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Detailed job description and main responsibilities

DUTIES AND RESPONSIBILITIES

 

Communication & Relationship Skills.

 

1. To maintain good managerial communications within the department and with colleagues across the Trust.

 

2. To liaise with ward and departmental staff in order to provide the Catering dietary and service requirements.

 

3. To carry out Personal Development Plan reviews and regular staff appraisals.

 

4. To provide regular in house refresher hygiene sessions to Catering staff.

 

Knowledge Training and Experience

 

1. To carry out menu planning with full knowledge of standard recipes and food production in large scale catering.

 

2. To be fully experienced in institutional Catering and the needs of patients.

           

Analytical & Judgemental Skills

 

1. To work up staff rosters for the 4 individual sub sections of the Catering Department, plus the Gift Shop staff.

 

2. To have the ability to priorities workloads and change menus at short notice if staffing levels reduce or deliveries fail to arrive.

 

3. Ensure that the set levels for staff holidays are adhered to and manage the absences.

 

Planning & Organisational Skills

 

1. To produce standing orders for deliveries and use the onsite electronic purchase ordering system to place orders and receive goods.

 

2. To work within the negotiated Supply Chain contracts.

 

3. To keep the food wastage percentages to a minimum and carry out regular waste surveys at ward level in order to identify areas where actions can be taken to reduce waste.

 

4. To produce reports from the figures and work with ward staff to achieve reductions.

 

Physical Skills

 

1. Must be able to work on the shop floor as part of the team where necessary to manoeuvre the ward food trolleys and use all the large-scale equipment in the department.

 

2. Must be fully IT literate and be able to use e-mail, produce spreadsheets and reports electronically.

 

3. Must be able to perform administrative procedures effectively and to process staff pay using the electronic E.S.R System.

 

Responsibility for Patient/Client Care

 

1. To carry out regular ward visits to record food temperatures and respond to general enquiries regarding patient satisfaction.

 

2. To visit individual patients on request to discuss complaints or specific requirements.

 

3. To address any complaints from staff or visitors regarding the Catering Service and take action as necessary.

 

Responsibility for Policy/Service Department

 

1. To promote the Catering Department for events and out of hours catering.

 

2. To develop ideas for income generation within the retail outlets and look at the effects that this may have on other departments.

 

Responsibility for Financial & Physical Resources

 

1. To work within the Catering budget and balance expenditure and income generated.

 

Responsibility for Human Resources

 

1. Day to day management of the Catering team.

 

2. To carry out return to work interviews and implementation of the sickness absence procedure.

 

3. To participate in the recruitment and selection of staff and to manage the induction process for all new staff.

 

Responsibility for Information Resources

 

1. To maintain Catering records for overtime, sickness, and incident reporting.

 

2. To carry out Manual Handling and Risk Assessments for all tasks in the department and to maintain up to date records.

 

3. To ensure that all COSHH, Allergen and Health and Safety regulations are adhered to and records maintained.

Responsibility for Research & Development

 

1. To undertake Catering Audits and Customer Satisfaction surveys at ward level and also for the retail outlets.

 

2. To ensure that as a result of the surveys action plans are drawn up and implemented to improve services provide.

Freedom to Act

 

1. To work within the Catering Management policies including the A.C.C.P department procedure, Trust Health and Safety, Manual Handling, Sickness  Absence and Respect at Work policy

 

Physical Effort

 

1. To participate in the manual service provision of the department as necessary. This may include the preparation and cooking and service of food, delivery of trolleys to wards and departments as required.

 

Mental Effort

 

1. To be responsive to all requests. This entails constant interruption and the need to prioritise your workload in order to facilitate a smooth meal service to all customers.

 

2. Must have the ability to concentrate on the provision of the Catering Function but cope with regular problems and other issues that need immediate attention.

 

Emotional Effort

 

1. To be able to listen and address complaints as they arise. To      mediate with staff and help with their personal concerns.

 

2. To talk to customers, whether patients, staff or visitors who may be upset or angry and make informed decisions as to how to solve their dissatisfaction immediately, and also for long term solutions.

 

Working Conditions

 

1. Must be able to work within the kitchen environment, which is noisy, hot, and humid in order to provide the Catering Service.

 

2. Must be able to work as part of the team often within limited spaces in order to get the job done. 

 

3. This post is to assist the Senior Catering Manager across the full range of their duties and to deputise for them in their absence. Close working is required to provide managerial cover across the Catering Division.

 

             

N.B. The majority of the post’s tasks are non-routine. This job description is not exhaustive.  It may be necessary to carry out any other duties in order to provide an effective Catering Services.  This could involve working within another area but would only be done after discussion with the employee