Patient Catering Support Manager
| Dyddiad hysbysebu: | 03 Hydref 2025 |
|---|---|
| Cyflog: | £27,485.00 i £30,162.00 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | £27485.00 - £30162.00 a year |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 19 Hydref 2025 |
| Lleoliad: | Plymouth, PL6 8DH |
| Cwmni: | NHS Jobs |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | C9216-25-1299 |
Crynodeb
1. To manage aspects of the Trusts catering operation ensuring that costs, quality, quantity and timing of all service provision is within agreed standards and within budget. 2. To maintain and monitor professional and technical standards for the catering department as agreed with the Head of Facilities ensuring that those standards meet all statutory food safety requirements and stipulated requirements of the Patient's Charter and Trust. 3. To ensure that standards set are achieved in accordance with agreed levels and that those standards are monitored at all times. 4. To ensure UHP meets full statutory compliance with all aspects of food safety legislation, promoting a positive food safety culture across the Trust. 5. To manage all aspects of the Catering Department to ensure appropriate staffing, controls and systems are implemented and monitored to ensure a high-quality service is provided to all patients. 6. To support with any future developments of the catering service and indicate any cost savings possibilities. 7. To administer all recommendations from any audit ensuring that all aspects of the catering operation are within agreed parameters and that appropriate documentation is in place for compliance. 8. To ensure all staff undertake and remain up to date with stipulated statutory training requirements ensuring that all relevant food hygiene, health and safety, fire, manual handling and other legislation is adhered to at all times and that records are kept to demonstrate this. 9. To ensure that patients have a variety of choice by ensuring an appropriate level of stock available, nutritional guidelines are met, quality of service is maintained and budgeted costs are complied with, maintained or reduced. 10. To assist with the development, implementation and monitoring of a comprehensive standard recipe database, which will facilitate regular alterations to patient menus that will ensure a consistency of product in terms of portion size, quality and cost. Please see the JD&PS for further details.