Catering Team Leader

Bury Hospice; Bury; On-site; GBP 25,000 - 30,000; Full time

Job summary

A local healthcare charity is seeking an experienced Kitchen Team Leader to oversee the Catering Team. The role involves managing daily operations, ensuring compliance with food safety standards, and supporting staff development. The ideal candidate will have strong leadership skills and a commitment to delivering high-quality service in a compassionate environment, focusing on meeting the dietary needs of hospice patients and visitors.

Qualifications

• Proven experience in catering management or similar role.
• Strong understanding of food hygiene and safety regulations.
• Experience in staff management and development.

Responsibilities

• Lead and manage the Catering Team to deliver high-quality service.
• Ensure compliance with Food Safety Management Systems.
• Manage food budget and control costs.

Skills

Leadership

Food Safety Compliance

Team Development

Customer Service

Job description

Here at Bury Hospice are seeking a passionate and experienced KitchenTeam Leader to lead our wonderful Catering team.

Main duties of the job

You will beresponsible for the daily management and supervision of the Catering Team, ensuring the delivery of meals and beverages to patients, visitors, and staff in a clean, safe, and well-maintained environment. The role includes motivating, developing and supporting the team to provide a consistently high-quality service, with the potential to expand the service, and ensuring full compliance with Food Safety Management Systems and mandatory training requirements.

About us

Bury Hospice is an outstanding beacon of care and empathy for the communities of Bury and we are always striving to improve the quality of life of our patients with a potentially life-limiting illness. We put people first, putting them at the heart of everything we do.

Job responsibilities

ServiceDelivery

• Deliver an excellent level of catering for hospice patients, visitors and staff maintaining professionalism at all times
• Prepare food to required standards, always ensuring high-quality presentation and portion control.
• Develop and update cafe menus to meet the dietary needs and preferences of service users.
• Ensure full compliance with special dietary requirements, in collaboration with patients and clinical teams.
• Maintain Hospice standards of hygiene, including personal cleanliness, safe working practices, and proper food-handling procedures.
• Supervise the cleaning of kitchen areas, equipment, and dining spaces, ensuring consistently high standards of cleanliness.
• Oversee stock management, including accurate stock rotation, appropriate storage conditions, and monitoring shelf-life dates.
• Manage food budget and cost control by ensuring accurate menu costing and minimising waste within the unit.
• Handle customer complaints professionally and effectively, in conjunction with management.
• Complete all required Food Safety documentation in line with departmental procedures, ensuring all records are accurate, and completed on time, including documentation of corrective actions.
• Supervise the correct use of chemicals, equipment, and approved cleaning methods, following Food Safety policies, Standard Operating Procedures, and cleaning schedules.

People Management

• Lead and supervise catering staff and volunteers to ensure a professional, efficient, and customer-focused service.
• Schedule staff rotas, authorise leave, and ensure adequate daily operational coverage.
• Support staff wellbeing by offering guidance in a sensitive and appropriate manner, escalating any welfare concerns to senior management as required.
• Record staff absences and conduct return-to-work interviews, ensuring all documentation is completed accurately.
• Conduct Personal Appraisal & Development Reviews for each team member, supporting their ongoing development and performance.
• Participate in the recruitment, induction, and training of new staff, ensuring they are appropriately supported in their roles.

Health, Safety & Compliance

• Ensure all staff meet mandatory training and compliance requirements.
• Uphold all quality control, food safety, and hygiene standards in accordance with Hospice policy and statutory regulations.
• Ensure cleanliness and hygiene standards are always maintained across kitchens and food production areas.
• Report any structural or mechanical defects to the caretaker team and monitor progress of repairs.