Job Title: Deputy Catering Manager

Location: Croydon

Parking Info: Not specified.

Job Type: Temporary

Duration of booking: Ongoing

Proposed start date: ASAP

Sector: Healthcare

Working environment: Kitchen/Hospital

Band: 6

Pay Rates: £22.09 per hour PAYE inclusive of holiday pay (Direct Engagement)

Working Days and Hours: Full time (Working hours to be discussed at interview stage)

Remote working option Info: Not an option (onsite 5 days per week)

 SUMMARY

Ensure provision of a high quality, hygienic, safe and efficient catering service to Patients, Staff and Visitors.

MAIN DUTIES AND RESPONSIBILITIES

1. Responsible for the managing and embedding all processes for a Hospital Catering Service in accordance with Food Hygiene and current Health & Safety Legislation.

2. Responsible for all records to be maintained in respect of Food Hygiene Regulations (2005).

3. Manage the Trust Patient Service Resources in compliance with Trust SFIs including: -

 Costing

• Budgetary Control

• Service Delivery

• Rota

Attend the Facilities Monthly Quality Steering to deliver a cost effective Food service

5. Responsible for ensuring the delivery of the agreed menu to all patients within the agreed timeframes

6. Lead on the development of menus in line with its specification

7. Ensure Patient and Customer feedback is acted upon and that any improvements are implemented in a sustained way

8. Manage the resources of the Catering Department, Identify, assess and manage Risks including Health & Safety and Planned Preventative Maintenance (PPM) by Estates & Facilities and External Contractors.

9. Be responsible for the management of Directly Employed Staff, providing Leadership and promoting a clear sense of direction in line with achieving the Trusts’ Key Objectives.

10. Communicate and liaise with a variety of groups both internal and external from the Trusts Senior Managers to include Patients Forum, Suppliers and Staff.

11. Manage Employee Relation issues, ensuring the Trust Policies and Procedures are adhered to and all issues are dealt with in a timely and consistent manner including managing Sickness, Absence, Recruitment and Retention.

12. Conduct reviews, Appraisals and Staff Development to ensure appropriate Training Programmes are incorporated into all Service Planning.

13. Responsible for Goods and Services provided by external providers are of a consistent quality and in line with Organisational requirements.

14. Responsible for Departmental Policies, Procedures and Standards of Performance through identified KPI’s are met and any breaches of standards are rectified and on-going Compliance met.

15. Responsible for all formal and informal complaints relating to Catering Services are dealt with and appropriate action plans relating to these are actioned.

16. Provide speciality knowledge on Nutrition and Hydration to Clinical staff.

17. Ensure consistency of supply and menu availability at all times.

18. Work closely with Trust Catering Manager to deliver consistent and collaborative Management of the Catering Department.

Essential Criteria

• Flexibility work pattern (any 5 of 7) if and when required, normal working days Mon to Friday
• Level 3 or above Food Safety Trained
• Good knowledge of HACCP regulations
• Experience of managing large teams excess of 100+ staff
• Good understanding of Patient Nutrition, hydration and allergens
• Excellent IT skills, experience of using multiple software’s
• Experience working in both Retail and Patient Catering Services in Healthcare