Job Summary
Provide a catering service to the patients and staff at York. Deliver the therapeutic menu designed by the Dietetic team to patients and the staff supporting these meals.
Key Accountabilities
Food Preparation and Service:
General preparation of meals and snacks, following the principles of food hygiene.
Assist in the serving of meals to the patients in the designated dining area.
Ensure that food is prepared and served following recipes and menus written by the Dietetic team.
Prepare and provide food for patients with dietary restrictions as a result of religious, cultural, allergens or intolerance.
Ensure that meals are given out in a timely manner.
Ensure that portion control is followed for meals and snacks.
Aim to serve meals and snacks in a similar presentation on each occasion.
Ensure that current hygiene regulations are adhered to and all relevant documentation is completed; paying particular attention to temperatures of food during storage, preparation, cooking and service.
Ensure that all waste, including food waste, is disposed of in line with Health and Safety and Chelsea policies.
Ordering and Stock Control
Stock taking to take place daily, prior to ordering.
Stock rotation to take place on a daily basis within dry store, fridges and freezers.
Ordering to take place on a daily basis using online shopping system.
Ensure the ordering of food supplies are in line with menu requirements.
Only stock required to be stored on site at any time due to limitation of size of the kitchen area.
Stock to be stored as per food hygiene standards.
Report any issue of concern in relation to ordering or deliveries to the lead Dietitian.
Kitchen Maintenance
Ensure that all equipment is maintained and serviced in line with manufacturer's requirements and best practice.
Ensure that COSHH records are reviewed and updated where necessary.
Report any issue of concern in relation to ordering or deliveries to the lead Dietitian.
Risk assessments to be completed for new equipment.
Work according to Health and Safety policies and Schoen Clinic guidelines.
Temperature checks and replenish kitchen supplies in all kitchens.
KEY SKILLS & EXPERIENCE
Regular updates of statutory and mandatory training relevant to the post
Level 2 in food safety or equivalent.
Level 3 in supervising food safety or equivalent.
City and Guilds/NVQ level 2 or above in food preparation.
Knowledge of basic nutritional standards.
Basic knowledge of special dietary needs, including religious and cultural
Awareness of good hygiene standards.
Knowledge of Health and Safety in the kitchen.
Knowledge of COSHH.
Knowledge of HACCP.
Ability to communicate effectively with patients, carers and members of the multi-disciplinary team.
Experience of working to deadlines.
Ability to work under pressure..
Two years or equivalent experience of working in a similar environment and menu planning within budget.
Experience of stock control.
SCHOEN CLINIC CULTURE:
Our culture of world-class medical excellence is based around our five key values:
Accountable: Taking ownership of the things I say and do
Caring: Treating others as I would like to be treated
Collaborative : Working together to make a winning team
Courageous: Being proud to be different and challenge the norm
Determined : Seeing things through to meet and exceed expectations
Please note:
Due to the volume of applications we receive, Schoen Clinic reserves the right to close roles prior to the specified closing date if a suitable candidate is identified.
Due to the commitment to continuous improvement, it is likely that the post will evolve over time. These duties will be subject to regular review and any amendments will be made in consultation and agreement with the post holder.