Job overview
Your passion for food and cooking will be what makes you stand out from the rest. We know how much you will love ensuring nutritious and delicious meals are served to our patients and staff – taking great pride in knowing the meals you are preparing contribute to patient care and keeps our hospitals running.
This is a key role within the supervisory team and you will use your exceptional supervisory, leadership and communication skills to lead and manage the kitchen.
Main duties of the job
You will ensure and observe the correct economic use of materials and equipment. You will have experience within a large scale cook chill catering operation including special and therapeutic diets as well as religious, ethnic, and other dietary needs.
You will be expected develop the kitchen team and will be required to work closely with your colleagues, providing a flexible comprehensive service and cover for colleagues, when necessary, for which full training will be provided. You will be responsible for allocating the roles to all Kitchen Staff.
You will be the initial point of contact in the kitchen for all communication promoting customer care and reflecting the quality standards of Estates and Facilities Department in all aspects of work undertaken.
Of course, you won’t be alone, we have a great team of kitchen staff who will support you all the way and cannot wait to welcome you. We have a great team ethos, all supporting each other and working together to achieve the best outcomes and we are really proud of this. Our team are proud to work together to prepare 2,000 meals on site, 365 days a year in our fabulous kitchen facility at Preston Hospital. There is plenty of opportunity for you to develop your skills and be creative with our menus.
Working for our organisation
We have 10,000 fantastic people working hard to deliver quality services to our patients. Whatever your role, you help look after 370,000 people in our local area & give specialist care to 1.5 million people across Lancashire & Cumbria.
Working with us gives you the knowledge and sense of pride that every activity you do genuinely does make a difference to support our patients & staff, ensuring we keep thriving & delivering outstanding healthcare right across our local towns.
You’ll have access to varied development opportunities, learn new skills, meet fab people & do things you’d never have done. You’ll learn about working in a hospital, interacting with people from all different roles to build skills & enhance your career path.
You’ll make an impact, be challenged to think differently, be bold & help innovate to keep improving things. Everything we do centres around patient care and enhancing their experience which means your role is pivotal and something really to be proud of.
Detailed job description and main responsibilities
1. To supervise, lead and manage the general preparation and production of all food in all departments.
2. To co-ordinate the day-to-day planning and organisation of the kitchen.
3. Ensure security of Trust assets including foodstuffs and reporting any thefts or losses.
4. To lead and manage the cooking of food to ensure it is completed as per standard recipes following daily menus and production lists using a variety of traditional cooking methods.
5. To maintain Quality Assurance Programmes and food safety controls ensuring appropriate records are kept with action initiated where necessary.
6. To assess and maintain control of allergens throughout the production process and ensure allergen records are complete and updated in line with any production changes.
7. To liaise and co-operate with specialist contractor, e.g. Contract cleaners and pest control.
8. Assist with the revision and compilation of staff menus and menus for patients in accordance with the ‘Better Hospital Food’ policy.
9. To ensure all compliance documentation is available and completed in line with expected standards and following up any discrepancies as appropriate.
Person specification
Qualifications and Education
Essential criteria
10. Good general education
11. Advanced Food Hygiene Certificate
12. Basic Health and Safety
13. Food Production Qualifications – C&G 706 /NVQ Level 2
14. Level 2 certificate in H.A.C.C.P
15. Level 2 certificate in Allergens
16. NVQ Level 3 in Supervisory Management or equivalent experience
Desirable criteria
17. Level 3 certificate in HACCP
18. Level 3 certificate in allergens
19. Manual Handling Trained
20. IOSH
21. Health and Safety Certificate
Knowledge and Education
Essential criteria
22. All round Catering Supervisory experience, preferably in large busy kitchen/organisation
23. Previous experience in dealing with the public
24. Awareness of confidentiality in an NHS environment
25. Awareness of the standards of hygiene and cleanliness within a healthcare setting
26. Knowledge of Therapeutic diets & IDDSI
27. Understanding and competency of HACCP Requirements
28. Understanding and competency on the importance of Food Safety, Health and Safety, C.O.S.H.H
29. Understanding of the 14 key allergens as stated in the Food Information for Consumers Regulation 2014
30. Experience of working within health & safety guidelines
Desirable criteria
31. Certificate in diet cookery
32. Experience of public sector, preferably NHS
33. Experience in entering Catering Completions and showcasing skills
34. Experience of Electronic Catering System such as Menumark
35. Membership of Hospital Caterers Association (HCA)