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Catering Supervisor
3 months ago
We have a post Supervising a team of retail staff who work within our retail outlets, ensuring that we provide an excellent food experience.
If you are looking for a rewarding role working to support & manage retail outlets and staff within the Trust and you have the following skills please apply.
Approachable
Organised
Reliable
Supervise & support a team with the following
Regeneration of chilled/frozen food and preparation of sauces.
Plating and service of cold and hot food items with meal delivery to customers, including service of condiments.
Probing and recording food temperatures. Recording of equipment temperatures.
Beverage service to customers.
To communicate the requirements to the catering department.
Ensuring rosters are covered. Allocation of work to catering assistants. Liaise with management to ensure there is a continuation of service in the event of major staff shortages. Priorities urgent requests. Authorise overtime within the allocated budget.
Carry out staff appraisals
Liverpool University Hospitals NHS Foundation Trust was created on 1 October 2019 following the merger of two adult acute Trusts, Aintree University Hospital NHS Foundation Trust and the Royal Liverpool and Broadgreen University Hospitals NHS Trust.
The merger provides an opportunity to reconfigure services in a way that provides the best healthcare services to the city and improves the quality of care and health outcomes that patients experience.
It serves a core population of around 630,000 people across Merseyside as well as providing a range of highly specialist services to a catchment area of more than two million people in the North West region and beyond.
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To provide a localised catering service observing health, safety and hygiene procedures and maintaining high standards in all aspects.
To deliver good principles of customer care ensuring helpfulness, awareness and compassion to patients, visitors, staff and colleagues.
Regeneration of chilled/frozen food and preparation of sauces.
Preparation of patient meal trays.
Plating and service of cold and hot food items with meal delivery to patients, including service of condiments.
Probing and recording food temperatures. Recording of equipment temperatures.
Beverage service to customers.
To communicate the requirements to the catering department.
Clearing of meal trays, crockery and cutlery for all food areas.
Collection, segregation and disposal of catering waste materials.
Cleaning duties within the kitchen and other associated areas in accordance with departmental cleaning schedules to include equipment, work surfaces crockery and cutlery.
Ordering and receipt of goods from the main catering production unit in accordance with the agreed stock requirements ensuring adequate stock levels are maintained.
To undertake training as required to fulfil this role and any further training which will enhance both personal effectiveness and also the delivery of high standards of service.
