Culinary Supervisor

Position Overview

Derbyshire Community Health Services NHSFT is not able to sponsor international candidates for this position. For more information on working in the UK, please refer to the relevant resources.

The Culinary Supervisor is accountable for overseeing the Cooks and Catering Assistants in the preparation, cooking, and serving of meals to patients, staff, and visitors, ensuring compliance with Food Hygiene standards and Health and Safety regulations at designated healthcare facilities.

This role entails direct oversight of specific locations and catering teams, with an expectation to provide support across the broader service as needed to maintain operational continuity.

Key Responsibilities

• Ensure adherence to Food Hygiene standards for all meals served to patients, staff, and visitors.
• Responsible for the development of duty schedules and task assignments to guarantee the catering service operates smoothly at all times.
• Participate in the recruitment, onboarding, performance evaluations, and training of all catering personnel.
• Assist the Catering Manager in executing governmental and local guidelines.
• Manage and update relevant records, including computerized systems and local management information systems for both staff and service data.
• Complete payroll submissions accurately and timely.

About Our Organization

This position will primarily be based at a healthcare facility with responsibilities extending to other locations as necessary for meetings and coordination.

We are a prominent community trust serving the entirety of Derbyshire, with a strong commitment to patient care at the core of our values and mission.

Our Vision

"To be the leading provider of local healthcare and an exceptional workplace."

Our Core Values

• To prioritize fundamental aspects of care.
• To act with empathy and dignity.
• To create a positive impact.
• To foster teamwork and collaboration.
• To appreciate and develop every individual's contribution: "everyone matters."

Job Duties

• Ensure compliance with Food Hygiene standards and conduct regular audits and checks.
• Anticipate daily catering needs and manage the procurement of supplies and materials accordingly.
• Oversee the quality and presentation of meals produced and conduct meal assessments.
• Daily responsibilities include compiling menus and catering requirements, considering dietary restrictions, and ensuring adequate food and resource availability.
• Guarantee a high-quality and nutritious meal service for patients at all times.
• Participate in the cooks' schedule for the daily preparation of all meals.

Qualifications

Essential

• Level 3 Food Hygiene certification.
• NVQ 706/1/3 or equivalent culinary qualification.
• Supervisory experience in a catering environment.

Desirable

• Familiarity with E-Rostering systems.
• Proficiency in relevant management systems.

Experience

Essential

• Level 3 Food Safety qualification.

Desirable

• Advanced Food Hygiene certification.