Band 3 Facilities Catering Supervisor

Job description

Detailed job description and main responsibilities
• To visit the catering facilities, wards and patients in order to monitor the catering service and address any catering issues.
• Responsible for deliveries, stock control and cleanliness of stock areas and raising shortfalls immediately to the Catering Services Lead.
• Daily supervision of Catering Facilities Operatives, to include undertaking Return to Work Interviews, stage 1 sickness reviews, 1:1 Supervision and completion of PDR's.
• Preparation, cooking and presentation of food for patients, staff and visitors, adhering to standardised recipes.
• Responsible for ensuring complaints are dealt with sensitively and in accordance with the Trust's standards, taking corrective action where necessary and ensuring lessons learned are communicated, understood and applied.
• Assisting, when required, to serve customers in the restaurant and functions.
• Under the direction of Catering Services Lead, plan and cost menus.
• Under the direction of the Catering Services Lead, order food and non-food items in accordance with the Trust Financial Instructions.
• Ensure food and hygiene standards are met.
• Organises and prioritises own daily work plan.
• To work in a clean and tidy manner at all times, to leave work and preparation areas in a clean and hygienic condition at the end of service/shift.
• Deputise for the Catering Services Lead across all sites where need arises by having an understanding of a cook-serve/freeze catering operation as a Facilities Supervisor to ensure business continuity within the division
• Sign off bank and agency timesheets.
• Review rotas and allocate shifts to ensure the department runs effectively.
• Support the Catering Services Lead on projects relating to catering.
• Participate in the recruitment process for the Service

Person specification

Quaifications & Training

Essential criteria

• GCSEs or good basic education
• Catering qualifications 706 and 1&2 or NVQ Level 3
• Hold or working towards Institute of Leadership & Management Qualification Level 3
• NVQ Level 3 in Facilities Management or equivalent or significant supervisory experience
• Level 3 Food Hygiene Certificate
• Level 2 Award in Hazard Analysis Critical Control Point(HACCP) for catering

Experience

Essential criteria

• Relevant experience in a catering environment
• Proven supervisory management experience

Skills & Knowledge

Essential criteria

• Good verbal and written communication skills
• Good organisational skills
• Basic IT keyboard skill and experience of data bases
• Basis proficiency with word processing, using spreadsheets, email and internet and computerised systems eg Menumark

Personal Qualities

Essential criteria

• Ability to work under pressure
• Ability to work using own initiative
• Ability to motivate self and others and work as part of a team

Other job requirements

Essential criteria

• To be flexible to meet the needs of the service by covering all shifts to ensure business continuity
• Ability to fulfill travel requirements of the role,

UK Home Office Visa Sponsorship requirements

In accordance with UK Home Office requirements, Band 2 clinical and non-clinical roles and Band 3 Non-Clinical roles are not eligible for sponsorship.

Please note that the majority of non-clinical roles (Agenda for Change Band 3 - 6) with the exception of those which appear on this list -