Job summary
An excellent opportunity has arisen for an enthusiastic,
self-motivated and committed individual to influence and contribute as part of
the award winning Catering Services at Darlington Memorial Hospital.
We are looking for an accomplished Food Production
Supervisor to help take food production to the next level of a large Central
Production Unit(CPU)
Successful applicants will be motivational and work to bring
pride and a sense of achievement to the CPU but also the ability to enable
change to ensure that the Production Unit displays their ability to operate in
a highly commercial environment whilst maintaining excellent levels of food
safety and quality control and the ability to work towards increasing sales.
The successful applicant will have :
Previous catering supervisory experience in a fast paced
environment
Excellent knowledge
of food hygiene regulations and HACCP
Demonstrate a can do attitude
Excellent communication and customer care skills
Good understanding of the 2020 NHS Food Review
The post is predominantly Monday to Friday 4 days out of 5
with the flexibility to work weekends when required
Main duties of the job
To provide professional and supervisory leadership and
operational control within the Central Production Unit (CPU) at Memorial
Hospital, Darlington.
Liaising with all internal and external stakeholders in
respect of the food production and to pro-actively seek areas to promote the
service.
This post carries supervisory responsibility for the
operational management of the Central Production Unit within prescribed
budgetary limits. Manage the provision of a comprehensive, high quality, cost
effective and safe service to patients, staff and visitors and external
contracts which is responsive to their changing needs. The post will also
involve working closely with our PFI partners.
To provide day-to-day leadership and operational control to
ensure the Catering Service is developed and maintained to meet or excel the
users present and future expectations, with specific responsibilities for the
following remit:
Adhering to all Food Safety aspects within the CPU
HACCP
Quality Control
Lean Management
The post holder is responsible for the
recruitment, selection, welfare and disciplinary procedures relating to staff,
the facilitation of induction programmes and ongoing staff training
About us
SCL is a wholly owned subsidiary of County Durham and Darlington NHS Foundation Trust (CDDFT) set up to deliver a range of non-clinical services The company is a separate legal body to CDDFT.
SCL offers its own Terms and Conditions of employment which differ to the national NHS Terms and Conditions. As an employee in the company you will benefit from:
- A Competitive salary
- Access to a pension scheme - National Employment Savings Trust (NEST) CDD Services will pay a 3% contribution (this is over and above the minimum contribution rate at the present time)
- Night Shift Working Allowances (where appropriate)
- Bank Holiday Working Allowances (where appropriate)
Bank work is offered on an 'as and when' basis with no guaranteed hours and will be paid on a pro-rata hourly rate for hours worked only
Job description
Job responsibilities
Reporting
to and liaising with the Food Production Manager
To set
clear standards and develop operational systems with the Food Production
Manager for the safe production of over 17,000 meals per week
Provide
relevant information to Food Production Manager to demonstrate achievement of
Key Performance Indicators.
Provide
professional advice at all levels of the organisation in relation to catering
issues.
Attend the
Trusts Nutritional Group in an advisory capacity.
Ensure
that all aspects of Health & Safety, Food Hygiene Legislation and HACCP are
complied with.
Ensure
corporate Facilities objectives of the organisation are communicated
effectively.
Compliance
and understanding of 2020 NHS Food Review Report
To liaise
with the EHO to ensure that SCL meets its legal obligations in relation to food
safety
To act as
the Catering Supervisory Lead on the Quality Assurance with the CPU and
implement developments
To be able
to lead by example
The
monitoring and investigation of significant complaints as directed by the Food
Production Manager
Develop
and establish a continual review of systems for monitoring the performance of
services and develop action plans when deficiencies arise with the assistance
of the Food Production Manager
Ensure
that statutory obligations are met, responsibilities are properly allocated and
effective management systems are in place.
To review
and manage the Risk Management Health & Safety plan in setting targets and
performance objectives.
In
partnership with the Food Production Manager to review and manage all production
plans in setting targets and performance objectives.
To develop
and co-ordinate the delivery of training programmes for all grades of staff
within the Catering Services liaising with the Food Production Manager
To develop
systems and processes for risk assessments, in accordance with Statutory
Requirements and advise staff on effective risk management strategies which
result in prioritised risk elimination, reduction and controls.
To
administer a comprehensive incident reporting, recording investigation and
analysis system to identify causes and provide data to all required bodies and
managers as appropriate.
Planning
and organising a robust staff cover system.
To ensure
that labour and materials are controlled daily in line with the requirements of
the service.
Compilation
of productivity reports as requested by the Food Production Manager
To
undertake risk assessments as appropriate.
Recruit,
supervise, lead and motivate your team
Meet
product quality standards and product specifications whilst achieving
production efficiency standards
Overseeing
all processes with focus identifying and implementing methods for improving
performance and the effectiveness of processes, systems and practices.
Co-ordination
with the QEF Estates Department for the
repair and routine maintenance of production equipment
To
identify areas of concern and have the ability to implement preventative
actions
Engagement
with all staff
Job description
Job responsibilities
Reporting
to and liaising with the Food Production Manager
To set
clear standards and develop operational systems with the Food Production
Manager for the safe production of over 17,000 meals per week
Provide
relevant information to Food Production Manager to demonstrate achievement of
Key Performance Indicators.
