Catering Central Production Manager

Job description

Job responsibilities

JOB TITLE: Catering Stores and Central Production Manager

AREA/SPECIALITY: Central Production Unit (CPU)

GRADE: Band 7

DEPARTMENT: Catering

RESPONSIBLE FOR: Kitchen Manager, Production Staff and Catering Stores Staff

ACCOUNTABLE TO: General Manager Catering

LOCATION: St Thomas Hospital

1. Job Summary

This role will be responsible for the operation of the CPU and catering stores at Guys and St Thomass NHS Foundation Trust. To include food production for patient, retail and external contract services. The role will have direct operational management responsibility for the catering production services team on site, including budgetary accountability. The post holder will also have responsibility for contributing to policy implementation and service development.

This role will ensure the delivery of the strategic development of the production and external contract services, the delivery and control of the service specifications within the agreed budget parameters.

1. Key Relationships

Internal

Clinical Directorates; Dieticians: Catering Managers; Clinical Nurse Managers; Ward and Theatre Managers. Business and Finance Managers; Heads of Services and

Departments; Trust Regulatory and Compliance Staff and Infection Control

Staff.

External:

Regulatory bodies (eg. local Environmental Health); Suppliers; External

Customers.

1. Duties and Responsibilities

Contract Management

• To have an up-to-date, expert level of knowledge and understanding of catering food production using cook chill/freeze process

• To lead on the formation, negotiation and monitoring of external clients catering contracts

• To contribute to the provision of timely and high quality information to ensure effective contract management of catering services. This will include leading specific analytical reviews of contract performance and future service development opportunities

• Liaise with providers in order to develop and monitor contracts as well as to identify solutions to contractual queries or issues

• To take the lead with finance to review and maintain accurate contract values and variations to ensure forecasts are based upon the latest budgetary values

• To ensure that financial information is processed in accordance with procedures and the investigation of complex enquiries is carried out in a timely manner

• To provide detailed analytical reports during the annual budget setting process and to be responsible for complete, accurate and timely documentation of a specified portfolio of contracts to ensure compliance with audit requirements

Performance Management

• Manage the catering production services and catering stores on the Guys and St Thomas sites. The role will monitor the service provision levels to meet internal quality, contractual and other standards and advise the General Manager Catering of required action to rectify any deficiencies.

• Ensure that the procedures and systems within the department meet all statutory requirements.

• Ensure that all procurement and contract negotiations are managed and delivered to agreed parameters of time, costs and quality in accordance with the Directorates agreed procedures and Trusts standing financial instructions.

• Manage and develop the teams, ensuring that effective structures and professional and occupational skills are in place.

• Develop clear standards and a consistent approach to managing and operating Trust facilities. This will include attitude, environmental maintenance and front of house services that play such an important part in first impressions. The aim will be to create a friendly, courteous and helpful approach to patients by all staff, regardless of their position or role in the organisation.

• Provide and assist in provision of regular reports to the General Manager Catering and /or committees reflecting performance in the delivery of the catering services requirements as requested.

Main Responsibilities

Staff Management

• Manages all staff in the production department and catering stores to ensure that the team meet their set objectives and that staff have excellent opportunities for fulfilling their potential through development

• Ensure that staff understand their objectives and performance expectations, monitoring capability and taking remedial action when required. Discuss issues of concern with individual members of staff and the General Manager Catering as appropriate.

• Motivates and develops staff and co-ordinates the education and training requirements of the team in line with the objectives of any staff development initiatives either internally or externally

• Identifies staff training and development needs of all staff in these areas, ensuring all team members have a regularly updated Personal Development Plan (PDR), are regularly appraised, update their mandatory training each year and are appropriately supervised

• Review the service areas and vacancies in relation to skill mix and service needs, recruiting staff members as required. Collaborates when appropriate with clinical colleagues, human resources and finance department representatives.

• Promotes a healthy and safe working environment

• Controls staff attendance, with regular review and implementation of appropriate procedures. Monitors effective allocation of annual leave

Technical Management

• Agrees, implements, monitors and meets policy objectives set, within catering production and catering stores

• Takes full responsibility for all aspects of food production throughout the hospital (1200+ patients per day, production for retail outlets and external contracts). Operates standard production procedures and standard recipes for central production processes.

