Catering Operations Supervisor

3 weeks ago

Birmingham, Birmingham, United Kingdom University Hospitals Birmingham NHS Foundation Trust Full time

Position Overview

University Hospitals Birmingham NHS Foundation Trust is pleased to announce a rewarding opportunity to join our dynamic catering team at the forefront of healthcare service delivery.

The successful candidate will support the Lead Catering Manager in overseeing the daily operations and management of our comprehensive catering services, which include providing meals for over 1,400 in-patients.

This role will also involve enhancing the performance of all retail food outlets across the Trust and contributing to our vibrant hospitality offerings.

The individual will be instrumental in promoting, developing, and managing these services on a daily basis, collaborating effectively with team members and key stakeholders.

The primary objective will be to achieve all key performance metrics while fostering positive and effective relationships with customers.

Key Responsibilities

* Foster and maintain strong working relationships through effective communication, established procedures, and teamwork.

* Ensure compliance with health, safety, and hygiene standards across all areas of responsibility, including maintaining accurate documentation.

* Advocate for a safe and healthy workplace in line with Health & Safety regulations; assist in coordinating the annual inspection by the Environmental Health Officer.

* Aid the Lead Catering Manager in the development, implementation, and monitoring of the Hazard Analysis and Critical Control Points (HACCP) policy for the catering division, including adapting to legislative changes regarding food procurement, storage, preparation, and service.

* Supervise daily operations of ward services, retail outlets, and related business activities, ensuring a consistent high standard of service.

* Oversee the maintenance and condition of all furniture, fixtures, and equipment in designated areas.

* Coordinate equipment repairs with the Estates department and participate in the evaluation and procurement of new equipment.

* Take charge of compiling monthly stock control results and monitor the performance of the Trust-wide vending services.

* A significant focus will be on promoting staff well-being by leveraging Trust resources to enhance the health and wellness of our workforce.

About Us

As one of the leading NHS Foundation Trusts in the UK, our vision is to Build Healthier Lives. We recognize that our incredible staff are essential to achieving this goal.

Our commitment to our employees is to create an optimal working environment, which includes:

* Investing in the health and well-being of our staff, with a focus on flexible working arrangements where feasible.

* Providing a diverse range of training and development opportunities to support personal and professional growth.

University Hospitals Birmingham is dedicated to ensuring that all staff are treated equitably and feel a sense of belonging within a supportive and inclusive environment. This commitment involves removing barriers to opportunity, addressing discrimination, and empowering every individual to reach their full potential and thrive in their roles. Our inclusive culture is actively promoted at all organizational levels, with every voice valued and heard, supported by our diverse staff networks and the Fairness Taskforce led by our CEO. We cultivate a workplace culture that encourages staff to challenge discriminatory practices and fosters an environment where individuals can bring their authentic selves to work.

University Hospitals Birmingham maintains a smoke-free environment.

Job Requirements

For a detailed job description specific to this position, please refer to the attached documentation.

Qualifications

Essential

  • Advanced Food Hygiene Level 3 (Awarding body / Highfield)
  • Allergen Training Level 2
  • Informal HACCP Training
  • Food Hygiene Level 3 (Awarding body / Highfield)
  • HND or Diploma or equivalent experience in NHS Catering or large-scale staff management.
  • Degree-level education or equivalent, with evidence of ongoing professional development in catering operations.
  • LIM Level 5

Experience

Essential

  • Specialized knowledge of large-scale catering production, food safety protocols, cook-chill processes, HACCP, and dietary requirements.

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