Catering Assistant

Job details

• Branch: Belfast HSCT
• Location: Knockbracken Foods
• Directorate: Nursing & User Experience
• Salary: Band 2 (£24,465)
• Contract Type: Permanent
• Opening Date: 12/05/26
• Closes: Tue, 26 May 2026 @ 4:30 PM
• Interview Dates: To be confirmed

Notes

Online applications only. Applications received after the advertised closing date/time cannot be considered. “A waiting list may be created for similar posts that may arise while the waiting list is live, this may include temporary or part-time posts. This will be managed in line with the updated HSC waiting list principles effective from 1 April 2026”. Where a part-time waiting list is required, one part-time waiting list will be created- regardless of any specific hours advertised, this waiting list will cover all future vacancies where part-time posts arise. A part-time post is defined as any post that has less than 37.5 hours per week.” Please remember to save or print a copy of the job description before submitting your application, as it will not be accessible afterwards. Flexible Working We welcome flexible working requests from day one. All HSC organisations offer a range of flexible working options. The options available for this post will depend on the requirements of the role. Find out more about flexible working options on our website.

JOB DESCRIPTION

JOB TITLE

Catering Assistant

BAND

Band 2

DIRECTORATE

Nursing & User Experience

LOCATION

Knockbracken Foods

REPORTS TO

Support Service Supervisor

ACCOUNTABLE TO

Senior Manager – Patient & Client Support Services

Job Summary

To provide an effective and efficient food service within clinical and non-clinical locations, ensuring the highest food safety standards at all times to patients, staff and visitors.

The preparation and service of all manner of foods. To comply with instructions on portion control, food presentation and recording all information pertaining to the catering service as required.

To assist in ensuring all food and beverages for the meal service and associated utensils and commodities are available.

To carry out the hygienic cleaning of catering department and associated equipment, utensils and implements required for the catering service.

Key Duties & Responsibilities

To undertake food service duties in patient services, staff and visitor restaurants and other Trust retail outlets where necessary.

Loading / unloading and movement of meal service trolleys and insulated food boxes.

February 2021

To assist with the safe storage and movement of catering consumables and food items from storerooms to kitchens, pantries, wards and departments as necessary.

To prepare the patient meal service including the necessary equipment, cutlery, crockery, meal trays etc.

The plating, portioning, garnishing and presentation of patient meals.

To ensure that all food served is of a high standard, mindful of portion control, meal content, correct temperatures and presentation.

To follow departmental policy and Food Safety Standards guidelines at all times.

Ability to use initiative and take prompt follow up action as required by the situation, e.g. replacing a patient’s meal; dealing with patient complaints after training.

To operate cash registers ensuring adherence and compliance with Trust’s cash handling procedures.

To communicate with colleagues in connection with own job role as required.

Dealing with telephone enquiries, recording messages and referring calls within the catering department as appropriate.

Undertake temperature monitoring and complete the necessary documentation as required.

To attend all in-house training and external training events/sessions appropriate to the role particularly statutory and mandatory training and refresher training as and when required – also participation in the annual staff development review (SDR) process.

To be responsible for the correct operation of a variety of equipment including cleaning equipment, dishwashing and pot washing machinery following training and instruction.

To be able to dismantle and reassemble catering equipment during the process of being cleaned following appropriate training.

Cleaning duties in accordance with departmental cleaning specifications and schedules including floors, walls, sinks, wash hand basins, work surfaces, cupboards etc.

Cleaning of large scale items of equipment including regen ovens etc.

Disposing of food waste and refuse safely, hygienically and in accordance with the appropriate regulations.

Cleaning of food trolleys, general purpose trolleys, all containers, crockery and cutlery used in the meal service to patients, staff and visitors.

To undertake basic food preparation duties including breakfast production, regeneration of pre-prepared food, preparation of vegetables, fruit, salads, sandwiches, filled rolls etc.

Carry out duties with regard to special functions to include waiting on food service.

To serve patient meals and beverages in a friendly and courteous manner at all times and refer any complaints immediately to a supervisor or manager.

To report as soon as practical to your supervisor or manager all accidents and untoward incidents and ensure that accident/incident processes and forms are completed.

To assist in supporting the training and orientation of colleagues by way of demonstration and job shadowing new or less experienced colleagues.

On occasions, the post holder may be required to work in other areas of the Catering Department. It is not expected to be on a frequent or regular basis and would only take place after appropriate training and support is given where/if necessary.

To display a professional attitude at all times and behave in a courteous manner to all patients, staff, visitors and work colleagues in accordance with HSC Values.

Any other duties in line with the post requirements.

This job description outlines the current main responsibilities of the post. However, the duties and responsibilities of the post may change and develop over the passage of time and therefore this job description may need amending in consultation with the post holder and other stakeholders.

General Responsibilities

Employees of the Trust are required to promote and support the mission and vision of the service for which they are responsible and:

At all times provide a caring service and to treat those with whom they come into contact in a courteous and respectful manner.

Promote and support effective team working, fostering a culture of openness and transparency. The post holder will ensure that they take all concerns raised with them seriously and act in accordance with Belfast Trust’s Whistleblowing Policy and their professional code of conduct, where applicable.

Demonstrate their commitment by their regular attendance and the efficient completion of all tasks allocated to them.

Comply with the Trust’s Smoke Free Policy.

Comply with the Trust’s Dress Code Policy.

