Job Summary
The Jobholder is employed to ensure provision of a high quality, hygienic, safe and efficient catering service to Patients, Staff and Visitors.
The Jobholder is based within a Hospital enviroment and supports the catering manager in managing, supervising and training of staff in the preparation, production and service of all food items for patients, staff, visitors, functions and conferences by the Catering Staff
A wide-ranging multiple choice menu is offered to both Patients and Retail Services. In addition to main meal and break times, hospitality is provided for internal meetings, functions held within the premises. Catering requirements vary according to each site, the number and types of patients and the number of staff.
*Flexibility work pattern (any 5 of 7) if and when required, normal working days Mon to Friday
*Level 3 or above Food Safety Trained
*Good knowledge of HACCP regulations
*Experience of managing large teams excess of 100+ staff
*Good understanding of Patient Nutrition, hydration and allergens
*Excellent IT skills, experience of using multiple software’s
Experience working in both Retail and Patient Catering Services in Healthcare
Education & Qualifications
Degree level or equivalent professional qualification or proven management experience.
Management Training
Formal Catering Management
Qualification Certificate
Advanced Food Hygiene diploma
Health and Safety Qualification
Trainer Certificate
Knowledge & Understanding
Understanding of Food Hygiene Regulations
Good understanding of the quality required within a Catering Retail Service
Knowledge of the catering process including HACCP Identifications
Budgetary Management experience, ability to deal effectively with Complaints, Risk Assessments and Controls
Well-developed communication and interpersonal skills to work with staff in all disciplines and at all levels within the Organisation
Working Knowledge of Risk
Stock Management
Experience
Previous NHS/ public sector experience in a catering facility along with Special Diets knowledge (is preferred)
Retail and Commercial operations (is preferred)
Experience of supervising staff in a catering/stores environment
Previous experience in analysis and ability to plan cost impacts and options
Experience of Duty Management on-call Role Quality Assurance management to ISO 9000
Experience in delivering training
Experience in a Catering Patient Services Environment
Skills/ Abilities
Good communicator with full command of the English language

Ability to problem solve
Knowledge of audit management and experience of quality control systems
Able to motivate staff
Possess report writing and analytic skills
Enhanced Customer Care skills
Ability to meet deadlines
Leadership qualities
Ability to appraise & develop staff
Computer literate including Word & Excel
Experience of product costing
Please note that no terminology in this advert is intended to discriminate on the grounds of a person’s gender, marital status, race, religion, colour, age, disability or sexual orientation. Every candidate will be assessed only in accordance with their merits, qualifications and ability to perform the duties of the job.