Responsibilities
* Ensure provision of meals for prisoners and maintain quality and quantity of meals served.
* Monitor a safe working environment, request repairs to kitchen equipment and report operating faults on the computer‑aided facilities management system.
* Achieve Service Levels Indicators within the unit and verify and sign off relevant documentation.
* Maintain compliance with all Food Safety Management systems and Hygiene Assessments within the kitchen and associated areas; undertake Risk Assessments and respond to hazards as appropriate.
* Cost menu requirements and manage the catering budget, including provisions for cultural, health nutrition and special dietary needs.
* Act as point of contact for all external/internal stakeholders visiting the kitchen, including Independent Monitoring Body (IMB) and His Majesty's Inspectorate of Prisons (HMIP).
* Estimate, order and manage resources (food and ingredients) to deliver catering requirements; maximise waste reduction.
* Maintain security standards in the kitchen area in line with Local Security Strategy (LSS) and National Security Framework (NSF).
* Manage the prisoner workforce in the kitchens, ensuring induction, training, supervision, payment and required documentation.
* Implement national policy and contribute to the development of local policy, procedures and practice for catering, ensuring consistency across the unit.
* Collect, collate, analyse and act on data concerning the catering function, including feedback on food choice and weekly menu selections.
* Train wing food handlers on hygiene standards.
* Carry out kitchen inspections, audit preparation and documentation for audit purposes.
* Manage devolved budgets in accordance with financial procedures.
* Manage all staff within the area, addressing performance, development, annual appraisal and sickness absence.
* Ensure implementation of HMPPS standards and Service Delivery Indicators (SDIs).
* Ensure compliance with national and local policies and procedures (e.g. NSF, LSS, Finance Manual).
* Attend relevant boards/meetings and actively contribute as chair or team member.
* Provide leadership and direction to supervisors and staff, building informal and formal relationships and effective communication.
* Produce relevant reports and ensure correspondences are replied to within agreed timescales.
* Liaise and foster good relationships with internal and external stakeholders.
* Contribute to preparation of prison contingency and emergency plans and ensure implementation.
* Manage resources to deliver activities within the defined work area and contribute to mid‑to‑long term business planning.
* Ensure the work area complies with Health and Safety legislation, undertake risk assessments and promote staff responsibility for safety compliance.
Qualifications & Competences
* Qualifications and competences of F&S Supervisor – Catering.
* Food Hygiene Level 4 Diploma or equivalent Level 4 award in HACCP.
* Familiarity with current health, safety and hygiene regulations applicable to a working kitchen environment.
* Previous competency in supervising or managing staff within a kitchen environment.
* Refresher training in Food Safety (HACCP) completed at 3‑year intervals.
* Proficiency in English; Welsh if specified in Wales.
Core Competencies
* Working Together
* Managing a Quality Service
* Communicating and Influencing
* Leadership
Benefits
* Annual leave pro‑rated on a 37‑hour week; entitlement calculated on a pro‑rated basis and expressed in hours or days; 9 bank, public and privilege holidays added to annual leave.
* Choice of two civil‑service pension schemes.
* Flexible working arrangements and support for work‑life balance.
* Access to a season ticket advance after two months’ service.
* Childcare vouchers and other benefits applicable to civil service staff.
* Staff development and training, including Equality, Diversity, Dealing with Challenging Behaviour, Suicide Prevention and Anti‑Bullying programmes.
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