Patient Facing Ward Based Catering Supervisor - Royal Liverpool

The Methodist Church in Britain; Sefton; On-site; GBP 15,000 - 21,000; Full time

Job summary

Royal Liverpool Hospital is seeking a Ward-based catering supervisor to lead a team of hosts and hostesses who run ward kitchen catering, including meal plating, delivery and temperature checks. You will manage rosters, cover during shortages, and conduct staff appraisals across sites within the NHS Liverpool University Hospitals Foundation Trust.

Required are supervisory catering experience and a Level 3 Food Hygiene certificate, with ILM/NVQ 3 in catering or equivalent.

Qualifications

• Level 3 Food Hygiene Certificate is required.
• ILM certificate, NVQ 3 in a catering subject or equivalent.

Responsibilities

• Supervise and support a team of catering hosts and hostesses on the wards.
• Ensure rosters are covered, allocate work to catering assistants and liaise with management to keep service running during major staff shortages.
• Prioritise urgent requests and authorise overtime within the allocated budget.
• Carry out staff appraisals.
• Regenerate chilled and frozen food, prepare sauces and assemble patient meal trays.
• Plate and serve hot and cold food, deliver meals to patients and serve condiments.
• Probe and record food and equipment temperatures and complete the related paperwork.
• Serve beverages and wash and refill patients' water jugs and beakers.
• Take patient orders and pass the requirements to the catering department.
• Order and receive goods from the catering production unit to keep agreed stock levels.
• Clear meal trays, crockery and cutlery, and collect, segregate and dispose of catering waste.
• Observe health, safety and hygiene procedures and deliver customer care to patients, visitors and colleagues.

Skills

Excellent communication

Excellent organisation

Teamwork

Basic numeracy

Basic literacy

Data inputting

Cash handling

Till systems

Education

Level 3 Food Hygiene Certificate

ILM certificate / NVQ 3 in catering

Job description

Ward-based catering supervisor role at Royal Liverpool Hospital, part of Liverpool University Hospitals NHS Foundation Trust, leading a team of hosts and hostesses who run the catering in ward kitchens. The work covers meal plating and delivery, food and equipment temperature checks, patient drinks, rostering and cover during staff shortages, and staff appraisals. The post is open only to current employees of five LAASP organisations and needs willingness to work at other sites. Supervisory catering experience and a Level 3 food hygiene certificate are required.

What the job involves

• Supervise and support a team of catering hosts and hostesses on the wards
• Ensure rosters are covered, allocate work to catering assistants and liaise with management to keep service running during major staff shortages
• Prioritise urgent requests and authorise overtime within the allocated budget
• Carry out staff appraisals
• Regenerate chilled and frozen food, prepare sauces and assemble patient meal trays
• Plate and serve hot and cold food, deliver meals to patients and serve condiments
• Probe and record food and equipment temperatures and complete the related paperwork
• Serve beverages and wash and refill patients' water jugs and beakers
• Take patient orders and pass the requirements to the catering department
• Order and receive goods from the catering production unit to keep agreed stock levels
• Clear meal trays, crockery and cutlery, and collect, segregate and dispose of catering waste
• Observe health, safety and hygiene procedures and deliver customer care to patients, visitors and colleagues

Qualifications

• Level 3 Food Hygiene Certificate
• ILM certificate, NVQ 3 in a catering subject or equivalent

Experience

• Previous catering experience at a supervisory level
• Previous industrial catering experience

Skills & knowledge

• Excellent communication skills
• Excellent organisation skills
• Ability to work as part of a team
• Basic numeracy and literacy
• Basic data inputting, manually or on a computer or tablet
• Knowledge of cash handling and till systems

Checks & eligibility

• Current employee of one of the five LAASP organisations

Other

• General understanding of why food hygiene matters
• Basic health and safety knowledge
• Willingness to work flexibly and at other sites when required
• Ability and willingness to undertake further training as necessary