Carry out their duties and responsibilities in compliance with the Health and Safety Policies and Statutory Regulations.

Adhere to Equality and Good Relations duties throughout the course of their employment.

Ensure the ongoing confidence of the public in-service provision.

Maintain high standards of personal accountability.

Comply with the HPSS Code of Conduct.

Information Governance

All employees of Belfast Health & Social Care Trust are legally responsible for all records held, created or used as part of their business within the Belfast Health and Social Care Trust, including patient/client, corporate and administrative records whether paper based or electronic and also including e-mails. All such records are public records and are accessible to the general public, with limited exceptions, under the Freedom of Information Act 2000, the Environment Regulations 2004, the General Data Protection Regulation (GDPR) and the Data Protection Act 2018. Employees are required to be conversant and to comply with the Belfast Health and Social Care Trust policies on Information Governance including for example the ICT Security Policy, Data Protection Policy and Records Management Policy and to seek advice if in doubt.

Environmental Cleaning Strategy

The Trusts Environmental Cleaning Strategy recognizes the key principle that “Cleanliness matters is everyone’s responsibility, not just the cleaners” Whilst there are staff employed who are responsible for cleaning services, all Trust staff have a responsibility to ensure a clean, comfortable, safe environment for patients, clients, residents, visitors, staff and members of the general public.

Infection Prevention and Control

The Belfast Trust is committed to reducing Healthcare associated infections (HCAIs) and all staff have a part to play in making this happen. Staff must comply with all policies in relation to Infection Prevention and Control and with ongoing reduction strategies. Standard Infection Prevention and Control Precautions must be used at all times to ensure the safety of patients and staff.

This includes

Cleaning hands either with soap and water or a hand sanitiser at the appropriate times (WHO ‘5 moments’);

Using the correct ‘7 step’ hand hygiene technique;

Being ‘bare below the elbows’ when in a clinical environment;

Following Trust policies and the Regional Infection Control Manual (found on intranet);

Wearing the correct Personal Protective Equipment (PPE);

Ensuring correct handling and disposal of waste (including sharps) and laundry;

Ensuring all medical devices (equipment) are decontaminated appropriately

i.e. cleaned, disinfected and/or sterilised;

Ensuring compliance with High Impact Interventions.

Personal Public Involvement

Staff members are expected to involve patients, clients, carers and the wider community were relevant, in developing, planning and delivering our services in a meaningful and effective way, as part of the Trust’s ongoing commitment to Personal Public Involvement (PPI).

Please use the link below to access the PPI standards leaflet for further information.

http://www.publichealth.hscni.net/sites/default/files/PPI_leaflet.pdf

PERSONNEL SPECIFICATION

JOB TITLE Catering Assistant

BAND Band

DIRECTORATE Nursing & User Experience

Notes to applicants

You must clearly demonstrate on your application form under each question, how you meet the required criteria as failure to do so may result in you not being shortlisted. You should clearly demonstrate this for both the essential and desirable criteria.

Shortlisting will be carried out on the basis of the essential criteria set out in Section 1 below, using the information provided by you on your application form. Please note the Trust reserves the right to use any desirable criteria outlined in Section 3 at shortlisting. You must clearly demonstrate on your application form how you meet the desirable criteria.

Proof of qualifications and/or professional registration will be required if an offer of employment is made – if you are unable to provide this, the offer may be withdrawn.

ESSENTIAL CRITERIA

SECTION 1: The following are ESSENTIAL criteria which will initially be measured at shortlisting stage although may also be further explored during the interview/selection stage. You should therefore make it clear on your application form whether or not you meet these criteria. Failure to do so may result in you not being shortlisted. The stage in the process when the criteria will be measured is stated below.

Factor

Criteria

Method of Assessment

Experience

Qualifications / Registration

The post holder will be required to attend the Trust’s Corporate Welcome Event in order to fulfil statutory and mandatory training requirements of the position.

Application Form / Interview

The post holder will be required to attend and complete the Patient & Client Support Services Induction Programme and local Departmental Induction.

The post holder will be required to participate in and successfully complete the Basic Food Hygiene Certificate during the first 6 months of taking up post if not already obtained upon taking up post.

Application Form / Interview

Other

SECTION 2: The following are ESSENTIAL criteria which will be measured during the interview/ selection stage:

Skills / Abilities

Basic numeracy and literacy skills.

Good organisational skills and the ability to work quickly and accurately under pressure.

Ability to prioritise work and manage the dayto-day requirements and demands of the position.

Ability to work as part of a team or on own initiative.

Ability to maintain high quality standards of food service.

Manual handling skills.

Interview

Knowledge

DESIRABLE CRITERIA

SECTION 3: these will ONLY be used where it is necessary to introduce additional job related criteria to ensure files are manageable. You should therefore make it clear on your application form how you meet these criteria. Failure to do so may result in you not being shortlisted

Factor

Criteria

Method of Assessment

Experience

Previous relevant experience in a healthcare environment.

Previous relevant experience working in a catering role, serving food and beverages.

Interview

Application form

Qualifications

Basic Food Hygiene Certificate.

NVQ Level 2 in Basic Catering Skills.

Interview

Skills /

Abilities

Knowledge

Health & Safety at Work Legislation.

COSHH and HACCP Knowledge.

Food Safety Standards.

Interview

All staff are expected to display the HSC Values at all times