Current jobs related to Catering Supervisor - Barrow, Cumbria - University Hospitals of Morecambe Bay NHS Trust

Job summary

We are currently looking at recruiting a part time 32hr Catering Supervisor.

Are you that person who has passion in leading a team? Then you might be the Catering Supervisor we are looking for, we are looking for someone who can work of their own initiative and lead a team moving forward.

The ideal candidates should have achieved their NVQ Supervisory/Management, have good communication skills and be able to work under pressure, work under challenge times and be a supporting role to the team and be able to adapt to working within all areas of the department.

The candidates should hold their Food foundation certificate/Basic food hygiene and have knowledge of working within a large industrial kitchen.

Within your role you will be required to contribute on going to your own personal development with support from the departmental management team.

Main duties of the job

The candidates should hold their Food foundation certificate/Basic food hygiene and have knowledge of working within a large industrial kitchen.

Be able to work under pressure and work off own imitative and work within a large team.

Good Knowledge of working in an industrial kitchen providing nutritional wholesome food.

Ensuring that the patients within our care receive the best care.

hold the food foundation level 2 and intermediate food hygiene not essential as full training will be given.

Knowledge of working within a large industrial kitchen.

Within your role you will be required to contribute on going to your own personal development with support from the departmental management team.

About us

We operatefrom three main hospitals-Furness General Hospital (FGH) in Barrow, the Royal Lancaster Infirmary (RLI), and Westmorland General Hospital (WGH) in Kendal, as well as a number of community healthcare premises including Millom Hospital and GP Practice, Queen Victoria Hospital in Morecambe, andUlverstonCommunity Health Centre.

FGH and the RLI have a range of General Hospital services, with full Emergency Departments, Critical/Coronary Care units and various Consultant-led services.

WGH provides a range of General Hospital services, together with an Urgent Treatment Centre, that can help with a range of non-life threatening conditions such as broken bones and minor illnesses.

All three main hospitals provide a range of planned care including outpatients, diagnostics, therapies,daycase and inpatient surgery. In addition, a range of local outreach services and diagnostics are provided from community facilities across Morecambe Bay.

Our community services for adults are provided in people's homes, community centres, clinics, GP Practices, community hospitals and our main hospitals. Our aim is to work with people to help them remain independent, improve their health and manage their conditions through high quality care, advice and support.

Job description

Job responsibilities

To read more information about the advertised role, and the main job duties/responsibilities please open the Job Description and Person Specification located under the supporting documents heading. You can also read more information about University Hospitals of Morecambe Bay visiting our website

Person Specification

Education and Qualifications

Essential

Qualification to NVQ level two food preparation and cooking Foundation food Hygiene Qualification Relevant working experience in a restaurant hotel kitchen or Current working knowledge of a bulk service production kitchen. Relevant working experience in a restaurant hotel kitchen or Current working knowledge of a bulk service production kitchen. Deal with internal and external communication using both verbal and written material Deal with a diverse range of people face to face and on the phone in a confident professional and tactful manner Able to communicate within a team and provide diverse feedback to colleagues and line managers Deal with shortage in provisions and staffing and adjust the menus ensuing a full choice is maintain for both the patient and non-patient feeding. Use projected production figures to assess quantity of food, staffing required to maintain an adequate service

Desirable

Hold or be prepared to work towards NVQ level three food related qualification. Hold or work towards Intermediate / Advanced food Hygiene Qualification Visit patients and clients to discuss dietary requirements, menu items and preferred eating options Can present information which is logically structured and jargon free Update own knowledge Research of eating habits and food trends, to ensure a modern and up to date food service to achieved Is able to prepare work in advance, effectively withstanding workload pressure and can meet deadlines. Is able to prepare work in advance, effectively withstanding workload pressure and can meet deadlines.

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