Catering Manager
| Posting date: | 18 July 2025 |
|---|---|
| Salary: | £14.24 per hour |
| Additional salary information: | £14.24 an hour |
| Hours: | Full time |
| Closing date: | 17 August 2025 |
| Location: | Yorkshire and Humber, S13 7PG |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | E0233-25-1527 |
Summary
We are looking for an outstanding Catering Manager who's passionate about food and wants to make a difference. You'll be working 40 hours a week at The Fields, creating an excellent experience for the people in our care. The Fields is a specialist residential service in Sheffield, South Yorkshire for adults with learning disabilities who may have behaviours that challenge as well as associated complex needs. We encourage and enable the individuals we support to lead a full and happy life. We work with them to ensure they have more choice and control in their lives. We find out their strengths, abilities and preferences so that the care provided can be as person-centred and meaningful to each individual as possible. At Cygnet, our perks go way beyond pension schemes and excellent professional development. You'll also enjoy shopping, travel and leisure discounts as well as a range of healthcare and financial benefits to support you to be happy both in and out of work. With us, you'll have the chance to progress your career in a vibrant, supportive culture tailored to help you thrive. Apply now to enjoy excellent career prospects while being part of an organisation that cares about helping people. Your day-to-day... Essential criteria for this role include.... NVQ Level 2 in Food Production or equivalent qualification At least 5 years' experience within catering management Detailed knowledge of food safety and related legislation Solid operational management and line management experience Experience of menu planning and gaining and acting on customer feedback A flexible, organised, proactive and hands-on approach to tasks Solid IT skills (including a good working knowledge of Microsoft Office software) Role and Responsibilities... To directly manage all personnel assigned to work in the catering department, in accordance with company standards and training policies. This includes permanent, bank and agency members of staff. To lead on the purchase of materials, consumables, non-consumables and light equipment within budget and in accordance with the hospitals purchasing policy and procedures. To oversee the catering department's premises and equipment in accordance with company health & safety and hygiene policies. To lead on the induction of new team members and ongoing personal development and training to ensure all team members are trained to the required skill level. To lead and motivate the team to achieve the highest possible standards when carrying out their duties. To develop and maintain good working relationships with service users, staff and visitors. To be on hand to meet and support service users and staff with issues raised, e.g. dietary requirements. To assist the Assistant General Manager in preparing the annual budget and achieving and maintaining food costs in accordance with the budget. To produce cost and sales analysis as required by the Assistant General Manager. To recommend to the Assistant General Manager areas where cost reductions can be achieved, e.g. service improvements and change of suppliers or commodities. To ensure that accurate daily records are kept regarding the number of patient and staff meals provided each day. To plan, organise and control the catering operation to ensure food quality, presentation and service are provided to the standards set out by the Assistant General Manager and the Hospital SMT. To ensure the facility is operated to standards required by the statutory local authorities and company health, safety, fire and hygiene regulations and policies. To carry out all clerical activities in relation to controls, records and wages and compile and return information to the respective departments on the due day. To plan and execute specific events as agreed with the Assistant General Manager and Registered Managers for the three hospitals on site. To maintain Health & Safety and Hygiene standards as required. To ensure unit hygiene is implemented with due regard to the statutory laws including the Food Safety Act 1990. To attend meetings and training courses as required, e.g. Daily Service Meetings, Peoples Council and Ward Community Meetings and relevant training webinars & courses. To also ensure that Chefs and other nominated staff members attend meetings to represent the team and gain patient and staff feedback. To assist