Job summary
20 hours per week, includes weekend and bank holiday working
We are looking to recruit hardworking,
enthusiastic individuals to join our Catering Team based in the main kitchen at
Fieldhead Hospital. We have two posts
available, which include weekend and bank holiday working.
The successful post holders
will be required to provide a safe, nutritious, and exciting meal
service to service users, staff and visitors.
You will also participate in the preparation of functions and special
events, no two events are the same which will provide you with a challenge and
diversity in the job role.
Catering,
food safety, cleanliness and hygiene in healthcare environments is paramount,
therefore we are looking to appoint staff who are ambitious, motivated and take
pride in the work they do. You will be responsible for cleaning duties in the kitchen this is to
ensure a safe, efficient workplace and environment for all. You will adhere to the NHS cleaning
standards.
The post holder will be required to work as part of a team in a fast-paced
environment and you will be able to use your initiative to prioritise and organise
daily duties. You will maintain a
professional approach and comply with all relevant policies and procedures.
Staff uniform will be provided.
Posts available:2 x 20 hours per week.
Main duties of the job
You will be part of a team
that provides safe and nutritious meal service to service users
At
the time of advertising, this role does not meet the minimum requirements set
by UK Visas and Immigration to sponsor candidates to work in the UK. For this
reason, we are unable to sponsor anyone for a skilled worker visa for this role.
We
are happy to accept applications from candidates who can prove their right to
work in the UK or via alternative visa routes. Such applications will be
considered alongside all other applications.
All employees of the Trust are strongly encouraged to be
fully vaccinated against COVID-19 to protect patients.
We are aware that an increasing number of applicants are
using AI technology to generate responses on NHS Job application forms. We
strongly discourage this and will conduct a thorough screening process before
selecting candidates to progress to the next stage. If you are using AI to
enhance your application, please disclose this in your NHS Jobs application
form.
About us
We
are a specialist NHS Foundation Trust that provides community, mental health
and learning disability services for the people of Barnsley, Calderdale,
Kirklees and Wakefield. We also provide low and medium secure services and are
the lead for the west Yorkshire secure provider collaborative.
Our mission is
to help people reach their potential and live well in their communities, we do this
by providing high-quality care in the right place at the right time. We employ
staff in both clinical and non-clinical services who work hard to make a
difference to the lives of service users, families and carers.
We encourage
and welcome applications from all protected characteristic groups, we value
diversity and want our workforce to be reflective of our communities.
Being
a foundation Trust means were accountable to our
members, who can have a say in how were run. Around 14,300 local people
(including staff) are members of our Trust.
Join
us and you will be one of over 4,500 staff committed to supporting and improving
the mental, physical and social needs of the thousands of people we meet and
help each year.
We
are committed
to safeguarding and promoting the welfare of children, young people and
vulnerable adults and expects all colleagues and volunteers to share this
commitment.
We do reserve to right to close vacancy before the advertised closing date if necessary, so please apply as soon as possible.
Job description
Job responsibilities
JOB SUMMARY
The post holder will:
Carry
out a wide range of general catering duties in the restaurant, hospitality,
vending and patient catering in an efficient and effective manner to ensure
that a high quality service is provided at all times. This post has a
significant amount of personal contact with staff, patients and members of the
public.
1.1 Key
Result Areas:
To
carry out basic food preparation, packing labelling and chilling of
sandwiches and other food products, according to set recipes and procedures.
Packing and labelling of pre-prepared food commodities
for patients special diets.
To
carry out basic cooking duties including breakfast and back bar items.
To operate cash registers and reconciliation of monies in
line with departmental policies and procedures.
To prepare and deliver hospitalities in accordance with
hospitality forms.
To
clean, fill and attend to vending machines on a daily basis as per agreed
procedures.
To
serve meals in the staff dining room and other associated areas as required
and to portion food in the correct manner according to portion control.
To
prepare restaurant counters, refrigerated commodities and ensure that
restaurant tables have all items ready to carry out efficient service.
To
distribute provisions, meals and equipment within the department and hospital
site.
To
clean equipment and premises in accordance with duty rotas and work schedules
using the appropriate equipment and chemicals. This will include the immediate outer areas
of the building.
