Ward Operative Supervisor | North Bristol NHS Trust
| Posting date: | 23 April 2024 |
|---|---|
| Salary: | Not specified |
| Additional salary information: | £22,816 - £24,336 per annum (FTE) or pro-rata for part time staff |
| Hours: | Full time |
| Closing date: | 23 May 2024 |
| Location: | Bristol, BS10 5NB |
| Company: | North Bristol NHS |
| Job type: | Permanent |
| Job reference: | 6214409/339-CCC4505 |
Summary
• To assist the manager to run an efficient and cost-effective service, offering a wide variety of food products to patient / staff or visitors in a professional and friendly manner.
• To assist with the day-to-day running of the restaurant/ward service or food production facility in accordance with current legislation and Trust policies and procedures.
• To prepare light meal items as per menu/official guidelines and supervise the mealtime food and beverage provision, ensuring that the food is prepared in a safe and hygienic manner using standard recipes with all practices fully meeting relevant legislation.
• To be responsible for the day-to-day supervision of all General Catering Assistants within the Restaurant and associated areas.
To assist the restaurant/ Food Production / Ward service managers (Depending on the area worked) with the smooth running of the department
Knowledge
Up to date awareness of Catering Procedures, Food Safety HACCP regulations
Have proven experience of assisting with running an efficient and cost-effective service, offering a wide variety of food products to patient / staff or visitors in a professional and friendly manner.
Experience of supporting with the day-to-day running of the restaurant/ward service or food production facility in accordance with current legislation and Trust policies and procedures.
The ability to help support the chefs on preparing (If required) light meal items as per menu/official guidelines and supervise the mealtime food and beverage provision.
Full knowledge and understanding of HACCP and other legislative requirements when food is produced and served
Full knowledge if Natasha Law and food allergens
Proven experience of supervising staff to deliver a service to be proud of within the area o work associated areas.
To ability to support the Senior Operational Manager in the absence of the manage
Training
To hold or obtain within 3 months of commencement of employment with NBT, a Foundation Certificate in Food Hygiene or equivalent qualification.
Supervisory skills qualification desirable.
Attendance at relevant statutory and non-statutory training, e.g. fire, food safety within 6 months of commencement of employment.
Experience
Recent and relevant experience in large-scale preparation methods.
Duties are carried out in a busy and at times stressful environment.
Working in temperature-controlled conditions (hot and cold) on a daily basis for various degrees of time.
Duties involve use of potentially dangerous equipment e.g., knives, high pressure steamers etc.
Working to schedules within strict time constraints
Duties involve working in areas where noise, heat and steam are generated on a daily basis.
Duties involve use of chemicals such as detergent/sanitizer on a daily basis throughout the shift
Duties involve undertaking physically demanding tasks on daily basis e.g., pushing trolleys with food and equipment on, standing for long periods, lifting containers, and carrying same, bending over tables and work surfaces, unloading stores and stacking shelves.
Duties involve the need to concentrate whilst undertaking repetitive tasks
Duties require tasks to be undertaken in a timely manner e.g. when meals are being packed into transportable insulated containers ensuring food is prepared on time.
Duties can involve exposure to potentially violent/aggressive behavior, e.g. customers in dining rooms
Operational
To ensure all meals and sundries for patients meet the orders requested, are despatched on time and in the correct manner in accordance with agreed guidelines.
To supervise and ensure that all staff working within the meal despatch area are fully conversant with their duties.
To safely prepare light food items such as salads and sandwiches etc. and ensure the correct labeling and storage according to guidelines.
To respond to ward and patient requests and enquiry’s regarding the food service.
To ensure all patient meal requests are collated and processed via the computer system.
To ensure that meals are at the correct temperature and attractive in appearance on leaving the Meal Despatch area.
To ensure that meals produced meet the required quality and are prepared in accordance with standardised recipes.
To use methods of preparation that assist in retaining maximum nutritional content in meals provided to help ensure the speedy recovery of the patients.
To ensure meals are chilled and stored at correct temperature and comply with regulations and procedures regarding temperature control.
To ensure that all equipment is present and correct at meal despatch times.
To operate a variety of types of equipment some of which are of a computerised nature e.g. menu collation using the computer software.
To use knives and other cutting equipment safely and correctly.
To concentrate while carrying out repetitive tasks and operating equipment.
To supervise the packing and despatch of patient meals via the transportable insulated food containers.
To twice daily check dish wash and rinse temperatures and instigate any necessary action if temperatures are found to be incorrect.
To twice daily check fridge and freezer cabinet running temperatures and instigate any necessary action if temperatures are found to be incorrect.
To ensure that cleaning practices are carried out in accordance with schedules laid down.
To clean work surfaces and specific equipment e.g. meat slicer after use.
To clear away and clean down after food preparation and after service in accordance with daily cleaning schedules.
To supervise hygiene standards and cleaning related aspects of food preparation, service and storage.
To participate in the trials of new recipes and procedures in liaison with the Catering Management.
The overall supervision of ASC Scale B staff, including Food Service staff as required.
To daily allocate duties for the food service within the Meal Despatch area.
