Catering Supervisor - Broadgreen Hospital
| Posting date: | 27 November 2025 |
|---|---|
| Salary: | £24,937.00 to £26,598.00 per year |
| Additional salary information: | £24937.00 - £26598.00 a year |
| Hours: | Full time |
| Closing date: | 03 December 2025 |
| Location: | Liverpool, L14 3LB |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9287-25-1880 |
Summary
Ensuring the rotas are covered. Allocation of work to catering assistants. Liaise with management to ensure there is a continuation of service in the event of major staff shortages. Priorities urgent requests. Authorise overtime within the allocated budget. Training of staff in basic job skills under the direction of Management. Training of health and safety, including cascade training and the monthly toolbox training. Ensuring that the staff are complaint with the mandatory training including COSHH. Making arrangements for staff to attend training. Tool box training. Ensure that staff are trained in the Toolbox training. Record the information on the appropriate documents on the computer. Get involved with the development of tool box training sheets. Carry out staff appraisals Cooperates on matters of health and safety and ensures that all staff comply with current Health and safety practices. Ensuring all staff carry out their duties to the required standard as determined by Management. Identify and resolve staff performance problems. Highlight issues with management. Under the direction of management, authority to give informal disciplinary warnings. Report any issues with staff that do not comply with Aintree values. Maintaining Trust standards of hygiene at all times, including personal cleanliness, working practices and food handling practices. Ensure that the unit complies with the departments HACCP policy and ensures that the necessary documentation is completed. Basic food preparation. Ensuring that food presentation and portion control is of the required standard at all times. Handling customer complaints in conjunction with Management. Completing all the relevant documentation Visit patients to discuss complaints, special diets and comments. Feed back to head chef/management Carry out ward visits as per the HACCP policy. Talking to nursing staff and patients. Develop the department, implementing changes and make proposals for changes in working practices. Reporting any structural and mechanical defects, and the need for repair. Supervision and instruction of the cleanliness of their allocated are and associated equipment and materials. Promoting the sales of goods within the retail outlets Ensuring that Audit procedures are adhered to within the department Responsible for the stock and stock control within your designated area Highlighting potential problems to management . Everyone employed by the company is required by Sections 7 and 8 of the Health and Safety at Work Act 1974 (HASAWA) to take reasonable care for the safety of themselves and others who may be affected by their acts or omissions at work; and not to interfere with or misuse anything provided in the interests of health, safety and welfare.