Job summary
The Senior Catering Supervisor is to effectively manage the catering department, its staff and equipment, procurement of food and relevant equipment and to ensure correct preparation of cooked and fresh food against menus for both services users and staff.
The Senior Catering Supervisor is the key main link for patient catering delivery.
Flexible working pattern based on the needs of the service working between St George's Hospital, Stafford and The Redwoods Centre, Shrewsbury.
Main duties of the job
1. Provide information and services as required to PAM / CQC report and compliance needs
2. Assist the operational lead for catering in pursuing a quality catering service
3. To manage and provide leadership to all catering staff, ensuring effectiveness of food hygiene and safety policies and practices.
4. To ensure the daily smooth running of the department and delegation of tasks
5. Maintain catering budgets within given parameters and keep detailed records of transactions
6. Ensure margins and KPI's are maintained and revenue targets met
7. To prepare, cook and serve all types of meals/snacks for patients, visitors, staff and volunteers, applying daily menu choice.
8. To ensure all patient and staff receive a nutritious and appealing food and beverage menu, accommodating all commercial demands, food allergies, dietary and personal needs with minimal, controlled wastage.
9. Maintain high standards of hygiene practices and procedures in accordance with the food hygiene policy and current legislation, keeping abreast of any new legislation.
10. To ensure standards of uniform and personal hygiene are maintained at all times by staff within your area of responsibility and those individuals present a professional and positive image of themselves and the department
About us
By joining Team MPFT, you will be helping your communities and in return for this, we will support you by;
11. Supporting your career development and progression
12. Excellent NHS Pension scheme
13. Generous maternity, paternity and adoption leave
14. Options for flexible working
15. Up to 27 days annual leave (increasing with service up to 33 days) and the opportunity to purchase additional leave
16. Extensive Health and Wellbeing support and resources
17. If you work in our community teams, we pay for your time travelling between patients
18. Lease car if you complete more than 500 business miles per annum, fully insured and maintained (including tyres), mileage paid at lease car rate
19. Salary sacrifice car - fully insured and maintained (including tyres), your gross pay is reduced by the cost of the vehicle before tax, NI and pension deductions are calculated, mileage paid at business rates
20. Salary sacrifice bikes up to £2k
21. Free car parking at all trust sites
22. Free flu vaccinations every year
23. Citizens Advice support linked with a Hardship Fund for one off additional support up to £250 (if the criteria is met)
And more. We are proud to be a diverse and inclusive organisation and there is a choice of staff networks that help you meet like-minded people.
Job description
Job responsibilities
For more information on this varied and challenging position please see the full job description and person specification.
Person Specification
QUALIFICATIONS & TRAINING
Essential
24. Catering qualification NVQ level 3 or other equivalent
25. Relevant supervisory management qualification
26. Intermediate Food Hygiene minimum
27. Intermediate HACCP Qualification
Desirable
28. Experience of working in the NHS
29. Relevant professional membership
30. Advanced Food Hygiene/ HACCP
EXPERIENCE
Essential
31. Experience of working in a similar role or discipline
32. Minimum of 5 years practical/ craft catering experience
33. Experience of managing catering staff
SKILLS, KNOWLEDGE & ABILITIES
Essential
34. Budgetary management and value for money initiatives
35. Managing a team
36. Promoting good practice and delivering a cost effective service
37. Communicate appropriately with others at work
38. Computer literate Microsoft word, email/ internet
39. Knowledge of current food hygiene legislation
40. Experience of HACCP
41. Experience of COSHH