Job summary
A working supervisor responsible for the direct supervision of the kitchen, ensuring patient meals are cooked and delivered professionally while maintaining strict hygiene practices and adhering to departmental policies and procedures.
The post holder will have overall responsibility for preparing, cooking, and presenting high-quality, nutritious, safe food, including for patients with specific dietary requirements, in compliance with hygiene legislation, HACCP principles, and Trust policies. They will also seek ways to develop specialist menus to improve the service continually.
* Build good working relationships with Dietitians, Ward staff, and Ward Nutritionists to ensure smooth service operation.
Responsible for supervising staff in the main kitchen.
The post benefits include 20 days annual leave plus public holidays, weekend and holiday enhancements, no split shifts, 7.5 hours a day, 5 days a week, with every other weekend off.
Main duties include
* Working in hot or chilled environments
* Accurate documentation completion
* Frequent contact with ward patients
* Long periods on feet
* Problem solving, decision making, and staff/documentation monitoring
About us
At CHS, we understand the complexities of delivering services in challenging environments and adopt a flexible approach to meet customer needs. Our Estates and Facilities management, alongside Medical Engineering, decontamination, and procurement, provides:
* Estate and building maintenance
* Medical engineering and equipment maintenance
* Procurement advice and governance
* Capital projects
* Transport
* Grounds maintenance
* Portering
* Catering
* Cleaning services
All services meet nationally recognized standards, ensuring quality and confidence in our facilities.
Date posted: 02 May 2025
Pay scheme: Agenda for change
Band: Band 3
Salary: £25,990 per annum, pro rata
Contract: Permanent
Working pattern: Full-time, flexible
Reference number: 372-CHS1561
Location: Catering department, Huddersfield Royal Infirmary, Acre Street, Lindley, Huddersfield, HD3 3EA
Job description
* Lead the department in the absence of managers, resolving issues during training, meetings, leave, or days off.
* Supervise catering staff, ensuring timely cooking and delivery of patient meals, effective staffing deployment, and rotas.
* Maintain hygiene and safety standards per department policies and the Food Safety Act 1990.
* Oversee kitchen cleaning as per schedules.
* Manage staff discipline, training, welfare, and resolve grievances.
* Conduct appraisals and develop PDPs for catering staff.
* Prepare, cook, and present food using high-level skills, including designing menus and preparing therapeutic diets with allergen information.
* Meet with patients and carers to understand dietary needs and provide suitable meal options.
* Complete all HACCP documentation accurately, including temperature logs and cleaning schedules.
* Order and requisition kitchen supplies, manage stock levels, and ensure proper stock rotation.
* Record food quantities, wastage, and activity accurately, manually and digitally.
* Report equipment issues and follow repair procedures.
* Support accident reporting and follow safety protocols.
* Use materials and energy efficiently.
* Handle ward shortfalls, additional requests, and complaints professionally.
* Ensure proper receipt of deliveries with temperature control.
* Communicate effectively with managers, colleagues, and team members, both verbally and in writing.
* Guide visitors and prospective staff, maintaining confidentiality at all times.
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