Job summary
We currently have an exciting opportunity for a forward
thinking, proactive and highly motivated
catering Duty manager, delivering excellence in retail
catering and patient experience is our driving force and in return we offer commitment
to your personal development and a competitive salary. The role is to work as
part of a rota to provide food services from 7am – 7pm, 365 days per year. Main
base is St Peter’s Hospital, with requirement to work across both St Peter’s
and Ashford Hospital sites to fulfil role and working at any other Trust site
as required.
Main duties of the job
To assist in the delivery of a high quality retail and
patient catering services. To assist in
the management of the retail and patient catering team
The post-holder will
assist in ensuring that the Retail and Patient Catering Services are managed in
line with the all the Facilities support services, catering standard, operating
policies and procedures.
To be part of a
management team that ensures the retail and patient catering services have
adequate resources, including skills and expertise, to ensure a safe, secure
and high quality services are provided by the Trust and are delivered whilst
demonstrating value for money within the agreed budget.
The post holder will
be part of the Facilities management team and may be expected to be involved in
managing across other locations
To deputise for the
Retail and Patient Catering Manager in their
absence
Assist in managing Pay
budget - £xxx Non Pay budget £xxx- Retail Catering sales -£xxx meals served weekly
Internally the post holder will develop effective working
relationships with:
Ward Managers, Sisters, departmental managers, infection
control team, patient catering supervisors
Senior managers, clinical nurses leaders, dietitians,
speech/language therapy
About us
Ashford and St.
Peters Hospitals NHS Foundation Trust serves a population of more than 410,000
people living in the boroughs of Runnymede, Spelthorne, Woking and parts of
Elmbridge, Hounslow, Surrey Heath and beyond. The Trust employs around 4,400
individual members of staff. Our turnover was £387.3 million in 2020/21.The Trust
provides a whole range of services across its hospital sites. The majority of
planned care, like day case and orthopaedic surgery and rehabilitation
services, is provided at Ashford Hospital, with more complex medical and
surgical care and emergency services at St. Peters Hospital. Our vision at Ashford & St Peters is to provide
an outstanding experience and outcomes for patients and staff. There has never
been a better time to join us in the NHS at Ashford & St Peters
Hospitals NHS Foundation Trust with our strong commitment to staff health
and wellbeing. We are committed to providing continuous professional
development, staff benefits and flexibility to shape our workforce around our
patient care.
Visit Join the
Team - https://www.ashfordstpeters.nhs.uk/your-job-application
Job description
Job responsibilities
To assist in
managing all aspects of the Trust’s retail and patient catering operation
ensuring that costs, quality, quantity and timing of all service provision is
within agreed standards and within budget.
To help set and
maintain professional and technical standards for the retail and patient
catering department as agreed with the Head of Catering Services ensuring that
those standards meet all statutory food safety requirements and stipulated
requirements
To help ensure
that all the Trust retail catering services outlets meets full statutory
compliance with all aspects of food safety legislation, promoting a positive
food safety culture across the Trust.
To assist in
managing all aspects of the retail and patient catering services to ensure
appropriate staffing, controls and systems are implemented and monitored to
ensure a high quality service is provided to all users of the service
To be part of the
management team that plans, leads and provides direction on future developments
of the retail and patient catering service ensuring that any feasible and cost
effective development is discussed with all relevant personnel and that
financial statistics are presented to indicate either cost savings or income generation
possibilities
To help develop,
implement and manage all operational procedures and policies for the retail and
patient catering services
To assist in
managing and administer all aspects of the retail and patient catering
operation within agreed parameters and that appropriate documentation, facts
and figures are maintained to substantiate both internal and external
compliance.
To assist in
ensuring all staff undertake and remain up to date with stipulated statutory
training requirements ensuring that all relevant food hygiene, health and
safety, fire, manual handling and other legislation is adhered to at all times
and that records are kept demonstrating this.
To be part of
regular reviews of all the retail and patient catering service menus with the
relevant personnel and to manage changes whilst ensuring an appropriate range
of choices are available.
Quality of service
is maintained, and budgeted costs are complied with, maintained or reduced
To ensure the Head
Chef is managing the development, implementation and monitoring of a
comprehensive standard recipe database, which will facilitate regular
alterations and record all allergens
To liaise with
Procurement to ensure all commodities are purchased according to the
appropriate guidelines and contractual agreements and that all purchases are
within stipulated budget
To ensure
appropriate liaison with the Estates Department to ensure the fabric, plant and
equipment within the department is in accordance with relevant standards
To work collaboratively
with ward clinical staff to promote a multi-disciplinary approach to patient
meal service.
Job description
Job responsibilities
To assist in
managing all aspects of the Trust’s retail and patient catering operation
ensuring that costs, quality, quantity and timing of all service provision is
within agreed standards and within budget.
To help set and
maintain professional and technical standards for the retail and patient
catering department as agreed with the Head of Catering Services ensuring that
those standards meet all statutory food safety requirements and stipulated
requirements
To help ensure
that all the Trust retail catering services outlets meets full statutory
compliance with all aspects of food safety legislation, promoting a positive
food safety culture across the Trust.
