Job summary
The post holder will lead multiple disciplinary functions within our hospital catering team and ensure the overall delivery of high-quality, nutritious meals to patients, staff, and visitors. This is a challenging and rewarding role that requires exceptional culinary skills, strong leadership abilities, and a passion for patient care
Main duties of the job
This is a challenging and rewarding role that requires exceptional culinary skills, strong leadership abilities, and a passion for patient care. They will be responsible for the day-to-day supervision, control, discipline, and welfare of the main restaurant production kitchen, PPU kitchen and any other food production, display or food service under the remit of Royal Free Property Services Ltd. ensuring that a high standard of food production, service, value, sustainability, and compliance with all Food Hygiene legislation is maintained at all times. Post holder will ensure that all areas in their charge are safe, sustainable, seasonal, and delivering a quality, profitable service, while developing staff to their fullest potential
About us
RFLPS Catering sets the standard for hospital catering. We work collaboratively as a management team to bring the best to our customers on a daily basis
Job description
Job responsibilities
1. RESPONSIBILITY FOR POLICY AND SERVICE DEVELOPMENT
2. To help develop menus, recipes and SOPs for the service to include necessary costings, HACCP, cleaning plans and staffing needs, cooperating closely with the Catering Manager, Restaurant Manager and relevant members of the Trust team including dieticians and To assist in the compilation of patient, staff and function menu and recipe To maintain the upkeep of the quality assurance and monitoring system in place. Ensuring that the HACCP principles are strictly adhered to and Implements development ideas and strategies within the To contribute to the updating of all food hygiene policies, local policies and standing operating Responsible for maintaining appropriate records and data as required under our Food Safety Management Program, Food Hygiene law and regulations, all trust and RFLPSL policies and Ensuring that all HACCP and regulatory food service records are properly adhered to and RESPONSIBILITY FOR FINANCIAL AND PHYSICAL Managing the provision of a catering service with particular emphasis on the planning, preparation, and cooking of meals through a team of staff, always ensuring that we are on time, on budget and setting the example in customer Responsible for cost effective menu planning within patient feeding, PPU, the restaurant and hospitality Understanding the nominal budgeting figures which has been set by the Catering Auditing stock ordering and rotation ensuring an efficient and cost-effective system, taking into consideration budget constraints yet ensuring the best value and quality of Responsible for ordering all food supplies for the RFL catering departments adhering to financial limits and budget, in accordance with requirements of plannedmenus and ensure goods received are in accordance with orders placed and invoices received and proper storage of all food Plan, order, cost, rota and cater for special functions as Maintain strict control over costs and ensure that expenses are within budgeted Ensuring that all food commodities are stored correctly and in accordance with food hygiene To ensure the safe and efficient working of all catering equipment and that mechanical defects and equipment in need of repair are logged with estates or the contracted equipment maintenance supplier and followed RESPONSIBILITY FOR LEADING AND Responsible for setting and maintaining all culinary and food service standards across catering Lead and manage multiple kitchen teams, providing training, coaching, and performance Develop and implement innovative and patient-centred menus that cater to a variety of dietary needs and Manage food costs and inventory effectively, minimizing waste and optimizing Order and source high-quality ingredients from reputable Oversee kitchen operations, ensuring efficiency, cleanliness, and adherence to safety Liaise with hospital staff, including dietitians and nutritional therapists, to understand and meet patient Manage special events and catering Participate in the recruitment and onboarding of new kitchen Comply with all legal, regulatory and hospital policies and procedures. Ensure compliance with all food safety and hygiene regulations and implement HACCP Ensuring that the kitchen rotas are maintained and provide provision of appropriate staffing levels, ensuring that rotas are maintained within the budgetary control, staff absences are managed accordingly with group and company policies and Responsible for the local induction and training of all kitchen staff including food preparation and production, health and safety, food hygiene legislation, MaST compliance, appraisals, and all relevant policies within the Implement and constantly improve waste and production controls and Responsible for consistent management of staff conduct issues and complaints according to group and company policies and Seeks ways to maintain strong and positive working relationships within the department, ensuring staff welfare is considered and employees are supported to achieve their RESPONSIBILITY FOR INFORMATION Responsibility for staff rotas, appraisals, and MaST compliance on relevant company computer Uses computer software for preparing menus, reports, proposals and other written Uses software to manage inventory and stock, ordering goods and services for the ADDITIONAL To ensure that Health & Safety policies and procedures are always adhered to by all team To ensure the safe use and handling of chemicals in line with To ensure the compliance of the Lifting and Handling legislation is always adhered to by all team To ensure that the highest possible standards of Food Hygiene are always To ensure that Fire Safety is To liaise with Restaurant manager, PPU manager and Patient feeding manager in maintaining continuity of The post holder will be contacted if there is a major incident or where there is a requirement to cover the early shift in the absence of the The post holder will report any risks to the management Responsible for listening to and taking action on patient or customer complaints or queries involving food production or The post holder will attend any relevant courses as required by Any other duties required by the Catering Manager deemed within the remit of the Executive Chef.
This vacancy has been advertised in accordance with the new NHS pay rate which will take effect from autumn 2024. Please note if your employment starts before the 24/25 pay scales are implemented you will be paid under the 23/24 pay scales and any backpay will be adjusted accordingly. Further information can be found at
Person Specification
Education & professional Qualifications
Essential
3. BTEC National Diploma in hotel/hospitality, catering and institutional management or equivalent.
Desirable
4. Intermediate food hygiene certificate.
Experience
Essential
5. Supervisory level experience within a large scale catering operation.
6. Experience in managing a diverse team.
7. Excellent customer focused skills
8. Previous experience managing a food service environment
Skills and aptitudes
Essential
9. Ability to lead a small team
10. Has an eye for detail.
11. Excellent customer care skills
12. Excellent communication skills, face to face, written.
13. Able to work under pressure and motivate a team.