Catering Manager – In-Patient Unit & Joe’s Bistro, Kilbryde HospiceLOCATION: Kilbryde HospiceSALARY: £30, - £33, (equiv. to NHS AfC Band 4) - depending on experienceHOURS: 37.5 hrs per week, rotational.REPORTS TO: Corporate Services ManagerMake a difference every day. Join our team at Kilbryde Hospice and help us provide exceptional care, comfort, and compassion to patients and their families.We are looking for an experienced and motivated Catering Manager to lead our hospices’ catering service, within our In-Patient Unit and our café, Joe’s Bistro, ensuring the delivery of nutritious, high-quality meals that support the wellbeing of patients, visitors, staff, and volunteers. This is a rewarding opportunity to bring your culinary and leadership skills into a warm, supportive, and compassionate environment.If you’re passionate about combining excellent food service with compassionate care, we’d love to hear from you. Please see the link below for further details.Job PurposeEnsure that patients, families, staff, volunteers and guests to the hospice have a first-class dining experience and are provided with safe, nutritious, delicious, well-presented food that enhances choice and wellbeing and demonstrates value for money. Ensure that food is prepared in a safe, hygienic environment in line with policies & procedures.EnvironmentKilbryde Hospice provides specialist palliative care services to the people of South Lanarkshire. It is a specialist resource for those individuals receiving palliative care who have particularly complex needs. The Hospice strives to meet the physical, emotional, social and spiritual needs of patients and carers, offering support in coping with the practical implications of life-limiting illnesses. Staff are required to provide the highest standard of patient-centred care possible, while promoting choice, dignity, self-esteem and an enhanced quality of life. The Hospice is a Company Limited by guarantee, and a registered charity, and is required by separate and differing legislation to meet finance, governance and regulatory requirements.Key AccountabilitiesQuality Standards• Lead, manage and motivate the catering team working alongside staff/volunteers on a daily basis. Leading by example, setting the pace and ensuring quality standards are met, recognising and praising good performance and effectively managing poor performance.• Liaise with clinical staff to identify the needs of patients using our services, including nutritional and dietary needs, menu choice and food preferences in order to inform the provision of food that meets their needs• Produce a seasonal, inspiring and innovative menu reflecting a home cooked, bistro style that uses fresh produce, meets all dietary requirements, provides choice and caters to the identified preferences of our patients, staff, volunteers and guests.• Support events held at the hospice liaising with relevant Managers to ensure the catering provision is safe, delicious, well-presented and cost effective• Provide meal services over a period of hours so that there is flexibility and choice regarding the time people take breakfast, lunch and dinner. Ensure access to a wide range of high-quality snacks throughout the 24-hour period for patients and visitorsResource Management• In conjunction with Corporate Services Manager agree the catering departmental budget and ensure the function operates within agreed financial parameters, striving for improved efficiency.• Check all goods received, i.e. food, cleaning materials, equipment etc. to ensure they are as specified and meet requirements• Ensure the effective storage, preparation and use stock, monitoring daily to ensure correct rotation and use by due date.• Risk Management• Ensure safe systems of work are implemented to comply with legislation and best practice guidance across all catering provision• Ensure daily checks of temperatures in fridges and freezers are undertaken to comply with REHIS & Food Safety Standards. Maintain records for evidence to CQC and Environmental Health.• Adopt best hygiene and safety practices and ensure access to food areas is restricted for non-catering personnel.• To ensure own and staff’s knowledge, understanding and observation of C.O.S.H.H. regulations is at a level consistent with the role and that updates are regularly obtained.• To have a comprehensive understanding of the principals involved in the production and preparation of cook-chill products and be familiar with UK Government Cook-Chill guidelines• To have an understanding of food allergens rules and regulations and put in place any protocols requiredPersonal Development• Access mandatory training appropriate to the role, ensuring that all staff they manage are compliant with mandatory training• Participate in the hospice appraisal system and access training opportunities to improve own knowledge and skills• Participate in the education and training of others as appropriate to the role.Managing People• Organise and manage staff/volunteers to achieve provision of catering services over 7 days per week in accordance with hospice policies and procedures.• Facilitate staff development to enhance service deliveryKnowledge, Training and Experience RequiredEssential• REHIS Elementary Food Hygiene Certificate• Understanding of H&S Legislation and Generic Risk Assessment relating to the kitchen.• Experience of managing in a catering environment including budgets, stock control, and procurement.• Excellent communication skills both verbal and non-verbal.• The ability to forward plan, manage and prioritise workload while working in a busy environment• The post will require a degree of flexibility to provide cover during periods of staff absence.Desirable• HNC Professional Cookery qualification• Experience of / understanding of working within a Palliative Care Environment.• Experience of working alongside volunteers.• Working knowledge of current Microsoft office packages and databases.Applicants should be aware that the role includes working with vulnerable groups and as such successful applicants will be subject to PVG check by Disclosure Scotland.General Responsibilities of All Employers• Have a good understanding and always comply with relevant Kilbryde Hospice Policies and Procedures.• Kilbryde Hospice is committed to encouraging volunteering throughout the organisation and as such the post holder will be expected to support and work effectively with volunteers.• All staff are required to comply with the obligation of confidentiality relating to personal information that could identify individuals. GDPR safeguards the handling of information held in both electronic and manual filing systems and it is the duty of all staff employed by Kilbryde Hospice to uphold the principles of the legislation.• All employees of Kilbryde Hospice must be aware of infection prevention and control policies and are expected to follow them at all times. Any breach of infection control policies which places patients, visitors or colleagues at risk may result in further action.• The post holder is required to familiarise him/herself with and comply with the Kilbryde Hospice Health & Safety policies.• The post holder must always carry out duties and responsibilities with regard to the Kilbryde Hospice Code of Conduct.• Kilbryde Hospice operates a strict non-smoking policy in the hospice or Hairmyres hospital grounds.• The post-holder must at all times carry out his/her responsibilities in line with Kilbryde Hospice Dignity at Work policy, and Equality, Diversity & Inclusion policy.Review of Job DescriptionThis job description is an outline of the key duties and responsibilities of the role and is not intended as an exhaustive list. The job description may change over time to reflect the changing needs of the service. The post holder may be required to undertake other duties that could reasonably be considered commensurate with the post. This job description is subject to periodic review and may be changed/updated following consultation.Review of Job DescriptionTo apply for this position, please send your CV and a cover letter outlining your suitability for the role to by 7th December
Read Less
