Job summary
To work in close liaison with the Catering Management team to ensure the Food Productionteams deliver a high quality, cost effective and efficient service consistently for patients and staff.
To carry out the main duties of the position as listed below:
Meals produced each week: 18,000
Keep within agreed budgets for
- patient days costs
- gross profit margins for retail
- labour costs
To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.
Main duties of the job
Knowledge
o A comprehensive knowledge of a large-scale catering operation, materials and equipment.
o To have a good understanding of the hospital environment and its working arrangements.
o To have a good understanding of commercial concepts to bring innovation to retail offers.
o Ability to work with management and supervisory staff to own the business and make recommendations for service improvements and have confidence to take these ideas forward.
o To be an experienced supervisor and have excellent leadership and team building skills.
o To have good communication, negotiating skills.
o To be self-motivated to set and achieve objectives with ability to manage own time effectively and efficiently.
o To have the necessary organisational and analytical skills to draw up and adapt rotas and organise optimum cover arrangements.
o Sound numerical and basic IT skills.
o Qualified to 706, 1, 2, 3 City & Guilds or NVQ 3- and 3-years' relevant experience as a supervisor.
o Craft Training Qualification or relevant experience of mentoring and training.
o NEBSS Supervisor Certificate or equivalent experience.
o Basic Health & Safety qualification, Intermediate Food Hygiene Certificate.
About us
Working in kitchen and restaurant areas will involve: -
o Hot and humid and cold conditions.
o Exposure to low temperatures in walk-in fridges and freezers.
o Work equipment that operates at extremely high temperatures, including naked flames and steam and may have sharp blades and moving parts.
o Floor surfaces may have spillages of food and liquids increasing the risk of slips, trips and falls.
o Use of cleaning chemicals during cleaning process.
o Fumes from the deep fat fryers and the cooking process.
o Exposure to very hot liquids during cooking process.
o Sharp knives.
o Handling raw meat, fish and poultry.
o Staff are required to be on their feet for most of the shift, only sitting down during rest periods.
o Staff are required to work to agreed timescales for the service of patients' meals or opening of the restaurant. This puts considerable pressure on individuals to ensure their element of service is timely.
o Work can be frequently repetitive with the production of meals and the washing up process.
o Staff are frequently required to lift and move items within the department during production, washing up, plating of meals, cleaning and stocking up retail areas. Weight can exceed 5kg. Staff are frequently required to move stock around the production area in excess of 15kg with the aid of a trolley.
o Machine or hand mop floor areas.
o Cleaning of wall surfaces.
Job description
Job responsibilities
Communication
Internal
Internal communication and working relationships.
Verbal and written communications regarding the day-to-day supervisory issues of the Catering Services.
Catering Management.
Staff.
Other departments, ie Estates, Wards, Dietetics.
Patients
External
Companies delivering goods.
Placing orders to companies.
Contractors (Maintenance).
Assessment of Work
Punctuality and regular attendance.
Good interaction with customers and colleagues.
Consistent achievement of main duties supported by internal and external documentation.
Supporting Documents
Hygiene, Health & Safety Audits, Departmental Quality Assurance Audits, Food Costings, EHO Reports, Infection Control Reports, Customer Complaints, Compliments.
In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and can do attitude.
Co-ordinate with the Food Production Manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties always meet the needs of the service and work specifications.
To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to.
Preparation and production of meals including specialised diets.
To take an active role in maintaining and improving the quality of the Catering Services. To be responsible for the identification of training needs within the kitchen and the provision of any subsequent training of staff, ensuring a high calibre workforce is maintained.
To oversee the grievance, disciplinary and welfare issues of the food production team both in the central kitchen and restaurant in liaison with the Catering management.
To carry out individual performance reviews with production staff under the direction of the Food Production Manager.
To deal with ward enquiries regarding patients meals and to visit wards and meet with ward staff and patients. This may occasionally include patients and staff who do not have English as their first language.
To maintain a high profile and deal with any enquiries in a timely and effective manner.
To be available for the emergency incidents call out procedure.
To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.
To ensure standards of hygiene and work practices are adhered to within the Catering Department in accordance with Trust Policies and Procedures, including the completion of department documentation.
To ensure the observance of safety regulations and safe operating procedures in the department.
To be responsible for the reporting to the maintenance department of mechanical defects and the need to repairs quickly.
