Job summary
Do you want to support an innovative Catering Team within one of Europe's leading and the UK's best Cancer Care Centres?
We have a rare opportunity for you to join our inspirational Catering Team here at "the Christie" as our Storekeeper, managing our catering supplies and stocks?
Encouraging healthier lifestyles, our Team of Chefs are skilled in the art of transforming fresh, seasonal ingredients into nutritious home-cooked meals, and our Catering Assistants provide a welcoming, friendly service that places our patients, families, and colleagues "At the heart of what we do".
You will provide them the supplies to do this.
Do you have what it takes to work alongside our Executive Head Chef and closely with our Catering Managers to take our procurement process and stock handling to the next level and ensure excellent food and an exemplary customer journey is delivered in a safe compliant, fast-paced, caring environment?
Main duties of the job
What will you be doing:
Providing an efficient system of procurement, receipt and distribution of all Catering goods, in accordance with current Hygiene legislation and our H.A.C.C.P procedure.
Managing Dietary and Allergen requirements and providing a personalised service as appropriate.
Ensuring the safe storage of all foods to the kitchens, patients, staff, and visitors.
Completing regular stock taking exercises to ensure security of stock.
Ensuring compliance and security of all Catering storage areas and ensuring food and hygiene standards are met.
Providing excellent customer service to patients, families, and colleagues.
Ensuring NHS Food Standards are adhered to.
Helping take the procurement process to the next level.
About us
The Christie is one of Europe's leading cancer centres, treating over 60,000 patients a year. We are based in Manchester and serve a population of 3.2 million across Greater Manchester & Cheshire, but as a national specialist around 15% patients are referred to us from other parts of the country. We provide radiotherapy through one of the largest radiotherapy departments in the world; chemotherapy on site and through 14 other hospitals; highly specialist surgery for complex and rare cancer; and a wide range of support and diagnostic services. We are also an international leader in research, with world first breakthroughs for over 100 years. We run one of the largest early clinical trial units in Europe with over 300 trials every year. Cancer research in Manchester, most of which is undertaken on the Christie site, has been officially ranked the best in the UK.
Job description
Job responsibilities
DUTIES AND RESPONSIBILITIES
Communication and Relationship Skills
- To work closely with the Executive Head Chef and Catering Managers regarding ordering and receipt of all goods.
- Liaise with other catering staff in the sub departments and supervisors and ward staff regarding ward requisitions and deliveries.
- Liaise with delivery drivers upon each delivery and manage deliveries in accordance with Food Safety Legislation.
Knowledge Training and Experience
- Daily tasks include the ordering and receipt of all incoming catering goods against delivery notes and invoices.
- Electronic temperature checking of all goods and vehicles and visual checks on damage of incoming goods.
- Safe Management of loading bay areas i.e., clean and free from obstacles and only cages from the catering department can be used.
- Following strict cleaning and work task schedules as set up on the Monika electronic Task Minder system.
- Management of all storekeeping in line with HACCP and Allergen policies.
- Make up and deliver requisitions to catering sub departments and wards.
- Undertake stocktakes and advise and liaise with Executive Head Chef on current stock levels to ensure adequate provisions are in place and financial levels are maintained.
- Responsible for the weekly laundry of catering ppe, collections, and deliveries to the linen room.
Analytical and Judgemental Skills
- Day to day PC input on the Manna stock system, Outlook, Excel and Word, including the completion of associated spread sheets / stock sheets as required.
- All cleaning of store related areas and fridges / freezers, to be registered on Monika system.
- Visually check incoming stock for any irregularities and inform Catering management of any non-compliance and deal with each case appropriately.
Planning and Organisational Skills
- To ensure that the stores and associated areas are clean and stocked up as required, using the FIFO methodology.
- Ability to deliver during increased workloads, at short notice.
- Organise and make sure that the relevant provisions have been ordered daily.
- Maintain minimum stock levels across the catering business.
Physical Skills
- Physical skills are required for managing deliveries of stock, which may include some heavy lifting.
- Ensure that deliveries are managed safely around the loading bays whilst on duty and ensure that delivery drivers follow Departmental safety procedures.
- Pulling and pushing of roll cages from loading bay to various areas, in accordance with the Trust Manual Lifting and Handling training.
- Deliver stock on stores trollies to wards and sub departments.
Responsibility for Patients/Client Care
- Responsible for delivering food provisions to wards as requested via ward requisition forms.
- The collating and tallying of requisition forms.
Responsibility for Policy/Service Development
- Adhere to all HACCP procedures.
- Adhere to Allergen procedures
- Ensure all hygiene and cleanliness must is completed within the Catering department to required standards.
Responsibility for Financial and Physical Resources
- Ensure good stock taking and rotation takes places for all provisions in fridges and freezers and stores areas.
Responsibility for Human Resources
- To participate in any Trust mandatory training process, plus all other departmental training as required. (Please note that on occasion, this may take place at a weekend due to operational demand)
Responsibilities for Information Resources
- To be fully competent in use of MANNA Stock System, and day to day use of the Monika Task minder system
Responsibility for Research and Development
- Complete spread sheets for item issue. Liaise with management to continuously develop and improve the catering environment and food service.
Freedom to Act
- To take responsibility for the catering stores and associated areas.
- Using your own initiative and work within agreed hygiene policies and procedures.
Physical Effort
- Various physical duties across the department
- Manage deliveries in a safe manner
- Responsible for putting away fresh, chilled and frozen deliveries using the FIFO (First in First Out).
