Overview
A Vacancy at Northumbria Healthcare - NHFM (Northumbria Healthcare Facilities Management).
The post holder will ensure the effective management of the Catering Departments at Hexham Hospital, including workforce leadership, control of contracted resources, compliance with all statutory and mandatory requirements and the safe operation and effective maintenance of all critical equipment, as well as the delivery of patient and non‑patient food services across site.
NHFM is a wholly owned subsidiary of Northumbria Healthcare NHS Foundation Trust. Established in 2012, it provides specialist project management services for large and small capital developments, estates maintenance and a full range of facilities services. The successful applicant will be an employee of NHFM, not Northumbria Healthcare NHS Foundation Trust.
We reserve the right to close this vacancy prior to the closing date once the required number of suitable applications have been received.
Responsibilities
* Primary responsibility for overseeing day‑to‑day management of the catering department, including all directly employed and third‑party contracted resources within the defined site hospital and related healthcare premises and supporting across other locations when required.
* Ensure premises and all catering activity are managed in compliance with current statutory, mandatory and regulatory requirements and all associated Health & Safety issues, mitigating risk to patient and service users within Trust risk appetite.
* Develop a comprehensive understanding of all patient and non‑patient activity delivery models, supporting the effective and efficient delivery and compliance with KPIs and SLAs, collaborating with Hotel Services Officers and wider Facilities teams.
* Provide strong, inclusive and supportive leadership to develop a cohesive and collaborative working culture across the catering department and wider team.
* Deliver a high‑quality catering service to patients, staff and visitors, ensuring best quality and variety is delivered across the team.
* Directly responsible for the management, operation and maintenance of all functions within the catering department.
* Responsible for overall performance delivery and compliance against defined SLAs (catering related activity), ensuring resources are maintained to the required level and that catering standards, monitoring and reporting arrangements are maintained.
* Promote a culture that drives improved and demonstrable Health & Safety behaviour, performance and reporting across the catering department.
* Ensure delivery of all services in accordance with HACCP, NHS Food Standards, CQUIN, Hygiene Codes of Practice and COSHH regulations, maintaining an adequate level of competent resource and ongoing assurance compliance reporting.
* Provide strong people leadership, supporting ongoing minimum target level compliance against statutory & mandatory training and staff annual appraisal.
* Ensure all catering systems and equipment are maintained, operating in accordance with user requirements, set parameters and to achieve optimum efficiency, supporting energy reduction and carbon target delivery.
* Maintain and provide current and accurate information to support PAM and ERIC submissions.
* Manage the development and improvement of service need‑based solutions that are patient and user‑centric and demonstrate value for money.
* Develop and deliver solutions to challenges and problems through creativity and effective change management arrangements.
* Direct line management of all catering workforce within respective sites, to ensure efficient and effective use of resources and available experience.
* Ensure all cleaning schedules are adhered to and all records are maintained and available for inspection when required.
Qualifications and Requirements
* Intermediate Food Hygiene qualification and demonstration of this knowledge in day‑to‑day running of the department.
* Experience in workforce leadership and managing contracted resources within a healthcare or catering environment.
* Knowledge of statutory and mandatory health & safety regulations, HACCP, NHS Food Standards, COSHH.
* Strong communication and change management skills.
* Capability to develop and monitor KPIs and SLAs for catering services.
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