Catering Supervisor - Broadgreen Hospital

NHS; Liverpool; On-site; GBP 25,000 - 30,000; Full time

Job summary

A healthcare provider is seeking a Catering Supervisor at Broadgreen Hospital in Liverpool. The role involves managing catering staff, ensuring service quality, and maintaining hygiene standards. Candidates should have supervisory experience in a busy catering environment and relevant qualifications, such as NVQ Level 3 in catering. This position offers an opportunity to make a significant impact in patient services within a dynamic team.

Qualifications

• Previous catering experience at a supervisory level.
• A general understanding of why food hygiene is important.
• Health and safety basic knowledge.

Responsibilities

• Ensure rotas are covered and allocate work to staff.
• Train staff in job skills and health and safety.
• Manage staff performance and conduct appraisals.

Skills

Basic data inputting

Basic numeracy and literacy skills

Ability to work as part of a team

Education

ILM certificate NVQ 3 in catering subject/equivalent

Job description

Liverpool University Hospitals NHS Foundation Trust

Catering Supervisor - Broadgreen Hospital

The closing date is 03 December 2025

The Catering Department at LUHFT are responsible for both patient and retail catering at the Broadgreen Hospital. This posts are to supervise both these areas.

The successful candidate will need to ensure all policies and procedures are followed and are responsible for the daily service we provide to patients and customers.

There is an expectation that supervisors will be able to manage and support catering assistants and able to communicate effectively to all staff and visitors.

The successful candidate will have previous supervisory experience and will have worked in a busy catering environment. They will have catering qualifications ideally NVQ Level 2 and be prepared to study for Level 3.

Main duties of the job

First line staff management.

Organising staff rotas.

Staff training, appraisals.

Implementing new menus and systems.

Ensuring the required paperwork is completed including food orders, HACCP sheets.

Working towards a budget and managing staffing levels including sickness.

Please refer to the job description for the full list of duties.

About us

Liverpool University Hospitals NHS Foundation Trust comprises Aintree University Hospital, Broadgreen Hospital & Royal Liverpool University Hospital.

We are part of NHS University Hospitals of Liverpool Group, formed on 1 Nov 2024 from the coming together of LUHFT and Liverpool Women's NHS Foundation Trust. The Group was born from a shared aim to improve the care we provide our patients.

UHLG is one of the largest employers in the region, with over 16,800 colleagues dedicated to caring for our communities - from birth and beyond.

For the 630,000 people across Merseyside, we are their local NHS. We provide general and emergency hospital care, alongside highly specialised regional services for more than two million people in the North West.

Aintree University Hospitalis the single receiving site for adult major trauma patients in Cheshire and Merseyside and hosts a number of regional services including an award-winning stroke facility.Broadgreen Hospitalis home to elective surgical, diagnostic and treatment services, together with specialist patient rehabilitation.Liverpool Women's Hospitalspecialises in the health of women and babies, delivering over 7,200 babies in the UK's largest single site maternity hospital each year. TheRoyal Liverpool University Hospitalis the largest hospital in the country to provide inpatients with 100% single bedrooms and focuses on complex planned care and specialist services.

For roles at Liverpool Women's, visit theircareers page.

Job responsibilities

• Ensuring the rotas are covered. Allocation of work to catering assistants. Liaise with management to ensure there is a continuation of service in the event of major staff shortages. Priorities urgent requests. Authorise overtime within the allocated budget.
• Training of staff in basic job skills under the direction of Management.
• Training of health and safety, including cascade training and the monthly toolbox training. Ensuring that the staff are complaint with the mandatory training including COSHH. Making arrangements for staff to attend training.
• Tool box training. Ensure that staff are trained in the Toolbox training. Record the information on the appropriate documents on the computer. Get involved with the development of tool box training sheets.
• Carry out staff appraisals
• Cooperates on matters of health and safety and ensures that all staff comply with current Health and safety practices.
• Ensuring all staff carry out their duties to the required standard as determined by Management. Identify and resolve staff performance problems. Highlight issues with management.
• Under the direction of management, authority to give informal disciplinary warnings.
• Report any issues with staff that do not comply with Aintree values.
• Maintaining Trust standards of hygiene at all times, including personal cleanliness, working practices and food handling practices. Ensure that the unit complies with the departments HACCP policy and ensures that the necessary documentation is completed.
• Basic food preparation. Ensuring that food presentation and portion control is of the required standard at all times.
• Handling customer complaints in conjunction with Management. Completing all the relevant documentation
• Visit patients to discuss complaints, special diets and comments. Feed back to head chef/management
• Carry out ward visits as per the HACCP policy. Talking to nursing staff and patients.
• Develop the department, implementing changes and make proposals for changes in working practices.
• Reporting any structural and mechanical defects, and the need for repair.
• Supervision and instruction of the cleanliness of their allocated are and associated equipment and materials.
• Promoting the sales of goods within the retail outlets
• Ensuring that Audit procedures are adhered to within the department
• Responsible for the stock and stock control within your designated area Highlighting potential problems to management .
• Everyone employed by the company is required by Sections 7 and 8 of the Health and Safety at Work Act 1974 (HASAWA) to take reasonable care for the safety of themselves and others who may be affected by their acts or omissions at work; and not to interfere with or misuse anything provided in the interests of health, safety and welfare.

Person Specification

Qualifications

• ILM certificate NVQ 3 in catering subject/equivalent

Experience

• Previous catering experience at a supervisory level

Knowledge

• A general understanding of why food hygiene is important
• Health and safety basic knowledge
• Knowledge of Cash handling and till systems E

Skills

• Basic data inputting either manually or using a computer/tablet
• Basic numeracy and literacy skills
• Ability to work as part of a team

Other

• Willingness to work flexibly and at other sites when required
• Ability and willingness to undertake further training as necessary

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.

Liverpool University Hospitals NHS Foundation Trust