Job purpose
To manage, develop and provide a high-quality catering and dining experience to all Residents, staff and visitors. To ensure that the catering department is safe, caring, effective, well led and responsive. Your department will be compliant with external regulation and follow The Chaseley Trust’s policies and procedures. Your department will be cost effective in the delivery of high-quality care.
Benefits include:
* 5.6 weeks annual leave per year to include Bank Holidays
* Westfield Health medical insurance after probationary period
* Westfield Health cash-back scheme after probationary period
* Free life insurance
* Contributory pension scheme
* Shift flexibility within our rolling rota
* Free on-site parking
* Comprehensive induction and training programme
* Opportunity to obtain industry qualifications
* Free 24/7 Employee Advice and Counselling
* Subsidised staff meals
* Uniform provided
* Free meal days and the occasional treat.
Duties and responsibilities
Regulation and Legislation
* Comply with food safety and health and safety policies. Ensure that food safety paperwork is accurately completed and compliant with food safety legislation (HACCPS).
* Ensure personal mandatory training is up to date.
* Ensure all Staff within your department have up to date legislative and mandatory training.
Operational Standards
* Ensure that the catering department has a 4-week rota in place, ensuring leave and sickness is covered.
* Create nutritious, well-balanced 4-week cycle menus, which reflect the Trust’s standard of using fresh, quality and seasonal produce and are within the budget set for the care facility.
* Consult Residents and Clinical Staff when developing menus ensuring that all dietary requirements are catered for within a food forum.
* Review menus quarterly, in line with seasonal changes.
* Prepare, cook and present meals attractively. Ensure that the majority of the menu is home cooked with minimal use of convenience foods.
* Ensure that home baked biscuits and cakes are provided daily, with healthy options.
* Ensure that modified meals and snacks are provided in line with operational procedures and IDDSI guidelines.
* Ensure dining rooms and tray service is in line with operational standards.
* Provide a breakfast service to our Residents in line with their requests.
* Serve food to Residents in dining rooms at lunch and supper times ensuring a rotation of catering staff between communities of the care facility.
* Talk to Residents on a daily basis, taking feedback and making the necessary changes.
* Maintain an accurate and up to date folder and chart of Residents likes and dislikes, ensuring all catering staff are aware of our Residents’ needs. Fortify meals for those nutritionally at risk.
* Ensure that a high standard of cleanliness is maintained in the main and satellite kitchens, monitor these areas and audit.
* Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. Avoid unnecessary wastage and deterioration of food.
* Ensure equipment is used appropriately. Report defects and withdraw from use immediately.
* Attend Resident meetings, evening, or weekend functions as they arise to facilitate a quality service to Residents and visitors to the home. Ensure feedback from Resident meetings is acted on.
Leadership
* Maintain a rota within the team to ensure agency workers are only used as the very last resort, seeking authorization from the Registered Manager.
* Recruit, train, develop and retain your team.
* Train and develop care staff with the delivery of food service.
* Ensure your team participates in Resident of the day as directed by the Registered Manager.
* Manage the catering team to ensure they deliver a safe and efficient catering service to our Residents.
* Optimize staff retention through self-development and motivation of your team. Develop your team through in-house training, personal appraisals and job reward schemes and evidence within staff files and training records.
Working conditions
Work hands on alongside team members when staff shortages occur, irrespective of shift patterns or days of the week.
Job Title of positions to be supervised
* Cook
* Kitchen General Assistant
* Host
The Chaseley Trust subscribes to Well Led
Good leadership, at all levels of the organisation, shapes its culture into one where people who use the services and the quality of care come first:
* strong & effective leadership
* a supportive and values-driven culture
* encouraging teams to work together
* stable management
* open and collaborative
Person Specification
Education, training and qualifications
* Level 3 or equivalent in catering
* Level 3 Food Hygiene Certificate
* Level 2 Health and Safety
* Infection control training
* Control of Substances Hazardous to Health (COSHH) training
Skills and knowledge
* Preparation and presentation of modified diets
* Awareness of wider COSHH legislation
* Awareness of wider Food hygiene legislation (HACCPS)
* Allergies and intolerances
* Awareness of safeguarding
* Able to complete Risk Assessments for the Department
Experience
* Good background of catering experience
* Menu development
* Food preparation and presentation
* Customer service
* Managing a kitchen
* Training and recruitment
* Budgetary control
* Stock control and ordering
Personal attributes
* Practical
* Personable
* Leads by example
* Creative
* Inspiring
Skills and abilities
* Multi-tasker
* Person-centered
* Diligent
* Flexible
* Can do approach
* Creative
* Excellent communication
40 hours per week to be worked between 6.00am and 6.30pm on a rolling 4-week rota to include alternate weekends.
Job Types: Full-time, Permanent
Pay: From £30,000.00 per year
Benefits:
* Canteen
* Company pension
* Discounted or free food
* Free parking
* Life insurance
* On-site parking
* Private dental insurance
* Private medical insurance
Schedule:
* Day shift
Experience:
* Chef: 3 years (preferred)
Work Location: In person
Application deadline: 11/10/2024
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