Catering Supervisor- RBTH

at  East Lancashire Hospitals NHS Trust

The post holder will be responsible for the support of nutritional care of patients and staff. The purpose of the job is to assist in a sound, effective day-to-day management of the patient’s food service and central crockery washing departments. To maintain the highest standards of hygiene linked with a quality food delivery service.
The role will primarily be focused upon the running of the restaurant areas ensuring service levels are maintained, HACCP is controlled and targets are met. The post will include roster allocation, sickness management and stock provision.

Previous applicants need not apply.

• To work with patients and staff on wards to ensure that patients receive adequate nutrition.
• Stock control of frozen and ambient foods.
• Ensure that there is no waste of food within service areas.
• To work closely with catering staff.
• Ensure that cleaning schedules are maintained and monitored regularly.
• That personal hygiene of staff is enforced and that hygienic handling of all food is undertaken.
• Staff are adequately trained in all aspects of the operational procedure of the department.

At East Lancashire Hospitals NHS Trust our vision is to be widely recognised for providing safe, personal and effective care. We currently provide high quality services and treat over 600,000 people across East Lancashire and the surrounding area. We employ over 8,000 staff, many of whom are internationally renowned and have won awards for their work.

Please note, although this role is being advertised by East Lancashire Hospitals Trust, it will transfer to OneLSC a Corporate Collaboration hosted by East Lancashire Hospitals Trust on 1.11.24. There are no plans to change the location of the role.

• Induction arrangements for new staff.
• Ensure that patients food is served at the correct temperature, attractively presented, portioned correctly and at the correct times.
• Allocate work in the section to obtain optimum performance and smooth running.
• Ensure the correct economical use of materials.
• Indenting for repairs of all faulty and hazardous equipment, including minor repairs to the building fabrics.
• Work closely with catering manager.
• Liaise with nursing and ward staff, catering supervisors, maintenance services, portering management and dietician.
• Ensure that the Health and Safety procedures are strictly adhered to, complying with safety instructions/polices laid down.
• Use in a proper and safe manner the equipment and facilities provided.
• Refrain from the wilful misuse or interference with anything provided in the interest of health and safety and any action which might endanger yourself or others.
• Report as soon as practical all hazards and defects, all accidents and untoward occurrences – ensuring that accident forms are completed.
• The collation of statistics relating to the food service and crockery washing for control purposes.

• Induction arrangements for new staff.
• Ensure that patients food is served at the correct temperature, attractively presented, portioned correctly and at the correct times.
• Allocate work in the section to obtain optimum performance and smooth running.
• Ensure the correct economical use of materials.
• Indenting for repairs of all faulty and hazardous equipment, including minor repairs to the building fabrics.
• Work closely with catering manager.
• Liaise with nursing and ward staff, catering supervisors, maintenance services, portering management and dietician.
• Ensure that the Health and Safety procedures are strictly adhered to, complying with safety instructions/polices laid down.
• Use in a proper and safe manner the equipment and facilities provided.
• Refrain from the wilful misuse or interference with anything provided in the interest of health and safety and any action which might endanger yourself or others.
• Report as soon as practical all hazards and defects, all accidents and untoward occurrences – ensuring that accident forms are completed.
• The collation of statistics relating to the food service and crockery washing for control purposes