Detailed job description
and main responsibilities
Collate patient menus from all wards accurately and within required timeframes, ensuring all dietary requirements, preferences, and service deadlines are met. This is a critical function that directly impacts patient experience, nutritional care, and service efficiency. This must be completed twice daily, 365 days a year, requiring a high level of accuracy, consistency, and reliability.
Maintain and regularly update allergen information across all menus and systems. This is a critical responsibility to ensure patient safety and compliance with food safety legislation. The post holder must ensure all allergen data is accurate, up to date, and reflects any menu or product changes immediately.
Run, input, and send orders within deadlines for fresh Food Provisions daily.
Goods receipt invoices and manage discrepancies.
Person specification
application form
Essential criteria
1. GCSEs (or equivalent) including English and Maths
2. Basic IT qualification or demonstrable competency in Microsoft Office (Word, Excel, Outlook)
3. Willingness to undertake job-related training (e.g. food safety, allergen awareness)
4. Experience of working in an administrative or clerical role.
5. Proficient in Microsoft Office applications, particularly Excel (data entry, basic formulas, spreadsheets) and Outlook
6. Experience using databases or electronic systems for ordering, reporting, and record keeping.
7. Ability to work within a 365-day service, including flexibility in working patterns.
Desirable criteria
8. Level 2 Food Safety / Food Hygiene Certificate
9. Level 2 Allergen Awareness training
10. NVQ Level 2/3 in Business Administration, Catering, or related field
11. Experience within a healthcare catering environment.
12. Experience with menu collation or food service systems.
13. Knowledge of stock management or ordering systems
interview
Essential criteria
14. Awareness of food safety and hygiene principles
15. Flexible and adaptable to changing service demands.
16. Ability to communicate clearly and professionally with a wide range of stakeholders, including ward staff, patients, and colleagues.
17. Ability to accurately read, interpret, and record written information (e.g. patient menus, dietary requirements, allergen data)
Desirable criteria
18. Interest in catering, nutrition, or healthcare services
19. Ability to explain complex information (e.g. dietary or allergen details) in a clear and accessible way.
20. Awareness of hospital catering operations and patient dietary needs