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Catering Team Leader

2 months ago

Huddersfield, Kirklees, United Kingdom Calderdale and Huddersfield Solutions Full time

Position Overview

The Catering Team Leader is responsible for overseeing the kitchen operations, ensuring that meals for patients are prepared and served with the utmost professionalism while adhering to stringent hygiene standards and departmental protocols.

The individual in this role will be accountable for the preparation and presentation of high-quality, nutritious meals, including those tailored for patients with specific dietary needs, in compliance with all relevant food safety regulations, HACCP guidelines, and organizational policies. This includes exploring opportunities to enhance specialized menus to continuously elevate service quality.

Building strong collaborative relationships with Dietitians, Ward personnel, and Ward Nutritionists is essential for the seamless operation of the service.

The Catering Team Leader will supervise kitchen staff to ensure efficient workflow and adherence to service schedules.

Key Responsibilities

Operate effectively in a hot or continuously chilled kitchen environment. Ensure accurate documentation is completed consistently. Maintain frequent communication with patients in the wards. Stand for extended periods while managing kitchen operations. Engage in problem-solving, decision-making, and continuous monitoring of staff performance and documentation.

About Calderdale and Huddersfield Solutions

At Calderdale and Huddersfield Solutions, we recognize the complexities involved in delivering our services in diverse environments. Our adaptable approach is designed to meet the unique needs of our clients. Our comprehensive management services encompass:

Complete estate and facility maintenance Medical equipment maintenance and decontamination Procurement support and governance Management of capital projects Transportation services Grounds upkeep Portering services Catering operations Cleaning services, including advanced and deep cleaning

All services are delivered to nationally recognized standards, ensuring that your facilities and equipment are maintained at the highest level, instilling confidence in your service delivery.

Job Duties

Act as a competent deputy to lead the department in the absence of management, addressing any issues that arise. Supervise all catering personnel to ensure patient meals are prepared and delivered according to departmental schedules, while effectively managing staffing resources and maintaining staff rosters. Uphold hygiene and safety standards in line with departmental policies and the Food Safety Act 1990. Oversee and delegate kitchen cleaning tasks as outlined in the cleaning schedules. Manage staff discipline, training (both mandatory and departmental), and welfare, addressing any unresolved grievances. Conduct individual performance reviews and establish personal development plans for kitchen staff. Prepare, cook, and present meals for patients, utilizing advanced food preparation skills and contributing to menu redesigns as necessary. The role requires the ability to prepare specific therapeutic diets according to dietician specifications, ensuring high-quality standards are consistently met, including allergen advice. Meet with patients and their caregivers to understand specific dietary needs and ensure suitable meal options are available. Accurately complete all documentation related to the department's Hazard Analysis and Critical Control Point (HACCP) system, including temperature logs and cleaning schedules. Manage external orders and internal requisitions for kitchen supplies, ensuring stock levels are maintained and proper stock rotation is practiced. Record food quantities issued, waste, and additional activities accurately, both manually and electronically. Report any equipment issues requiring repair following departmental procedures. Support the documentation and response to any accidents, completing necessary forms. Ensure the efficient and economical use of materials, including kitchen equipment and energy resources. Address any shortfalls in meals or additional requests from wards promptly and effectively. Handle ward or patient complaints, which may involve documenting incidents and liaising with ward staff and concerned patients or relatives. Ensure accurate receipt of deliveries in accordance with departmental policies, maintaining temperature control and directing items to appropriate areas. Communicate essential information to managers, colleagues, and peers both verbally and in writing, including team briefings. Provide guidance to visitors and prospective employees, offering necessary information and answering questions as appropriate. Maintain confidentiality regarding all patient and staff-related matters at all times.

Qualifications and Skills

Desirable Qualifications

Basic Food Hygiene Certificate or equivalent NVQ or equivalent catering qualification Intermediate Food Hygiene Certificate

Essential Knowledge & Skills

Strong understanding of food safety, kitchen hygiene, and HACCP principles Commitment to meeting the needs of patients and staff Ability to demonstrate health and safety and manual handling techniques High standards of culinary skills and food presentation

Desirable Experience

Experience in a high-volume catering environment Proven leadership and motivational skills in a busy setting Understanding of patient meal requirements, including therapeutic diets

Additional Desirable Experience

Professional interaction with the general public Knowledge of goods receiving processes