Vacancy Type
Permanent
Location
HMP Kilmarnock
Pay Band
D
Salary
£36,268 - £42,587
Closing Date
20/09/2025, 01:00
Hours of work
Shift Work
Full or Part Time
Full-Time
Weekly Hours
35
Job Purpose
Prison Officers are a principal agent of delivery of the SPS Vision of Unlocking Potential and Transforming Lives as they are a critical point of contact between those in custody and the organisation charged with their safety, security and personal development. Prison Officers have a positive and caring approach towards those in our care and adopt an asset-based approach, fostering effective relationships in order to help those in SPS care to desist from offending and help transform their lives.
The post holder will provide support to the Catering Managers in the effective delivery of Catering provision to the establishment and effectively manage and develop prisoners with the Catering Department. The post holder will work with and supervise prisoners within the kitchen and server areas.
Responsibilities
Plan, operate and control the production service of prisoner meals that meet specific dietary and cultural requirements and ensure these are prepared and supplied timeously to the highest standard.
Be responsible for the standards of cleanliness and hygiene of premises and equipment and maintain security of all aspects of the Catering Department, e.g. freezers, knives, prisoner movements, etc.
Assist in the on-going supervision, catering training and assessment of all prisoners working within the Catering Department, ensuring accurate records are maintained and that the Prison Records System (PR2) is updated appropriately.
Ensure all maintenance of fabric, machinery and equipment is carried out in accordance with regulations and carry out temperature checks when required, e.g. fridges, freezers, hotplates, hot and ambient and chilled foods.
Compliance of health and safety regulations by all staff and prisoners by carrying out daily inspections as well as ensuring good order and discipline of prisoners is maintained. This includes carrying out and recording all aspects of Hazard Analysis and Critical Control Points (HACCP) procedures in conjunction with the SPS Food Safety Manual.
Person Specification
SPS recruitment and selection practice is based on the fundamentals of our Competencies for Success Framework. This identifies behaviours and standards required both of applicants seeking to join us, and our staff in their respective roles. Assessment of specific behaviours, of which there are eight, will be determined by the role you are applying for. Whilst it is unlikely you will be assessed on all of them, you will be assessed on those identified as key to role.
Qualification Requirements
SVQ Level 2 in Food Preparation and Cooking or equivalent or willing to work towards within 2 years of taking up appointment.
Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene Certificate or willing to work towards within 2 years of taking up appointment.
Knowledge, Skills and Experience Requirements
Practical application of food preparation and cooking
Experience of working in a commercial kitchen, ensuring safe working practices are in place
Strong and demonstrable experience of providing first class service delivery.
Knowledge and understanding of Food Safety, Health and Safety, and Health and Hygiene Legislation
Behaviour Requirements
Plan & Organise
Relationships & Collaboration
Listen & Communicate
Selection method 1
Situational Judgement Test
Selection method 2
Cognitive Ability Test
Selection method 3
Group Exercise
Selection method 4
Final Stage Interview