Mental Effort
- Concentration required when completing PC tasks such as the Manna stock system, plus day-to-day use of the Task Minder monitoring system.
Emotional Effort
- Rarely exposed to distressing circumstances but may encounter patients at ward level in upsetting circumstances.
Working Conditions
- Hot, humid, and noisy within the kitchen environment, occasional cold conditions in chillers and freezers and around the delivery area. The Job role entails most of the day standing.
Job description
Job responsibilities
DUTIES AND RESPONSIBILITIES
Communication and Relationship Skills
- To work closely with the Executive Head Chef and Catering Managers regarding ordering and receipt of all goods.
- Liaise with other catering staff in the sub departments and supervisors and ward staff regarding ward requisitions and deliveries.
- Liaise with delivery drivers upon each delivery and manage deliveries in accordance with Food Safety Legislation.
Knowledge Training and Experience
- Daily tasks include the ordering and receipt of all incoming catering goods against delivery notes and invoices.
- Electronic temperature checking of all goods and vehicles and visual checks on damage of incoming goods.
- Safe Management of loading bay areas i.e., clean and free from obstacles and only cages from the catering department can be used.
- Following strict cleaning and work task schedules as set up on the Monika electronic Task Minder system.
- Management of all storekeeping in line with HACCP and Allergen policies.
- Make up and deliver requisitions to catering sub departments and wards.
- Undertake stocktakes and advise and liaise with Executive Head Chef on current stock levels to ensure adequate provisions are in place and financial levels are maintained.
- Responsible for the weekly laundry of catering ppe, collections, and deliveries to the linen room.
Analytical and Judgemental Skills
- Day to day PC input on the Manna stock system, Outlook, Excel and Word, including the completion of associated spread sheets / stock sheets as required.
- All cleaning of store related areas and fridges / freezers, to be registered on Monika system.
- Visually check incoming stock for any irregularities and inform Catering management of any non-compliance and deal with each case appropriately.
Planning and Organisational Skills
- To ensure that the stores and associated areas are clean and stocked up as required, using the FIFO methodology.
- Ability to deliver during increased workloads, at short notice.
- Organise and make sure that the relevant provisions have been ordered daily.
- Maintain minimum stock levels across the catering business.
Physical Skills
- Physical skills are required for managing deliveries of stock, which may include some heavy lifting.
- Ensure that deliveries are managed safely around the loading bays whilst on duty and ensure that delivery drivers follow Departmental safety procedures.
- Pulling and pushing of roll cages from loading bay to various areas, in accordance with the Trust Manual Lifting and Handling training.
- Deliver stock on stores trollies to wards and sub departments.
Responsibility for Patients/Client Care
- Responsible for delivering food provisions to wards as requested via ward requisition forms.
- The collating and tallying of requisition forms.
Responsibility for Policy/Service Development
- Adhere to all HACCP procedures.
- Adhere to Allergen procedures
- Ensure all hygiene and cleanliness must is completed within the Catering department to required standards.
Responsibility for Financial and Physical Resources
- Ensure good stock taking and rotation takes places for all provisions in fridges and freezers and stores areas.
Responsibility for Human Resources
- To participate in any Trust mandatory training process, plus all other departmental training as required. (Please note that on occasion, this may take place at a weekend due to operational demand)
Responsibilities for Information Resources
- To be fully competent in use of MANNA Stock System, and day to day use of the Monika Task minder system
Responsibility for Research and Development
- Complete spread sheets for item issue. Liaise with management to continuously develop and improve the catering environment and food service.
Freedom to Act
- To take responsibility for the catering stores and associated areas.
- Using your own initiative and work within agreed hygiene policies and procedures.
Physical Effort
- Various physical duties across the department
- Manage deliveries in a safe manner
- Responsible for putting away fresh, chilled and frozen deliveries using the FIFO (First in First Out).
Mental Effort
- Concentration required when completing PC tasks such as the Manna stock system, plus day-to-day use of the Task Minder monitoring system.
Emotional Effort
- Rarely exposed to distressing circumstances but may encounter patients at ward level in upsetting circumstances.
Working Conditions
- Hot, humid, and noisy within the kitchen environment, occasional cold conditions in chillers and freezers and around the delivery area. The Job role entails most of the day standing.
Person Specification
Qualifications
Essential
- oL2 Food Hygiene certification
- oFoundation English and Math's
Desirable
Experience
Desirable
- oCatering Storekeeper Experience
- oStocktaking Experience
Skills
Essential
- oEffective Interpersonal and communication skills.
- oIT literate
Desirable
- o Customer Relation and Service Skills
- oStrong organisational skills.
Knowledge
Essential
- oFood Safety Legislation.
- oHACCP
Desirable
- oPrinciples and their application within catering.
- oStock rotation
- oTemperature controls
- oManual handling
- oFood hygiene
- oAllergens
Values
Essential
- oAbility to demonstrate the organisational values and behaviours
Person Specification
Qualifications
Essential
- oL2 Food Hygiene certification
- oFoundation English and Math's
Desirable
Experience
Desirable
- oCatering Storekeeper Experience
- oStocktaking Experience
Skills
Essential
- oEffective Interpersonal and communication skills.
- oIT literate
Desirable
- o Customer Relation and Service Skills
- oStrong organisational skills.
Knowledge
Essential
- oFood Safety Legislation.
- oHACCP
Desirable
- oPrinciples and their application within catering.
- oStock rotation
- oTemperature controls
- oManual handling
- oFood hygiene
- oAllergens
Values
Essential
- oAbility to demonstrate the organisational values and behaviours
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.
