Job Description
JOB DESCRIPTION
DATE: April 2021
REF NO:
JOB DETAILS
JOB TITLE: Catering Supervisor
BAND: 3
HOURS: 32.00
DEPARTMENT: Catering Services
LOCATION: St George's Hospital Stafford
REPORTS TO: Assistant Facilities Managers/ Facilties Manager, Trust Catering Lead
ACCOUNTABLE TO: Facilities Manager/ Trust Catering Lead
RESPONSIBLE FOR: The post holder will be responsible for the day to day management and delivery of the catering service for patients, staff and visitors
WORKING RELATIONSHIPS
INTERNAL: Supervisors, Ward Staff, Facilities Teams and Management
EXTERNAL: Suppliers, EHO’s External Auditors, Contractors
JOB PURPOSE.
The Catering service ensure that all food provided complies with Food Safety Regulations and meals are appetising and attractively served.
The post holder will be expected to work as part of the wider team, providing an integrated and flexible service, and as such may sometimes be required to undertake duties within other areas of the Facilities Department. The post holder will need to be flexible and will be required to occasionally work across 2 different work locations in Stafford and Shrewsbury supporting the catering teams across both sites.
ORGANISATIONAL STRUCTURE
KEY RESPONSIBILITIES
- Main Duties and Responsibilities:
- Visit all allocated areas and staff regularly and at unspecified times.
- Control the quality of work produced, ensuring that it is to the required standard.
- Order, monitor and issue materials and stock items.
- Carry out/organise periodic/one off duties such as deep cleans, stock takes, maintenance of equipment
- Deal with any duties that may arise in an emergency or in times of staff shortage.
- Support and Deputise for other Hotel Services Supervisors within the team across all Hotel Services Disciplines
- Ensure a full understanding and appreciation of all Hotel Services departments, disciplines, working practices and procedures
- Provide information and guidance to other Hotel Services Supervisors working in other disciplines of Hotel Services to ensure a consistent service is provided
- Attend and hold regular team meetings as required by the Directorate
- Ensure that a comfortable and safe service user/client environment is provided at all times
- Ensure that staff are using the correct materials and equipment for the tasks they are undertaking
- Address any shortfalls and bring to the attention of appropriate person/department
- Participate in the Risk Assessment process ensuring that all potential risk or hazards in the workplace are communicated to the Management Team.
- Ensure that staff provide services to the agreed standard and deal with any shortfalls immediately through feedback and training
- Monitor and order materials and equipment in a cost effective manner and maintain adequate and agreed levels of stocks
- Respond to any “one off” requests that may be required
- Ensure that all relevant records are maintained produced
The Hotel Services Supervisor will be required to cover one or more disciplines. Where the discipline is not deemed at the Supervisor’s area of expertise they will be required to offer management, advice, support and guidance to the relevant Supervisor/team
Catering
- Prepare, cook and despatch dishes according to a planned menu, using standardised recipes and cooking at the prescribed times.
- Monitor all staff on a regular basis in the work environment to ensure correct methods and procedures are used in the provision of the whole service.
- Organise and control service to all designated areas
- Assist in the service and presentation of food in the dining areas and patient areas as required.
- Report items of foodstuff considered to be unsuitable for use to a senior member of the kitchen staff.
- Ensure required documentation is completed, Temperature controls, Patient numbers, Waste forms HACCP procedures following all NHS Policies and Procedures.
2.2: Service User and Client Care
The post holder may be required to assist patients/clients/relatives during incidental contact.
2.3: Policy and Service Development
The post holder will be required to implement policies for their own work area and proposes changes to working practices or procedures for own work area.
