Deputy Catering Manager

The Jobholder is employed to ensure provision of a high quality, hygienic, safe and efficient catering service to Patients, Staff and Visitors.

The Jobholder is based within a Hospital enviroment and supports the catering manager in managing, supervising and training of staff in the preparation, production and service of all food items for patients, staff, visitors, functions and conferences by the Catering Staff

A wide-ranging multiple choice menu is offered to both Patients and Retail Services. In addition to main meal and break times, hospitality is provided for internal meetings, functions held within the premises. Catering requirements vary according to each site, the number and types of patients and the number of staff.

• Flexibility work pattern (any 5 of 7) if and when required, normal working days Mon to Friday

• Level 3 or above Food Safety Trained

• Good knowledge of HACCP regulations

• Experience of managing large teams excess of 100+ staff

• Good understanding of Patient Nutrition, hydration and allergens

• Excellent IT skills, experience of using multiple software’s

Experience working in both Retail and Patient Catering Services in Healthcare

Education & Qualifications

Degree level or equivalent professional qualification or proven management experience.

Management Training

Formal Catering Management

Qualification Certificate

Advanced Food Hygiene diploma

Health and Safety Qualification

Trainer Certificate

Knowledge & Understanding

Understanding of Food Hygiene Regulations

Good understanding of the quality required within a Catering Retail Service

Knowledge of the catering process including HACCP Identifications

Budgetary Management experience, ability to deal effectively with Complaints, Risk Assessments and Controls

Well-developed communication and interpersonal skills to work with staff in all disciplines and at all levels within the Organisation

Working Knowledge of Risk

Stock Management

Experience

Previous NHS/ public sector experience in a catering facility along with Special Diets knowledge (is preferred)

Retail and Commercial operations (is preferred)

Experience of supervising staff in a catering/stores environment

Previous experience in analysis and ability to plan cost impacts and options

Experience of Duty Management on-call Role Quality Assurance management to ISO 9000

Experience in delivering training

Experience in a Catering Patient Services Environment

Skills/ Abilities

Good communicator with full command of the English language

Ability to problem solve

Knowledge of audit management and experience of quality control systems

Able to motivate staff

Possess report writing and analytic skills

Enhanced Customer Care skills

Ability to meet deadlines

Leadership qualities

Ability to appraise & develop staff

Computer literate including Word & Excel

Experience of product costing

Please note that no terminology in this advert is intended to discriminate on the grounds of a person’s gender, marital status, race, religion, colour, age, disability or sexual orientation. Every candidate will be assessed only in accordance with their merits, qualifications and ability to perform the duties of the job.