Deputy Catering Manager
2 weeks ago
Job summary Deputise for the Catering Manager when on leave and for other periods due to operational capacity demands.
Support the management of the in-house Catering operations at Horton General Hospital.
Toassist the Catering Manager to provide an efficient and effective catering service to patients and staff, within agreed financial limits.
Toensure full compliance with Food Hygiene and Health and Safety regulations.
To assist in the recruitment, management, training and development of staff.
Main duties of the job EF15QP To ensure standards and guidelines for the chilled food system are fully complied with, to the requirements of the food hygiene regulations.
Ensure that food ordering is in accordance with forecasts of consumption and portion yields are frequently checked and the use of raw materials.
Ensure the provision of an efficient and effective catering service to patients and staff, working within agreed budgets To ensure standards and guidelines for the chilled food system are fully completed to the requirements for food Hygiene legislation.
Minimise all food waste by monitoring use of standard recipes and portion control.
Undertake daily hygiene audits of food handling/service areas and procedures and ensure that cleaning schedules are maintained.+ Authorise staff overtime or annual leave in line with local E&F and HR procedures; Support management of staff sickness, absence and annual leave, providing correct payroll information to the Catering Manager in accordance with Trust policies, procedures and HR guidance; To carry out annual staff appraisals for each member of staff, setting robust job related objectives with the aim of improving service performance About us Oxford University Hospitals NHS Foundation Trust is one of the largest NHS teaching trusts in the country.
It provides a wide range of general and specialist clinical services and is a base for medical education, training and research.
The Trust comprises four hospitals - the John Radcliffe Hospital, Churchill Hospital and Nuffield Orthopaedic Centre in Headington and the Horton General Hospital in Banbury.
For more information on OUH please view OUH At a Glance by OUHospitals - Issuu Our values, standards and behaviours define the quality of clinical care we offer and the professional relationships we make with our patients, colleagues and the wider community.
We call this Delivering Compassionate Excellence and its focus is on our values of compassion, respect, learning, delivery, improvement and excellence.
These values put patients at the heart of what we do and underpin the quality healthcare we would like for ourselves or a member of our family.
Watch how we set out to deliver compassionate excellence via the OUH YouTube channel.
Job description Job responsibilities Deputise for the Catering Manager when on leave and for other periods due to operational capacity demands.
This may include stepping up to cover line management, authorising short term leave, ensuring correct payroll information is captured and submitted, maintaining training records and other short term Human Resources matters; To ensure standards and guidelines for the chilled food system are fully complied with, to the requirements of the food hygiene regulations.
Ensure that food ordering is in accordance with forecasts of consumption and portion yields are frequently checked and the use of raw materials.
Ensure the provision of an efficient and effective catering service to patients and staff, working within agreed budgets To ensure standards and guidelines for the chilled food system are fully completed to the requirements for food Hygiene legislation.
Ensure that food ordering is in accordance with forecasts of consumption and frequesnt checks are made on product yield and the use of raw materials Maintain the correct system for receipt, custody and payment of monies as detailed in the Standing Financial Instructions.
Minimise all food waste by monitoring use of standard recipes and portion control.
Undertake daily hygiene audits of food handling/service areas and procedures and ensure that cleaning schedules are maintained.+ Authorise staff overtime or annual leave in line with local E&F and HR procedures; Support management of staff sickness, absence and annual leave, providing correct payroll information to the Catering Manager in accordance with Trust policies, procedures and HR guidance; To carry out annual staff appraisals for each member of staff, setting robust job related objectives with the aim of improving service performance.
To be responsible for managing and investigating of service complaints received from the Trusts and internal and external customers Support the management of first line grievances and performance and conduct investigations including the discipline of staff in line with key HR policies.
Communicate with all levels of staff across the organisation, ensuring that specialist information is communicated in an easy to understand way to staff who are not specialists.
This would include close liaison with heads of departments, matrons, ward managers, ward clinical staff, patients, infection control team, monitoring officers, finance managers, human resources managers, estates and facilities managers and external supply contractors as part of the overall day to day service provision; Post relevant notices, updating staff user guide folders, ensuring safe practice systems; To support customer focused surveys, information and monitoring systems to ensure assurance is provided on delivery of portering services; Support information and monitoring systems of portering functions to ensure assurance against agreed objectives, KPIs, budgets and be responsible for taking corrective action where necessary; To ensure the most appropriate and effective use of resources taking into account competing priorities and performance targets; To monitor the maintenance an checks of all equipment, repairs and replacements where required in a timely manner, ensuring this is inline with manufacturers requirements; Act on own initiative and advise senior staff of implications of issues Person Specification Supervisory & Catering Experince Essential Management/Supervisory Experience Catering food back ground Knowledge of Food Safety,HACCP & Food Allergens Desirable Knowledge of cook chill/cook freeze food delivery large catering establishment
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