88575 - Catering Manager - HMP Aylesbury
| Posting date: | 05 July 2024 |
|---|---|
| Salary: | £34,862 to £40,094 per year |
| Hours: | Full time |
| Closing date: | 04 August 2024 |
| Location: | HP20 1EH |
| Remote working: | Hybrid - work remotely up to 2 days per week |
| Company: | Ministry of Justice |
| Job type: | Permanent |
| Job reference: | 88575 |
Summary
The job holder will be responsible for the food services and related activity across all food areas within the prison – including managing resources for the provision of meals for prisoners and for the quality and quantity of meals served; menu planning factoring in nutritional, cultural and special dietary needs; managing the catering budget and overseeing ordering and deliveries.
This is a non-operational job, based within a prison and has line management responsibilities. A key part of the role also involves supervision of prisoners working within the kitchen on a daily basis and supporting prisoners working towards their accredited training & qualifications – including Food Safety level 1 & 2.
Provide leadership and direction to the catering team and prisoner workforce within the kitchens to ensure appropriate induction and training is delivered.
Ensure a safe working environment undertaking inspections, risk assessments, reporting of hazards; compliance with Food Safety Management systems, Hygiene Assessments and audit documentation within the kitchen and associated areas; compliance with Health & Safety legislation and promote individual responsibilities across the team to embed safe systems of work.
Responsible for the achievement of Service Delivery Indicators and Service Level Indicators within work area, together with maintenance of security standards in line with national and local security frameworks.
Positive stakeholder engagement with internal colleagues and external bodies – including the Independent Monitoring Board (IMB) and His Majesty’s Inspectorate of Prisons (HMIP); attend relevant meetings; produce relevant reports as required.
A full list of activities, tasks and responsibilities is provided in the attached Job Description.
During the recruitment process, you will be assessed against the following behaviours:
Working Together
Managing a Quality Service
Communicating & Influencing
Leadership
Applicants must hold qualifications and competences of F&S Supervisor – Catering, together with Food Hygiene Level 4 Diploma or equivalent Level 4 award in HACCP.
Applicants must be familiar with applying all current health, safety and hygiene related regulations that apply in a working kitchen environment and demonstrate previous competency at supervising or management of staff within a kitchen environment. Refresher training in Food Safety (HACCP) should be completed at 3 yearly intervals.
Salary + 20% unsocial hours working for some weekend shift cover.
If you would like to discuss the role in more detail, please phone the recruitment contact centre on 0845 241 5358 to request a discussion with the Vacancy Manager.
Overview of the job
This is a management job in an establishment.
Summary
The job holder will be responsible for the Food Services for the establishment including responsibility for the activities within all food areas (and staff mess).
This is a non-operational job with line management responsibilities.
Responsibilities, Activities and Duties
The job holder will be required to carry out the following responsibilities, activities and duties:
• Responsible for ensuring the provision of meals for prisoners and for the quality and quantity of meals served.
• Responsible for monitoring a safe working environment e.g. requesting repairs to kitchen equipment, on-going testing and reporting operating faults on computer aided facilities management system.
• Responsible for the achievement of Service Levels Indicators within the unit, verifying and signing off documentation as appropriate.
• Responsible for compliance with all Food Safety Management systems and Hygiene Assessments within the kitchen and associated areas. Undertaking Risk Assessments and responding to hazards as and when appropriate.
• Responsible for costing the menu requirements and management of the catering budget including the provision of cultural, health nutrition and special dietary needs.
• Act as point of contact for all external/internal stakeholders visiting the kitchen including Independent Monitoring Body (IMB) and Her Majesty’s Inspectorate of Prisons (HMIP).
• Responsible for estimating, ordering and managing resources (generally food and ingredients to deliver the catering requirements of the establishment). Ensure effective utilisation of those resources to maximise the reduction of waste.
• Responsible for maintenance of security standards in the kitchen area in line with Local Security Strategy (LSS) and National Security Framework (NSF).
• Responsible for prisoner workforce in the kitchens, ensure that they are appropriately inducted, trained, supervised and paid and complete all documentation relating to prisoners where required.
• Responsible for implementation of national policy and/or contribution towards the development of local policy, procedures and practice for catering and ensures consistency across the unit in the application of policies and procedures affecting prisoners and staff.
