Deputy Catering Manager

at  The Christie NHS Foundation Trust

Do you want to lead an innovative Catering Team within one of Europe’s leading and the UK’s best Cancer Care Centres?
We have a rare opportunity for you to help lead our inspirational Catering Team here at “the Christie” as our Deputy Catering Manager managing our catering service?
Encouraging healthier lifestyles, our Team of Chefs are skilled in the art of transforming fresh, seasonal ingredients into nutritious home-cooked meals, and our Catering Assistant provide a welcoming, friendly service that places our patients, families, and colleagues “At the heart of what we do”.
Do you have what it takes to work alongside our Senior Catering Manager and closely with our Executive Head Chef, and Front of House Manager to take the team to the next level and ensure excellent food and an exemplary customer journey is delivered in a safe compliant, fast-paced, caring environment?

QUALIFICATIONS AND SKILLS:

Must hold City & Guilds 7061/2 or L3/L4 NVQ in food production
Advanced Food Hygiene Certificate L4
HACCP Certification L4
Experience in managing a large team within the kitchen, catering, or a food service industry
Excellent communication and interpersonal skills
Ability to work effectively within a team environment
Attention to detail and ability to multitask
Availability to work flexible hours including evenings, weekends, and public holidays
The Christie is one of Europe’s leading cancer centres, treating over 60,000 patients a year. We are based in Manchester and serve a population of 3.2 million across Greater Manchester & Cheshire.
You will be joining a fast-paced catering environment, working with people who have a real passion for food within a caring environment. We are looking for a strong management leader, who is punctual, friendly, and approachable and who wants to work as part of an inspirational, award-winning team and take their team on a development journey. This is a demanding and rewarding role for the right person, giving the opportunity to develop a team and shape a food revolution.
We would love to hear from you if you are a reliable team player, who has an eye for detail, with a high customer awareness, someone who can communicate with confidence and who takes pride in their role, whilst able to uphold the Christie values.
Most of all has a passion for food.
What’s in it for you?
Full Time: 37.5 Hours per week - (5 days out of 7 to include evenings and weekends where required)
Shift Patterns within the hours of: 07:00 – 19:00.
Workplace pension.
27 days annual leave per year – pro rata, rising to 29 days after 5 years’ service – pro rata
Fun, friendly, and caring working environment
Unrivalled individual training and development with apprenticeship opportunities
Employee Assistance Programme
Blue Light Card - Discounts at major retailers, restaurants, gyms etc
Cycle to work scheme

WHAT WILL YOU BE DOING:

Deputising for the Senior Catering Manager.
Managing an Executive Head Chef and Front of House Manager.
Supporting the overall running of the Catering Operation.
Planning menus and ordering supplies as required.
Providing day to day management and training of the catering team and dealing with direct patient queries.
Managing Dietary and Allergen requirements, and providing a personalised service as appropriate.
Ensuring the safe preparation, cooking, and serving of all foods to patients, staff, and visitors.
Providing high quality hospitality catering for internal and external events.
Ensuring compliance of all Catering areas and ensuring food and hygiene standards are met.
Providing excellent customer service to patients, families, and colleagues.
Ensuring NHS Food Standards are adhered to.
Helping take the team to the next level.

DUTIES AND RESPONSIBILITIES

Communication & Relationship Skills.
To maintain good managerial communications within the department and with colleagues across the Trust.
To liaise with ward and departmental staff in order to provide the Catering dietary and service requirements.
To carry out Personal Development Plan reviews and regular staff appraisals.
To provide regular in house refresher hygiene sessions to Catering staff.
Knowledge Training and Experience
To carry out menu planning with full knowledge of standard recipes and food production in large scale catering.
To be fully experienced in institutional Catering and the needs of patients.
Analytical & Judgemental Skills
To work up staff rosters for the 4 individual sub sections of the Catering Department, plus the Gift Shop staff.
To have the ability to priorities workloads and change menus at short notice if staffing levels reduce or deliveries fail to arrive.
Ensure that the set levels for staff holidays are adhered to and manage the absences.
Planning & Organisational Skills
To produce standing orders for deliveries and use the onsite electronic purchase ordering system to place orders and receive goods.
To work within the negotiated Supply Chain contracts.
To keep the food wastage percentages to a minimum and carry out regular waste surveys at ward level in order to identify areas where actions can be taken to reduce waste.
To produce reports from the figures and work with ward staff to achieve reductions.
Physical Skills
Must be able to work on the shop floor as part of the team where necessary to manoeuvre the ward food trolleys and use all the large-scale equipment in the department.
Must be fully IT literate and be able to use e-mail, produce spreadsheets and reports electronically.
Must be able to perform administrative procedures effectively and to process staff pay using the electronic E.S.R System.
Responsibility for Patient/Client Care
To carry out regular ward visits to record food temperatures and respond to general enquiries regarding patient satisfaction.
To visit individual patients on request to discuss complaints or specific requirements.
To address any complaints from staff or visitors regarding the Catering Service and take action as necessary.
Responsibility for Policy/Service Department
To promote the Catering Department for events and out of hours catering.
To develop ideas for income generation within the retail outlets and look at the effects that this may have on other departments.
Responsibility for Financial & Physical Resources
To work within the Catering budget and balance expenditure and income generated.
Responsibility for Human Resources
Day to day management of the Catering team.
To carry out return to work interviews and implementation of the sickness absence procedure.
To participate in the recruitment and selection of staff and to manage the induction process for all new staff.
Responsibility for Information Resources
To maintain Catering records for overtime, sickness, and incident reporting.
To carry out Manual Handling and Risk Assessments for all tasks in the department and to maintain up to date records.
To ensure that all COSHH, Allergen and Health and Safety regulations are adhered to and records maintained.
Responsibility for Research & Development
To undertake Catering Audits and Customer Satisfaction surveys at ward level and also for the retail outlets.
To ensure that as a result of the surveys action plans are drawn up and implemented to improve services provide.
Freedom to Act
To work within the Catering Management policies including the A.C.C.P department procedure, Trust Health and Safety, Manual Handling, Sickness Absence and Respect at Work policy
Physical Effort
To participate in the manual service provision of the department as necessary. This may include the preparation and cooking and service of food, delivery of trolleys to wards and departments as required.
Mental Effort
To be responsive to all requests. This entails constant interruption and the need to prioritise your workload in order to facilitate a smooth meal service to all customers.
Must have the ability to concentrate on the provision of the Catering Function but cope with regular problems and other issues that need immediate attention.
Emotional Effort
To be able to listen and address complaints as they arise. To mediate with staff and help with their personal concerns.
To talk to customers, whether patients, staff or visitors who may be upset or angry and make informed decisions as to how to solve their dissatisfaction immediately, and also for long term solutions.
Working Conditions
Must be able to work within the kitchen environment, which is noisy, hot, and humid in order to provide the Catering Service.
Must be able to work as part of the team often within limited spaces in order to get the job done.
This post is to assist the Senior Catering Manager across the full range of their duties and to deputise for them in their absence. Close working is required to provide managerial cover across the Catering Division.
N.B. The majority of the post’s tasks are non-routine. This job description is not exhaustive. It may be necessary to carry out any other duties in order to provide an effective Catering Services. This could involve working within another area but would only be done after discussion with the employe