Job summary
Are you passionate about food and the meal experience? Do you have knowledge of large scale catering, in a healthcare setting and commercial food production? If so we could have the job that you are looking for! Look more closely as we are seeking to recruit an experienced individual with drive and passion to enhance the meal experience for our commercial customers, in addition to our patients, staff and visitors.
As a key member of the catering management team, our Catering Manager's will bring experience, drive and commitment to ensure the best use of resources to produce the best service in the North West!
Reporting directly to the Deputy Hotel Service Manager you will use your previous experience, knowledge, management and communication skills to deliver the most nutritious, and delicious meals to all our customers, liaising closely with colleagues across the organisation.
Your outstanding knowledge of food safety will be key as you manage the food production within the trusts CPU and your organisational skills will come in handy to ensure accuracy first time to prevent unnecessary waste.
Main duties of the job
Having experience within a large scale catering establishment, the post-holder will play a key role in supporting the delivery of an effective and efficient service that exceeds customer expectations. Based within the CPU at Leigh you will manage the food production elements of the service for both in-house and commercial elements of our business.
You will manage the day-to-day activity, meeting deadlines in service of meals to patients, retail & external customers. Working to Food Safety, Quality, HR and good practice guidelines, maintaining budgetary control and income generation. Expected to contribute as part of the wider Trust Catering Management team.
Of course you are not on your own, working as part of a team the post holder will have strive to ensure consistency of service delivery and performance. We have a team approach to achieving this desired goal and are extremely proud of what we do.
This role includes being an Information Asset Administrator for systems within the department, providing support to the Information Asset Owner regarding the use, management and governance of the system.
Whilst based on the LeighInfirmary site in Wigan, this role requires you to work across all Trust sites, leading a team of circa 140 individuals.
About us
Wrightington, Wigan and Leigh Teaching Hospitals NHS Foundation Trust are the proud providers of acute hospital and community services to the people of the Wigan Borough and surrounding areas. At WWL, we value our staff believing that 'happy staff, makes for happy patients'. We have a recognised track record in staff engagement, and living our values 'the WWL Way'.
WWL are committed to placing the patient at the heart of everything we do, and in the provision of safe, effective care that acknowledges and ensures dignity. With this in mind we are seeking to recruit people who share our values and beliefs.
On-Call
Please note that senior positions (AFC band 8A or above) may be expected to participate in an on-call rota, if the role is predominantly operational.
Job description
Job responsibilities
Planning and Organisational Duties
- Organisation of the Kitchen and Associated areas
- Allocation of work to all grades of Catering Staff
- Management of food production and service, to set and agreed standards
- Responsible for ensuring preparation, cooking and service of meals occurs to strict timetables and deadlines
- Management of meal service at ward level
- 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 compliance to HACCP guidelines and local policies. Take any remedial action or implement change of practice where this is necessary.
- Ensure adherence to Food Safety Legislation and local codes of practice, this includes formal Food safety inspections of the Department.
- Meet with Environmental Health Officers on routine inspections. Provide any information required and take any immediate action which is required.
- 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, this would usually involve changes to work rotas and menus at short notice.
- The planning of menus and recipes, for patients, staff and functions.
- Produces food safety protocols including Critical control points as part of the management team
- Have a full knowledge and understanding of catering equipment, the safe use and functions.
- Maintain a professional attitude at all times, follow strict personal hygiene and appearance codes.
- Works under the direction of the Deputy Hotel Services Manager and could be asked to deputise in their absence.
- Ensure that IG policies and procedures are followed with regard to the Information Asset
- Recognise potential or actual security incidents and escalate
- Consult their IAO on incident management
- Ensure that the Trusts information asset register is accurate and up to date for your system.
- Ensure information handling procedures are fit for purpose and properly applied
- Under the direction of the IAO, ensure that personal information is not unlawfully exploited
Communications and Key Working Relationships
- Visits wards frequently to chat to patients and staff regarding meal services.
- Ensure patients/staff requirements for special therapeutic and cultural dietary needs are met.
- Dealing with patient requests and queries at ward level.
