The Catering Department, Victoria Hospital, Blackpool are looking for a Chef Supervisor. If you are a dynamic person who can raise to the challenges of providing a fresh cook service to over 800 patients per meal service and over 500 restaurant customers per day please read on.
You will supervise the day-to-day operational requirements and be responsible for food service to patients, staff and visitors. To ensure a high quality, cost effective and resourceful fresh cook service delivery, including patient meal services and restaurant services to staff and visitors, in addition and as required catering functions. You will ensure that food and drink is nutritious and appetising. The food has to meet patients' medical and cultural needs including, for example, gluten free, low fat, soft food, halal and vegetarian
Working on a shift pattern of 6am to 2pm and 11am to 7pm with other members of the Catering Team on a day-to-day basis. Maintain and improve food standards throughout the food service areas and monitor quality, temperature, portion control and appearance, for Patients, Staff and Visitors.
Managing a brigade of chefs, kitchen porters and catering assistants the post holder will have the responsibility for the day-to-day staff whilst being part of the shift so that they can carry out their duties in a safe and competent manner. This includes safe operation of catering equipment within the various areas of catering. Offer support to the Kitchen Manager and the senior catering management team. Responsible for all aspects of HACCP (Hazard Analysis of Critical Control Points), to include hygiene and cleanliness checks in area of responsibility in accordance with the Food Safety Act 1990, The Food Hygiene (England) Regulations 2006, Regulation (EU) 2073/2005 and Regulation (EU) 852/2004 on the hygiene of foodstuffs. BTH is part of the Lancashire & South Cumbria NHS Collaborative, therefore all roles will be required to support system wide working across the Lancashire & South Cumbria regions. Catering are part of OneLSC Lancashire & South Cumbria) and as such come under East Lancashire Trust
The Trust has implemented policies and procedures to address any of these incidents and allegations. We recognise that our greatest asset is our people, and we strive to attract and retain professionals who embody our core values. JOB TITLE : Chef Supervisor Main Kitchen
BAND: 4
RESPONSIBLE TO: Catering Management Team
ACCOUNTABLE TO: Kitchen Manager / Catering Manager
DBS: Not required
Victoria Hospital Catering Department employs over 80 catering staff in the production and service of over 3500 meals each day for patients and staff together with additional services that include, catering for meetings and functions.
The Chef Supervisor holds a very important role in food production and meal services that contributes to patients being treated and being given higher quality of care. They undertake a key role in the day-to-day operational management, are a motivator of catering staff, responsible for food service standards in the production of meals and lead on food safety standards. They ensure a high quality, cost effective and resourceful service delivery.
They provide food that is nutritious and appetising and meets patients' medical and cultural needs including, for example, gluten free, low fat, soft food, halal and vegetarian.
They must be open to applying a partnership approach and to embrace new ways of working which best deliver the range and quality of service required to meet the needs of patients and customers, in as efficient and effective a way as possible.
Responsible to the Kitchen Manager for day-to-day duties, consultation, information, and direction or approval as appropriate. Responsible to the Catering Manager for all employment related responsibilities including work performance and conduct.
Supervising and directing and giving on the job training to Catering Staff to ensure and maintain standards of food production and quality of meals service, hygiene and cleanliness.
Liaising with Restaurant and Patients' Meals Service Supervisors to ensure continuity of high standards for food service and food quality to the Restaurant and Patients' Meals service points. I.e. checking to confirm that food quality, presentation and temperature meets with department standards.
Leading by example and ensuring staff are correctly / cleanly dressed when on duty and in compliance with rules regarding jewellery, watches, hair control etc.
Allocating work, supervising, directing and involvement in the cooking and serving of meals for Patients, Restaurant and other customers in accordance with the Catering Departments Hygiene & Quality Standards, and Recipes.
Strictly complying with codes of practice for general and personal hygiene. Knowing and applying the correct procedures in catering staff responsibilities to report any sickness and especially that compliance with the D & V policy is ensured.
Ensuring correct use and cleaning of any equipment, or item of plant or machinery, to a high standard of hygiene.
Awareness and compliance with Food Safety systems for Raw & Cooked separation E.g. use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.
To attend all training courses that is required to enable you to adhere and comply with all codes of practice and legislation presently in force.
