Senior Catering Supervisor Trac ID: 6938021

Job Description

JOB DETAILS

JOB TITLE: Senior Catering Supervisor

BAND: 4

HOURS: 37.5, working 5 days out of 7 flexible working pattern based on the needs of the service work location St George’s Hospital, Stafford and The Redwoods Centre, Shrewsbury

DEPARTMENT: Estates and Facilities

LOCATION: St Georges Hospital, Stafford and The Redwoods Centre, Shrewsbury

REPORTS TO: Facilities Catering Manager

ACCOUNTABLE TO: Head of Facilities

RESPONSIBLE FOR: Catering Supervisor

JOB PURPOSE:

The Senior Catering Supervisor is to effectively manage the catering department, its staff and equipment, procurement of food and relevant equipment and to ensure correct preparation of cooked and fresh food against menus for both services users and staff. The Senior Catering Supervisor is the key main link for patient catering delivery.

KEY RESPONSIBILITIES

Main duties and responsibilities

Provide information and services as required to PAM / CQC report and compliance needs

Assist the operational lead for catering in pursuing a quality catering service

To manage and provide leadership to all catering staff, ensuring effectiveness of food hygiene and safety policies and practices.

To ensure the daily smooth running of the department and delegation of tasks

Maintain catering budgets within given parameters and keep detailed records of transactions

Ensure margins and KPI’s are maintained and revenue targets met.

To prepare, cook and serve all types of meals/snacks for patients, visitors, staff and volunteers, applying daily menu choice.

To ensure all patient and staff receive a nutritious and appealing food and beverage menu, accommodating all commercial demands, food allergies, dietary and personal needs with minimal, controlled wastage.

Maintain high standards of hygiene practices and procedures in accordance with the food hygiene policy and current legislation, keeping abreast of any new legislation.

To ensure standards of uniform and personal hygiene are maintained at all times by staff within your area of responsibility and those individuals present a professional and positive image of themselves and the department.

To implement and monitor all quality and hazard analysis systems in the workplace related to catering.

To ensure all staff receive development training commensurate to their job and the needs of the service.

To attend and deliver training as required.

To monitor staff annual leave and sickness in line with trust policies and to support with the delivery and implementation of such policies.

Recruitment/ selection/ induction/training and appraisal of team members

To ensure health, safety and security of the catering department and equipment.

Systems and Equipment

To control the purchase of all provisions ensuring the best possible value for money, that stock levels are adequate and that stock control measures are maintained

To ensure the kitchen equipment utensils, fabric of the unit is cleaned and monitored by means of a weekly audit and maintenance reports and that checks are carried out and reported as and when equipment breaks down, or is no longer of a standard to be operational.

Decisions and Judgements

To regularly review and make recommendations to menu development and practices in accordance with any audits and implement accordingly

To keep ahead of trends and developments such as new menus, trial ranges etc.

To implement quality assurance i.e. daily checking of all critical control points confirming and checking menus.

To act on feedback from service users.

To gather regular feedback regarding all aspects of the quality of the food service and make recommendations for improvements and adjustments.

Communication and Relationships

To liaise and negotiate with suppliers ensuring the most competitive prices, with added value are achieved

To represent the catering department as and when necessary in ward community meetings.

Physical demands of the job

Concentration is required to ensure that all food and beverage is of the highest quality, portion controlled and presented in a commercially appealing manner

Occasional requirement to exert light physical effort whilst in the kitchen environment

Participate in the directorate on-call system as and when required in accordance with skills and abilities

PERSON SPECIFICATION

QUALIFICATIONS & TRAINING

Catering qualification NVQ level 3 or other equivalent

Relevant supervisory management qualification Intermediate

Food Hygiene minimum

Intermediate HACCP Qualification

Experience of working in the NHS

Relevant professional membership

Advanced Food Hygiene/ HACCP

EXPERIENCE

Experience of working in a similar role or discipline

Minimum of 5 years practical/ craft catering experience

Experience of managing catering staff

SKILLS, KNOWLEDGE & ABILITIES

Budgetary management and value for money initiatives

Managing a team

Promoting good practice and delivering a cost effective service

Communicate appropriately with others at work

Computer literate e.g. Microsoft word, email/ internet Knowledge of current food hygiene legislation

Experience of HACCP

Experience of COSHH

Job Types: Full-time, Permanent

Pay: £26,530.00-£29,114.00 per year

Benefits:

• Company pension
• Employee discount
• Flexitime
• Free parking
• On-site parking

Ability to commute/relocate:

• Stafford: reliably commute or plan to relocate before starting work (required)

Experience:

• Management: 1 year (preferred)

Licence/Certification:

• Driving Licence (required)
• NVQ Level 3 or equivalent (required)
• Intermediate Food Hygiene qualification (required)
• Intermediate HACCP qualification (required)

Work Location: In person

Application deadline: 30/01/2025
Reference ID: 301-BK-24-6738540-B | Trac ID: 6938021