Job Title: Deputy Catering Manager

Location: Croydon

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 : 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

• Responsible for the managing and embedding all processes for a Hospital Catering Service in accordance with Food Hygiene and current Health & Safety Legislation.
• Responsible for all records to be maintained in respect of Food Hygiene Regulations (2005).
• 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
• Responsible for ensuring the delivery of the agreed menu to all patients within the agreed timeframes
• Lead on the development of menus in line with its specification
• Ensure Patient and Customer feedback is acted upon and that any improvements are implemented in a sustained way
• 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.
• 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.
• Communicate and liaise with a variety of groups both internal and external from the Trusts Senior Managers to include Patients Forum, Suppliers and Staff.
• 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.
• Conduct reviews, Appraisals and Staff Development to ensure appropriate Training Programmes are incorporated into all Service Planning.
• Responsible for Goods and Services provided by external providers are of a consistent quality and in line with Organisational requirements.
• 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.
• Responsible for all formal and informal complaints relating to Catering Services are dealt with and appropriate action plans relating to these are actioned.
• Provide speciality knowledge on Nutrition and Hydration to Clinical staff.
• Ensure consistency of supply and menu availability at all times.
• 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