- Formulating responses to formal complaints, and implementing any change in practice which may need to occur because of this.
- Liaise with external agencies regarding services provided (e.g. external contracts)
- Liaise across Departments including dietetics, and Estates.
- Negotiate with external suppliers regarding delivery discrepancies or delivery times.
- Attend relevant meetings.
- Maintain good communication with colleagues.
- Compliance with Trust and Local procedures.
- Recognise new information handling requirements and that the relevant IAO is consulted over appropriate procedures
- Recognise potential or actual security incidents and consult the appropriate IAO
- Report to the relevant IAO on the current state of the information asset
Responsibility for Finance
- Responsibility for the Department catering budget, and income generation targets.
- Responsible for the reconciliation of cash income against receipts.
- Liaise with finance regarding incorrect delivery/payments.
- Authorised to order provisions and other non-stock items.
- Ensure security of the premises and stores.
- Completes timesheets, work records and authorised signatory for SVLs
- Authorises overtime and travelling expense claims.
- Responsible for the accurate recording of information into the Catering system database, eg meal uptake figures, orders, waste information.
- .Compliance with Trust and Local procedures
Responsibility for Human Resources
- Management of Catering Department staff.
- Ensure information is cascaded, including team brief.
- Ensure compliance with staff personal development plans & mandatory training. Management of the sickness absence policy.
- Responsible for the welfare of staff including disciplinary and grievance issues.
- Plans Rotas allocates work to ensure the adequate cover for all Catering services eg change rotas due to sickness absence.
- Responsible for the recruitment and selection of staff
- Maintain secure and current personal files for all catering staff.
- Compliance with Trust and Local procedures
Responsibility for Health & Safety
- Maintains accurate food safety audit information, for inspection by Local authority enforcement Officers.
- Conducts regular Health & Safety inspections of the workplace
- Ensure staff compliance with DATIX reporting
- Takes action of concerns being raised
- Completes Risk Assessments
- 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
- Induction of new employees
- May be expected to train groups of non-catering staff
- Investigate training opportunities for staff as part of the PDR process.
Work Circumstances & on-call
- Participate in an on-call rota
- Travel between sites
- Expected to work occasionally in hot, humid or chilled kitchen environments
- Expected to work occasionally during unsocial hours to manage services, this could include weekends, Bank Holidays and Nights.
Job description
Job responsibilities
Planning and Organisational Duties
- Organisation of the Kitchen and Associated areas
- Allocation of work to all grades of Catering Staff
- Management of food production and service, to set and agreed standards
- Responsible for ensuring preparation, cooking and service of meals occurs to strict timetables and deadlines
- Management of meal service at ward level
- 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 compliance to HACCP guidelines and local policies. Take any remedial action or implement change of practice where this is necessary.
- Ensure adherence to Food Safety Legislation and local codes of practice, this includes formal Food safety inspections of the Department.
- Meet with Environmental Health Officers on routine inspections. Provide any information required and take any immediate action which is required.
- 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, this would usually involve changes to work rotas and menus at short notice.
- The planning of menus and recipes, for patients, staff and functions.
- Produces food safety protocols including Critical control points as part of the management team
- Have a full knowledge and understanding of catering equipment, the safe use and functions.
- Maintain a professional attitude at all times, follow strict personal hygiene and appearance codes.
- Works under the direction of the Deputy Hotel Services Manager and could be asked to deputise in their absence.
- Ensure that IG policies and procedures are followed with regard to the Information Asset
- Recognise potential or actual security incidents and escalate
- Consult their IAO on incident management
- Ensure that the Trusts information asset register is accurate and up to date for your system.
- Ensure information handling procedures are fit for purpose and properly applied
- Under the direction of the IAO, ensure that personal information is not unlawfully exploited
Communications and Key Working Relationships
- Visits wards frequently to chat to patients and staff regarding meal services.
- Ensure patients/staff requirements for special therapeutic and cultural dietary needs are met.
- Dealing with patient requests and queries at ward level.
- Formulating responses to formal complaints, and implementing any change in practice which may need to occur because of this.
