catering coordinator Hartlepool, England
Job description
1.0 JOB PURPOSE
To manage the Catering and functions, providing leadership motivation and innovation within budgetary constraints and in line with service needs.
2.0 MAIN DUTIES
· To work with the Retail Senior Manager on the budget for the Catering Department to ensure that best value is achieved while maintaining standards.
· Ensuring that the rota for the Catering Team is managed in accordance with the needs of the Hospice.
· To manage the Catering staff and resources efficiently, in line with service needs and co-ordinate with the Human Resources Department when dealing with personnel issues.
· Work to generate income streams from catering, working with all departments to maximise income potential where appropriate. Creating and maintaining relationships with external bodies who may wish to use Hospice catering services or rooms.
· To have a full understanding of dietary needs and allergen information in support of the legal implications of managing a catering service.
· Working with the Retail Senior Manager to implement the Catering policies and internal documents relating to standards, while working within the constraints of statutory requirements and best practice
· To ensure all records and audits are undertaken, recorded and retained in appropriate statutory regulations and inspecting authorities.
· To work in co-ordination with the Health and Safety Manager to implement and monitor HACCP system and COSHH regulations and work within the Health and Safety Legislation ensuring that risk is routinely assessed and monitored implementing robust method statements and safe systems of work. This will include working with the Hospice’s Infection Control Lead Nurse.
· Patient contact: to deal with patients over service issue. Provide advice to patients on menus when needed. Liaise with clinical staff and patients if appropriate in relation to: dietetics and dietary care. Ensuring that a balanced diet and nutritional service is available to all service users.
· To be a key member of the User Involvement Group and lead on the Nutritional Sub Group, promoting an awareness of change.
· To work in a (hands on) role at appropriate intervals to implement, monitor and implement Catering standards and assess training and supervision requirements.
· To utilise volunteers to support the work of the catering staff.
· To ensure that the Hospice is compliant with Environment Health and all steps are taken to ensure that the highest level of food hygiene rating is maintained.
· To order and maintain appropriate food supplies, ensuring quality and cost effectiveness.
3.0 PERSON SPECIFICATION
· Excellent interpersonal and communication skills.
· Relevant catering qualification (equivalent to Level 3 or above)
· Knowledge and experience of supporting clinical staff with the dietary requirements of the Service User.
· Experience of managing a team and ensure adequate provision of staffing levels to meet service requirement.
· Experience of delivering a catering service with strict budgetary controls.
· Experience of promoting marketing catering services to generate income.
4.0 ADDITIONAL RESPONSIBILITIES
· To support and be involved in fundraising activities in collaboration with the Fundraising Team as appropriate.
· To ensure, in all circumstances, that you represent the Hospice in a positive light.
Job Type: Part-time
Part-time hours: 30 per week
Salary: £11.60 per hour
Benefits:
- Company pension
- Health & wellbeing programme
- On-site parking
- Sick pay
Schedule:
- 8 hour shift
Ability to commute/relocate:
- Hartlepool, TS24 9DA: reliably commute or plan to relocate before starting work (required)
Experience:
- Catering Team Leader: 1 year (preferred)
Work Location: In person
Application deadline: 31/07/2023
