Job summary
Facilities Catering Manager - Band 6 - 37.5 hours - Permanent
The Catering Manager will work with the Facilities Manager of Catering to provide the leadership required to ensure an efficient and effective catering service for inpatients, outpatients, staff and visitors to the Trust. The role will be responsible of all food production for the catering service and will have direct operational responsibility for the catering team including budgetary responsibility. This role requires the incumbent to have a strong understanding of the technical nature of food production, as well as quality checks and people management As a key member of the Catering management team, the post holder will contribute to all catering matters, ensuring a quality service that ensures that catering provision is appropriate, effective, and responsive.
this is a full time position working Monday to Friday although a level of flexibility will be required due to operational pressures.
The catering department offers a 7 days service for 600 inpatients and visitors to the Trust.
Main duties of the job
To be part of the Estate and Facilities directorate management team responsible for the safe and efficient provision of services. As a key member of the Catering management team, the post holder will contribute to all catering matters, ensuring a quality service that ensures that catering provision is appropriate, effective, and responsive to the needs of the patients, staff and visitors to the Trust.
The post holder will provide leadership and be responsible for all food production and will have direct operational responsibility for the catering team including budgetary responsibility.
The post holder must have a strong understanding of the technical nature of food production, as well as quality checks and people management, and achieved within the agreed budget parameters
The post holder will have a flexible approach to work and actively support staff through hands-on working. The post holder will also need to have a friendly and helpful manner and have a sensitive approach when dealing with patients and their families.
About us
Tameside and Glossop Integrated Care NHS Foundation Trust serves a community of 250,000 people across Tameside & Glossop. We provide a range of services both within the hospital and across our community for both adults and children.Our vision is to improve health outcomes for our population and influence wider determinants of health through collaboration with our health & care partners.
We have a clear set of values & behaviours which we expect all of our staff to demonstrate:
- Safety
- Care
- Respect
- Communication
- Learning
We believe that the best organisations are those that reflect the communities they serve. We are therefore seeking to improve the diversity of our workforce to make it truly representative of our local population.
We actively encourage applications irrespective of race, age, disability, sex, gender reassignment, gender identity or expression, sexual orientation, religion or belief, marriage & civil partnership, or pregnancy or maternity. Recognising those communities that are underrepresented within our workforce, we would particularly welcome applications from Black, Asian & minority ethnic candidates, LGBTQ+& Disabled people.
Benefits include; flexible working, 27-33 days annual leave plus bank holidays, sick pay, NHS Pension Scheme, free eye tests and health checks, gym discount, free bicycle loan scheme, salary sacrifice car scheme, support with stress, bereavement, relationships, finance, and much more.
Job description
Job responsibilities
- To manage Catering staff including workload management _and to co-ordinate disciplinary, grievance, capability and sickness absence procedures in line with Trust Policies.
- To lead and manage direct reports so that they are motivated, appropriately trained and developed to deliver a professional approach and empowered with the responsibility of managing their teams.
- Promote and maintain good professional working relationships through the catering team and other services.
- Ensure that optimum staffing levels throughout the catering services are maintained at all times. This included the preparation and distribution of duty rotas, considering planned activities and staff absences.
- To identify staff training needs and ensure on the job training and corrective coaching as appropriate and to evaluate the effectiveness of this training
- To be responsible for ensuring staff are trained to a high level and that they are monitored on a regular basis.
- To manage and advise on all staff rotas and annual leave requests, ensuring all absences are recorded
- Ensure all staff receive an annual appraisal, work to agreed objectives with agreed personal development plans and are assessed and managed for their competency and performance in line with mandatory requirements.
- Ensure procedures are in place to achieve 100% compliance and monitoring of all mandatory training requirements.
- Manage sickness absence and take appropriate management action when necessary in accordance with the Trust policies and procedures.
- Take appropriate action when necessary in accordance with the Trust's Conduct & Disciplinary policy.
- Ensure compliance with line procedures and specifications for equipment use and processes.
- To ensure responsibilities are well defined for all food production and service staff. To introduce schemes and approaches that make staff feel valued which will encourage high levels of motivation and performance.
- To communicate service change to staffing groups where there may be some resistance.
- Negotiating, influential and reasoning skills are required to deliver change to improve/modernise the department
- Hold regular team meetings and routinely communicate all information about any relevant catering changes to all staff within the catering service.
