preparation
Personal Skills and Attributes
Essential
- Capable of working alone and in a team
- Physically fit and able to undertake duties involving lifting and handling boxes.
- Good communicator
- Ability to use own initiative
- Flexible
- Enthusiastic
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
