This Food Services Assistant post sits within Catering Services at Nottingham University Hospitals NHS Trust, working as part of a ward team. The core of the work is serving food and drinks to patients on the ward, helping patients choose meals, and keeping ward kitchens and food areas clean. The post is ward-based, with daily and weekly cleaning schedules and the removal of waste to collection points. Food service experience is welcome but training is given, and a Level 2 food hygiene certificate is needed to start.
What the job involves
- Serve patients' chosen meals, portions and accompaniments, offering second portions where needed
- Inform patients about the food offer, help them choose, and take orders on electronic devices
- Liaise with nurses, caterers and dietitians to meet patients' nutritional needs, preferences and special dietary requirements
- Offer hot and cold drinks at least five times a day and keep a supply of fresh water for each patient
- Identify patients not eating enough to the Nurse in Charge and give feedback on the food service
- Store and move food in line with manufacturers' guidance and food safety legislation
- Prepare patients' eating areas to ward manual standards and clear and clean them after each service
- Clean ward kitchen surfaces, equipment, hard floors and dishwashers to the daily and weekly cleaning schedules, using cleaning equipment safely and completing the paperwork
- Remove waste from ward kitchens to designated collection points
- Replenish disposable commodities such as soap, gel and hand towels
- Maintain stocks of milk, bread, tea, coffee and similar, and report crockery and cutlery shortages to the Facilities Team Leader
- Pass service information on to the next food service assistant on duty
Qualifications
- Food Hygiene Certificate Level 2
- Able to undertake NVQ Level 2 in food service
Experience
- Previous experience of working in a customer or patient focused environment
Skills & knowledge
- Knowledge of cleaning and hygiene COSHH procedures
- Knowledge of Hazard Analysis and Critical Control Points (HACCP) principles and criteria
- Knowledge or understanding of working practices for providing a patient food service
Nice to have
What’s offered
- 27 days annual leave plus bank holidays
- Subsidised on-site staff restaurant, open 7am to 11pm, seven days a week
- Staff discounts through the NHS Discounts website
- Personal development opportunities