MAIN AIMSTo manage the provision of a high-quality, first class dining experience 365 days per year, primarily for the benefit of Hospice patients but also its staff and visitors within an agreed budget.To ensure the catering service provides freshly cooked, wholesome and nourishing meals whilst ensuring a high standard of cleanliness, hygiene and working to meet all statutory and environmental requirements.To take a hands on approach, ensuring that varied menus are prepared and meet the needs of individual patients whenever necessary. DUTIESCatering1.Responsible for the day to day running and management of the Hospices catering service.2.Ensure high food quality, portion size and presentation across all food/refreshment provision.3.Responsible for preparing, cooking and serving food for Hospice patients, visitors, staff and functions, as required. 4.Work in collaboration with clinical colleagues to plan and deliver seasonal, nutritional and quality meals for patients, visitors and... staff including a menu of Dysphagia graded meals.5.Work closely with the clinical team, patients and their loved ones to ensure food preferences, nutritional, dietary and cultural needs and changes to taste or portion size are met. 6.Liaise effectively with the Inpatient Unit to ensure patients needs are understood and catered for in a timely manner, modifying recipes to meet needs.7.Develop standardised recipes to support nutritional analysis and allergen matrixes.8.Lead the Nutritional Focus Group, working in partnership with clinical colleagues to uphold consistency, drive development and prioritise patient choice and wellbeing.9.Provide food and refreshments for internal and external meetings, functions and events.10.Promote a flexible approach to meal provision in line with the Hospices commitment to personalise our care to meet individual patient needs.Health and Safety11.Responsible for the delivery and development of all catering policies, processes and procedures, ensuring that staff and volunteers understand these, are trained in them and apply these procedures at all times.12.Ensure a safe environment within the kitchen, dining room and catering area by reporting hazards and incidents, operating in line with health and safety guidelines and the completion of relevant risk assessments.13.Ensure compliance, maintaining relevant documentation and training, with all current legislative and regulatory guidelines, internal controls and methods of safe working.14.Maintain due diligence in handling, operating, safeguarding and maintaining equipment and appliances under the control of the kitchen service and to regularly update inventory records.15.Comply with the uniform policy and the use of appropriate PPE.16.Monitor the use of catering equipment, kitchen fabric and main services planning for future needs, replacing where necessary and reporting all defects for repair or replacement.17.Ensure the security of equipment, stock and monies within the catering area.Management18.Ensure menus, staffing and equipment meet budgetary requirements.19.Responsible for the line management and supervision of all catering staff and volunteers including preparation of duty rotas, sufficient staffing levels, HR matters and recruitment.20.Provide a robust induction programme for new volunteers and ongoing support/training for existing volunteers. 21.Develop, update and maintain the knowledge and skills of the catering team and volunteers to ensure business continuity.22.Build, develop and motivate catering staff and volunteers to deliver a consistently high level of quality and professional customer service at all times, acting with sensitivity and integrity, and maintaining patient confidentiality.23.Take a hands on approach in the kitchen to provide adequate staffing levels/cover and to help with monitoring food quality, presentation and to identify areas for development.24.Plan and organise daily work activities, prioritise workloads and plan and implement safe and effective cooking times, methods and procedures. 25.Participate in projects that review or extend the catering function in line with the Hospices strategy and income generation activities.26.To undertake any other duties commensurate with the grade and nature of this role.Ordering27.Responsible for ordering food supplies and consumables in line with the Hospices ordering process, working within budget guidelines, maintaining stock control and minimising wastage.28.Ensure quality checks are completed before accepting orders. 29.Maintain accurate records for the receipt and storage of deliveries. Store and rotate stock in accordance with food hygiene policies and current legislation.30.Regularly price check goods from existing suppliers and competitors, recording findings, whilst ensuring that the quality and service is maintained.Communication31.Be observant at all times, reporting unusual incidents to the Corporate Services Manager.32.To read, understand and comply with all Hospice policies and procedures, applying the principles as appropriate to role.33.To be aware of individual specific responsibilities in respect of the Safeguarding of Vulnerable Adults, in relation to role.34.Be responsible for positively promoting the good name and reputation of the Hospice at all times.35.Be responsive and provide the highest standard of customer care to all who use the Springhill Hospice Catering Service
Rochdale UK

Salary Criteria