To ensure that all ASC Scale B staff are correctly dressed for duty in accordance with Departmental Rules on personal hygiene/uniform and jewelry
To contributing to a cost-effective service by ensuring economic use of commodities and other resources.
To report any defects to buildings or equipment on the relevant reporting system to Estates. To immediately report any incidents of pests to a senior member of staff.
To ensure the safe storage and handling of cleaning materials and equipment.
Documentation Control
To complete relevant documentation, E.g. stock handling, food safety records.
To ensure that all documentation required for food production, food service for patients and staff is completed accurately and on time as per laid down guidelines.
To ensure that all documentation required for the recording of waste is completed accurately and on time as per laid down guidelines.
To ensure all paperwork required for ISO 9001 be completed accurately and on time where applicable.
To complete daily control documents regarding cleaning inspections.
To complete staff related documentation, e.g. sickness-reporting paperwork/AIMS forms.
To complete weekly timesheets for self.
Procedural Management
To display a professional attitude at all times including wearing correct uniform, footwear and minimum jewelry in line with NBT policy of Food Safety and Pest Control and individual department policies and requirements. You will act in a courteous manner to all patients, staff, visitors and work colleagues.
To maintain agreed standards of food hygiene at all times.
To ensure that Departmental Rules and Policies are complied with at all times
To understand and ensure compliance with the Hazard Analysis and Critical Control Point system in operation.
To fully understand the written Safe Systems of Work, and ensure that all staff observe them at all times.
To understand and adhere to all Trust/National Policies in relation to Health and Safety at Work Act, Control of Substances Hazardous to Health, Fire, Manual Handling, Food Hygiene, and other legislation as appropriate.
To and follow legislation and department rules relating to Food Hygiene general regulations.
To adhere to and following legislation with regards to Food Temperature regulations.
To understand and adhere to all Trust and department policies relating to staff terms of employment and employment practice.
Staff Management
To supervise catering assistants in all aspects of work involved.
To assist in ensuring there is adequate liaison between the central kitchen staff, portioning area, restaurant, and dining areas.
To provide instruction too less senior grades of staff as and when required.
To assist with first line disciplinary matters i.e., counseling as and when required.
To assist with ensuring all staff receives an annual appraisal
To assist the manager to ensure all areas are covered on the rota at all times.
Communication
To liaise with peers and all stakeholders at various levers when required.
To attend meetings with Supervisors and Managers and contributing to evaluating any future direction of Catering Service. Ensuring discussions are reported back to colleagues.
To deal with telephone enquiry’s including requests for meals and Special Diet, customer complaints or requests.
To promote a professional attitude in all aspects of communication with customers (patients, visitors etc)
To undertake surveys/audits as required.
Training
To undertake any training necessary to help promote the professional image of the Catering Department
To assist with releasing junior member of staff from duties to attend training.
To train catering assistants when required on a daily basis.
This advert closes on Wednesday 8 May 2024
• To assist with the day-to-day running of the restaurant/ward service or food production facility in accordance with current legislation and Trust policies and procedures.
• To prepare light meal items as per menu/official guidelines and supervise the mealtime food and beverage provision, ensuring that the food is prepared in a safe and hygienic manner using standard recipes with all practices fully meeting relevant legislation.
• To be responsible for the day-to-day supervision of all General Catering Assistants within the Restaurant and associated areas.
To assist the restaurant/ Food Production / Ward service managers (Depending on the area worked) with the smooth running of the department
Knowledge
Up to date awareness of Catering Procedures, Food Safety HACCP regulations
Have proven experience of assisting with running an efficient and cost-effective service, offering a wide variety of food products to patient / staff or visitors in a professional and friendly manner.
Experience of supporting with the day-to-day running of the restaurant/ward service or food production facility in accordance with current legislation and Trust policies and procedures.
The ability to help support the chefs on preparing (If required) light meal items as per menu/official guidelines and supervise the mealtime food and beverage provision.
Full knowledge and understanding of HACCP and other legislative requirements when food is produced and served
Full knowledge if Natasha Law and food allergens
Proven experience of supervising staff to deliver a service to be proud of within the area o work associated areas.
To ability to support the Senior Operational Manager in the absence of the manage
Training
To hold or obtain within 3 months of commencement of employment with NBT, a Foundation Certificate in Food Hygiene or equivalent qualification.
Supervisory skills qualification desirable.
Attendance at relevant statutory and non-statutory training, e.g. fire, food safety within 6 months of commencement of employment.
Experience
Recent and relevant experience in large-scale preparation methods.
Duties are carried out in a busy and at times stressful environment.
Working in temperature-controlled conditions (hot and cold) on a daily basis for various degrees of time.
Duties involve use of potentially dangerous equipment e.g., knives, high pressure steamers etc.
Working to schedules within strict time constraints
Duties involve working in areas where noise, heat and steam are generated on a daily basis.
Duties involve use of chemicals such as detergent/sanitizer on a daily basis throughout the shift
Duties involve undertaking physically demanding tasks on daily basis e.g., pushing trolleys with food and equipment on, standing for long periods, lifting containers, and carrying same, bending over tables and work surfaces, unloading stores and stacking shelves.