Report
any sittings of pests or damage to the fabric of the catering areas that could
provide potential harbourage to pests.
To
operate equipment e.g. scrubbing machine, flight dishwasher, cash register
etc. in a safe and responsible manner after training and to report faulty
equipment to the supervisor.
To
dispose of all waste food and refuse in a hygienic manner and in accordance
with the waste food policy.
To
complete all relevant control documents including: daily quality report
sheets, recording the temperature of food and equipment and to report any
untoward issues to the supervisor.
Maintain
all relevant records in compliance with the HACCP document to ensure due
diligence.
Monitor
and record the fridge and freezer temperatures, reporting any fall in
temperature to the supervisor.
To
promote a positive and professional image of the catering service in order to
maximise sales.
To
wear approved protective clothing provided, in accordance with the role and
food hygiene policy.
To
open the food stores areas as necessary at the start of the shift.
To
carry out all duties, adhering to manual handling and lifting procedures /
practice.
Accept
incoming deliveries, ensuring that goods are accounted for on the order
requisition and any adjustments are clearly marked and reported. Also the issuing of goods to various
departments, ensuring that all items are correctly requisitioned and any
adjustments are clearly identified on the relevant paperwork.
Receive,
check and record weekly deliveries for quantity, quality and temperature
where applicable.
To
ensure stores are correctly rotated, used in date order and any out of date
products are disposed of in the correct manner.
To
be aware of patient special diets and to ensure that all special dietary
needs / requests are followed.
To
open and close units ensuring equipment is turned off and areas secured.
1.2 Working
as part of a team:
On occasions staff may be required to work without
supervision and make work place decisions.
Actively engage in good team working to facilitate effective relationships with everyone.
1.3 Managing
self:
Participate
in the Trust appraisal and personal development plan process by identifying
your own development needs and agreeing development plans for these.
Ensure
your required mandatory and job specific training is kept up to date.
Ensure
your own actions support equality, diversity, rights and maintain quality.
Respect
the privacy and dignity of others whilst carrying out domestic duties.
Maintain
the highest standards of personal hygiene.
1.4 Financial
responsibility:
This
position has no financial responsibility.
For full details of the role please see the supporting documents attached.
Job description
Job responsibilities
JOB SUMMARY
The post holder will:
Carry
out a wide range of general catering duties in the restaurant, hospitality,
vending and patient catering in an efficient and effective manner to ensure
that a high quality service is provided at all times. This post has a
significant amount of personal contact with staff, patients and members of the
public.
1.1 Key
Result Areas:
To
carry out basic food preparation, packing labelling and chilling of
sandwiches and other food products, according to set recipes and procedures.
Packing and labelling of pre-prepared food commodities
for patients special diets.
To
carry out basic cooking duties including breakfast and back bar items.
To operate cash registers and reconciliation of monies in
line with departmental policies and procedures.
To prepare and deliver hospitalities in accordance with
hospitality forms.
To
clean, fill and attend to vending machines on a daily basis as per agreed
procedures.
To
serve meals in the staff dining room and other associated areas as required
and to portion food in the correct manner according to portion control.
To
prepare restaurant counters, refrigerated commodities and ensure that
restaurant tables have all items ready to carry out efficient service.
To
distribute provisions, meals and equipment within the department and hospital
site.
To
clean equipment and premises in accordance with duty rotas and work schedules
using the appropriate equipment and chemicals. This will include the immediate outer areas
of the building.
Report
any sittings of pests or damage to the fabric of the catering areas that could
provide potential harbourage to pests.
To
operate equipment e.g. scrubbing machine, flight dishwasher, cash register
etc. in a safe and responsible manner after training and to report faulty
equipment to the supervisor.
To
dispose of all waste food and refuse in a hygienic manner and in accordance
with the waste food policy.
To
complete all relevant control documents including: daily quality report
sheets, recording the temperature of food and equipment and to report any
untoward issues to the supervisor.
Maintain
all relevant records in compliance with the HACCP document to ensure due
diligence.
Monitor
and record the fridge and freezer temperatures, reporting any fall in
temperature to the supervisor.
To
promote a positive and professional image of the catering service in order to
maximise sales.
To
wear approved protective clothing provided, in accordance with the role and
food hygiene policy.
