Head of Catering

Job description

Job responsibilities

The Head of Catering is responsible for the effective leadership, management, and continuous improvement of all catering services across the Trust. The postholder will ensure that safe, nutritious, and high-quality food is provided to patients, staff, and visitors, supporting both the delivery of excellent patient care and the wellbeing of the workforce. This is a key leadership role within the Facilities Directorate, requiring a blend of strategic vision, operational expertise, and strong people management skills.

The postholder will take overall responsibility for the daily running of catering operations, ensuring services are delivered in accordance with NHS national food standards, statutory food safety legislation, and local policies. They will lead on menu development and nutritional quality, working collaboratively with clinical teams, dietitians, and service users to ensure meals meet patient dietary requirements and promote recovery. The role will also include the management of the Central Production Unit (CPU) and both ward housekeeping services at both Darlington Memorial Hospital and University Hospital North Durham.

The Head of Catering will manage budgets effectively, ensuring efficient use of resources and value for money through sound financial control, cost analysis, and procurement practices. They will lead initiatives to reduce food waste, improve sustainability, and increase the use of locally sourced, seasonal, and ethically produced ingredients. The postholder will support the SCL sustainability agenda, aligning catering operations with the NHS Net Zero Carbon targets.

A core aspect of the role is the leadership and development of catering staff. The postholder will ensure that all team members are trained, competent, and motivated to deliver high standards of service. They will foster a positive, inclusive, and collaborative culture, encouraging innovation and continuous improvement. Regular supervision, performance reviews, and staff engagement will form part of this leadership responsibility.

The Head of Catering will also be accountable for ensuring compliance with all statutory, regulatory, and NHS-specific requirements, including food hygiene legislation, infection prevention and control standards, and allergen management. They will maintain robust systems for monitoring, auditing, and reporting, ensuring any issues are promptly addressed and lessons learned are implemented. The role will also require active participation in internal and external inspections or audits, ensuring the service is always prepared and compliant.

In addition to operational leadership, the postholder will contribute strategically to the SCL Facilities management. They will provide expert advice on catering matters, support business planning, and lead service development projects designed to enhance quality, efficiency, and user satisfaction. They will work closely with procurement, finance, estates, and clinical colleagues to ensure catering services are integrated with wider organisational objectives.

The postholder will act as the principal point of contact for all catering-related issues, representing the service at internal meetings and external forums. They will build and maintain strong relationships with suppliers, contractors, and partner organisations to ensure the Trust benefits from best practice, innovation, and market developments.

The role requires a proactive approach to service improvement and a commitment to delivering excellence. The Head of Catering will be expected to identify opportunities for innovation including digital systems, menu optimisation, and sustainable practices and to lead change initiatives that enhance both the quality and efficiency of catering operations.

The postholder will ensure that catering services contribute positively to the overall patient and staff experience, supporting SCL vision for outstanding care through outstanding support services. They will champion the importance of food and nutrition in health and wellbeing, promoting the catering service as an integral part of the patient care pathway.

Person Specification

Special Skills & Knowledge

Essential

• In-depth knowledge of food hygiene regulations, HACCP principles, allergen management, and catering industry best practice.
• Strong leadership and motivational skills, with the ability to inspire and engage diverse teams.
• Excellent organisational and time management skills with the ability to prioritise competing demands.
• Strong financial and analytical skills, including budget setting and resource management.
• Excellent communication, influencing, and negotiation skills with the ability to build effective relationships across disciplines.
• Understanding of NHS National Food Standards, Hospital Food Review recommendations, and the role of nutrition in patient care.

Desirable

• Understanding of NHS or healthcare catering standards (e.g. NHS Food Standards, CQUIN, PLACE)
• Knowledge of sustainability and waste reduction in catering operations
• Creativity in menu and service development
• Commitment to promoting healthy eating and sustainability

Qualifications

Essential

• Degree or equivalent qualification in Catering Management, Hospitality Management, or a related discipline.
• Recognised qualification in Food Safety (minimum Level 4 Food Safety or equivalent).
• Evidence of continuing professional development relevant to catering, facilities, or management.

Desirable

• Management or leadership qualification (e.g. ILM, CMI, or equivalent).
• Qualification in Nutrition, Dietetics, or related food and health discipline.
• HACCP qualification or equivalent.

Special Requirements

Essential

• Ability to work multisite and have flexibility to needs of the service
• Ability to work flexibly, including weekends and evenings as required

Desirable

• Knowledge of catering sector

Experience

Essential

• Significant experience in managing large-scale catering operations in a healthcare, education, or similar multi-site environment.
• Demonstrable experience of leading and developing teams to achieve high standards of service delivery.
• Proven track record of budget management, cost control, and delivering efficiency savings.
• Experience in menu planning, nutritional compliance, and implementing national food standards.
• Experience in ensuring compliance with food safety, health and safety, and infection prevention legislation.

Desirable

• Experience working within the NHS or other public sector catering service.
• Experience of project management and implementing service improvement or change initiatives.
• Experience of sustainability initiatives and waste reduction in catering operations.

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.

Employer details

Employer name

CDD Services (Synchronicity Care Ltd)

Address

University Hospital Of North Durham

North Road

Durham

DH1 5TW

Employer's website

https://www.cddft.nhs.uk/ (Opens in a new tab)