Detailed job description and main responsibilities

Service Delivery and Improvement

·         To contribute to the development of the Trust’s Food Hygiene Policy and ensure implementation throughout the Trust, regularly reviewing protocols and monitoring compliance to ensure conformity within the Trust.

·         To work in conjunction with the Trust Catering lead to propose policy and service changes and to implement policies and protocols for the catering services.

·         In conjunction with the Trust Catering Lead, review and evaluate HACCP policies and procedures ensuring that they comply with Food Safety legislation and best practice.

Analytical and Judgemental

·         To diagnose, analyse and advise the Trust Catering Lead on the adoption of specific courses of action relating to the patient, staff and visitor catering services.

·         To manage areas of risk within the patient, staff and visitor catering services and to report and record risk management activities in accordance with Trust policy.

·         To have the ability to recognise when advice should be sought from Trust Catering Lead.

Planning and Organisational

·         To actively manage the patient catering services in accordance with the departmental HACCP, operational and Trust policies & procedures.

·         To plan and review patient menus in conjunction with a multi-disciplinary team to include dieticians, speech & language therapists, patient and nursing representatives.

·         To allocate and deploy staff effectively and efficiently to meet service demands.

Financial and Physical Development (inc. equipment, stock etc)

·         To sustain the patient catering service within the allocated revenue budgets and to achieve annual income targets whilst ensuring compliance with standing financial instructions.

·         Regularly liaise with Trust Catering Lead in regards to achieving targets and controlling finances.

·         To maintain appropriate records regarding productivity and general activity within the catering areas for the monitoring and development of performance.

·         To maintain appropriate records relating to consumption of materials, stock, circulation and equipment that may be required for costing and budgeting of the services, including an annual stock take to be held at the end of each financial year in accordance with Trust standing financial instructions.

·         To maintain appropriate records relating to operational activity and cost pressures in line with KPI’s.

Human Resources (inc. developing and delivering training)

·         To act as a line manager for all catering staff – either directly or through intermediary team leaders – for counselling, disciplinary, appraisal, training and development, absence management, grievance and all second stage HR issues.

·         To maintain appropriate records to ensure all training and appraisal details are kept up to date

·         To follow the principles stated within Trust HR policies to promote a working environment where all staff understand what is expected of them during their employment and where all staff behave appropriately in an environment which is free from harassment & bullying.

·         In conjunction with the Trust Catering Lead to ensure that all staff are appropriately trained from induction through to formal training in specific areas commensurate to responsibility and to ensure that personal records are maintained at all times.

·         To undertake/assign annual staff appraisals to Team Leaders in accordance with Trust policy and ensure that personal development plans are in place for each individual member of catering staff.

·         To undertake any training as necessary in line with the development of the post and as agreed with the line manager as part of the personal development planning process.

·         To recruit staff in line with Trust policy and within financial parameters as agreed with Trust Catering Lead.

Information Resources/IT

·         To produce where necessary information and evidence required for external reporting such as ERIC returns, CQC Regulations, FOI requests, PLACE assessments, etc.

·         To maintain appropriate records specifically for equipment that is under lease and maintenance agreements to ensure agreements are renewed and appropriate records maintained.

·         To ensure adequate maintenance of all key machinery and equipment is delivered to the highest possible standards on a regular and planned basis and reports maintained.

Research and Development

·         To assist with the investigation of all suspected breaches of Food Safety and respond appropriately so that action can be taken if necessary.

·         To keep abreast of new technology, equipment and systems of work, participating in trials and surveys and other research and development to provide cost effective and efficient service.

·         To undertake audits and surveys related to performance including patient and staff surveys.

Patient/Client Care Delivery

·         To address and resolve any problems and concerns reported during internal and external food safety audits in the absence of Trust Catering Lead.

·         To develop and operate a quality monitoring system to ensure the highest possible standards are maintained at all times across the range of services to maximise customer satisfaction.

·         To take action to resolve any complaints, concerns or service issues raised in respect of the patient catering service.

·         To develop mutual opportunities for the catering service that ensures good business practice and are to the benefit of the Trust as a whole.

·         To be responsible for ongoing monitoring and regular reporting regarding service delivery and performance outcomes.

·         To arrange appropriate and suitable meetings with users of the service to ensure service standards are being maintained and delivered in accordance with contract or specification.

Professional

·         To support the Trust Catering Lead in compliance with specific legislation, national guidance and best practice within all areas of Food Safety, Health & Safety, CQC Regulations, etc.

·         To provide the necessary support to the Trust Catering Lead to ensure that Food Hygiene Ratings are maintained at the highest level across the Trust.

·         To provide operational support to the Trust Catering Lead.

·         To carry out such duties as may be reasonably expected from time to time including the provision of senior management cover during periods of leave/absence.

Learning and Development

·         Attend mandatory training updates as required.

·         Undertake training as necessary in line with the development of the post and as agreed with the line manager as part of the personal development process.

·         Achieve and demonstrate agreed standards of personal and professional development within agreed timescales.

·         Identify own learning needs and jointly plan training requirements with your line manager

·         Participate in the Trust’s appraisal process to discuss how your role will help deliver the best possible care to our patients and help to deliver any changes in service.

This job description is an outline of the role and responsibilities. From time to time due to the needs of the service, we may ask you to flexibly undertake other duties that are consistent with your role and banding, including project work, internal job rotation and absence cover.

The job description and person specification may be reviewed on an ongoing basis in accordance with the changing needs of the department and the organisation.