Kitchen Manager | Guy's and St Thomas' NHS Foundation Trust
| Posting date: | 21 August 2024 |
|---|---|
| Salary: | Not specified |
| Additional salary information: | £42,470 - £50,364 per annum (incl. of HCAA) |
| Hours: | Full time |
| Closing date: | 20 September 2024 |
| Location: | London, SE1 7EH |
| Company: | Guys and St Thomas NHS Foundation Trust |
| Job type: | Permanent |
| Job reference: | 6299111/196-ESS1443-H |
Summary
Guy's and St Thomas’ NHS Foundation Trust have an exciting opportunity for an experienced Kitchen Manager to join the Central Production team catering team.
The successful candidate will be responsible for the running of the Central Production Unit providing over 3500 cook chill meals per day to the patients and staff across both the Guy’s and St. Thomas’ Site. This busy operations need a Kitchen Manager to support the Production Catering Manager to ensure we are providing an excellent and exceptional service.
You will need to be self-motivated have a flexible approach to work, be able to work as part of a team and have the ability use your initiative. Good communication skills are essential for the successful candidate to be able to liaise with a multi-disciplinary team and ensure excellent standards. Managing and developing the team together with delivering excellent service and food hygiene practices at all times is essential.
This challenging role is a great opportunity for the right individual that has good cook chill knowledge experience along with the flare and innovation to enhance the patients and staff experience whilst offering healthy food in line with Trust and Government guidelines.
MAIN RESPONSIBILITIES
• Creates and maintains good working relations through good communication, appropriate procedures and effective teamwork.
• Promotes a healthy and safe working environment in accordance with Health & Safety Legislation and the procedures and systems within the department meet all statutory requirements.
• Monitor staff performance. Constant monitoring of staff sickness and absence to acceptable levels. Meetings with staff in accordance with the Trust’s Policies. Issue warnings where necessary up to and including a written warning. Liaise the results with Production Catering Manager.
• Identifies training needs for staff and arranges courses as necessary.
To help plan and implement new systems and controls in the overall development and changes of the Central Production Unit whilst keeping within strict financial controls.
To maintain accurate records using the departments software program ‘Saffron’ to write and update recipes, identify costings and wards meal requirements.
To help plan and implement new systems and controls in the overall development and changes of the Central Production Unit whilst keeping within strict financial controls.
Responsible for substantial record keeping of meals entry data, requiring expert knowledge in the theoretical and practical skills of preparation and production of cook chill and prime cooking, to further develop and structure within set guidelines.
Essentia is part of Guy’s and St Thomas’ and is responsible for all non-clinical healthcare services. Essentia designs, builds and maintains healthcare infrastructure, which is vital to the smooth running of healthcare services. This encompasses everything from construction projects and healthcare planning to waste management, catering, housekeeping, transport and security. Essentia employs around 1,800 people. It combines exceptionally high standards and public sector values with commercial focus, innovative thinking and modern technology to create the best possible patient experience.
• Manages over 40 staff in the department to ensure that the team meet their set objectives and that staff have excellent opportunities for fulfilling their potential through development. Ensure that effective structures and professional and occupational skills are in place. This is included but not limited to ensuring all staff have completed their statutory and mandatory training for the Trust and any training related to being a food handler as per the Trust Policy.
• Ensure that staff understand their objectives and performance expectations, monitoring capability and taking remedial action when required. Discusses issues of concern with individual member of staff and the General Catering Manager, as appropriate.
• Motivates and develops staff and co-ordinates the education and training requirements of the team in line with the objectives of any staff development initiatives either internally or externally.
• Controls staff attendance, with regular review and implementation of appropriate procedures. Monitors effective allocation of annual leave.
• Manages any staff performance issues and does this appropriately to the Trust Policies and ED&I practices.
TECHNICAL
• Ensure that all procurement and contract negotiations are managed and delivered to agreed parameters of time, costs and quality in accordance with the Directorate’s agreed procedures and Trust’s standing financial instructions.
• Collate Patients feedback and regarding quality of service satisfaction and take positive steps to improve standards.
• Responsible for health, safety and hygiene throughout areas of immediate responsibility and all associated paperwork.
• Ensure all measures of Pest Control are followed and in constant contact with current contractor.
FINANCIAL
• Meet with Finance Catering Manager on a monthly basis to discuss financial results.
• Place purchases of non-food and non-pay items keeping within budgeted guidelines.
• Place orders for daily and weekly food and calculate monthly internal recharges from stores and kitchen.
GENERAL
• The post holder will be expected to fulfil any duties allocated commensurate with the grade and will be expected to work the hours appropriate to the effective management of the operation
• Weekly meetings with Production Catering Manager to discuss any staff issues, compliments, complaints, forthcoming functions, ongoing projects and any other business.
• Responsible for covering all above duties for colleague in their absence.
RESPONSIBILITIES FOR PATIENT CARE
• Ensures that the highest levels food hygiene are maintained throughout the hospital food chain.
FREEDOM TO ACT
• The Post holder will work without direct supervision.
• Implementing, training, monitoring at all stages of the food production and delivery.
• Be responsible for the Trust Food Safety Policy across the Catering Department and Wards.
RESPONSIBILITIES FOR FINANCIAL AND PHYSICAL RESOURSES
• Responsible for the Catering Training and Uniform budget.
• Responsible for the safe use of complex dangerous catering equipment eg. Meat slicers, pressure boilers and mixers etc.
• Involved in the procurement of expensive large equipment, ensuring it is safe and fit for purpose.
This advert closes on Friday 13 Sep 2024