Duties involve the need to concentrate whilst undertaking repetitive tasks
Duties require tasks to be undertaken in a timely manner e.g. when meals are being packed into transportable insulated containers ensuring food is prepared on time.
Duties can involve exposure to potentially violent/aggressive behavior, e.g. customers in dining rooms
Operational
To ensure all meals and sundries for patients meet the orders requested, are despatched on time and in the correct manner in accordance with agreed guidelines.
To supervise and ensure that all staff working within the meal despatch area are fully conversant with their duties.
To safely prepare light food items such as salads and sandwiches etc. and ensure the correct labeling and storage according to guidelines.
To respond to ward and patient requests and enquiry’s regarding the food service.
To ensure all patient meal requests are collated and processed via the computer system.
To ensure that meals are at the correct temperature and attractive in appearance on leaving the Meal Despatch area.
To ensure that meals produced meet the required quality and are prepared in accordance with standardised recipes.
To use methods of preparation that assist in retaining maximum nutritional content in meals provided to help ensure the speedy recovery of the patients.
To ensure meals are chilled and stored at correct temperature and comply with regulations and procedures regarding temperature control.
To ensure that all equipment is present and correct at meal despatch times.
To operate a variety of types of equipment some of which are of a computerised nature e.g. menu collation using the computer software.
To use knives and other cutting equipment safely and correctly.
To concentrate while carrying out repetitive tasks and operating equipment.
To supervise the packing and despatch of patient meals via the transportable insulated food containers.
To twice daily check dish wash and rinse temperatures and instigate any necessary action if temperatures are found to be incorrect.
To twice daily check fridge and freezer cabinet running temperatures and instigate any necessary action if temperatures are found to be incorrect.
To ensure that cleaning practices are carried out in accordance with schedules laid down.
To clean work surfaces and specific equipment e.g. meat slicer after use.
To clear away and clean down after food preparation and after service in accordance with daily cleaning schedules.
To supervise hygiene standards and cleaning related aspects of food preparation, service and storage.
To participate in the trials of new recipes and procedures in liaison with the Catering Management.
The overall supervision of ASC Scale B staff, including Food Service staff as required.
To daily allocate duties for the food service within the Meal Despatch area.
To ensure that all ASC Scale B staff are correctly dressed for duty in accordance with Departmental Rules on personal hygiene/uniform and jewelry
To contributing to a cost-effective service by ensuring economic use of commodities and other resources.
To report any defects to buildings or equipment on the relevant reporting system to Estates. To immediately report any incidents of pests to a senior member of staff.
To ensure the safe storage and handling of cleaning materials and equipment.
Documentation Control
To complete relevant documentation, E.g. stock handling, food safety records.
To ensure that all documentation required for food production, food service for patients and staff is completed accurately and on time as per laid down guidelines.
To ensure that all documentation required for the recording of waste is completed accurately and on time as per laid down guidelines.
To ensure all paperwork required for ISO 9001 be completed accurately and on time where applicable.
To complete daily control documents regarding cleaning inspections.
To complete staff related documentation, e.g. sickness-reporting paperwork/AIMS forms.
To complete weekly timesheets for self.
Procedural Management
To display a professional attitude at all times including wearing correct uniform, footwear and minimum jewelry in line with NBT policy of Food Safety and Pest Control and individual department policies and requirements. You will act in a courteous manner to all patients, staff, visitors and work colleagues.
To maintain agreed standards of food hygiene at all times.
To ensure that Departmental Rules and Policies are complied with at all times
To understand and ensure compliance with the Hazard Analysis and Critical Control Point system in operation.
To fully understand the written Safe Systems of Work, and ensure that all staff observe them at all times.
To understand and adhere to all Trust/National Policies in relation to Health and Safety at Work Act, Control of Substances Hazardous to Health, Fire, Manual Handling, Food Hygiene, and other legislation as appropriate.
To and follow legislation and department rules relating to Food Hygiene general regulations.
To adhere to and following legislation with regards to Food Temperature regulations.
To understand and adhere to all Trust and department policies relating to staff terms of employment and employment practice.
Staff Management
To supervise catering assistants in all aspects of work involved.
To assist in ensuring there is adequate liaison between the central kitchen staff, portioning area, restaurant, and dining areas.
To provide instruction too less senior grades of staff as and when required.
To assist with first line disciplinary matters i.e., counseling as and when required.
To assist with ensuring all staff receives an annual appraisal
To assist the manager to ensure all areas are covered on the rota at all times.
Communication
To liaise with peers and all stakeholders at various levers when required.
To attend meetings with Supervisors and Managers and contributing to evaluating any future direction of Catering Service. Ensuring discussions are reported back to colleagues.
To deal with telephone enquiry’s including requests for meals and Special Diet, customer complaints or requests.
To promote a professional attitude in all aspects of communication with customers (patients, visitors etc)
To undertake surveys/audits as required.
Training
To undertake any training necessary to help promote the professional image of the Catering Department
To assist with releasing junior member of staff from duties to attend training.
To train catering assistants when required on a daily basis.
This advert closes on Wednesday 8 May 2024