Catering Manager

NHS Jobs

Tees Valley

On-site

GBP 16,000 - 23,000

Full time

6 days ago

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Benefits offered by this job

Pension scheme

Cycle to work scheme

Employee discounts

Job summary

Cygnet Victoria House is hiring an outstanding Catering Manager to lead a team in a 26-bed mental health inpatient service for men. The role focuses on delivering high-quality food, managing budgets, and ensuring food safety across two wards.

You will oversee staff, coordinate menus, monitor costs, and drive service improvements while maintaining DBS clearance and a professional, compassionate approach within a hospital environment.

Qualifications

NVQ Level 2 in Food Production or equivalent qualification.
Detailed knowledge of food safety and related legislation.
Solid operational management and line management experience.
Experience of menu planning and gaining and acting on customer feedback.

Responsibilities

Directly manage all personnel assigned to work in the catering department, including permanent, bank and agency staff.
Lead on the purchase of materials, consumables, non-consumables and light equipment within budget and in accordance with hospital policies.
Oversee the catering department's premises and equipment in accordance with health & safety policies.
Lead induction of new team members and ongoing development and training to ensure skill levels.
Develop and maintain good working relationships with service users, staff and visitors.
Assist with preparing the annual budget and achieving food costs within the budget.
Produce cost and sales analysis as required by management.
Plan and execute specific events for the three hospitals on site.
Maintain Health & Safety and Hygiene standards as required.
Attend meetings and training courses as required.

Skills

Leadership

Menu planning

Customer feedback

Communication

Team management

Food safety knowledge

IT skills

Education

NVQ Level 2 in Food Production or equivalent qualification

City & Guilds 706:1 & 2 level or NVQ Level 2/3

Tools

Microsoft Office

Job description

Helping others improve and turn their lives around theres no better feeling. Its what we do for thousands of people at more than 150 sites across the UK. Be a part of it.

We are looking for an outstanding Catering Manager who’s passionate about food and wants to make a difference. You’ll be working 44 hours a week at Victoria House, creating an excellent experience for the people in our care. Cygnet Victoria House is a 26 bed mental health inpatient service for men. The service, split across two wards, provides a safe and stabilising environment for men who are experiencing an acute episode of mental illness and require an emergency admission.

At Cygnet, our perks go way beyond pension schemes and excellent professional development. You’ll also enjoy shopping, travel and leisure discounts as well as a range of healthcare and financial benefits to support you to be happy both in and out of work. With us, you’ll have the chance to progress your career in a vibrant, supportive culture tailored to help you thrive.

Role and Responsibilities:

To directly manage all personnel assigned to work in the catering department, in accordance with company standards and training policies. This includes permanent, bank and agency members of staff.
To lead on the purchase of materials, consumables, non-consumables and light equipment within budget and in accordance with the hospitals purchasing policy and procedures.
To oversee the catering department's premises and equipment in accordance with company health & safety and hygiene policies.
To lead on the induction of new team members and ongoing personal development and training to ensure all team members are trained to the required skill level.
To lead and motivate the team to achieve the highest possible standards when carrying out their duties.
To develop and maintain good working relationships with service users, staff and visitors.
To be on hand to meet and support service users and staff with issues raised, e.g. dietary requirements.
To assist the Assistant General Manager in preparing the annual budget and achieving and maintaining food costs in accordance with the budget.
To produce cost and sales analysis as required by the Assistant General Manager.
To recommend to the Assistant General Manager areas where cost reductions can be achieved, e.g. service improvements and change of suppliers or commodities.
To ensure that accurate daily records are kept regarding the number of patient and staff meals provided each day.
To plan, organise and control the catering operation to ensure food quality, presentation and service are provided to the standards set out by the Assistant General Manager and the Hospital SMT.
To ensure the facility is operated to standards required by the statutory local authorities and company health, safety, fire and hygiene regulations and policies.
To carry out all clerical activities in relation to controls, records and wages and compile and return information to the respective departments on the due day.
To plan and execute specific events as agreed with the Assistant General Manager and Registered Managers for the three hospitals on site.
To maintain Health & Safety and Hygiene standards as required.
To ensure unit hygiene is implemented with due regard to the statutory laws including the Food Safety Act 1990.
To attend meetings and training courses as required, e.g. Daily Service Meetings, Peoples Council and Ward Community Meetings and relevant training webinars & courses.
To also ensure that Chefs and other nominated staff members attend meetings to represent the team and gain patient and staff feedback.
To assist the Assistant General Manager with any specific tasks or projects considered necessary to further support the objectives of the department.
To understand and follow the fire drills in the event of a fire or an emergency.
To undergo appropriate training to meet the required standards of the job and any changes in processes or procedures.
To carry out other duties within the scope of your job title as directed by the Assistant General Manager.
To regularly review catering output for staff meals and hospitality to ensure quality and service standards are met.
To pro-actively seek feedback on catering service delivery from service users, staff and visitors.

Essential criteria for this role include:

NVQ Level 2 in Food Production or equivalent qualification
At least 5 years' experience within catering management
Detailed knowledge of food safety and related legislation
Solid operational management and line management experience
Experience of menu planning and gaining and acting on customer feedback
A flexible, organised, proactive and hands-on approach to tasks
Solid IT skills (including a good working knowledge of Microsoft Office software)

You are:

A skilled Catering Manager who can work under pressure
Preferably experienced in the care sector
Able to plan nourishing & attractive menus within available budgets
The holder of a food hygiene certificate, with good personal hygiene standards
Polite & professional, with a positive attitude to internal & external quests at all times
An excellent communicator able to liaise with people at all levels
Able to work under your own initiative, as part of a team & under supervision
Qualified in catering to City & Guilds 706: 1 & 2 level or NVQ Level 2/3
Successful candidates will be required to undergo an enhanced DBS check.

Benefits and perks: