Job summary
Do you have a passion for working collaboratively in an environment thriving on positive change? If so, then this role of Catering &Retail Manager at LTHTR may be just the job for you!
Our team is just that - a team - all supporting each other and working together to achieve the best outcomes, and we are really proud of this. We cannot wait to welcome you to the team when you start and will have experienced management to help you along the way.
Our service is one where your passion, drive and motivation will genuinely make a real difference. Don't just take our word for it, have a chat with Andrew Dunne, our Trust Catering Manager (contact details are at the end of advert)
We also have some fab videos of our Catering Assistants and Catering Supervisors, to give you an idea of what it will be like to work in our team (opens in new tab).
Main duties of the job
Line Manager for the Main Kitchen, Catering Administration and Stores Team. Supporting the Supervisors in their daily activities along with ensuring all staff are provided with training and development support which meets the legislative requirements and departmental needs.
Oversee the ordering, receipt, and storage of all food related products to the catering department, in line with the catering budget.
To provide leadership to the Main Kitchen team to produce all patient food effectively and safely. To provide robust management of Hazard Analysis and Critical Control Point to provide assurance relating to all aspects of food safety within their remit.
To assist with developing the Trusts Patient food offering in line with market trends and legislative requirements. This includes all aspects of patient feeding and requires a focus on allergen management, dysphagic requirements and the suitable provision of special diets, including, but not limited to, children's and older adult specialist menus and other dietetic requirements of a large acute hospital.
The postholder will provide expert advice in relation to menu development and will manage the Hazard Analysis and Critical Control Point process in relation to all aspect of food production and storage. This will include the effective stock management of all food products.
To ensure the Trust meets the requirements in relation to external auditing such as Environmental Health Officer and Care Quality Commission.
About us
We have 10000 fantastic people working hard to deliver quality services to our patients. Whatever your role, you help look after 370,000 people in our local area & give specialist care to 1.5 million people across Lancashire & Cumbria.
Working with us gives you the knowledge and sense of pride that every activity you do genuinely does make a difference to support our patients & staff, ensuring we keep thriving & delivering outstanding healthcare right across our local towns.
You'll have access to varied development opportunities, learn new skills, meet fab people & do things you'd never have done. You'll learn about working in a hospital, interacting with people from all different roles to build skills & enhance your career path.
You'll make an impact, be challenged to think differently, be bold & help innovate to keep improving things. Everything we do centres around patient care and enhancing their experience which means your role is pivotal and something really to be proud of.
Job description
Job responsibilities
Effectively support the management team in the day to day running of the department, including Leading and Managing the team, Food Hygiene and Health and Safety compliance.
Deputise for the Trust Catering Manager in his/her absence in aspects of Catering Production Services, including the daily management of the department budgets.
Manage all HR Processes within the Production Service team.
Take the lead with the recruitment and selection processes within the department, liaising with the Quality Assurance Manager regarding induction and initial training.
Act as a role model, presenting a positive image of self, team, and organisation
Communicate all relevant information within the team and wider organisation as required.
Promote equality, recognising, respecting, and meeting the needs of individuals
Maintain and develop own professional competence and seek to extend the scope of personal knowledge and skill within the scope of the role.Respond to customer complaints and comments by thorough investigation, timely responses and initiating any actions to improve the service as stated in the departments customer complaints handling procedureAs part of the management team assist with the development and implementation of departmental policies, procedures, and standards in relation to Catering Services.
Support the Quality Assurance Manager with the development and delivery of ad hoc training programmes, in order that the efficiency of the business can be maximised, and the potential of all employees can be fulfilled.
Manage the assets and resources of the department ensuring that adequate and appropriate security measures are in place to protect the Trusts assets.
Assist with the management, control, monitoring and reviewing of the procurement process relating to Catering Services ensuring standards, quality, cost effectiveness, stock control and public sector procurement practices are met.
Financial Management
Job description
Job responsibilities
Effectively support the management team in the day to day running of the department, including Leading and Managing the team, Food Hygiene and Health and Safety compliance.
