Catering Manager

Department: Catering

Hours of Work: 37.5 hours per week including evening and weekend working

Salary: £31,383 per annum including evening and weekend enhancements

Responsible to: Supply Chain Manager

Job Summary

To lead the catering team to provide a high quality and varied catering service to patients, visitors, and staff, always working within the guidelines included in the Catering Operational Procedures, exceeding statutory standards, and always putting the patient first. This position requires a hands-on approach to leadership, excellent communication with both staff and patients, and the ability to adapt to the hospital's needs.

Duties and Responsibilities

• Lead the kitchen and catering teams, ensuring high performance and efficient operations.
• Work closely with the Supply Chain Manager to meet operational and budgetary goals.
• Ensure consistent quality in food preparation, presentation, and service for patients, staff and visitors.
• Work in line with food safety procedures, including HACCP guidelines, ensuring that dietary restrictions and allergy requirements are met.
• Develop and refresh menus, ensuring they meet hospital standards and patient needs.
• Monitor and control costs, working to reduce ingredient wastage and ensure proper stock rotation.
• Train new and existing staff, ensuring all staff are familiar with the department's procedures and standards.
• Create and manage staff rotas and oversee timekeeping.
• Ensure that cleaning schedules, food safety protocols and hygiene standards are followed meticulously.

Person Specification

The following specification represents the range of skills, abilities, and experiences etc. relevant to the position. Applicants are expected to meet the attributes that have been identified as essential.

Essential

• Minimum of 5 years' experience at supervisor and/or management level in an organisation(s) with high standards.
• Experience of managing a Catering team.
• FSA Food Allergy Training.
• Level 2 award in Food Safety or equivalent.
• Knowledge of food safety systems, HACCP and dealing with allergens.
• Menu Development.
• Maths and English GCSE.
• Adept at recognising and delivering on the requirements of guests.
• Possess exemplary customer services skills.
• Be proficient in setting and managing hygiene and cleanliness standards above minimum requirements.

Desirable

• NVQ Professional Cookery Level 3.
• Mixed background with experience in both the Health and Hospitality sectors.

The closing date for receipt of applications is the 1st May 2025. We reserve the right to close vacancies prior to the advertised closing date, if a large number of suitable applications are received. We encourage early applications to ensure consideration.

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service to check for any previous criminal convictions.