Delivering a high quality catering service to patients, staff and visitors, ensuring best quality and variety is delivered across the team. To hold the Intermediate Food Hygiene qualification and demonstrate this knowledge in your day to day running of the department. To ensure that all cleaning schedules are adhered to and all records are maintained and available for inspection when required. Directly responsible for the management, operation and maintenance of all functions within the catering department.
Responsible for overall performance delivery and compliance against defined SLAs (Catering related activity), ensuring resources are maintained to the required level and that catering standards monitoring and reporting arrangements are maintained. Promote a culture that drives improved and demonstrable Health & Safety behaviour, performance and reporting across catering department. Delivery of all services in accordance with HACCP, NHS Food Standards, and CQUIN, Hygiene Codes of Practice, and COSHH regulations maintaining adequate level of competent resource and ongoing assurance compliance reporting. Provide strong people leadership, supporting ongoing minimum target level compliance against statutory & mandatory training and staff annual appraisal.
Ensure all catering systems and equipment are maintained, operating in accordance with user requirements, set parameters and to achieve optimum efficiency, supporting energy reduction and carbon target delivery. Maintain and provide current and accurate information to support PAM and ERIC submissions. Manage the development and improvement of service need based solutions that are patient and user centric and demonstrate value for money. Develop and deliver solutions to challenges and problems through creativity and effective change management arrangements.
Direct Line Management of all Catering workforce within respective sites, to ensure the efficient and effective use of resources and available experience

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