Salary - Dependant on experience
Hours- Monday to Thursday 30 hours per week
To provide all catering requirements and be responsible for ensuring that all standards are maintained in line with current legislation and guidance.
Key Areas of Responsibility:
Day Hospice
· To plan, prepare and produce well cooked, nutritional, and balanced meals for all day hospice patients in line with budget constraints.
To ensure that patients with special dietary needs are catered for, liaising with Day Hospice staff for input on allergies and specific requirements.
· Where required, cook and prepare specialist meals for patients who have difficulties with eating or swallowing, or portion-controlled diets.
· To take and collate orders from patients and to communicate the available menu options.
· To delegate work to the appropriate staff whilst ensuring that appropriate training and supervision is adhered to
· To order goods on a weekly basis according to the needs of the menu and patients
Inpatient Café
. Oversee the management of the café to ensure staffing and standards are maintained.
· Recruiting and training staff and volunteers to run the café.
· Organise weekly rotas and ensure holiday and absences are approved and recorded.
· Ensure stock is ordered regularly and labelled clearly for allergen and dietary requirements.
· Ensure daily cash and banking completed accurately and recorded correctly.
Stock control, food storage and hygiene
· To ensure that deliveries are accounted for, checked and accurate.
· Ensure that all provisions are stored safely to avoid contamination and deterioration of produce.
· Exercise strict stock control and rotation
· Monitor the use of kitchen equipment, planning for future needs, replacing where necessary, and reporting all defects for repair or replacement.
· To check and ensure that all crockery, cutlery, glass, and cooking equipment is clean and maintained.
· To ensure that the kitchen area, including work surfaces and sinks, are always clean to reach all Food Hygiene and Health and Safety Standards
· To carry out daily checks and records of refrigerator and freezer temperatures
· Ensure that all meat and poultry temperatures are recorded prior to serving.
· Ensure that the legal required standard of hygiene is always maintained.
· Be adhere to and be fully compliant with Health, Safety and Food Hygiene Legislation at all times
· To prepare for catering functions as required
Additional Duties
All job descriptions are subject to review. Job holders are expected to be flexible and be prepared to carry out any similar or related duties which do not fall within the work outlined. Any review will be undertaken by the line manager, in consultation with the post holder.
Other Information
Unsociable Hours: There may be an occasional need for unsociable hours, e.g. attendance at fundraising events meetings and conferences. Time in lieu will be given in respect of this.
Health and Safety: To ensure that the agreed procedures are carried out, be aware of the responsibilities placed on employees under the Health and Safety at Work Act, to maintain a safe environment for employees and visitors.
Data Protection: If you are required to do so, any processing or use of information pertaining to staff, patients and/or clients must be held in a fair and lawful way. Data should only be held for specific registered purposes and for the minimum period. It must not be disclosed in any way incompatible with such purposes.
Equal Opportunities: It is the aim of St. David’s Hospice Care to ensure that no job applicant or employee receives less favourable treatment on the grounds of sex, race, colour, nationality, or ethnic origins, or is placed at a disadvantage by conditions or requirements which cannot be shown to be justifiable. To this end, St David’s Hospice Care has an Equal Opportunities Policy, and it is for each employee to contribute to its success.
No Smoking Policy: St David’s Hospice Care Hospice Care operates a No Smoking policy.
Conditions of Service: In accordance with St. David’s Hospice Care Employment Manual.
Pension Scheme: An auto-enrolment Pension Scheme is in place, subject to you meeting the eligibility criteria. Staff may also prefer to make their own arrangements.
Confidentiality: All information concerning patients/clients and staff must be always treated as strictly confidential.
* This job description is not exhaustive and is subject to change as indicated by the needs of St David’s Hospice Care
PERSON SPECIFICATION
Essential:
- A recognised catering and industry qualification, e.g. Diploma in Catering, and food hygiene certificate or City and Guilds in Catering
- A high level of experience as a chef in a busy environment
- Experience and evidence of menu planning, preparing food and catering for special dietary needs
- Excellent standards in food preparation and presentation
- Experience and evidence of the ability to meet food and hygiene requirements
- Evidence of the ability to manage financial budgets, stock and portion controls
- Excellent planning and organisational skills
- Computer literate with the ability to use all Microsoft packages
- Flexible in approach
- The ability to work independently and as part of a team with minimum supervision
- Ability to remain calm under pressure
- Experience of working in the same or similar type environment
Desirable:
Advanced food hygiene certificate
- Catering and experience in health care setting
- Experience in the voluntary sector
Pay: £12.82-£13.33 per hour
Benefits:
- Company pension
- On-site parking
Work Location: In person
