Catering Supervisor/Cook

Job overview

We are excited to announce that we are looking for a dynamic Catering Supervisor/Cook to join our passionate team.

Based a Leigh Infirmary the post will be responsible for the preparation and supervision of meal service to patients, staff and visitors.

Working pattern is Monday to Friday, 7 hours per day between the hours of 6am and 7:30pm.

The candidate should demonstrate a passion for food and great customer care skills that will deliver high standards of care with compassion to both patients and customers. Strong leadership skills are required.

This vacancy may close earlier than the specified closing date if a high volume of suitable  applications are received.

Please note: Applicants who have previously been advised that they do not meet the requirements for this position should not reapply unless they have since taken clear steps to strengthen their application. Reapplications must include evidence demonstrating how the essential criteria are now met.

Main duties of the job

To ensure meals are produced to the highest standards, following food safety legislation and protocols, under the direction of the Assistant Catering Manager.

Complete and manage paperwork and documents associated with the delivery of service. Support and assist the Assistant Catering Managers as required.

Detailed job description and main responsibilities

Planning and Organisational Duties

Organisation of the Kitchen and Associated areas

Allocation of work to Catering Assistants

Supervision of food production and service, including the satisfactory completion of monitoring forms Responsible for ensuring preparation, cooking and service of meals occurs to strict timetables and deadlines.

Ensure all meals conform to the correct recipe, quantity, quality and appearance. Forecasting menu requirement based on historical data

Checking monitoring /audit forms for accuracy and to ensure remedial action has been taken.

Ensure adherence to Food Safety Legislation and local codes of practice.

In the event of a Major Incident or critical failure, the correct procedures are followed and action is taken so meal service can be continued.

Assist management in the planning of menus and recipes.

Assist management in the production of food safety protocols   including Critical control points.

Understand the need for special therapeutic and cultural dietary    requirements.

Attend relevant meetings

Production and management of relevant paperwork to support      the business of the Trust.

Have a good understanding of the function of catering equipment,  reporting mechanical defects when they occur.

Change menus at short notice if suppliers have failed to deliver

Could be asked to test new recipes or new products

Input data into computer systems and update spreadsheets as required

Always maintain a professional attitude, follow strict personal hygiene and appearance codes.

Monitor waste, propose action required to Managers.

Communications and Key Working Relationships

Maintain good communication with colleagues regarding daily activities.

Attend relevant meetings

Liaise with suppliers regarding quality of products or services

Liaise with external agencies as requested.

Liaise across Wards and Departments. Visits wards frequently to chat to patients and staff regarding meal services client requests, and queries at ward level. This will include advising patients of ingredients and allergens in products, discussing with patients who may have difficulty choosing from the menus, devising special menus or changing recipes to suit the individuals’ needs, explaining dysphagia descriptors etc

Compliance with Trust and Local procedures.

Responsibility for Finance

Adhere to Trust Standing Financial Instructions

Requirement to cash handle, using Dining Room tills or emptying vending machines.

Could be required to secure the Department at the end of a shift

Ensure the correct and economical use of materials and equipment

Ensuring portion control and minimising waste

Controlling allocation of overtime

Ensure stock is issued as per Financial procedure for accounting purposes

Compliance with Trust and Local procedures

Responsibility for Human Resources

Demonstrate own duties to new starters

• Attend courses as directed, ensure compliance with mandatory training
• Compliance with Trust and Local procedures
• Complete time sheet or work record d   Responsible for the welfare of staff under their responsibility, including the completion of return to work interviews following sickness/absence and also the first line disciplinary and grievance issues. Cascade information to the wider team e.g. complete team briefs Responsibility for Health & Safety Responsible for ensuring own safety at work Ensuring all safety procedures are followed and adhered to by catering staff Compliance with Trust, Risk Assessment and Datix reporting procedures Compliance with local & legislative Food Safety Policies & associated documentation Compliance Trust and Local procedures Compliance with the Health & Safety at Work Act 1974 – the post holder is required to fulfil a proactive role towards the management of risk in all of their actions. This entails the risk assessment of all situations, the taking of appropriate actions and reporting of all incidents, near misses and hazards, and a statutory duty of care for their own personal safety and that of others who may be affected by their acts or omissions.

Responsibility for Teaching

Complete local induction with new starters

Attend relevant courses as directed

Ensure all catering staff complete required training

Work Circumstances & on-call

Required to work unsocial hours

Expected to work in the kitchen/dining room. Exposure to cold, refrigerated, hot and humid environments

Expected to travel between units as and when required

Contact with patients on wards as and when required