At the direction of the Food Production Manager, to give sufficient close supervision and training to new or existing employees until their required standard is achieved. This includes induction on new and existing production equipment.
To report sickness or absenteeism to his/her Food Production Manager, and conduct return to work interviews with staff and updating departmental records.
To attend training as required and highlighted in Personal Development Plans.
Supervisor and coach apprentice chefs.
As part of Personal Development Programme, participate in working groups involved in the development of patient and retail services, department procedures and user groups.
To ensure that departmental costs and gross profit targets are achieved by working to agreed production procedures and staffing levels.
Job description
Job responsibilities
Communication
Internal
Internal communication and working relationships.
Verbal and written communications regarding the day-to-day supervisory issues of the Catering Services.
Catering Management.
Staff.
Other departments, ie Estates, Wards, Dietetics.
Patients
External
Companies delivering goods.
Placing orders to companies.
Contractors (Maintenance).
Assessment of Work
Punctuality and regular attendance.
Good interaction with customers and colleagues.
Consistent achievement of main duties supported by internal and external documentation.
Supporting Documents
Hygiene, Health & Safety Audits, Departmental Quality Assurance Audits, Food Costings, EHO Reports, Infection Control Reports, Customer Complaints, Compliments.
In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and can do attitude.
Co-ordinate with the Food Production Manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties always meet the needs of the service and work specifications.
To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to.
Preparation and production of meals including specialised diets.
To take an active role in maintaining and improving the quality of the Catering Services. To be responsible for the identification of training needs within the kitchen and the provision of any subsequent training of staff, ensuring a high calibre workforce is maintained.
To oversee the grievance, disciplinary and welfare issues of the food production team both in the central kitchen and restaurant in liaison with the Catering management.
To carry out individual performance reviews with production staff under the direction of the Food Production Manager.
To deal with ward enquiries regarding patients meals and to visit wards and meet with ward staff and patients. This may occasionally include patients and staff who do not have English as their first language.
To maintain a high profile and deal with any enquiries in a timely and effective manner.
To be available for the emergency incidents call out procedure.
To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.
To ensure standards of hygiene and work practices are adhered to within the Catering Department in accordance with Trust Policies and Procedures, including the completion of department documentation.
To ensure the observance of safety regulations and safe operating procedures in the department.
To be responsible for the reporting to the maintenance department of mechanical defects and the need to repairs quickly.
At the direction of the Food Production Manager, to give sufficient close supervision and training to new or existing employees until their required standard is achieved. This includes induction on new and existing production equipment.
To report sickness or absenteeism to his/her Food Production Manager, and conduct return to work interviews with staff and updating departmental records.
To attend training as required and highlighted in Personal Development Plans.
Supervisor and coach apprentice chefs.
As part of Personal Development Programme, participate in working groups involved in the development of patient and retail services, department procedures and user groups.
To ensure that departmental costs and gross profit targets are achieved by working to agreed production procedures and staffing levels.
Person Specification
Education/Training/Qualifications
Essential
- City & Guilds 706 part 1 and 2, NVQ or equivalent craft qualifications
- Degree or equivalent experience food production gained over a minimum of 5 years
Work Experience
Essential
- Significant experience in supervising large groups of staff
- Significant and relevant experience in large scale scratch cooking methods
Desirable
- Experience within a cook/chill catering environment
Knowledge/Skills/Abilities
Essential
- Communication skills - ability to interact with staff, managers, colleagues and users of the service
- Planning and organisational skills, required to organise rotas, shifts, menus, duties etc.
Personal Qualities/Special Circumstances
Essential
- Enjoy working with people
- Personal hygiene, clean and tidy
Person Specification
Education/Training/Qualifications
Essential
- City & Guilds 706 part 1 and 2, NVQ or equivalent craft qualifications
- Degree or equivalent experience food production gained over a minimum of 5 years
Work Experience
Essential
- Significant experience in supervising large groups of staff
- Significant and relevant experience in large scale scratch cooking methods
Desirable
- Experience within a cook/chill catering environment
Knowledge/Skills/Abilities
Essential
- Communication skills - ability to interact with staff, managers, colleagues and users of the service
- Planning and organisational skills, required to organise rotas, shifts, menus, duties etc.
Personal Qualities/Special Circumstances
Essential
- Enjoy working with people
- Personal hygiene, clean and tidy
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.
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).
Additional information
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.
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).