To
open the food stores areas as necessary at the start of the shift.
To
carry out all duties, adhering to manual handling and lifting procedures /
practice.
Accept
incoming deliveries, ensuring that goods are accounted for on the order
requisition and any adjustments are clearly marked and reported. Also the issuing of goods to various
departments, ensuring that all items are correctly requisitioned and any
adjustments are clearly identified on the relevant paperwork.
Receive,
check and record weekly deliveries for quantity, quality and temperature
where applicable.
To
ensure stores are correctly rotated, used in date order and any out of date
products are disposed of in the correct manner.
To
be aware of patient special diets and to ensure that all special dietary
needs / requests are followed.
To
open and close units ensuring equipment is turned off and areas secured.
1.2 Working
as part of a team:
On occasions staff may be required to work without
supervision and make work place decisions.
Actively engage in good team working to facilitate effective relationships with everyone.
1.3 Managing
self:
Participate
in the Trust appraisal and personal development plan process by identifying
your own development needs and agreeing development plans for these.
Ensure
your required mandatory and job specific training is kept up to date.
Ensure
your own actions support equality, diversity, rights and maintain quality.
Respect
the privacy and dignity of others whilst carrying out domestic duties.
Maintain
the highest standards of personal hygiene.
1.4 Financial
responsibility:
This
position has no financial responsibility.
For full details of the role please see the supporting documents attached.
Person Specification
Physical Attributes
Essential
- A satisfactory sickness record over previous 2 years (subject to the need to act with fairness and equality of opportunity, particularly where sickness is related to a disability and/or pregnancy).
- Able to fulfil Occupational Health requirements for the post (with reasonable adjustments if necessary).
Training
Essential
- Experience working within a customer focused environment.
- Commitment to undertake relevant training commensurate to the job role.
Qualifications
Essential
- Completed or willing to undertake and achieve the level 2 Food Safety Certificate, COSHH Training and Trust mandatory training courses.
- Hold BICSc qualification or willing to undertake and successfully complete within 12 months or equal experience at Level 2.
Desirable
- Level 3 Certificate in Food Safety.
Special Skills/Knowledge
Essential
- Ability to communicate with other staff, Trust employees, service users who may have behavioural issues or severe communication difficulties.
- Ability to accept and prioritise instructions.
- Ability to work under pressure in order to meet deadlines.
- Demonstrate positive and proactive approach to customer care and service improvement.
- Takes personal responsibility to deliver own work to a high standard.
- Takes a positive proactive approach to learning and self-development.
Experience
Essential
- Previous experience in the catering industry.
- Previous experience of dealing with the public.
Desirable
- Knowledge of therapeutic diets.
Personal Attributes
Essential
- To work on own initiative, as a lone worker or as part of a team.
- Flexible approach to working hours / shift patterns.
Person Specification
Physical Attributes
Essential
- A satisfactory sickness record over previous 2 years (subject to the need to act with fairness and equality of opportunity, particularly where sickness is related to a disability and/or pregnancy).
- Able to fulfil Occupational Health requirements for the post (with reasonable adjustments if necessary).
Training
Essential
- Experience working within a customer focused environment.
- Commitment to undertake relevant training commensurate to the job role.
Qualifications
Essential
- Completed or willing to undertake and achieve the level 2 Food Safety Certificate, COSHH Training and Trust mandatory training courses.
- Hold BICSc qualification or willing to undertake and successfully complete within 12 months or equal experience at Level 2.
Desirable
- Level 3 Certificate in Food Safety.
Special Skills/Knowledge
Essential
- Ability to communicate with other staff, Trust employees, service users who may have behavioural issues or severe communication difficulties.
- Ability to accept and prioritise instructions.
- Ability to work under pressure in order to meet deadlines.
- Demonstrate positive and proactive approach to customer care and service improvement.
- Takes personal responsibility to deliver own work to a high standard.
- Takes a positive proactive approach to learning and self-development.
Experience
Essential
- Previous experience in the catering industry.
- Previous experience of dealing with the public.
Desirable
- Knowledge of therapeutic diets.
Personal Attributes
Essential
- To work on own initiative, as a lone worker or as part of a team.
- Flexible approach to working hours / shift patterns.
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.
