Facilities Manager - Catering

Job summary

We are recruiting for a Catering Managerwho shares our vision to be trusted to provide consistently outstanding care and exemplary service to our patients.

This is a key role in ensuring that all food is prepared, stored, cooked, transported and served safely and in accordance with food safety legislation and hospital policies.

The successful candidate will be responsible for maintaining effective food safety and HACCP procedures, monitoring food temperatures, preventing cross-contamination, managing allergens and ensuring staff receive appropriate food hygiene training.

The role is essential in protecting our patients, many of whom may be particularly vulnerable to foodborne illness. Failure to maintain effective catering management could increase the risk of food safety incidents, allergen-related harm, non-compliance with regulations, complaints and reputational damage.

The Catering Manager will therefore play a vital role in maintaining high standards of food safety, quality and patient care.

At the heart of everything we do are our core values:Include,Respect, andImprove. We encourage you to embrace these values throughout the recruitment process and in your role with us.

Main duties of the job

The Facilities Manager - Catering will work with the senior Facilities Management team and provide the leadership required to ensure an efficient and effective Catering service for inpatients, outpatients, staff and visitors to the Trust.

The role will be responsible for all food production and service delivery for the Catering services and will have direct operational responsibility for the Catering team, including budgetary responsibility. The role requires a strong understanding of the technical nature of food production, compliance as well as quality checks, people management and service delivery.

As the key member of the Catering Management team, you will contribute and be responsible for all Catering matters, providing a quality service that ensures the catering provision is appropriate, effective, and responsive to the needs of the Trust and achieved within the agreed budget parameters.

About us

At East and North Hertfordshire Teaching NHS Trust, we are proud of the range of general and specialist services we provide and our 6,000 or so dedicated staff ensure our patients get the best care. Our ability to be flexible and innovative in the way in which we work and deliver our services to our catchment has never been more important than it is now.

We run the following hospitals:

• The Lister Hospital, Stevenage
• New Queen Elizabeth II (New QEII), Welwyn Garden City
• Hertford County, Hertford
• Mount Vernon Cancer Centre (MVCC), Northwood

We have ambitious plans to become an outstanding, patient-led Trust where dedicated staff provide high-quality, compassionate care to our patients. We continue to undergo significant transformation and our staff and patients are at the heart of delivering this ambitious agenda.

We are committed to a positive work life balance for our employees. This means that any employee is entitled to seek to work flexible working patterns and we are committed to listen and consider all requests. Such requests, of course, have to be made and considered formally, and will need to be balanced against service needs, but our starting point will always be to find ways to support making them happen.

Job responsibilities

Please see the attached Job Description and Person Specification applicant pack for further detailed information regarding this role.

Person specification

Qualifications / Training

Essential

• Level 4 Award in Managing Food Safety
• Level 3 HACCP or equivalent
• Level 3 Allergens Awareness training
• IOSH Managing Safely
• Professional Chef Qualification e.g., City and Guilds

Desirable

• COSHH competent person

Previous Experience

Essential

• Experience of Catering Facilities Management/Contract Management
• Budget and financial management

Desirable

• Experience of working with Environmental Health Office compliance audit process.
• NHS HTMS and delivery of the national food and drinks strategy
• Patient Lead Assessments of the Care Environment (PLACE)
• Managing catering services within a complex healthcare or largescale catering environment
• Monitoring food quality and safety standards, overseeing procurement and stock control

Skills

Essential

• Communication/Performance monitoring skills
• Excellent communication and interpersonal skills
• Workforce management skills
• Good analytical skills
• Strong management and leadership skills
• Policy Development & Implementation skills
• Appraisal techniques
• Trainer skills one to one
• Project management skills
• Excellent IT skills

Knowledge

Essential

• Food and ingredients and preparation/cooking method
• Cook Chill / freeze food production system.
• Comprehensive knowledge of NHS catering operations, food safety and hygiene legislation, allergen management, nutritional and therapeutic dietary requirements
• HACCP principles

Other Requirements

Essential

• Experience and evidence of engagement around the equality, diversity and inclusion agenda. Able to actively support the development of a culture that recognises and promotes equality, values diversity, and actively leads by example in deploying these qualities. Understands the impact on equality, diversity and inclusion issues in all aspects of service delivery and planning
• Desire to always improve standards.
• Demonstrates a proactive approach to developing and improving the catering service, identifying opportunities to maximise income, efficiency and value for money while maintaining high standards of patient and staff service.

Desirable

• Desire to always improve standards