Job Description

Job Summary The Kitchen lead is responsible for;

The day-to-day management of the hospice's catering service.

The recruitment, appointment, and ongoing supervisions/appraisals of the catering staff in consultation with the Facilities Manager.

The ordering and correct storage of food, and other provisions.

The preparation and serving of meals for patients, visitors, and staff. Main Duties and Responsibilities. Managerial

To supervise the catering staff ensuring all duties carried out by them meet the required standards of hygiene and food safety.

To undertake the routine ordering of catering supplies, ensuring that these are correctly and appropriately stored.

To ensure a system of stock rotation and food labeling is in place and that staff adhere to this.

To monitor the use of the catering equipment ensuring their staff have received appropriate training and understand the system for reporting faults.

To undertake the catering duty Rota effectively taking into account staff requests and the needs of the hospice.

To order replacement crockery, and other kitchen equipment following consultation with the Facilities Manager.

To complete two weekly menus in consultation with the Facilities Manager ensuring these meet the requirements of the current patient/client group. General Catering Tasks.

To prepare patient and visitor meals at the pre-agreed times, and snack meals for staff and other light refreshments as required.

To undertake food preparation and cooking duties when rostered.

To ensure that the food prepared is served at the correct temperature and that accurate records are maintained.

To ensure that all food items, (cooked or raw) are stored safely, appropriately, and at the required temperature.

To ensure that all cleaning activities are carried out as per the work schedule and to the required standard. Education and Training

To undergo such education and training as may be necessary to competently carry out the post. Communication

To carry out all duties involving patients, their families, staff and volunteers in a courteous and respectful manner.

To report all mishaps/accidents as and when they occur to the Facilities Manager (or person in charge).

To report any equipment shortages and/or electrical faults to the Facilities Manager (or maintenance staff) as and when they occur.

To respect the confidential nature of all patient information.

To hold an agenda based quarterly team meeting and provide copies of the minutes for the kitchen staff and Facilities Manager General

To act responsibly at all times ensuring that any actions do not bring the Hospice into disrepute.

To contribute to the team working and efficient functioning of the Hospice.

To ensure compliance with the hospice policies and procedures and have regard for the employees' obligations under the Health and Safety at Work act 1974.

To attend Fire Safety Training as required and demonstrate awareness of the correct procedure to be undertaken in the event of a fire.

To attend and participate in such meetings and events as may be reasonably required. NOTE The duties and responsibilities referred to are an outline only and may be changed in conjunction with the post holder, and in accordance with the needs of the Hospice.

To apply for the role please visit our website and complete an application form

Vacancies - Halton Haven Hospice

Qualifications o Current Food Hygiene Certificate o Experience working in the Catering Industry o Catering qualification (City & Guilds or NVQ's) o Basic understanding of Health and Safety requirements Experience o Able to work independently and on own initiative o Experience of leading a team o Ability to cook the daily meals unsupervised o Cooking experience (using fresh ingredients) Skills And Knowledge o Excellent communication skills, both written and verbal o Able to work sensitively and confidentially o Able to work in a team o Able to work to a high standard of cleanliness o Organisation skills and time management within a structured framework o Able to work well under pressure o Supervise a team of staff and volunteers o Write new and exciting weekly menus for patients and staff o Some knowledge of dietary requirements of service users within a Healthcare setting o Food presentation skills o Experience with dysphagia Personal Qualities o Excellent interpersonal skills o Able to organise and prioritise workload o Self-motivated and able to motivate others o Effective team player o Motivated to work within a Hospice or similar environment o Hold an understanding of the values and behaviour expected within this role Other o Able to work flexibly o Able to maintain a professional appearance while in work at all times o Maintain excellent uniform standards o To undertake any other duty deemed reasonable as required by your Line Manager

Job Type: Part-time

Pay: 13.00-15.00 per hour

Expected hours: 30 per week

Work Location: In person