Clinical To work autonomously in the support of clinical interventions using highly skilled technical / creative and specialised support work to engage service users in therapeutic horticulture and cooking activities as part of the occupational therapy programme. Provide a range of activities, instructing and guiding clients to support them in achieving identified goals. Facilitate and manage planned group-work and individual activities, ongoing continuous assessment and adjustment of own technical interventions based on the changing needs of the service users. To participate in and contribute to OT assessments of individuals attending the walled garden. Contribute to the Care Programme Approach (CPA), by giving technical and vocational advice. To be responsible for and work autonomously with an agreed caseload in the therapeutic garden and kitchen. Design relevant therapeutic programmes using highly developed technical skills in designated area of expertise. To use a variety of teaching techniques in working with individuals and groups. Assist in the design implementation, evaluation and modification of OT and team interventions. To demonstrate an understanding of occupational therapy and apply this using specific technical knowledge. To assess risk and manage it effectively within the garden, kitchen, and other clinical and community settings. To use specialised technical / creative skills and specialised support work to engage clients in therapeutic activities to promote and maintain independence and well-being. Undertake delegated tasks to contribute to the safe and smooth running of the service. Be responsible for and apply, the principle of risk assessment and management to all aspects of technical work and advise OT staff on the management of clinical risk in the garden and kitchen. Communication To form professional relationships with service users and carers, team members, colleagues and external agencies. To communicate effectively and appropriately with team members on technical and clinical matters and communicate outcomes of intervention. Use a variety of communication skills to instruct and guide individuals / groups of service users in the use of therapeutic activities. To advise and participate in the work of, the Multidisciplinary Team, contributing to decisions. Engage and motivate service users from a variety of backgrounds. To liaise with a range of external agencies to promote the aims of the project and make links with other food growing organisations. Documentation Produce relevant policies and procedures relating to the local food programme. Maintain appropriate, up-to-date, written and electronic records and activity data in accordance with Professional and Trust standards. To correspond with external agencies on technical matters, as agreed with senior staff. To contribute to assessments and reports in consultation with staff, according to local standards. Be responsible for keeping records of all financial expenditure, keeping within budget and making quarterly reports and providing any other reports required in a timely fashion. Leadership, supervision and appraisal In line with Trust guidelines, review and reflect on your own practice and performance through regular participation in clinical / professional supervision and appraisal. To provide day-to-day technical support and guidance to staff to ensure the effective delivery of the service. Provide leadership and support to other Technical Instructors and Support Staff. To act as spokesperson for the project at local events or professional events as required, to promote the project or disseminate its results. Training staff and students Responsible for organising and implementing the induction, training and education of volunteers, students and other staff to the horticultural programme. To participate in the dissemination and sharing of information and skills with staff, students and volunteers. To provide training to staff and students on specialist technical topics and skills as agreed. Professional ethics and development To comply with the RCOT code of ethics and Professional Conduct and national and local procedures and guidelines. To respect the individuality, values, cultural and religious diversity of clients and contribute to the provision of a service sensitive to those needs. Demonstrate ongoing personal development through undertaking relevant training / activities identified in clinical / professional supervision and appraisal. Service Delivery and Development To be responsible for the preparation, maintenance and care of a full range of tools, materials and equipment, ensuring a safe environment for clients and staff as appropriate. To manage projects within the horticultural programme to meet achievable deadlines/goals: To increase the productivity of the kitchen garden and orchards to provide a wide range of fruit and vegetables available for most of the year and to liaise with the estates department to develop the potential of the hospitals grounds. To be responsible for storage, stock-taking and ordering of materials and equipment for the horticultural programme. Daily and on-going maintenance of security and housekeeping of the therapeutic garden and kitchen including storage areas and first aid supplies. To keep up to date with and be responsible for ensuring that the work areas comply with current Health & Safety legislation and Trust policies, including COSHH regulations. To participate in the planning, reviewing and development of services within clinical and technical areas. Keep up to date with issues within the OT Strategy and Business Plan and other local service reviews. Disseminate the projects results and developments in good practice through presentation at training events/conferences. Clinical Governance and Quality Standards Participate in Clinical Governance and quality improvement projects within service area as appropriate. To take a lead on specific local clinical governance topics as agreed with senior OT. Line Management, staff and budgets To exercise good personal time management, punctuality and consistent reliable attendance. To take a lead on delegated tasks and initiate appropriate projects in response to service-user demands and local needs. Manage and coordinate the input of volunteers and support staff to the local food project. Research and practice development Keep up to date with relevant techniques and methods of practice and apply it on a day-to-day basis. To participate in OT / Team audit and evaluation activities and projects as agreed with supervisor. Undertake small audit or research projects as appropriate. Person Specification Training, qualifications and registration Essential criteria A-C Grade GCSEs in Maths and English Formal technical qualification in horticulture or horticultural therapy e.g. NVQ, City and Guilds diploma or degree in horticulture/ horticultural therapy. Desirable criteria Further education qualification in health / mental health related subject. Any relevant therapies / degree qualification. Experience Essential criteria At least 2 years working in paid or voluntary employment or community work. Experience of running practical activities. Desirable criteria Health / social care / teaching experience. Experience of working with people with Mental Health problems. Experience of managing/maintaining a horticultural project. Knowledge and skills Essential criteria Ability to work single handed with individuals and to lead groups within a supportive environment. Detailed knowledge and skills in horticulture, particularly vegetable growing. Ability to teach practical skills. Good written and verbal communication skills. Ability to relate to a diverse range of people. Understanding of professional conduct. Health & safety and risk awareness and assessments including COSHH. Good personal organisation and co-ordination skills. Good IT Skills. Desirable criteria Good knowledge of kitchen procedures including equipment and processes. Basic Awareness of First Aid. Other Essential criteria Willingness to develop and advance own learning. Demonstrate an understanding of mental health issues. Willingness to work flexibly. Open to new ideas and new ways of working.