Detailed job description and main responsibilities

                                 Job Description

 JOB TITLE: Chef Supervisor – Main Kitchen

 BAND: 4

 BASE: Victoria Hospital

 RESPONSIBLE TO: Catering Management Team

 ACCOUNTABLE TO: Kitchen Manager / Catering Manager

 DBS: Not required

JOB SUMMARY:

Victoria Hospital Catering Department employs over 80 catering staff in the production and service of over 3500 meals each day for patients and staff together with additional services that include, catering for meetings and functions.

The Chef Supervisor holds a very important role in food production and meal services that contributes to patients being treated and being given higher quality of care. They undertake a key role in the day-to-day operational management, are a motivator of catering staff, responsible for food service standards in the production of meals and lead on food safety standards. They ensure a high quality, cost effective and resourceful service delivery.

They provide food that is nutritious and appetising and meets patients' medical and cultural needs including, for example, gluten free, low fat, soft food, halal and vegetarian.

They must be open to applying a partnership approach and to embrace new ways of working which best deliver the range and quality of service required to meet the needs of patients and customers, in as efficient and effective a way as possible.

DUTIES AND RESPONSIBILITIES

·         Responsible to the Kitchen Manager for day-to-day duties, consultation, information, and direction or approval as appropriate.  Responsible to the Catering Manager for all employment related responsibilities including work performance and conduct.

·         Supervising and directing and giving on the job training to Catering Staff to ensure and maintain standards of food production and quality of meals service, hygiene and cleanliness.

·         Liaising with Restaurant and Patients' Meals Service Supervisors to ensure continuity of high standards for food service and food quality to the Restaurant and Patients' Meals service points. I.e. checking to confirm that food quality, presentation and temperature meets with department standards.

·         Act as an ambassador for the Department and actively promote a positive and professional image of the Department.  Leading by example and ensuring staff are correctly / cleanly dressed when on duty and in compliance with rules regarding jewellery, watches, hair control etc.

·         Allocating work, supervising, directing and involvement in the cooking and serving of meals for Patients, Restaurant and other customers in accordance with the Catering Department’s Hygiene & Quality Standards, and Recipes.

·         Strictly complying with codes of practice for general and personal hygiene.  Knowing and applying the correct procedures in catering staff responsibilities to report any sickness and especially that compliance with the D & V policy is ensured.

·         Ensuring correct use and cleaning of any equipment, or item of plant or machinery, to a high standard of hygiene.

·         Awareness and compliance with Food Safety systems for Raw & Cooked separation E.g. use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.

·        To attend all training courses that is required to enable you to adhere and comply with all codes of practice and legislation presently in force.

·         To be responsible for your own Health and Safety and that of other people is adhered to, in line with the Catering department and Trust policy.

·         Meeting personal responsibility, for one’s own safety and safety of colleagues, through safe working practices.

·         Highlighting any potential risk e.g. defective equipment and ensuring appropriate reporting for repair or correction.

·         Immediately reporting any accident as appropriate in line with Health & Safety Policy.

• Organising arrangements for Production Planning and ensuring appropriate allocation of work to chefs and catering assistants including, direction and supervision.

·         Ensuring staffing arrangements, including re-allocation of duties as required on a day-to-day basis, meet with all aspects of any changes in operational needs of the food production and meals service.

·         Co-ordinating food production to meet patients and staff catering requirements to meet the level of service standards.

Ensuring that commodities, food supplies and ingredients are used in correct stock rotation and proportions appropriate to products.

·         Minimising waste through economical and correct use of all materials.

·         Ensuring service of food that is correctly cooked, attractively presented and of good nutritional standards.

·         Complying with and applying the HACCP system for ‘Hazard Analysis & Critical Control Points’ throughout the chain of storage, production and service of food with on duty responsibility to ensure Food Safety and that associated documentation is correctly completed.

·         Ensuring that all items needing to be chilled and stored under refrigeration are date coded and correctly segregated and covered.

·         Monitoring set standards for Patients and Staff meal services and implementing improvements as necessary

·         Involvement in physical audits, together with other personnel as appropriate, and contact/discussion with customers (patients & staff) as required regarding catering service performance.

·         Supporting the marketing objectives of The Restaurant to ensure sales are maximised and that the food service provided is of a good quality.

·         Monitoring and controlling quantities of meals issued to wards and departments, and in particular taking action as required to ensure controls in production and portioning to avoid wastage.

Personal

The Head Chef must have a can-do attitude, lead by example and work well in a large team. 

They should be physically fit to meet the needs of the service.

This is not an exhaustive list of duties and responsibilities, and the post holder may be required to undertake other duties which fall within the grade of the job, in discussion with the Manager.

• This job description will be reviewed regularly in light of changing service requirements and any such changes will be discussed with the post holder.

• The post holder is expected to comply with all the relevant Trust policies, procedures and guidelines including those relating to Equal Opportunities, Health, and Safety, COSHH and Confidentiality of Information

Being able to communicate with multi-disciplinary staff.

General

As applicable to all NHS staff under the 'Agenda for Change', Chef Supervisor must be committed to applying a partnership approach to adopt new ways of working which best deliver the range and quality of service required, in as efficient and effective a way as possible, and organised to best meet the needs of customers.

Additional information

BTH is part of the Lancashire & South Cumbria NHS Collaborative, therefore all roles will be required to support system wide working across the Lancashire & South Cumbria regions.  Catering are part of OneLSC  Lancashire & South Cumbria) and as such come under East Lancashire Trust