Catering Assistant

NHS Jobs; Hereford; On-site; GBP 12,000 - 15,000; Part time

Job summary

St Michaels Hospice in Hereford is seeking a part‑time Catering Assistant to support food preparation, cooking, serving and cleaning across staff, patients and visitors. The role requires adherence to food hygiene standards and regulatory compliance, with duties spanning kitchen, stores and equipment maintenance.

You will work around 22.5 hours per week, including weekends on a rota, with DBS checks and safety awareness emphasized.

Qualifications

• Level 2 Food Hygiene qualification required; training provided if needed.
• Knowledge of COSHH regulations and HACCP processes essential.

Responsibilities

• Prepare food and cook meals in line with menus and under supervision.
• Deliver high standard of customer service to staff, patients and visitors.
• Monitor food usage and manage wastage.
• Maintain cleanliness of kitchen, store room, and catering equipment.
• Provide guidance to staff and volunteers in catering tasks.
• Follow safeguarding, GDPR and health & safety requirements.
• Attend team meetings and communicate effectively with the Catering Manager.

Skills

Food hygiene level 2

COSHH knowledge

HACCP knowledge

Education

Level 2 Food Hygiene Certificate

Job description

Spinal Point Range: 4 Hours: 22.5 hours per week (Mon-Sun) Department: Facilities Location: St Michaels Hospice, Bartestree Reports to: Catering Manager

Job Purpose

To undertake a range of catering activities e.g. food preparation, cooking, serving, washing up, etc. that complies with all food hygiene requirements for staff, patients and visitors to St Michaels Hospice.

Responsibility Areas

Catering

• -Prepare food and cook meals in accordance with menus and under the direction of the Cook.
• -Deliver a high standard of customer service at all times.
• -Monitor food usage and wastage.
• -Demonstrate an active passion for modern trends and fresh produce, using fresh ingredients and seasonal produce.
• -Ensure that cleaning schedules are completed daily and recorded.
• -Maintain kitchen and cooking areas, store room, toilet and catering equipment are kept in a clean and safe condition.
• -Provide guidance to fellow staff and volunteers in all areas of catering.

Communication

• -Ensure that hospice safeguarding procedures are followed.
• -Attend team meetings.

Legislative Compliance

• -Ensure food hygiene and dietary standards are consistently met and maintained in accordance with current legislative requirements.
• -Ensure compliance with all Hospice policies and procedures.
• -Ensure compliance with all statutory and environmental health regulations.
• -Ensure that General Data Protection Regulation (GDPR) is adhered to in all areas.
• -Participate in all regular Fire and H&S checks.

Property Maintenance

• -Monitor and communicate any maintenance issues to the Catering Manager.
• -Ensure that all equipment is safe to use and elevate problems to the Catering Manager.
• -Administer the rules of good housekeeping in all areas.

Person Specification

1) Specialist Knowledge and Experience Essential

• -Level 2 Food Hygiene Qualification (training given if required)
• -Knowledge of Control of Substances Hazardous to Health Regulations (COSHH) regulations and Hazard Analysis and Critical Control Points (HACCP)

Desirable

• -One years experience of catering establishment
• -NVQ level 2 in catering (training given if required)
• -Knowledge of Health & Safety, Manual Handling and Trading Standards
• -Basic IT skills

2) Skills and Behaviours

• Quality Orientation: Shows awareness of goals and standards. Follows through to ensure that quality and productivity standards are met.
• Relating to others: Relates well to different types of people, listens and gets on with them. Quickly builds rapport and establishes relationships
• Team working: Fits in with the team. Develops effective and supportive relationships with colleagues. Is considerate towards them and create a sense of team spirit.
• Organisation: Able to organise own time efficiently.
• Reliability: Follows direction from supervisors and respects policies and procedures. Shows commitment to the organisation and task completion
• Resilience: Maintains effective work behaviour in the face of setbacks or pressure. Remains calm, stable and in control of themselves.

3) Special Conditions

• -This post is conditional to a standard Disclosure and Barring Service (DBS) Check.
• -Requirement to work weekends and evenings on a rota basis.
• -Physically demanding.
• -Long periods of standing and turning.
• -Hot, humid kitchens with limited space.
• -Exposed to regular hazards such as sharp instruments, hot liquids, and electrical catering equipment- grill, oven, microwave.
• -Potentially high risk of slips and trips in catering area.

Unsocial hours payments

• Saturdays Payment at basic salary + 33.33%
• Sundays Payment at basic salary + 66.66%
• Bank Holidays Payment at basic salary + 66.66%

Our Values

What matters to you is whats important to us To ensure we deliver upon this every day, we empower people to work collaboratively to reach thebest possible decisions, realise them in thebest possible wayand at thebest possible time. We value: Knowledge, judgment, and kindness in reaching thebest possible decisions Courage, integrity, and passion in realising those decisions in thebest possible way Honesty, empathy, and determination in doing so at thebest possible time. Living our values influencesthe way we behave. The way we behave informsthe way we do things. The way we do things isthe St Michaels way.

Equal Opportunities Statement

At St Michaels Hospice we are committed to an equal opportunities approach in everything we do. This means that we seek to ensure anyone connected with St Michaels, from patients and families through to donors, supporters, volunteers, and staff are treated fairly, appropriately and with dignity and respect.