Deputise for the Trust Catering Manager in his/her absence in aspects of Catering Production Services, including the daily management of the department budgets.
Manage all HR Processes within the Production Service team.
Take the lead with the recruitment and selection processes within the department, liaising with the Quality Assurance Manager regarding induction and initial training.
Act as a role model, presenting a positive image of self, team, and organisation
Communicate all relevant information within the team and wider organisation as required.
Promote equality, recognising, respecting, and meeting the needs of individuals
Maintain and develop own professional competence and seek to extend the scope of personal knowledge and skill within the scope of the role.Respond to customer complaints and comments by thorough investigation, timely responses and initiating any actions to improve the service as stated in the departments customer complaints handling procedureAs part of the management team assist with the development and implementation of departmental policies, procedures, and standards in relation to Catering Services.
Support the Quality Assurance Manager with the development and delivery of ad hoc training programmes, in order that the efficiency of the business can be maximised, and the potential of all employees can be fulfilled.
Manage the assets and resources of the department ensuring that adequate and appropriate security measures are in place to protect the Trusts assets.
Assist with the management, control, monitoring and reviewing of the procurement process relating to Catering Services ensuring standards, quality, cost effectiveness, stock control and public sector procurement practices are met.
Financial Management
Person Specification
Knowledge and Experience
Essential
- Kitchen management experience
- Knowledge and experience of cook chill systems and high-volume cooking.
- Experience of delivering workplace training
- Experience of managing large teams.
Desirable
- Experience of working within a large-scale NHS catering operation
- Knowledge and experience of special diets within NHS catering
- Experience of managing NHS budgets
Qualifications
Essential
- Professional cooking qualification, City and Guilds 7061 or 7062 (willingness to work towards within 12 months) or equivalent demonstrable experience
- NVQ Level 3 in Hospitality Leadership and Supervision (willingness to work towards within 12 months)or equivalent experience managing a large catering team.
- GCSE Maths/English grade C or above or equivalent qualification
- Advanced Food Hygiene Certificate (willingness to work towards within 12 months)
- Level 2 Certificate in Hazard Analysis and Critical Control Point (willingness to work towards within 12 months)
- Level 2 Certificate in Allergen Awareness (willingness to work towards within 12 months)
Desirable
- Aware of Hazard Analysis and Critical Control Points techniques.
- Member of Hospital Caterers Association.
- Training and/or assessment qualification.
- Qualification in Health and Safety
- Institution of Occupational Safety and Health
Skills & Abilities
Essential
- Ability to organise a range of operations simultaneously, managing competing demands
- Ability to monitor and manage budgets.
- Menu planning skills
- Food production planning
Person Specification
Knowledge and Experience
Essential
- Kitchen management experience
- Knowledge and experience of cook chill systems and high-volume cooking.
- Experience of delivering workplace training
- Experience of managing large teams.
Desirable
- Experience of working within a large-scale NHS catering operation
- Knowledge and experience of special diets within NHS catering
- Experience of managing NHS budgets
Qualifications
Essential
- Professional cooking qualification, City and Guilds 7061 or 7062 (willingness to work towards within 12 months) or equivalent demonstrable experience
- NVQ Level 3 in Hospitality Leadership and Supervision (willingness to work towards within 12 months)or equivalent experience managing a large catering team.
- GCSE Maths/English grade C or above or equivalent qualification
- Advanced Food Hygiene Certificate (willingness to work towards within 12 months)
- Level 2 Certificate in Hazard Analysis and Critical Control Point (willingness to work towards within 12 months)
- Level 2 Certificate in Allergen Awareness (willingness to work towards within 12 months)
Desirable
- Aware of Hazard Analysis and Critical Control Points techniques.
- Member of Hospital Caterers Association.
- Training and/or assessment qualification.
- Qualification in Health and Safety
- Institution of Occupational Safety and Health
Skills & Abilities
Essential
- Ability to organise a range of operations simultaneously, managing competing demands
- Ability to monitor and manage budgets.
- Menu planning skills
- Food production planning
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.