To be responsible for your own Health and Safety and that of other people is adhered to, in line with the Catering department and Trust policy.
Highlighting any potential risk e.g. defective equipment and ensuring appropriate reporting for repair or correction.
Immediately reporting any accident as appropriate in line with Health & Safety Policy.
~ Organising arrangements for Production Planning and ensuring appropriate allocation of work to chefs and catering assistants including, direction and supervision.
Ensuring staffing arrangements, including re-allocation of duties as required on a day-to-day basis, meet with all aspects of any changes in operational needs of the food production and meals service.
Co-ordinating food production to meet patients and staff catering requirements to meet the level of service standards.
Ensuring that commodities, food supplies and ingredients are used in correct stock rotation and proportions appropriate to products.
Minimising waste through economical and correct use of all materials.
Ensuring service of food that is correctly cooked, attractively presented and of good nutritional standards.
Complying with and applying the HACCP system for Hazard Analysis & Critical Control Points throughout the chain of storage, production and service of food with on duty responsibility to ensure Food Safety and that associated documentation is correctly completed.
Monitoring set standards for Patients and Staff meal services and implementing improvements as necessary
Involvement in physical audits, together with other personnel as appropriate, and contact/discussion with customers (patients & staff) as required regarding catering service performance.
Supporting the marketing objectives of The Restaurant to ensure sales are maximised and that the food service provided is of a good quality.
Monitoring and controlling quantities of meals issued to wards and departments, and in particular taking action as required to ensure controls in production and portioning to avoid wastage.
The Head Chef must have a can-do attitude, lead by example and work well in a large team.
The post holder is expected to comply with all the relevant Trust policies, procedures and guidelines including those relating to Equal Opportunities, Health, and Safety, COSHH and Confidentiality of Information
As applicable to all NHS staff under the 'Agenda for Change', Chef Supervisor must be committed to applying a partnership approach to adopt new ways of working which best deliver the range and quality of service required, in as efficient and effective a way as possible, and organised to best meet the needs of customers.
Catering are part of OneLSC Lancashire & South Cumbria) and as such come under East Lancashire Trust
JOB TITLE : Chef Supervisor Main Kitchen
BAND: 4
RESPONSIBLE TO: Catering Management Team
ACCOUNTABLE TO: Kitchen Manager / Catering Manager
DBS: Not required
Victoria Hospital Catering Department employs over 80 catering staff in the production and service of over 3500 meals each day for patients and staff together with additional services that include, catering for meetings and functions.
The Chef Supervisor holds a very important role in food production and meal services that contributes to patients being treated and being given higher quality of care. They undertake a key role in the day-to-day operational management, are a motivator of catering staff, responsible for food service standards in the production of meals and lead on food safety standards. They ensure a high quality, cost effective and resourceful service delivery.
They provide food that is nutritious and appetising and meets patients' medical and cultural needs including, for example, gluten free, low fat, soft food, halal and vegetarian.
They must be open to applying a partnership approach and to embrace new ways of working which best deliver the range and quality of service required to meet the needs of patients and customers, in as efficient and effective a way as possible.
Responsible to the Kitchen Manager for day-to-day duties, consultation, information, and direction or approval as appropriate. Responsible to the Catering Manager for all employment related responsibilities including work performance and conduct.
Supervising and directing and giving on the job training to Catering Staff to ensure and maintain standards of food production and quality of meals service, hygiene and cleanliness.
Liaising with Restaurant and Patients' Meals Service Supervisors to ensure continuity of high standards for food service and food quality to the Restaurant and Patients' Meals service points. I.e. checking to confirm that food quality, presentation and temperature meets with department standards.
Leading by example and ensuring staff are correctly / cleanly dressed when on duty and in compliance with rules regarding jewellery, watches, hair control etc.
Allocating work, supervising, directing and involvement in the cooking and serving of meals for Patients, Restaurant and other customers in accordance with the Catering Departments Hygiene & Quality Standards, and Recipes.
Strictly complying with codes of practice for general and personal hygiene. Knowing and applying the correct procedures in catering staff responsibilities to report any sickness and especially that compliance with the D & V policy is ensured.
Ensuring correct use and cleaning of any equipment, or item of plant or machinery, to a high standard of hygiene.
