Catering Supervisor

NHS; Huddersfield; On-site; GBP 25,000 - 35,000; Full time

Job summary

A leading healthcare provider in Huddersfield is seeking a working supervisor for their kitchen. The role involves supervising staff, ensuring high-quality meal preparation, and maintaining hygiene standards. Ideal candidates will have relevant qualifications and experience in catering, along with strong leadership skills. The position offers a structured work schedule with benefits including annual leave and enhancements for weekend work.

Benefits

20 days annual leave plus public holidays

Enhancements for weekend work

No split shift working

7.5 hours a day, 5 days a week

Weekend off every other

Qualifications

• Experience in a busy catering establishment.
• Ability to demonstrate effective leadership in a busy environment.

Responsibilities

• Supervise kitchen staff and ensure patient meals are prepared on time.
• Maintain hygiene and safety standards as per policies.
• Prepare and present high-quality food for patients.

Skills

Leadership

Food Safety

Cooking Skills

Communication

Education

Basic Food Hygiene Certificate

NVQ Catering Qualification

Intermediate Food Hygiene Certificate

Job description

A working supervisor responsible for the direct supervision of the of the kitchen ensuring the patient meals are cooked and delivered in a professional manner whilst maintaining strict hygiene practices and adhering to departmental policies and procedures.

The post holder will have overall responsibility for preparing, cooking and presenting high quality, nutritious, safe food for including for patients with specific dietary requirements adhering to all hygiene legislation, HACCP principles and Trust policies. This will include looking for ways to develop specialist menus in order to continuously improve the service.

• They must build good working relationships with Dietitians, Ward staff and Ward Nutritionists to ensure the smooth running of the service.

They will be responsible for supervising staff working within the main kitchen.

The post benefits are 20 days annual leave plus public holidays, enhancements for working weekends and public holidays plus no split shift working, 7.5hrs a day 5 days a week. Plus, a weekend off every other.

Main duties of the job

• Working in a hot environment, or in continuous chilled environment
• Accurate completion of documentation
• Frequent contact with patients on wards
• Long periods of time spent on feet
• Spending a lot of time problem solving, some decision making and constant monitoring of staff and documentation

About us

At CHS we understand the differences in delivering our services in complex environments and we have a flexible approach to meet the needs of our customers. Our Estates and Facilities management functions alongside our Medical Engineering, decontamination and procurement service, provides the following:

• Fully managed estate and building maintenance
• Medical engineering/equipment maintenance/ decontamination
• Procurement advice, guidance and governance
• Capital project management
• Transport
• Grounds maintenance.
• Catering
• Cleaning (including robot and deep cleaning)

All provided to nationally recognised standards giving you assurance that your premises and equipment will be the best they can, and your customers will have confidence in you as a provider.

Job responsibilities

• To Competently deputise/lead the department in the absence of managers when in training, meetings, leave or days off ensuring any problems/issues are resolved.
• Supervision of all catering staff ensuring the patient meals are cooked and delivered to the department schedules, whilst maintaining effective deployment of staffing resources including maintaining staff rotas.
• Ensure hygiene and safety standards are maintained in accordance with department policies, whilst ensuring full compliance to the food safety act 1990.
• Supervision and delegation of all necessary kitchen cleaning as detailed in the cleaning schedules.
• Discipline, training either mandatory or departmental and welfare of staff. Reporting any grievances or staff problems that cannot be resolved.
• Undertake individual appraisals and agree PDP for catering staff working in the kitchen.
• Prepare, cook & present food for patients, using high level food preparation skills, providing input to the redesign of menus when reviewed. The post holder must also be able to prepare adhoc and specific therapeutic diets, where exact requirements prescribed by dieticians must be followed and ensure that this is to a high quality standard at all times. To include advice on allergens within meals and products.
• Meet with patients and their carers on request to fully understand specific dietary requirements and ensure that the patient can be offered meals that are suitable for their needs.
• Correct and accurate completion of all documentation required for the effective maintenance of the departments Hazzard analysis and Critical Control point system (HACCP) i.e. Fridge temperatures, food temperature logs and cleaning schedules.
• External ordering and internal requisitioning of any kitchen supplies required ensuring stock levels are maintained and all such goods are correctly stock rotated.
• Record both manually and using the computer where necessary all food quantities issued, wastage and additional activity, ensuring accuracy.
• Report any equipment and works issues that require repair following the works department procedure.
• To support the recording and taking appropriate action in the event of an accident e.g. completion of Datix forms.
• Ensure correct and economical use of materials including the effective use of all kitchen equipment and energy supplies.
• Dealing with all ward shortfalls (meals and other items) and additional meal requests effectively and with a sense of urgency if required.
• Dealing with ward or patient complaints, which may involve completion of written records and visits to ward staff including meeting the patients and relatives concerned.
• Ensure accurate receipt of deliveries in accordance with the departmental policy ensuring temperature control is maintained and delivered to appropriate areas.
• Effectively communicating any necessary information to managers colleagues and peers both verbally and in writing including team brief.
• Guide visitors and prospective employees throughout the department giving any necessary information and answering questions where possible.
• To ensure confidentiality of all patient and staff related matters at all times.

Person Specification

Qualifications

• Basic Food hygiene certificate. ? NVQ or equivalent
• NVQ or equivalent catering qualification.
• Intermediate food hygiene certificate

Knowledge & Skills:

• Good knowledge of food Safety/Kitchen Hygiene and HACC
• Willingness to ensure all patient & staff needs are met
• Ability to demonstrate Health and Safety and manual handling techniques
• High standard of cooking and food presentation skills
• Ability to identify staff training needs and deliver appropriate training
• Understand ordering processes and order required stock
• Regeneration of large scale cooked food systems

Experience

• Worked in a busy catering establishment
• Ability to demonstrate effective leadership and motivational techniques in a busy environment
• Understanding of patient meal requirements, including therapeutic diets
• Dealing with the general public in a professional manner.
• Receiving goods inwards understanding

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.

Employer name

Calderdale and Huddersfield Solutions

Address

Facilities Manager Catering and Retail services ,