Job Title: Catering Manager
Department: Catering
Hours of Work: 37.5 hours per week including evening and weekend working
Salary: £31,383 per annum including evening and weekend enhancements
Responsible to: Supply Chain Manager

JOB SUMMARY

To lead the catering team to provide a high quality and varied catering service to patients, visitors, and staff, always working within the guidelines included in the Catering Operational Procedures, exceeding statutory standards, and always putting the patient first. This position requires a hands-on approach to leadership, excellent communication with both staff and patients, and the ability to adapt to the hospital’s needs.

• Lead the kitchen and catering teams, ensuring high performance and efficient operations.
• Work closely with the Supply Chain Manager to meet operational and budgetary goals.
• Ensure consistent quality in food preparation, presentation, and service for patients, staff and visitors.
• Work in line with food safety procedures, including HACCP guidelines, ensuring that dietary restrictions and allergy requirements are met.
• Develop and refresh menus, ensuring they meet hospital standards and patient needs.
• Monitor and control costs, working to reduce ingredient wastage and ensure proper stock rotation.
• Train new and existing staff, ensuring all staff are familiar with the department’s procedures and standards.
• Create and manage staff rotas and oversee timekeeping.
• Ensure that cleaning schedules, food safety protocols and hygiene standards are followed meticulously.