HMP Onley - Prison Instructor - Catering and Food Service in Rugby

Overview

Non operational instructional role in a prison retail outlet.

Summary

Responsible for ensuring the successful operation of the prison retail outlet, training and supervising prisoner "employees", applying safer custody practices, complying with security standards, maintaining productivity, good order, hygiene, and contributing to prisoners' employability and reduced re offending.

Responsibilities

• Supervise and motivate prisoners to work with customers, delivering quality, knowledgeable service and producing quality food and drink.
• Promote and drive sales of services, food and manufactured products from local and national sources to build a customer base and improve turnover and gross profit.
• Drive local income generation and business strategy, creating links with internal and external organisations to deliver a community based facility and comply with legal protocols.
• Induct prisoners into the Retail Outlet.
• Assess and evaluate prisoners' skills, including NVQ levels 1 & 2 and other industry recognitions.
• Register, supervise, monitor, assess and accredit learners per awarding body requirements.
• Liaise with key contracted partners.
• Supervise and maintain discipline of prisoners in training, education or work experience, handling performance, motivation, discipline, appraisal and development.
• Open and complete ACCT, VRIR, SIR and IEP forms when required.
• Carry out prisoner searches in training rooms/workshops.
• Log attendance, approve hours worked and wages, record piecemeal work.
• Conduct fabric checks and maintain security of locks, bolts and bars.
• Contribute to parole, sentence planning and Individual Learning Plan reports.
• Complete regime monitoring information and update training records.
• Log tool/equipment faults for maintenance and repair.
• Conduct risk and health and safety assessments on consumables under Safer Custody guidelines.
• Order materials, estimate usage to meet learning targets.
• Participate in self audit and achieve Service Delivery Indicators.
• Complete administrative activities to support smooth workshop operation.
• Open individual learning paths and keep them updated.
• Assess learners' Maths and English levels and support skill development.
• Advise learners in seeking relevant employment opportunities upon resettlement.
• Behaviours
• Leadership
• Communicating and Influencing
• Working Together
• Managing a Quality Service
• Technical requirements
• Minimum Level 2 certificate in Food Preparation and Cooking or equivalent City & Guilds 7061/7062, and attainment of higher qualifications or working toward them.
• Familiarity with health, safety and hygiene regulations for kitchen work; completion of refresher HACCP training every 3 years.
• Eligible to work toward a Level 3 or hold formal catering qualifications such as City & Guilds 7063 or NVQ Level 3.
• Food Hygiene Certificate Level 3 (intermediate level).
• Will hold or work toward a Level 2 Retail vocational qualification.
• Knowledge of the Qualification and Credit Framework accreditation process.
• Commitment to obtain an assessor award from the relevant awarding body within one year.
• For roles in a young persons establishment, successful completion of suitability assessment for working with young people.
• Eligibility
• UK nationals
• Republic of Ireland nationals
• Commonwealth nationals with right to work in the UK
• EU, Switzerland, Norway, Iceland or Liechtenstein nationals and their family members with settled or pre settled status under the EU Settlement Scheme
• Turkish nationals and eligible family members
• Individuals with limited or indefinite leave who had eligible status by 31 December 2020
• Hours of Work

Standard full time working hours are 37 hours per week, excluding unpaid breaks.

Benefits

• 9 bank, public and privilege holidays (66 hours 36 minutes) added to annual leave.
• Option for a season ticket advance after two months of service.
• Access to Civil Service pension schemes.
• Equal Opportunities

We recruit by merit on the basis of fair and open competition, as outlined in the Civil Service Commission's recruitment principles.

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