Awareness and compliance with Food Safety systems for Raw & Cooked separation E.g. use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.
To attend all training courses that is required to enable you to adhere and comply with all codes of practice and legislation presently in force.
To be responsible for your own Health and Safety and that of other people is adhered to, in line with the Catering department and Trust policy.
Highlighting any potential risk e.g. defective equipment and ensuring appropriate reporting for repair or correction.
Immediately reporting any accident as appropriate in line with Health & Safety Policy.
~ Organising arrangements for Production Planning and ensuring appropriate allocation of work to chefs and catering assistants including, direction and supervision.
Ensuring staffing arrangements, including re-allocation of duties as required on a day-to-day basis, meet with all aspects of any changes in operational needs of the food production and meals service.
Co-ordinating food production to meet patients and staff catering requirements to meet the level of service standards.
Ensuring that commodities, food supplies and ingredients are used in correct stock rotation and proportions appropriate to products.
Minimising waste through economical and correct use of all materials.
Ensuring service of food that is correctly cooked, attractively presented and of good nutritional standards.
Complying with and applying the HACCP system for Hazard Analysis & Critical Control Points throughout the chain of storage, production and service of food with on duty responsibility to ensure Food Safety and that associated documentation is correctly completed.
Monitoring set standards for Patients and Staff meal services and implementing improvements as necessary
Involvement in physical audits, together with other personnel as appropriate, and contact/discussion with customers (patients & staff) as required regarding catering service performance.
Supporting the marketing objectives of The Restaurant to ensure sales are maximised and that the food service provided is of a good quality.
Monitoring and controlling quantities of meals issued to wards and departments, and in particular taking action as required to ensure controls in production and portioning to avoid wastage.
The Head Chef must have a can-do attitude, lead by example and work well in a large team.
The post holder is expected to comply with all the relevant Trust policies, procedures and guidelines including those relating to Equal Opportunities, Health, and Safety, COSHH and Confidentiality of Information
As applicable to all NHS staff under the 'Agenda for Change', Chef Supervisor must be committed to applying a partnership approach to adopt new ways of working which best deliver the range and quality of service required, in as efficient and effective a way as possible, and organised to best meet the needs of customers.
Catering are part of OneLSC Lancashire & South Cumbria) and as such come under East Lancashire Trust
Previous employment that indicate capability to undertake training in duties of post
Experienced in catering industry in similar position with full working knowledge of hygiene & food safety.
Evident Good Personal Hygiene, Clean and tidy appearance
Holding recent qualification in Food Hygiene at minimum Level 2 or above.
Understands and can read and write the English Language
Qualified to City & Guilds (or equivalent NVQ) 706/2 or HNC in Professional Cookery (SCQF level 7) level or have extensive trade employment experience that demonstrates Chef skill level.
Will satisfactorily complete Food Hygiene training to Intermediate / Level 3
Knowledge of food service procedures
Knowledge of Food Safety Management Systems (HACCP)
Ability to carry out catering tasks with special attention to hygiene, food presentation and speed of work.
Can fully meet travel requirements, under own arrangements, to ensure attendance for contracted working hours of the post applied for
Keen to develop and progress within catering department.
Previous employment that indicate capability to undertake training in duties of post
Experienced in catering industry in similar position with full working knowledge of hygiene & food safety.
Evident Good Personal Hygiene, Clean and tidy appearance
Holding recent qualification in Food Hygiene at minimum Level 2 or above.
Understands and can read and write the English Language
Qualified to City & Guilds (or equivalent NVQ) 706/2 or HNC in Professional Cookery (SCQF level 7) level or have extensive trade employment experience that demonstrates Chef skill level.
Will satisfactorily complete Food Hygiene training to Intermediate / Level 3
Knowledge of food service procedures
Knowledge of Food Safety Management Systems (HACCP)
Ability to carry out catering tasks with special attention to hygiene, food presentation and speed of work.
Can fully meet travel requirements, under own arrangements, to ensure attendance for contracted working hours of the post applied for
Keen to develop and progress within catering department.
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement..
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement..
East Lancashire Hospitals NHS Trust
Blackpool Teaching Hospitals, NHS Foundation Trust
Victoria Hospital,
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