Provide
professional advice at all levels of the organisation in relation to catering
issues.
Attend the
Trusts Nutritional Group in an advisory capacity.
Ensure
that all aspects of Health & Safety, Food Hygiene Legislation and HACCP are
complied with.
Ensure
corporate Facilities objectives of the organisation are communicated
effectively.
Compliance
and understanding of 2020 NHS Food Review Report
To liaise
with the EHO to ensure that SCL meets its legal obligations in relation to food
safety
To act as
the Catering Supervisory Lead on the Quality Assurance with the CPU and
implement developments
To be able
to lead by example
The
monitoring and investigation of significant complaints as directed by the Food
Production Manager
Develop
and establish a continual review of systems for monitoring the performance of
services and develop action plans when deficiencies arise with the assistance
of the Food Production Manager
Ensure
that statutory obligations are met, responsibilities are properly allocated and
effective management systems are in place.
To review
and manage the Risk Management Health & Safety plan in setting targets and
performance objectives.
In
partnership with the Food Production Manager to review and manage all production
plans in setting targets and performance objectives.
To develop
and co-ordinate the delivery of training programmes for all grades of staff
within the Catering Services liaising with the Food Production Manager
To develop
systems and processes for risk assessments, in accordance with Statutory
Requirements and advise staff on effective risk management strategies which
result in prioritised risk elimination, reduction and controls.
To
administer a comprehensive incident reporting, recording investigation and
analysis system to identify causes and provide data to all required bodies and
managers as appropriate.
Planning
and organising a robust staff cover system.
To ensure
that labour and materials are controlled daily in line with the requirements of
the service.
Compilation
of productivity reports as requested by the Food Production Manager
To
undertake risk assessments as appropriate.
Recruit,
supervise, lead and motivate your team
Meet
product quality standards and product specifications whilst achieving
production efficiency standards
Overseeing
all processes with focus identifying and implementing methods for improving
performance and the effectiveness of processes, systems and practices.
Co-ordination
with the QEF Estates Department for the
repair and routine maintenance of production equipment
To
identify areas of concern and have the ability to implement preventative
actions
Engagement
with all staff
Person Specification
Special Skills & Knowledge
Essential
- Knowledge of the catering sector(E)
- Natural and enthusiastic staff member with ability to motivate and develop staff. (E)
- Ability to support staff through periods of organizational change (E)
- Proficient IT skills (E)
- Human resource management skills(E)
- Knowledge of SCL and Trusts policies and procedures, particularly HR management policies and procedures and to be able to advise other staff) (E)
- Knowledge of Data Protection and Caldicott Principles and demonstrate understanding of confidentiality and the associated legal and policy requirements(E)
- Full understanding of HACCP (E )
Desirable
- Knowledge of traceability systems
Qualifications
Essential
- Level 3 Diploma Team Leader/Supervisor or Equivalent (E)
- C&G 706/1 and 706/2 or NVQ equivalent (E)
- Food Allergens Awareness Certification (E)
- Level 3 Food Hygiene Certificate(E)
- Level 2 HACCP Certification (E)
- NVQ Level 3 Management Qualification (E)
- Evidence of continuing professional development (CPD) (E)
Desirable
Experience
Essential
- Effective interpersonal skills (E)
- Industry experience within catering services (E)
- Experience of compliance with NHS and catering sector (E)
- Understanding of Catering sustainability (E)
- Finance experience (E)
- Experience in supervising/training and managing catering staff and dealing with complex staffing issues(E)
Desirable
Special Requirements
Essential
- Health & safety Knowledge
- Good communication and organisational skills and the ability to multitask and prioritise work load.
Desirable
- Ability to work weekends if required and flexibility to meet the needs of the company
Person Specification
Special Skills & Knowledge
Essential
- Knowledge of the catering sector(E)
- Natural and enthusiastic staff member with ability to motivate and develop staff. (E)
- Ability to support staff through periods of organizational change (E)
- Proficient IT skills (E)
- Human resource management skills(E)
- Knowledge of SCL and Trusts policies and procedures, particularly HR management policies and procedures and to be able to advise other staff) (E)
- Knowledge of Data Protection and Caldicott Principles and demonstrate understanding of confidentiality and the associated legal and policy requirements(E)
- Full understanding of HACCP (E )
Desirable
- Knowledge of traceability systems
Qualifications
Essential
- Level 3 Diploma Team Leader/Supervisor or Equivalent (E)
- C&G 706/1 and 706/2 or NVQ equivalent (E)
- Food Allergens Awareness Certification (E)
- Level 3 Food Hygiene Certificate(E)
- Level 2 HACCP Certification (E)
- NVQ Level 3 Management Qualification (E)
- Evidence of continuing professional development (CPD) (E)
Desirable
Experience
Essential
- Effective interpersonal skills (E)
- Industry experience within catering services (E)
- Experience of compliance with NHS and catering sector (E)
- Understanding of Catering sustainability (E)
- Finance experience (E)
- Experience in supervising/training and managing catering staff and dealing with complex staffing issues(E)
Desirable
Special Requirements
Essential
- Health & safety Knowledge
- Good communication and organisational skills and the ability to multitask and prioritise work load.
Desirable
- Ability to work weekends if required and flexibility to meet the needs of the company
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.