Job description
Job responsibilities
- To manage Catering staff including workload management _and to co-ordinate disciplinary, grievance, capability and sickness absence procedures in line with Trust Policies.
- To lead and manage direct reports so that they are motivated, appropriately trained and developed to deliver a professional approach and empowered with the responsibility of managing their teams.
- Promote and maintain good professional working relationships through the catering team and other services.
- Ensure that optimum staffing levels throughout the catering services are maintained at all times. This included the preparation and distribution of duty rotas, considering planned activities and staff absences.
- To identify staff training needs and ensure on the job training and corrective coaching as appropriate and to evaluate the effectiveness of this training
- To be responsible for ensuring staff are trained to a high level and that they are monitored on a regular basis.
- To manage and advise on all staff rotas and annual leave requests, ensuring all absences are recorded
- Ensure all staff receive an annual appraisal, work to agreed objectives with agreed personal development plans and are assessed and managed for their competency and performance in line with mandatory requirements.
- Ensure procedures are in place to achieve 100% compliance and monitoring of all mandatory training requirements.
- Manage sickness absence and take appropriate management action when necessary in accordance with the Trust policies and procedures.
- Take appropriate action when necessary in accordance with the Trust's Conduct & Disciplinary policy.
- Ensure compliance with line procedures and specifications for equipment use and processes.
- To ensure responsibilities are well defined for all food production and service staff. To introduce schemes and approaches that make staff feel valued which will encourage high levels of motivation and performance.
- To communicate service change to staffing groups where there may be some resistance.
- Negotiating, influential and reasoning skills are required to deliver change to improve/modernise the department
- Hold regular team meetings and routinely communicate all information about any relevant catering changes to all staff within the catering service.
Person Specification
Qualifications
Essential
- Educated to Degree level or equivalent relevant experience.
- Evidence of continued professional development.
- Professional Chef Qualification e.g. City and Guilds, NVQ
- Level 4 Food Hygiene Certificate
Desirable
- Advanced Health & Safety Certificate
EXPERIENCE
Essential
- Substantial experience working in a production Catering environment e.g. healthcare as a supervisor or manager
- Food production knowledge acquired through catering qualifications plus supervisory and management training, experience.
- Ability to lead and motivate a large group of staff
- Knowledge and application of all current Food Hygiene legislation
- Excellent working knowledge of HACCP
- Food production knowledge acquired through catering qualifications plus supervisory and management training, experience.
- Understanding of a range of work procedures and practices, majority non-routine; intermediate level of theoretical knowledge.
- Experience of managing large budgets
SKILLS and KNOWLEDGE
Essential
- Excellent IT skills (Word, excel etc.)
- Excellent report writing and presentation skills
- Event planning and delivery
- Excellent record keeping
- Excellent communication skills
- Excellent skills in using, interpreting and presenting reports
- Excellent organisational skills
- Ability to meet targets and deadlines
- Ability to work unsupervised
- Excellent interpersonal skills
Person Specification
Qualifications
Essential
- Educated to Degree level or equivalent relevant experience.
- Evidence of continued professional development.
- Professional Chef Qualification e.g. City and Guilds, NVQ
- Level 4 Food Hygiene Certificate
Desirable
- Advanced Health & Safety Certificate
EXPERIENCE
Essential
- Substantial experience working in a production Catering environment e.g. healthcare as a supervisor or manager
- Food production knowledge acquired through catering qualifications plus supervisory and management training, experience.
- Ability to lead and motivate a large group of staff
- Knowledge and application of all current Food Hygiene legislation
- Excellent working knowledge of HACCP
- Food production knowledge acquired through catering qualifications plus supervisory and management training, experience.
- Understanding of a range of work procedures and practices, majority non-routine; intermediate level of theoretical knowledge.
- Experience of managing large budgets
SKILLS and KNOWLEDGE
Essential
- Excellent IT skills (Word, excel etc.)
- Excellent report writing and presentation skills
- Event planning and delivery
- Excellent record keeping
- Excellent communication skills
- Excellent skills in using, interpreting and presenting reports
- Excellent organisational skills
- Ability to meet targets and deadlines
- Ability to work unsupervised
- Excellent interpersonal skills
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).
From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).
Additional information
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).
From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).
