Catering Supervisor- Bgth

The post holder will be responsible for the support of nutritional care of patients and staff. The purpose of the job is to assist in a sound, effective day-to-day management of the patient’s food service and central crockery washing departments. To maintain the highest standards of hygiene linked with a quality food delivery service.

It is important that budgetary targets are met and a close liaison with nursing staff and other catering supervisors are achieved. Duties will also include monitoring the critical points of the cooking and distribution of the re-generation food trolleys to all wards. The post holder will have full knowledge of dietary needs. The post holder will be able to work without supervision at the stated place of work.

The post is 12pm-8pm
- shift
- Department opening times are 6am-8pm
- shift will vary between the opening hours.
- To work with patients and staff on wards to ensure that patients receive adequate nutrition.
- The collation of patient menus.
- Stock control of frozen and ambient foods.
- Ensure that there is no waste of food delivered to wards.
- To work closely with catering administration staff.
- Ensure that cleaning schedules are maintained and monitored regularly.
- That personal hygiene of staff is enforced and that hygienic handling of all food is undertaken.
- Staff are adequately trained in all aspects of the operational procedure of the department.

At East Lancashire Hospitals NHS Trust our vision is to be widely recognised for providing safe, personal and effective care. We currently provide high quality services and treat over 600,000 people across East Lancashire and the surrounding area. We employ over 8,000 staff, many of whom are internationally renowned and have won awards for their work.
- Induction arrangements for new staff.
- Ensure that patients food is served at the correct temperature, attractively presented, portioned correctly and at the correct times.
- Allocate work in the section to obtain optimum performance and smooth running.
- Ensure the correct economical use of materials.
- Indenting for repairs of all faulty and hazardous equipment, including minor repairs to the building fabrics.
- Work closely with catering manager.
- Liaise with nursing and ward staff, catering supervisors, maintenance services, portering management and dietician.
- Ensure that the Health and Safety procedures are strictly adhered to, complying with safety instructions/polices laid down.
- Use in a proper and safe manner the equipment and facilities provided.
- Refrain from the wilful misuse or interference with anything provided in the interest of health and safety and any action which might endanger yourself or others.
- Report as soon as practical all hazards and defects, all accidents and untoward occurrences - ensuring that accident forms are completed.
- The collation of statistics relating to the food service and crockery washing for control purposes.