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Detailed job description and main responsibilities

1. Working closely with Housekeeping Leadership Team, and other Allied Health Professionals to ensure patients receive wholesome and nutritionally balanced meals in line with National and Local Trust Standards.
2. Responsible for implementing monthly audit plan for the main and ward kitchen and producing rectification plans and checking compliance. 
3. Working closely with the Housekeeping Leadership Team and Estates Team to ensure the Trust is compliant with Food Hygiene and Safety Legislation to support a 5 Rating from the Environmental Health Authority.
4. Ensure that the Catering Departments complies with HACCP legislation and that it can present audit trials with a due diligence defence.
5. Provide specialist communication regarding food standards.
6. Implementing and managing a pricing and tariff policy for all retail outlets.
7. Ensuring purchasing, production and service delivery are tightly monitored to meet budgetary targets including the appropriate pricing of items by effective management of nominated suppliers.
8. Supporting the catering manager in assessing developments within the catering remit which require analysis.
9. Regularly observe food service to ensure patient dietary requirements are implemented correctly and effectively.
10. Work with the Catering Service Lead and the Finance team to ensure costs are being controlled and managed effectively and the correct treatment is applied for VAT.
11. Work with the Catering Service Lead in the preparation and presentation of a monthly report for the monthly facilities finance meeting.
12. To lead on the management of hospitality, income internal financial charges and food cost analysis, including stock records and cash transactions records / data.
13. Day to day leadership and welfare of catering team including conducting performance reviews and appraisals.
14. Leading and mentoring the catering team to provide them with resources, encouragement, and support to enable them to succeed within their specific work responsibilities.
15. Organising and leading on catering operational quality huddles on the 4 sites.
16. Leadership of an efficient and effective rota system for four catering sites and to be responsible for the recruitment of permanent, part time and casual staffing (Trust Bank) needs as and when required, within the allocated budget.
17. Lead with the management of all welfare, disciplinaries, grievance and other workforce matters as per Trust policy.
18.  Be the lead for managing and supporting staff attendance and annual leave in line with Trust Policy.

1.  Regularly audit staff overtime and- departmental use of bank staff in line with the allocated budget.
2. Prepare for and undertake Management of Attendance Meetings in conjunction with Human Resources support up to Stage 2.
3. Under the leadership of the Catering Service Lead, effectively manage the budgetary resources and control the department’s expenditure within the agreed financial allocation.
4. To follow the Trust guidelines on health and safety ensuring all activities are carried out in a safe working manner with regards to codes of good risk management practices.
5. Regularly observe service delivery in the production kitchen, retail restaurant services , and ward level and exercising professional judgement to rectify any problems noted that relate to food production.
6. Provide professional catering leadership to the service, reacting to unplanned challenges using problem analysis, experience, and judgement to sometimes complex issues.
7. Work closely with the authorised Waste Manager in developing food waste recycling and waste stream initiatives within the organisation, compliance with national guidelines and legislation, and in ensuring that Kitchen staff observe Trust requirements for waste at all times.
8. Demonstrate a commitment to the personal development of the team ensuring timely Performance Development Reviews (PDRs) are undertaken to support the workforce to acquire the skills and knowledge that will improve services for the future.
9. Ensure all staff are trained in strict accordance with the requirements of the Trust’s Food Safety Policy.
10. Ensure all staff receive such technical and other training is determined by the Catering Service Lead.
11. Review workforce compliance data to ensure that all staff and management mandatory training is up to date.
12. Support and implement effective communication systems delivering team briefs and staff meetings to effectively convey service critical information.
13. Be responsible for ensuring there is a clear process for all risk assessments, and they are up to date and undertaken as and when required.

Management and Leadership Responsibilities

1. Develop and empower all members of your team to perform to high standards and innovate.

2. Ensure supportive staff management arrangements are in place and carry out appraisals/personal development reviews (PDR’s) for direct reports. Ensure all staff in your team/s have annual PDR’s resulting in specific objectives and effective personal development plans.

3. Develop staff knowledge and skills to promote equality and diversity and address inequalities both in employment and service delivery. Ensure specific equality objective are included in PDR’s.

4. Develop a working culture that ensures Health and Wellbeing and promotes a ‘Great Place to Work’ and learning for staff.

5. To undertake other duties commensurate with this grade of post in agreement with the relevant line manager.

6. To minimise the Trust’s environmental impact wherever possible, including recycling, switching off lights, computers, monitors, and equipment when not in use. Helping to reduce paper waste by minimising printing/copying and reducing water usage, reporting faults and heating/cooling concerns promptly and minimising travel. Where the role includes the ordering and use of supplies or equipment the post holder will consider the environmental impact of purchases.

7. Responsible for undertaking appraisal of identified staff, including identifying the learning and development needs of individuals in line with the Knowledge and Skills Outline Framework.

8. Responsible for leading in training and development of identified staff.