Catering Supervisor

Cornwall Hospice; Hayle; On-site; GBP 28,000 - 36,000; Full time

Job summary

Cornwall Hospice in Hayle is seeking an experienced Catering Supervisor to lead the day-to-day catering for patients, families, visitors and staff. You will deliver nutritious, appealing meals in a welcoming environment while guiding the catering team and ensuring high standards of food safety and patient care.

Collaborating with clinical and non-clinical colleagues, you will manage rotas, training, audits and budgets, helping Cornwall Hospice uphold its values of comfort, dignity and excellent

Responsibilities

• Lead the daily operation of catering services, ensuring safe, efficient and high-quality meals.
• Create and manage staff rotas, maintaining appropriate staffing levels and service continuity.
• Provide day-to-day leadership, supervision and support to catering team members.
• Contribute to recruitment, induction, training, appraisal and ongoing development of catering staff.
• Ensure high standards of cleanliness, hygiene and infection prevention across catering areas.
• Work with colleagues to reflect Cornwall Hospice’s values and commitment to outstanding care.

Job description

This is not a traditional catering position.

As Catering Supervisor, you will play a vital role in creating comfort, dignity and moments of normality for people receiving specialist palliative and end of life care. Food is often much more than nutrition within a hospice setting; it can provide reassurance, connection, choice and enjoyment at an important time in a person's life.

You will lead the day-to-day delivery of our catering service, ensuring patients, families, visitors, volunteers and colleagues receive high-quality, nutritious and appetising meals in a welcoming environment. Alongside your operational responsibilities, you will provide leadership to the catering team, maintaining the highest standards of food safety, infection prevention, quality and customer care.

This role requires a unique blend of culinary expertise, compassion, adaptability and leadership. You will work closely with clinical and non-clinical colleagues to ensure the catering service reflects Cornwall Hospice’s values and commitment to delivering outstanding care and support.

Key Responsibilities

Leadership and Service Management

• Lead the daily operation of catering services at St Julia's Hospice, ensuring a safe, efficient and high-quality service.
• Create and manage staff rotas, ensuring appropriate staffing levels are maintained, and service continuity is achieved.
• Provide day-to-day leadership, supervision and support to catering team members.
• Contribute to recruitment, induction, training, appraisal and ongoing development of catering staff.
• Identify training and development needs, supporting colleagues to achieve high standards of performance.
• Foster a positive, inclusive and collaborative team culture.
• Communicate effectively with colleagues across all shifts and facilitate regular team meetings.
• Work collaboratively with the Catering Supervisor at Mount Edgcumbe Hospice where required.

Patient, Family and Customer Experience

• Ensure patients, families, visitors, volunteers and staff receive a welcoming and responsive catering service.
• Prepare and cook nutritious, appealing meals that meet the diverse needs and preferences of hospice patients.
• Recognise the significant contribution food can make to a patient's comfort, wellbeing and quality of life.
• Support the provision of catering for hospice events, meetings, training sessions and functions.

Quality, Safety and Compliance

• Ensure all catering areas are maintained to the highest standards of cleanliness, hygiene and infection prevention.
• Maintain compliance with food safety legislation and hospice policies.
• Ensure compliance with Health & Safety requirements, Care Quality Commission standards, Environmental Health requirements and Trading Standards regulations.
• Work with colleagues to support audits, inspections and continuous improvement activity.
• Keep up to date with relevant legislation, guidance and best practice relating to catering services.

Financial and Resource Management

• Order food and catering supplies that provide value for money while maintaining quality standards.
• Monitor stock levels and ensure effective stock rotation to minimise waste.
• Maintain accurate stock control records.
• Monitor catering expenditure and contribute to budget management.
• Maintain the catering cost tracker and other service records.
• Check and process invoices accurately and ensure required documentation is submitted promptly.
• Verify catering team timesheets before submission to Finance.

Hands-on Catering Delivery

• Work within the rota as an active member of the catering team.
• Prepare, cook and serve meals in line with agreed standards and menus.
• Participate in kitchen cleaning and housekeeping duties throughout and at the end of each shift.
• Ensure catering equipment is used safely and maintained appropriately.