To assist in
managing all aspects of the retail and patient catering services to ensure
appropriate staffing, controls and systems are implemented and monitored to
ensure a high quality service is provided to all users of the service
To be part of the
management team that plans, leads and provides direction on future developments
of the retail and patient catering service ensuring that any feasible and cost
effective development is discussed with all relevant personnel and that
financial statistics are presented to indicate either cost savings or income generation
possibilities
To help develop,
implement and manage all operational procedures and policies for the retail and
patient catering services
To assist in
managing and administer all aspects of the retail and patient catering
operation within agreed parameters and that appropriate documentation, facts
and figures are maintained to substantiate both internal and external
compliance.
To assist in
ensuring all staff undertake and remain up to date with stipulated statutory
training requirements ensuring that all relevant food hygiene, health and
safety, fire, manual handling and other legislation is adhered to at all times
and that records are kept demonstrating this.
To be part of
regular reviews of all the retail and patient catering service menus with the
relevant personnel and to manage changes whilst ensuring an appropriate range
of choices are available.
Quality of service
is maintained, and budgeted costs are complied with, maintained or reduced
To ensure the Head
Chef is managing the development, implementation and monitoring of a
comprehensive standard recipe database, which will facilitate regular
alterations and record all allergens
To liaise with
Procurement to ensure all commodities are purchased according to the
appropriate guidelines and contractual agreements and that all purchases are
within stipulated budget
To ensure
appropriate liaison with the Estates Department to ensure the fabric, plant and
equipment within the department is in accordance with relevant standards
To work collaboratively
with ward clinical staff to promote a multi-disciplinary approach to patient
meal service.
Person Specification
Experience
Essential
- Experience of managing Retail Catering Services Undertaking staff payroll duties
- Auditing systems for cleaning and catering
- HACCP
- Health safety (risk assessment, SSW, COSHH)
Desirable
- Retail and Patient Catering Experience
- experience of operating barista coffee machines
- Ability to use ESR,
- Experience of working in a multi-site retail catering services
Knowledge
Essential
- NHS Constitution
- Food safety & Hygiene
- Knowledge of various tasks and the ability to perform catering tasks
- NHS Constitution
- Trust vision, values and strategic objectives
- Food Safety legislation
- NHS CQUIN
- To be familiar with stock control procedures and ordering of stock within set budgets
Qualifications
Essential
- Educated to NVQ management Level 4 or equivalent
- Food & safety Hygiene level intermediate
Desirable
- Leadership Management level 5
- Food safety qualification advanced
- NEBOSH health and safety
Other Requirements
Essential
- Able to demonstrate that you are honest, reliable and Trustworthy
- Treat service users and colleagues with respect
- Flexible approach to working hours and shift patterns
- Ability to work on own and as part of a team
- Calm and polite
Desirable
- Ability to travel between Trust sites
- Ability to be flexible to meet the needs of the team, the service and the Trust
Skills
Essential
- Must be able to demonstrate, in relation to people who use Trust and other related services
- You have knowledge and awareness of food safety and hygiene
- Ability to work on own initiative
- Effective oral/written skills
- Ability to work with minimum supervision
- Knowledge of health and safety
- Communication and interpersonal skills
- Food service and presentation
- Able to communicate effectively with patients and other staff to ensure that their care, treatment and support are not compromised.
- Able to provide a customer focussed service
Desirable
- You have knowledge and awareness of diversity and human rights as appropriate to your role
- You are able to communicate effectively to ensure high standards of care, treatment, service or support as appropriate to your role
- Patient facing roles - be able to understand an individuals communication, physical & emotional needs recognise their needs and preferences
- Able to provide a customer focussed service
Person Specification
Experience
Essential
- Experience of managing Retail Catering Services Undertaking staff payroll duties
- Auditing systems for cleaning and catering
- HACCP
- Health safety (risk assessment, SSW, COSHH)
Desirable
- Retail and Patient Catering Experience
- experience of operating barista coffee machines
- Ability to use ESR,
- Experience of working in a multi-site retail catering services
Knowledge
Essential
- NHS Constitution
- Food safety & Hygiene
- Knowledge of various tasks and the ability to perform catering tasks
- NHS Constitution
- Trust vision, values and strategic objectives
- Food Safety legislation
- NHS CQUIN
- To be familiar with stock control procedures and ordering of stock within set budgets
Qualifications
Essential
- Educated to NVQ management Level 4 or equivalent
- Food & safety Hygiene level intermediate
Desirable
- Leadership Management level 5
- Food safety qualification advanced
- NEBOSH health and safety
Other Requirements
Essential
- Able to demonstrate that you are honest, reliable and Trustworthy
- Treat service users and colleagues with respect
- Flexible approach to working hours and shift patterns
- Ability to work on own and as part of a team
- Calm and polite
Desirable
- Ability to travel between Trust sites
- Ability to be flexible to meet the needs of the team, the service and the Trust
Skills
Essential
- Must be able to demonstrate, in relation to people who use Trust and other related services
- You have knowledge and awareness of food safety and hygiene
- Ability to work on own initiative
- Effective oral/written skills
- Ability to work with minimum supervision
- Knowledge of health and safety
- Communication and interpersonal skills
- Food service and presentation
- Able to communicate effectively with patients and other staff to ensure that their care, treatment and support are not compromised.
- Able to provide a customer focussed service
Desirable
- You have knowledge and awareness of diversity and human rights as appropriate to your role
- You are able to communicate effectively to ensure high standards of care, treatment, service or support as appropriate to your role
- Patient facing roles - be able to understand an individuals communication, physical & emotional needs recognise their needs and preferences
- Able to provide a customer focussed service
