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Detailed job description and main responsibilities

HOUSEKEEPING

1. Cleaning in all areas to the agreed NHS specification (including but not limited to National Standards of Cleanliness, CQC outcomes and PLACE, and in line with local schedules. Areas will include but not be limited to service user bedrooms, communal areas, sanitary areas, clinic rooms, kitchens, offices, corridors. To replenish stocks of disposable items, i.e.: paper hand towels, soap. Working in accordance with all relevant Health and safety procedures at all times e.g. COSHH, Manual Handling.

2. Completion of cleaning records signing off areas completed and noting  areas those areas that are inaccessible.

3. Highlighting to the Nurse in Charge or Hotel Service Supervisor areas of concern e.g. on-going issues around access.

4. Adhering to all aspects of Infection Control to ensure the potential for spread of infection is minimised.

5. Working in accordance with the National Colour Coding guidance.
6. Carrying out termination cleans in line with Trust policy.
7. Carrying out isolation cleaning in line with Trust policy.
8. Completing and documenting a scheduled deep cleaning programme for the specified area.

9. Collection and storage of waste from locations according to the Hospital waste disposal policy.

10. Complete other cleaning duties as required. This will include items such as wheelchairs, commodes, trolleys, furniture/fittings, internal glass and wall washing.

     11.Report all sightings of pests to the Hotel Services Office.

12. Change soiled screen, cubicle and window curtains as required under the direction of the Hotel Services Supervisor.

13. Receive and store clean laundry/linen. Remove full soiled linen bags to the collection point. Replace linen bags as required.

    14.Operation of a range of cleaning equipment including floor cleaning equipment, steam cleaners etc ensuring their safe and effective use.

15.Assessing condition of equipment and reporting defects.

CATERING

1. Receipt of chilled meals and stores, checking for quantity, quality. signing for all goods received, temperature checking chilled and frozen foods and recording the temperatures. Ensuring any unacceptable temperatures are reported to the Hotel Services Supervisor.

2. To ensure the correct storage and rotation of chilled meals and stores.
3. Regeneration of chilled/frozen meals, according to guidelines and food safety instructions. Under Nursing supervision to serve all meals, ensuring correct portioning and presentation of meals.

4. Monitoring, recording of food temperatures, taking remedial action as required. Monitoring and recording of fridge and freezer temperatures.

5. Washing by machine all crockery, cutlery and utensils.

GENERAL

1. Ensuring the security of all stock, monitoring stock levels and re-ordering on a top up basis.
2. Reporting maintenance faults to the Hotel Services Office in accordance with local procedure.

3. Undertaking flushing of water outlets in accordance with the agreed schedule. Completion of flushing records.

4. Assisting with the refitting of anti ligature dispenser holders as appropriate.

5. Maintain high standards of personal hygiene.
6. Ensure all information appertaining to Patients and staff is kept confidential.

7. Any other duties within the hotel services functions as may reasonably be requested and as appropriate to band.

Health & Safety

Under the provisions contained in the Health and Safety at Work Act 1974, it is the duty of every employee to:

a) Take reasonable care of themselves and for others at work.

b) To co-operate with the Trust, as far is necessary to enable them to carry out their legal duty.

c) Not to intentionally or recklessly interfere with anything provided, including personal protective equipment for Health and Safety or welfare at work.

d) Work at all times, within the statutory requirements of health and safety, hygiene, manual handling and fire regulations.