Catering Manager
| Dyddiad hysbysebu: | 10 Mehefin 2025 |
|---|---|
| Cyflog: | £28,000.00 i £30,000.00 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | £28000.00 - £30000.00 a year |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 24 Mehefin 2025 |
| Lleoliad: | Stoke on Trent, ST3 3NZ |
| Cwmni: | NHS Jobs |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | B0303-25-0012 |
Crynodeb
Principle Duties & Responsibilities: 1.Line manage, mentor and motivate the Catering teams across both sites, supporting their personal development. 2.Lead and maintain a positive team culture so that teams work collaboratively to the best of their ability. 3.Plan menus and prepare meals from fresh for patients, staff and visitors, maintaining high standards and producing a variety of meals and snacks. 4.Responsible for maintaining stock levels i.e. reordering goods/stock from suppliers achieving value and quality whilst forward thinking looking for new products to be proactive. 5.Keep up to date with industry trends to ensure that all food offers are relevant to the patients, visitors, staff and volunteers. 6.Build good relationships with users of the catering service, obtaining feedback and implementing changes as necessary. 7.Management of the budget ensuring good quality produce is obtained from suppliers and is value for money. 8.Participate in staff recruitment, identifying vacancies and improvements to staffing levels. Ensure inductions and training is identified and to the hospice standard as well as carrying out annual and half year reviews as required. 9.Ensure special functions, menus and themed events are organised correctly and to a very high standard. 10.Identify own training needs and show a commitment to person development as well as updating relevant paperwork. 11.Record information as required by Food Hygiene Regulations and the Hospice policies and procedures. 12.Ensure or delegate and oversee that all staff rotas are kept up to date and the department is staffed efficiently to accommodate Hospice needs. 13.Discuss dietary needs with individual patients as required and have knowledge of various requirements i.e. Allergens. Working with a dietician to ensure menus and recipes are to the required standard. 14.Take the lead or delegate and oversee and support with volunteer recruitment and training. 15.Ensure the till system is used to its full capacity as required for finance and stock taking. 16.Ensure the Catering department and work areas are compliant with Health and Safety at Work legislation, proactively identifying improvements where required. 17.Manage the assets in the kitchen ensuring a programme of potential replacement is identified. 18.To carry out any other duties as and when required thought reasonable within the scope of this role.