2.4: Financial and Physical Resources
- Responsible for maintaining stock control and/or security of stock
- Authorised signatory for small amounts of cash/financial payments
- Responsible for the safe use of expensive equipment/machinery
- Responsible for monitoring, ordering and purchasing of supplies, stock and any equipment required (within role limitations)
2.5: Human Resources
In line with Trust policies and procedures the post holder will be responsible for supervising their team on a day to day (with the support and guidance of the Hotel Services Co-ordinator) they will be responsible for:
- Authorising staff leave
- Carrying out staff appraisals
- Communicating and cascading relevant information to staff and team
- Controlling staff pay
- Delivering Directorate Fast Track Training as required
- Disciplinary, grievance and performance matters
- Ensuring that duties are planned, managed and operated across the locality within a concept of flexibility, efficiency and customer care
- Ensuring that team members comply and adhere to all relevant policies and procedures
- Mentoring and supporting apprentices and trainees engaged in activities within the team
- Monitoring absence, attendance and lateness
- Monitoring staff training (statutory and mandatory) ensuring that team members are fully compliant and up to date
- Promoting best practice within the team in terms of Equality and Diversity
- Promoting the development of staff competences related to empowerment and self-monitoring initiatives
- Recruiting and selecting team members
- Setting and following standards – leading by example
- Supporting the personal and career development of staff
- Supporting the trust wide Facilities and Estates staff in developing and promoting uniform standards and efficiencies
Food Control:
- Receive and document the receipt of food deliveries – ensuring that good food hygiene practices and procedures are followed, i.e. recording of temperatures
- Record temperatures for refrigerators and freezers
- Undertake audits relevant to role
Kitchen Duties:
- Account for materials used and to account for the return of equipment borrowed
- Remove waste stuff from the kitchen area
- Wash up and to operate the dishwashing machine as required
- Prepare the food service areas at the beginning of the day and clear down areas after food service
- Maintain high levels of cleanliness and hygiene in the kitchen, food preparation areas and Bistro areas
Food Preparation:
- Assist in preparing, cooking and dispatch dishes according to a planned menu, using standardised recipes and cooking at the prescribed times
- Assist in preparation and cooking of imaginative, healthy, cost effective staff and hospitality menus
- Assist with preparing, cooking and service of food associated with special diets and special functions
- Ensure a good standard of quality and quantity control in the preparation of meals
- Use physical skills obtained through practice to prepare and cook food
Food Service:
- Serve meals to service users/customers and staff – in line with current procedures; this may include portion control and charging correct prices for items
- Stock and clean vendors as required
- Transport food stuffs around the site as required
- Take payment for food if applicable – for example public restaurants
- Ensure that dining areas/restaurants/wards are set, prepared and clean ready for the beginning of food service
- Assist in the service and presentation of food in the dining areas and patient service as required
- Exercise good portion control
Policies and Procedures:
- Knowledge of catering, food hygiene, HACCP and food allergen procedures as required (in line with job role)
- Report items of food stuff considered to be unsuitable for use to a senior hotel support worker or supervisor
- Ensure required documentation of completed, temperature controls, patient numbers, waste forms, following all NHS policies
- Responsible for practicing good food hygiene in regard to all aspects of the working of a catering department and including the maintenance of a good standard of personal hygiene
Other:
- Assist the Senior Supervisor/Facilities Coordinator on a day to day basis
- Assist in the induction and training of other employees
- Comment on departmental policies and procedures
- Work in catering team, assisting with training and guidance as required
- Complete own timesheets
- Assist with quality assurance spot checks
- Ensure at the end of each day/week that all required records are up to date, i.e. water flushing, temperature charts, cleaning schedules and forward to Senior supervisor as required
- Respond to tasks that may arise in an emergency and times of staff shortage
- Flexible working within a team
- Take a personal duty of care for all equipment that is used on a day to day basis as part of the role
- Report any misuse of, or faulty equipment to the appropriate person
Systems and equipment (non-exhaustive):
- Judgement will need to be exercised on efficient use of the catering equipment, trolleys, etc.