• Responsible for the collection, collation, analysis and acting on data concerning the catering function including feedback on the choice and quality of food provided and weekly individual menu choices from residential area.
• Responsible for training wing food handlers on hygiene stand.
• Responsible for carrying out kitchen inspections, audit preparation and documentation for audit purposes.
This is a non-operational job, based within a prison and has line management responsibilities. A key part of the role also involves supervision of prisoners working within the kitchen on a daily basis and supporting prisoners working towards their accredited training & qualifications – including Food Safety level 1 & 2.
Provide leadership and direction to the catering team and prisoner workforce within the kitchens to ensure appropriate induction and training is delivered.
Ensure a safe working environment undertaking inspections, risk assessments, reporting of hazards; compliance with Food Safety Management systems, Hygiene Assessments and audit documentation within the kitchen and associated areas; compliance with Health & Safety legislation and promote individual responsibilities across the team to embed safe systems of work.
Responsible for the achievement of Service Delivery Indicators and Service Level Indicators within work area, together with maintenance of security standards in line with national and local security frameworks.
Positive stakeholder engagement with internal colleagues and external bodies – including the Independent Monitoring Board (IMB) and His Majesty’s Inspectorate of Prisons (HMIP); attend relevant meetings; produce relevant reports as required.
A full list of activities, tasks and responsibilities is provided in the attached Job Description.
During the recruitment process, you will be assessed against the following behaviours:
Working Together
Managing a Quality Service
Communicating & Influencing
Leadership
Applicants must hold qualifications and competences of F&S Supervisor – Catering, together with Food Hygiene Level 4 Diploma or equivalent Level 4 award in HACCP.
Applicants must be familiar with applying all current health, safety and hygiene related regulations that apply in a working kitchen environment and demonstrate previous competency at supervising or management of staff within a kitchen environment. Refresher training in Food Safety (HACCP) should be completed at 3 yearly intervals.
Salary + 20% unsocial hours working for some weekend shift cover.
If you would like to discuss the role in more detail, please phone the recruitment contact centre on 0845 241 5358 to request a discussion with the Vacancy Manager.
Overview of the job
This is a management job in an establishment.
Summary
The job holder will be responsible for the Food Services for the establishment including responsibility for the activities within all food areas (and staff mess).
This is a non-operational job with line management responsibilities.
Responsibilities, Activities and Duties
The job holder will be required to carry out the following responsibilities, activities and duties:
• Responsible for ensuring the provision of meals for prisoners and for the quality and quantity of meals served.
• Responsible for monitoring a safe working environment e.g. requesting repairs to kitchen equipment, on-going testing and reporting operating faults on computer aided facilities management system.
• Responsible for the achievement of Service Levels Indicators within the unit, verifying and signing off documentation as appropriate.
• Responsible for compliance with all Food Safety Management systems and Hygiene Assessments within the kitchen and associated areas. Undertaking Risk Assessments and responding to hazards as and when appropriate.
• Responsible for costing the menu requirements and management of the catering budget including the provision of cultural, health nutrition and special dietary needs.
• Act as point of contact for all external/internal stakeholders visiting the kitchen including Independent Monitoring Body (IMB) and Her Majesty’s Inspectorate of Prisons (HMIP).
• Responsible for estimating, ordering and managing resources (generally food and ingredients to deliver the catering requirements of the establishment). Ensure effective utilisation of those resources to maximise the reduction of waste.
• Responsible for maintenance of security standards in the kitchen area in line with Local Security Strategy (LSS) and National Security Framework (NSF).
• Responsible for prisoner workforce in the kitchens, ensure that they are appropriately inducted, trained, supervised and paid and complete all documentation relating to prisoners where required.
• Responsible for implementation of national policy and/or contribution towards the development of local policy, procedures and practice for catering and ensures consistency across the unit in the application of policies and procedures affecting prisoners and staff.
• Responsible for the collection, collation, analysis and acting on data concerning the catering function including feedback on the choice and quality of food provided and weekly individual menu choices from residential area.
• Responsible for training wing food handlers on hygiene stand.
• Responsible for carrying out kitchen inspections, audit preparation and documentation for audit purposes.