• Takes full responsibility for the production of patient meals (obtaining and collating meal orders, transfer to wards, waste control, liaison with ward staff)

• Maintains full and effective control over private patients catering services, including frequent and direct liaison with private patients manager

• In liaison with General Manager Catering, dieticians and Kitchen Manager in all areas of service provision regularly reviews menus and ensures all nutritional criteria are met

• Operates and develops a full and effective quality control, patient and user response system

• Maintains constant communication with dieticians, and oversees diet meal production

• Develops and supports effective systems for provision of appropriate food service to ethnic and religious minorities

• Takes responsibility for administrative processes relating to the receiving, storage and issue of provisions and other goods

• Takes responsibility for health, safety and hygiene throughout areas of immediate responsibility, ensuring compliance with relevant legislation and meeting of appropriate due diligence criteria. Ensures weekly reporting of all relevant food hygiene issues to General Manager Catering

• Organises and controls duty rosters, takes control of overtime and enhanced hours working, completion of pay returns and related duties, to ensure budgetary control

• Ensures that all areas, furnishings, fittings and equipment are maintained in good condition and, where appropriate, correct working order

• Becomes involved with and keeps informed of current technical advances (work techniques, management techniques, IT, equipment, etc.).

Communications

• Responsible for communicating technical information to the team

• Ensure that effective communication exists at all levels and key local and corporate messages are effectively communicated to all staff

• Present information on multi stranded projects to General Manager Catering. Be able to present financial, contractual and time sensitive information with respect to the above project

• To initiate the team briefing hierarchy and communicate effectively with all operation teams

Financial Management

• Take responsibility for all planning and budgeting of man power for the catering production team within the designated area

• To attend monthly reviews with line manager on financial and operational

performance

• Develop and gain agreement for business plans, aimed at achieving target

activity within the constraints of budget provisions and quality standards

• Be responsible for financial performance against agreed budgets and be

able to demonstrate the cost effective delivery of the services.

• Where appropriate, develop financial performance action plans to achieve cost

efficiency and cost improvement

• Responsible for the budgetary control of labour, materials etc

• Continuingly review the departments performance and strive to improve efficiency and service delivery to reduce the revenue cost base for central services

• Ensure that all applicable financial standing instructions are met.

• Ensuring that income generation opportunities are maximised by selling the food offer to partner organisations and within the local health economy.

General

• The post holder is expected to carry out other duties as allocated, commensurate with the grade

• To regularly attend and actively participate in and contribute to the catering management team

• To participate in the Catering on call system

• To be flexible in regard to place of work or nature of duties

• Regularly visit wards and records details of such visits and information

• To actively participate in the development and delivery of new ideas that will improve business efficiency by optimising the use of resources or increasing sales.

Person Specification

Education and Qualifications

Essential

• Educated to degree level with an appropriate post graduate qualification or equivalent management experience
• Relevant management qualification relating to food production and stores management
• Level 3 food hygiene certification

Desirable

• Advanced food hygiene certification level 4

Experience

Essential

• Direct senior management experience within a catering environment with responsibility for 30+ personnel, training and disciplinary procedures
• Management experience working in a central production kitchen
• Experience of managing budgets and profit and loss accounting
• Demonstrate experience in motivating and leading a team
• Experience in working within the NHS and managing organisational change/restructures
• In-depth experience in patient feeding and special diets

Desirable

• SALSA accreditation experience
• Experience in managing a production kitchen and catering stores operation
• Understanding of FFL

Skills and Knowledge

Essential

• Strong interpersonal and people management skills
• Ability to prioritise, meet deadlines and objectives
• Previous knowledge of production cook chill and cook freeze operations
• Advanced knowledge of microsoft and production systems (Saffron)
• Ability to communicate clearly and confidently at all levels
• Menu planning, costings and dietetic understanding
• Ability to lift, move and carry items following the correct manual handling techniques

Desirable

• Ability to negotiate, persuade and influence at all levels
• Food for Life implementation
• Experience in managing and delivering to external business contracts

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.

Certificate of Sponsorship

Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).

From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).

UK Registration

Applicants must have current UK professional registration. For further information please see NHS Careers website (opens in a new window).

Employer details

Employer name

Guy's and St Thomas' NHS Foundation Trust

Address

St Thomas' Hospital

Westminster Bridge Road

London

SE1 7EH

Employer's website

https://www.guysandstthomas.nhs.uk/careers/careers.aspx (Opens in a new tab)