Job summary
Our Catering
Team are dedicated to providing excellent food and drinks services to our
patients, staff and visitors whether it be providing meals for our
inpatients, or those attending our living well centres, our hard-working staff,
and other visitors to our Hospice. The
team work tirelessly to ensure that special dietary requirements are met, and
that all food and drink is prepared and served with the highest standards of food
safety and hygiene.
We are seeking
an experienced catering/kitchen assistant to join our bank of staff at our
Selly Park site, to assist the chefs with preparing and serving meals and
snacks, while maintaining the highest possible standards of food safety,
hygiene and quality are maintained.
Duties will
include:
Preparing and serving meals
Cleaning and tidying of kitchen and dining areas
Restocking goods
Supporting the catering services of events
Using a till and cash handling (training will be
provided)
We are seeking someone
who has excellent people skills, who is flexible, dependable and enthusiastic.
If this sounds
like the role for you then we would love to receive your application.
Requirements:
You should have a good standard of education
You should hold a CIEH Level 2 Food Hygiene
certificate, (attained within the last 3 years, or willingness to undertake the
training, which we will provide)
You will have previously worked in a
professional kitchen, preferably in a healthcare setting
Main duties of the job
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 always maintained. To
ensure cleanliness of food and beverage service areas and equipment.
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 both our sites (Erdington and Selly Park) were 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. Were 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
Main Duties and Responsibilities
Catering
Service
Undertake
basic food preparation to assist the Chef(s)
Prepare
and serve meals and snacks for Hospice service users taking into account any
special dietary requirements and cultural, ethnic and religious considerations.
Clear
away and wash up after food preparation, mealtimes or meetings/events etc.
Cleaning
and restocking water coolers, vending machines and other snack and beverage services.
Be
responsible for handling and following procedures to process income from the
Dining Room, 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 good safety
checks are completed.
Maintain
high standards by compliance with internal policies and procedures including
infection control and food safety legislation.
Ensure
kitchen, service, dining areas and storerooms are kept hygienically clean and tidy.
Ensure
the dining room is clean, tidy and ready for food service.
Use
all equipment safely and report any broken or faulty equipment to the
appropriate person.
Assist
with supervising volunteers in the department.
To
be available at short notice and display flexibility to provide cover during
absence within the team.
Health
and Safety
Ensure
safe systems of work are followed and always maintained.
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 that 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 Act 1974 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
3
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 expected to
behave in such a way that supports this commitment pandemic or major incident.
In the event of a pandemic or major incident, the post holder may be asked to
undertake other duties not necessarily commensurate to the banding of this role.
This could include duties in any part of the hospice. Prior to undertaking any
duties, the member of staff will have full training and induction. We wont ask any
member of staff to undertake duties for which they are not competent or where
they feel unsafe in their environment or could put patients or themselves at risk.
The job description is not exhaustive and may be amended following appropriate
consultation in the light of business needs.
Job description
Job responsibilities
Main Duties and Responsibilities
Catering
Service
Undertake
basic food preparation to assist the Chef(s)
Prepare
and serve meals and snacks for Hospice service users taking into account any
special dietary requirements and cultural, ethnic and religious considerations.
Clear
away and wash up after food preparation, mealtimes or meetings/events etc.
Cleaning
and restocking water coolers, vending machines and other snack and beverage services.
Be
responsible for handling and following procedures to process income from the
Dining Room, 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 good safety
checks are completed.
Maintain
high standards by compliance with internal policies and procedures including
infection control and food safety legislation.
Ensure
kitchen, service, dining areas and storerooms are kept hygienically clean and tidy.
Ensure
the dining room is clean, tidy and ready for food service.
Use
all equipment safely and report any broken or faulty equipment to the
appropriate person.
Assist
with supervising volunteers in the department.
To
be available at short notice and display flexibility to provide cover during
absence within the team.
Health
and Safety
Ensure
safe systems of work are followed and always maintained.
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 that 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 Act 1974 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
3
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 expected to
behave in such a way that supports this commitment pandemic or major incident.
In the event of a pandemic or major incident, the post holder may be asked to
undertake other duties not necessarily commensurate to the banding of this role.
This could include duties in any part of the hospice. Prior to undertaking any
duties, the member of staff will have full training and induction. We wont ask any
member of staff to undertake duties for which they are not competent or where
they feel unsafe in their environment or could put patients or themselves at risk.
The job description is not exhaustive and may be amended following appropriate
consultation in the light of business needs.
Person Specification
Qualifications
Essential
- Good standard of education
- CIEH Level 2 in Food Hygiene (attained within the last 3 years, or willingness to undertake)
Desirable
- NVQ Level 2 in Food Preparation
Personal Skills and Attributes
Essential
- Excellent people skills
- Excellent communication skills both written and verbal.
- Excellent time management skills
- Flexible, dependable and enthusiastic
- Physically able to undertake lifting and handling activities.
- Able to use own initiative.
- Commitment to Hospice values
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
- Awareness of food safety legislation in line with the storage of food
- Awareness of special dietary requirements (including cultural, ethnic and religious considerations)
Desirable
- Relevant catering experience in a healthcare environment
- Experience in till operation and cash handling
- Allergen awareness
Person Specification
Qualifications
Essential
- Good standard of education
- CIEH Level 2 in Food Hygiene (attained within the last 3 years, or willingness to undertake)
Desirable
- NVQ Level 2 in Food Preparation
Personal Skills and Attributes
Essential
- Excellent people skills
- Excellent communication skills both written and verbal.
- Excellent time management skills
- Flexible, dependable and enthusiastic
- Physically able to undertake lifting and handling activities.
- Able to use own initiative.
- Commitment to Hospice values
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
- Awareness of food safety legislation in line with the storage of food
- Awareness of special dietary requirements (including cultural, ethnic and religious considerations)
Desirable
- Relevant catering experience in a healthcare environment
- Experience in till operation and cash handling
- Allergen awareness
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.
