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Job Overview
To work in close liaison with the Patient Catering Team to ensure the Food Production Teams deliver a high quality, cost effective and efficient service consistently for patients and staff.
To carry out the main duties of the position as listed below.
Meals produced each week: 18,000
Keep within agreed budgets for
- patient meal costs
- gross profit margins for patient meals
- labour costs
Responsible for the day to day management of the chefs and kitchen assistants within patient catering, along with ensuring all Health and Safety legislation is adhered to by the chef team.
Liaising with the meal dispatch team regarding any issues or menu changes and reporting any equipment problems.
To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.
Main duties of the job
Communication
Internal
- Internal communication and working relationships.
- Verbal and written communications regarding the day-to-day supervisory issues of the Catering Services.
- Catering Management.
- Staff.
- Other departments, ie Estates, Wards, Dietetics.
- Patients
External
- Companies delivering goods.
- Placing orders to companies.
- Contractors (Maintenance).
Assessment of Work
- Punctuality and regular attendance.
- Good interaction with customers and colleagues.
- Consistent achievement of main duties supported by internal and external documentation.
Supporting Documents
- Hygiene, Health & Safety Audits, Departmental Quality Assurance Audits, Food Costings, EHO Reports, Infection Control Reports, Customer Complaints, Compliments.
- In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and ‘can do’ attitude.
- Co-ordinate with the Food Production Manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties always meet the needs of the service and work specifications.
- To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to.
Working for our organisation
North Bristol NHS Trust employs over 12,000 staff providing healthcare to the residents of Bristol, South Gloucestershire and North Somerset from our award-winning hospital building at Southmead. We are the regional Major Trauma Centre, and an internationally recognised centre of excellence in a range of services and major specialities. Our vision is that by enabling our teams to be the best that they can be, we will provide exceptional healthcare, personally delivered.
North Bristol NHS Trust values all people as individuals. We aim to be an anti-discriminatory organisation and are committed to building a team that represents a variety of backgrounds, perspectives, and skills. We welcome applicants from all underrepresented groups.
Detailed Job Description And Main Responsibilities
To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.
- To ensure standards of hygiene and work practices are adhered to within the Catering Department in accordance with Trust Policies and Procedures, including the completion of department documentation.
- To ensure the observance of safety regulations and safe operating procedures in the department.
- To be responsible for the reporting to the maintenance department of mechanical defects and the need to repairs quickly.
- At the direction of the Food Production Manager, to give sufficient close supervision and training to new or existing employees until their required standard is achieved. This includes induction on new and existing production equipment.
- To report sickness or absenteeism to his/her Food Production Manager, and conduct return to work interviews with staff and updating departmental records.
- To attend training as required and highlighted in Personal Development Plans.
- Supervisor and coach apprentice chefs.
- As part of Personal Development Programme, participate in working groups involved in the development of patient and retail services, department procedures and user groups.
- To ensure that departmental costs and gross profit targets are achieved by working to agreed production procedures and staffing levels.
- To accompany internal and external Monitoring Officers/Auditors during inspections of the department or service points and to take such actions as required addressing issues raised.
To be responsible for the security of stock and equipment in the production area, reporting any discrepancies to the Food Production Manager.
- Your attention is drawn to the Health and Safety at Work Act 1974 which requires you to:
- Take reasonable care for the health and safety of yourself and others who may be affected by your
- acts or omissions at work and to co-operate with the Trust on any matters of Health and Safety.
- You are required to acquaint yourself with, and always comply with, Trust Policies governing Health and Safety at Work. You must ensure that any accidents/incidents are reported accurately in accordance with the Trust’s procedures.
Your responsible office and/or the Personnel Department hold copies of the Policies and Procedures
Working in kitchen and restaurant areas will involve: -
- Hot and humid and cold conditions.
- Exposure to low temperatures in walk-in fridges and freezers.
- Work equipment that operates at extremely high temperatures, including naked flames and steam and may have sharp blades and moving parts.
- Floor surfaces may have spillages of food and liquids increasing the risk of slips, trips and falls.
- Use of cleaning chemicals during cleaning process.
- Fumes from the deep fat fryers and the cooking process.
- Exposure to very hot liquids during cooking process.
- Sharp knives.
- Handling raw meat, fish and poultry.
- Staff are required to be on their feet for most of the shift, only sitting down during rest periods.
- Staff are required to work to agreed timescales for the service of patients’ meals or opening of the restaurant. This puts considerable pressure on individuals to ensure their element of service is timely.
- Work can be frequently repetitive with the production of meals and the washing up process.
- Staff are frequently required to lift and move items within the department during production, washing up, plating of meals, cleaning and stocking up retail areas. Weight can exceed 5kg. Staff are frequently required to move stock around the production area in excess of 15kg with the aid of a trolley.
- Machine or hand mop floor areas.
- Cleaning of wall surfaces.
- Deep cleaning of work equipment.
- Supervisory staff are required to deal with stressful situations such as staff counselling, disciplinary and grievance procedures and individual performance reviews.
- Dealing with complaints from wards, patients and restaurant services.
- Motivation of team to meet production deadlines in a demanding environment.
Person specification
Qualifications
Essential criteria
- Degree or equivalent experience food production gained over a minimum of 5 years
Experience
Essential criteria
- Experience within a cook/chill catering environment
Skills
Essential criteria
- Planning and organisational skills, required to organise rotas, shifts, menus, duties etc.
Personal Qualities
Essential criteria
- Personal hygiene, clean and tidy
If you apply for this vacancy and have not received a communication from North Bristol NHS Trust within three weeks of the closing date, please assume that on this occasion your application has been unsuccessful.
Please note that North Bristol NHS Trust does not reimburse travel expenses relating to interview attendance.
If you feel you meet the requirements of the Disability Act / Two Ticks scheme and require further support/advice, please contact us on tel 0117 414 1151.
North Bristol NHS Trust are committed to safeguarding and promoting the welfare of children and young people and expects all staff and volunteers to share this commitment.
The successful applicant(s) will normally commence at the minimum of the scale unless they have previous NHS service at the same band. Progression through the scale is by annual increments.
At North Bristol Trust (NBT), we know diverse and inclusive environments lead to happier and healthier teams and improved patient care and outcomes. We are committed to equality of opportunity, to being fair and inclusive, and to being a place where we all belong. We therefore particularly encourage applications from candidates who are currently underrepresented in NBT’s workforce at Band 8a and above. These include people from Black, Asian and minority ethnic backgrounds, disabled people and LGBTQIA+ people.
Please note that stringent pre-employment checks are undertaken on all successful applicants prior to commencement in post.
