Chef Supervisor

Job description

Job 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 Departments 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 ones 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

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

Person Specification

Experience and Knowledge

Essential

• Previous employment that indicate capability to undertake training in duties of post
• Experienced in catering industry in similar position with full working knowledge of hygiene & food safety.
• Evident Good Personal Hygiene, Clean and tidy appearance

Education and Qualifications

Essential

• Holding recent qualification in Food Hygiene at minimum Level 2 or above.
• Understands and can read and write the English Language
• Qualified to City & Guilds (or equivalent NVQ) 706/2 or HNC in Professional Cookery (SCQF level 7) level or have extensive trade employment experience that demonstrates Chef skill level.

Desirable

• Will satisfactorily complete Food Hygiene training to Intermediate / Level 3

Skills and Ability

Essential

• Good written and verbal skills
• Knowledge of food service procedures
• Knowledge of Food Safety Management Systems (HACCP)
• Knowledge of Health & Safety in the Workplace
• Ability to carry out catering tasks with special attention to hygiene, food presentation and speed of work.
• Physically able enough to fulfil tasks of the post (refer to Job Description)
• Can fully meet travel requirements, under own arrangements, to ensure attendance for contracted working hours of the post applied for
• Vision (with spectacles if required) satisfactorily able to read patients menus.
• Physically able to fulfil tasks of the post (refer to Job Description)

Desirable

• Previous experience of working in large group / busy environment
• Keen to develop and progress within catering department.
• Committed to developing others within the department

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.

Certificate of Sponsorship

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).

Employer details

Employer name

East Lancashire Hospitals NHS Trust

Address

Blackpool Teaching Hospitals, NHS Foundation Trust

Victoria Hospital,

Blackpool

FY38NR

Employer's website

http://jobs.elht.nhs.uk/ (Opens in a new tab)