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Job Summary

Working as part of the multidisciplinary team the post holder will be required to prepare, cook and serve a wide range of high-quality nutritious food including therapeutic diets for patients, relatives, staff and visitors to the Ayrshire Hospice. You will also be required to supervise staff involved in all aspects of food preparation, service, wash-up and cleaning duties related to the provision of the catering service contributing to the creation of a safe, secure and caring environment for patients and relatives by demonstrating a sensitive and professional attitude.

This will be in line with Food Safety Regulations, Food Fluid and Nutritional care Guidelines, Health and Safety, Infection Control and COSHH Regulations.

Main Responsibilities

Preparation, production and presentation of catering and hospitality services to patients, relatives, staff and visitors to the Hospice.
Assist manager with the training of staff in the appropriate use of machinery and other aspects of work related to their duties.
Minimising food waste by ensuring economic and correct use of provisions and the use of standard recipes at all times.
Ensure that all products comply with allergen/labelling regulations.
Supervise and co-ordination of catering assistants to ensure daily catering activities are achieved within timescales.
Maintain safe systems of work and a safe working environment in accordance with Health & Safety Policy and Procedures, COSHH, The Food Safety Act (1990), Food Hygiene Regulations (2006), and Infection Control are adhered to with regard to food storage, preparation, service and general cleaning.
Ensure the correct receipt and storage of foodstuffs and supplies, checking deliveries for temperature, quantity, quality and ensuring all goods are stored correctly and that stock rotation procedures are followed.
Recording temperatures as specified in HACCP.
Ensure efficient use of resources (food/cleaning products)
Report faulty/damaged equipment in accordance with Hospice Policies and Procedures.
Work effectively as part of the multidisciplinary team and with volunteers.
Ensure high standards of personal hygiene are maintained.
Liaise with clinical staff with regards to patient’s dietary and nutritional needs and preferences.
Adopt a degree of responsibility for and have an awareness of food production and presentation at all times.
Daily completion of Cook Safe System and HACCP Systems.
Cleaning and sanitising of own work areas and equipment as used.
Supervise and monitor the completion of cleaning schedules as per the HACCP system.
Ensure the security of the kitchen, stores and equipment.
Ensure rubbish/waste is disposed of correctly.
Suggest and introduce new menus/food items as appropriate.
Order foodstuffs and supplies in the absence of the Catering Manager.
Demonstrate a sensitive and professional attitude in accordance with the Hospice values.
Comply with Health & Safety regulations including manual handling/risk assessment/fire safety training.
Accurate recording of sign in/out procedures
Complete all training requirements e.g. Mandatory & Statutory Training, Moodle & job specific requirements.
Work with other senior members of the catering team and front of house to ensure seamless provision of catering throughout the hospice

Person Specification

Requirement: Essential/Desirable, Assessment (Application/Interview)

Education / Qualifications

City & Guilds 706/1 and 706/2 or SVQ/NVQ Equivalent: Essential (A)
Food Hygiene Certificate – Intermediate: Essential (A)
Food Allergy Awareness Certificate: Desirable (A)

Knowledge/Experience

Cook Safe Systems: Essential (A/I)
Health and Safety Regulations: Essential (A/I)
COSHH Regulations: Essential (A/I)
Previous Supervisory Experience with the Ability to Lead and Coordinate a Team: Essential (A/I)
Previous Experience in a Healthcare Setting: Desirable (A/I)
Knowledge of Hospice Services: Desirable (I)

Ability/Skills

Good Communication Skills: Essential (I)
Stock Control Experience: Essential (I)
IT Skills: Essential (I)
Ability to Work Under Pressure in a Busy Catering Environment: Essential (I)
Ability to Work Without Supervision: Essential (I)
Time Management Skills: Essential (I)

Personal Qualities

Good Team Player: Essential (I)
Motivated: Essential (I)
Positive Attitude to Work: Essential (I)
Trustworthy: Essential (I)
Honest: Essential (I)