- Liaise with external agencies regarding services provided (e.g. external contracts)
- Liaise across Departments including dietetics, and Estates.
- Negotiate with external suppliers regarding delivery discrepancies or delivery times.
- Attend relevant meetings.
- Maintain good communication with colleagues.
- Compliance with Trust and Local procedures.
- Recognise new information handling requirements and that the relevant IAO is consulted over appropriate procedures
- Recognise potential or actual security incidents and consult the appropriate IAO
- Report to the relevant IAO on the current state of the information asset
Responsibility for Finance
- Responsibility for the Department catering budget, and income generation targets.
- Responsible for the reconciliation of cash income against receipts.
- Liaise with finance regarding incorrect delivery/payments.
- Authorised to order provisions and other non-stock items.
- Ensure security of the premises and stores.
- Completes timesheets, work records and authorised signatory for SVLs
- Authorises overtime and travelling expense claims.
- Responsible for the accurate recording of information into the Catering system database, eg meal uptake figures, orders, waste information.
- .Compliance with Trust and Local procedures
Responsibility for Human Resources
- Management of Catering Department staff.
- Ensure information is cascaded, including team brief.
- Ensure compliance with staff personal development plans & mandatory training. Management of the sickness absence policy.
- Responsible for the welfare of staff including disciplinary and grievance issues.
- Plans Rotas allocates work to ensure the adequate cover for all Catering services eg change rotas due to sickness absence.
- Responsible for the recruitment and selection of staff
- Maintain secure and current personal files for all catering staff.
- Compliance with Trust and Local procedures
Responsibility for Health & Safety
- Maintains accurate food safety audit information, for inspection by Local authority enforcement Officers.
- Conducts regular Health & Safety inspections of the workplace
- Ensure staff compliance with DATIX reporting
- Takes action of concerns being raised
- Completes Risk Assessments
- 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
- Induction of new employees
- May be expected to train groups of non-catering staff
- Investigate training opportunities for staff as part of the PDR process.
Work Circumstances & on-call
- Participate in an on-call rota
- Travel between sites
- Expected to work occasionally in hot, humid or chilled kitchen environments
- Expected to work occasionally during unsocial hours to manage services, this could include weekends, Bank Holidays and Nights.
Person Specification
Qualifications
Essential
- oDegree or relevant experience
- oFood hygiene Qualification
Desirable
- oAdvanced food Hygiene certificate
- oManagement Qualification
Additional
Essential
- oParticipation in an on-call rota
- oTravel between sites
- oCould be expected to work unsocial hours
Experience
Essential
- oPrevious Supervisory Experience in a large scale NHS Catering operation
Desirable
- oPrevious Management experience
- oPrevious experience of cook-chill or retail
Skills
Essential
- oExcellent communication & organisational skills
- oUse of commercial catering equipment
- oMenu planning and rota planning
- oAbility to work under pressure
Knowledge
Essential
- oExtensive knowledge of food safety procedures and HACCP
- oAn understanding of customer service
- oKnowledge of cook-chill systems
- oKnowledge of HR policies and procedures
- oUnderstanding of budgets
Desirable
- oKnowledge of Trust and local values
Person Specification
Qualifications
Essential
- oDegree or relevant experience
- oFood hygiene Qualification
Desirable
- oAdvanced food Hygiene certificate
- oManagement Qualification
Additional
Essential
- oParticipation in an on-call rota
- oTravel between sites
- oCould be expected to work unsocial hours
Experience
Essential
- oPrevious Supervisory Experience in a large scale NHS Catering operation
Desirable
- oPrevious Management experience
- oPrevious experience of cook-chill or retail
Skills
Essential
- oExcellent communication & organisational skills
- oUse of commercial catering equipment
- oMenu planning and rota planning
- oAbility to work under pressure
Knowledge
Essential
- oExtensive knowledge of food safety procedures and HACCP
- oAn understanding of customer service
- oKnowledge of cook-chill systems
- oKnowledge of HR policies and procedures
- oUnderstanding of budgets
Desirable
- oKnowledge of Trust and local values
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
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).
