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Detailed job description and main responsibilities

Communication

Internal

• Internal communication and working relationships.

• Verbal and written communications regarding the day-to-day supervisory issues of the Catering Services.

• Catering Management.

• Staff.

• Other departments, ie Estates, Wards, Dietetics.

• Patients

External

• Companies delivering goods.

• Placing orders to companies.

• Contractors (Maintenance).

Assessment of Work

• Punctuality and regular attendance.

• Good interaction with customers and colleagues.

• Consistent achievement of main duties supported by internal and external documentation.

Supporting Documents

• Hygiene, Health & Safety Audits, Departmental Quality Assurance Audits, Food Costings, EHO Reports, Infection Control Reports, Customer Complaints, Compliments. 

• In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and ‘can do’ attitude.

• Co-ordinate with the Food Production Manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties always meet the needs of the service and work specifications.

• To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to.

• Preparation and production of meals including specialised diets.

• To take an active role in maintaining and improving the quality of the Catering Services. To be responsible for the identification of training needs within the kitchen and the provision of any subsequent training of staff, ensuring a high calibre workforce is maintained.

• To oversee the grievance, disciplinary and welfare issues of the food production team both in the central kitchen and restaurant in liaison with the Catering management.

• To carry out individual performance reviews with production staff under the direction of the Food Production Manager.

• To deal with ward enquiries regarding patients’ meals and to visit wards and meet with ward staff and patients. This may occasionally include patients and staff who do not have English as their first language.

• To maintain a high profile and deal with any enquiries in a timely and effective manner.

• To be available for the emergency incidents call out procedure.

• To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.

• To ensure standards of hygiene and work practices are adhered to within the Catering Department in accordance with Trust Policies and Procedures, including the completion of department documentation.

• To ensure the observance of safety regulations and safe operating procedures in the department.

• To be responsible for the reporting to the maintenance department of mechanical defects and the need to repairs quickly.

• At the direction of the Food Production Manager, to give sufficient close supervision and training to new or existing employees until their required standard is achieved. This includes induction on new and existing production equipment.

• To report sickness or absenteeism to his/her Food Production Manager, and conduct return to work interviews with staff and updating departmental records.

• To attend training as required and highlighted in Personal Development Plans.

• Supervisor and coach apprentice chefs.

• As part of Personal Development Programme, participate in working groups involved in the development of patient and retail services, department procedures and user groups.

• To ensure that departmental costs and gross profit targets are achieved by working to agreed production procedures and staffing levels.