• To work, as part of a team in the provision of Catering Services to Staff, Visitors and Patients of the Whittington Hospital, ensuring that the service provided is a customer focused quality service.
• To work in a safe and hygienic manner, ensuring the highest standard of food safety.
• To maintain the highest standard of personal and professional presentation of yourself and goods.
• To allocate duties to staff under your supervision.
• To undertake supervisory responsibility for Food Service Assistants and Food Technicians, in the absence of the restaurant Supervisor.
• To have responsibility for the securing of restaurant cash takings in line with the department’s policy for safe cash handling.
• Compliance with current Food Safety (General Food Hygiene) Regulations
• Compliance with current Food Safety Regulations
• Compliance with set quality, quantity and food waste control measures
• To comply with the departments Hazard Analysis Critical Control Point [HACCP] procedures
• To operate the department’s Point of Sale, register as required with minimum supervision
• To ensure all Point-of-Sale transactions are processed efficiently in a timely manner
• To assist in the preparation and replenishing of provisions for service periods
• To ensure all customers are treated with the highest regard to customer care
• To work in a safe and hygienic manner, ensuring the highest standard of food safety
• To maintain the highest standard of personal and professional presentation
• To undertake on/off the job training as required
• To comply with trust policies and procedures
  Whittington Health serves a richly diverse population and works hard to ensure that all our services are fair and equally accessible to everyone. Nowhere is this more obvious than in the way we look after our staff. We aim to employ a workforce which is as representative as possible of this population, so we are open to the value of differences in age, disability, gender, marital status, pregnancy and maternity, race, sexual orientation, and religion or belief. The Trust believes that as a public sector organisation we have an obligation to have recruitment, training, promotion and other formal employment policies and procedures that are sensitive to these differences. We think that by doing so, we are better able to treat our patients as well as being a better place to work.
  1.1 To operate the restaurant’s Point of Sale (cash) registers, ensuring that the
  correct charging structures are applied in line with departmental policy.
  1.2 To account for cash takings in the restaurant investigating and reporting discrepancies to the Retail Supervisor and/or Catering Manager
  1.3 To ensure the availability of change within the registers throughout meals service time.
  1.4 To serve meals and beverages to staff in line with portion control and presentation requirements, as directed by the Dining room Supervisor.
  1.5 To monitor and record all temperatures as instructed by the Dining room Supervisor
  1.6 To maintain set standards of food and beverage service as directed Dining room Supervisor
  1.7 To undertake the clearing and cleaning of the Food Court areas, and equipment, and the washing up of crockery and cutlery
  1.8 To work as part of the Catering team, clearing and resetting of tables in the Food Court and associated dining areas.
  1.9 To undertake cleaning duties as defined in the Cleaning Schedules or as directed by the Retail Supervisor.
  1.10 To undertake manual pan wash service when necessary.
  1.11 To carry out general Catering portering duties, including storage of deliveries to the restaurant.
  1.12 To assist with breakfast as directed by the shift supervisor.
  1.13 To undertake re-stocking of products on display for sale, salad bar items, sandwiches, cold drinks, chilled snacks, hot and cold desserts, fresh fruit, cakes etc).
  1.14 To assist in the provision of special events, hospitalities and/or theme days.
  1.15 To undertake the operation of mechanical dish washing machines, floor scrubbing machines and vacuum cleaners as required.
  1.16 To maintain set standards of food and personal hygiene and personal appearance in accordance with the department’s hygiene policy.
  1.17 To act as the first point of contact in providing assistance / information in response to customers’ queries.
  1.18 To undertake the topping-up stock levels within the restaurant area, taking care to use safe manual handling techniques and appropriate methods of stock rotation
  1.19 To attend training courses on and off the job to meet the requirements of the post.
  1.20 To take part in the Trust staff appraisal process
  1.21 To complete Quality and Hygiene Monitoring control forms and records as required.
  1.22 To maintain accurate and up to date records as required
  1.23 To work in a safe manner ensuring Health & Safety requirements are followed having an overall awareness of department Security and Fire procedures.
  1.24 To report maintenance defects to the Estates Helpdesk
  1.25 To undertake extra duties, commensurate with the duties of this post.
  1.26 To contribute to the departments, aim to ensure the most efficient use of energy and utilities in the provision of the Service
  1.27 This job description is intended as a general guide and is not exhaustive. It may be reviewed with the post holder depending on future requirements and service needs

Please refer the Job description for details