Decisions and judgements:
- The post holder will be guided by standard operating procedures and operate within health hygiene, food preparation and cooking procedures
- The post holder will work within established procedures/practices with supervision available for reference
- The post holder will follow policies in own role and may be required to comment, but has no responsibility for service development
Communication and relationships:
- Provide information and advice to new starters, apprentices, trainees, work colleagues, managers, contractors (in line with the level of role, training and experience)
- Demonstrate their own activities and provide guidance to new starters
- The post holder will provide general non-clinical advice, guidance, or ancillary services directly to patients, clients, relatives or carers. Communication may be oral, in writing or electronically
- Exposure to distressing or emotional circumstances is rare
Physical demands of the job:
- The post holder will be required to use equipment essential to the role, e.g. catering trolleys
- Physical effort required for the role will be frequently moderate for several short periods during a shift
- Frequent concentration is required when cooking or using machinery
Most challenging/difficult parts of the job:
- The post holder will encounter some exposure to hazards during the working shift
JOB STATEMENT
Infection Control
Maintain an up to date awareness of the infection control precautions relevant to your area of work and implement these in practice. As a minimum, this must include hand hygiene, the use of personal protective equipment, the use and disposal of sharps and communicating the importance to patients, prison staff and other health care staff you are working with. Details of the precautions and sources of advice and support to assess and manage infection control risks are provided through mandatory training which all staff must attend at intervals defined in the Trust policy on mandatory training and can be found in the Trust’s infection control policies and national guidance, such as that published by NICE.
Learning and Development
As an employee of the Trust, you have a responsibility to participate, promote and support others in undertaking learning and development activities. This includes a proactive approach to ensuring you meet the statutory/mandatory training requirements of your role, and engaging in PDC / appraisal processes in line with Trust policy and guidance.
Health and Safety
As an employee of the trust you have a responsibility to abide by the safety practices and codes authorised by the trust. You have an equal responsibility with management, for maintaining safe working practices for the health and safety of yourself and others.
Constitution, Competence and Capability
As an employee of the Trust you have a responsibility to promote and abide by the rights and responsibilities outlined in the NHS Constitution. You are additionally expected to adhere to Organisational/National/Regulatory Codes of Practice relevant to the role you are employed to undertake. At all times it is expected that you will limit the scope of your practice to your acquired level of competence and capability.
Dignity at Work Statement
Midlands Partnership NHS Foundation Trust is committed to treating all of our staff with dignity and respect. You are responsible for behaving in a way that is consistent with the aims of our Equality and Diversity Policy. This includes not discriminating unfairly in any area of your work and not harassing or otherwise intimidating other members of staff.
Safeguarding Children and Vulnerable Adults
All Trust employees are required to act in such a way that at all times safeguards (and promotes) the health and well-being of children and vulnerable adults. Familiarisation with and adherence to Trust Safeguarding policies is an essential requirement of all employees as is participation in related mandatory/statutory training.
PERSON SPECIFICATION
JOB TITLE:
Catering Supervisor
DEPARTMENT:
Catering
BAND:
3
*Assessed by: A = Application I = Interview R = References T = Testing
ESSENTIAL CRITERIA
*
DESIRABLE CRITERIA
*
QUALIFICATIONS & TRAINING
Willing to complete all in-house training necessary to own role
Level 2 HACCP Certificate
Level 2 Food Safety Certificate
NVQ level 3 or equivalent in catering
Willing to undertake training work towards a qualification to fulfil the role, e.g. diploma level (NVQ) relevant to the post
Level 3 HACCP Certificate
Level 3 Food Safety Certificate
EXPERIENCE
Experience of catering management
Experience to carry out duties to the required standard
Experience in food preparation and cooking
Computer literate
Valid driving licence
Experience of working in the NHS
Manual handling experience
SKILLS, KNOWLEDGE & ABILITIES
Ability to solve a problem (in line with the role level)
Ability to allocate work
Basic knowledge of chemicals and cleaning products
PERSONAL ATTRIBUTES
JOB HOLDER
SIGNATURE
DATE
MANAGER
SIGNATURE
DATE
Job Type: Fixed term contract
Contract length: 24 months
Salary: £21,730.00-£23,177.00 per year
Benefits:
- Company pension
- Employee discount
- On-site parking
Schedule:
- Monday to Friday
- Weekend availability
Ability to commute/relocate:
- Stafford: reliably commute or plan to relocate before starting work (required)
Experience:
- Catering management: 3 years (preferred)
Work Location: In person
Application deadline: 02/04/2023
Reference ID: CS/MPFT/23
Expected start date: 24/04/2023
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