Academic Liaison Officer

Remuneration

The salary scale for the post is (01/02/2026):

€57,898 - €59,278 - €60,963 - €64,126 - €66,017 - €68,372 - €70,734 LSIs

Key Working Relationships

In execution of their role, the post holder will develop effective working relationships with the current catering team as follows:

• Facilities Manager

• Catering Manager

• Catering Officer Grade I

• Executive Chef

• Catering Supervisors

• Chefs

• Catering Assistant

To work with other Service Managers and Clinical Nurse Managers within Letterkenny University Hospital as required.

To work closely with Dietitian and Speech and Language Therapists within Letterkenny University Hospital.

To work closely with external suppliers and consultants as required.

Please note that the above list is not exhaustive and key working relationships will change over time.

Purpose of the Post

Provide day to day management of the Catering Service and other areas as required within the Catering Department, Letterkenny University Hospital, St. Conal’s Hospital and external units.

Principal Duties and Responsibilities

Professional

• The person holding this post is required to support the principle that the care of the patient comes first at all times and will approach their work with the flexibility and enthusiasm necessary to make this principle a reality for every patient to the greatest possible degree.

• Maintain throughout the hospital awareness of the primacy of the patient in relation to all hospital activities.

• Performance management systems are part of the role and you will be required to participate in the Group’s performance management programme.

The Catering Officer Grade I will:

• Supervise and manage all catering activities to ensure that all patients, staff and public receive the correct meal at proper temperature, quality and time.

• Assume full responsibility for the running of the Catering Department in the absence of the Catering Manager.

• Take responsibility for other areas of the Catering Department (Restaurant, Wards or CPU) in the absence of the Catering Officer Grade I of that area.

• Liaise with other Catering Officers, Executive Chef, Supervisors and Clerical Officers as required on a daily basis.

• Provide returns and information to CPU and the Finance Department as requested.

• Liaise with department heads and other services in relation to all aspects of catering service to patients.

• Ensure that standards of service are maintained and all aspects of HACCP are fully implemented including ongoing staff training courses with the EHO Education Sector.

• Assist in the identification and development of key performance indicators (KPIs).

• Drive and promote a Performance Management Culture.

• Ensure that the ordered foodstuffs and other materials delivered to the Catering Department are of the nature, substance and quality set out in contracts.

• Be responsible for devising and implementing the menu cycle in conjunction with Catering Officers, Executive Chef and Dietetic Team.

• Investigate patient/customer complaints and adhere to complaint procedure.

• Ensure the economical use of equipment and non-food materials within the department.

• Be actively involved in introducing systems/change to reduce general waste and food waste.

• Attend training courses when required.

Supervision of Staff

The Catering Officer Grade I will:

• Direct, control and organise all staff within your direct span of control and ensure the required operational standards are achieved and maintained.

• Prepare and maintain rostering arrangements.

• Carry out performance management discussions with all staff on a regular basis.

• Assist with the training of staff reporting to them in order to help staff perform their duties and to monitor and record same.

• Assist in the induction of new staff.

• Maintain good communications between management and staff.

• Ensure that staff comply with the hospital policies, procedures and guidelines.

• Co-operate and work as a team with all other catering supervisors and managers.

• Promote a professional image and ensure staff attend work on a regular basis and in a timely fashion.

• Be responsible for ensuring that adequate staffing levels are available within the Catering Department.

• Advise and assist with recruitment of catering staff including participation on interview boards.

• Implement and assist in the development of training and induction for staff and identify training needs.

• Deal with staff queries regarding pay, rosters etc.

• Perform a management role in grievance/disciplinary procedures and other industrial relations issues.

• Review on a regular basis sick leave of staff and take corrective action as appropriate.

Financial

The Catering Officer Grade I will:

• Assist the Catering Manager with financial information on a monthly basis or as required.

• Monitor resources within the Catering Department i.e. personnel, provisions and equipment.

• Supervise cash receipts, lodgement daily records and ensure these records are up to date as required.

Hygiene and HACCP

The Catering Officer Grade I will:

• Monitor HACCP systems on a daily basis and ensure hospital policies and statutory regulations are being implemented.

• Carry out audits of areas of responsibility to ensure the Catering Department complies with all HACCP, HIQA, hospital policies and statutory regulations.

• Check meals for quality, quantity and presentation.

• Ensure proper portion control is observed and that meals are properly presented.

• Observe and monitor work practices of staff to ensure:

o Correct hygiene practices are adhered to at all times

o By keeping in close contact with workers, procedures can be discussed, updated, improved and changed where necessary

• Ensure that all staff are aware of HACCP procedures/controls and are acting accordingly.

• Ensure that proper work practices are adhered to in relation to food handling and food safety.

Health and Safety

The Catering Officer Grade I will:

• Be fully conversant with Health and Safety at Work and ensure that staff under their direct control are fully aware of their responsibilities under the law and that they comply with all safety regulations and attend all training as required.

• Report on and take necessary action in the event of an accident, fire, stock damage or unfit food and complete the necessary returns and reports.

• Ensure incident report forms are completed and report any accidents to the Catering Manager.

• Ensure that effective safety procedures are in place to comply with the Health Safety Welfare at Work Act.

• Be responsible for monitoring health and safety within the Catering Department.

• Ensure that staff receive proper training in Fire Safety.

• Ensure that all staff are provided with and wear full uniform and personal protective clothing including footwear.

• Ensure equipment and work areas/practices are safe and that maintenance of equipment is carried on a regular basis.

• Report and take necessary action in the event of an accident/fire and ensure the completion of accident report forms etc.

• Ensure that the safety statement is updated and that safety audits are performed on a regular basis.

• Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role, for example Standards for Healthcare, National Standards for the Prevention and Control of Healthcare Associated Infections, Hygiene Standards etc. and comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role.

• Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

Information Technology

The Catering Officer Grade I will:

• Operate existing/new technology as appropriate.

• Be aware of modern developments within the industry and assist in the introduction/implementation of new/updated technologies.

Please Note the Following General Conditions

• Employees must attend fire lectures periodically and must observe fire orders.

• All accidents within the Department must be reported immediately.

• Infection Control Policies must be adhered to.

• In line with the Safety, Health and Welfare at Work Act 2005, all staff must comply with all safety regulations and audits.

• In line with the Public Health (Tobacco) (Amendment) Act 2004, smoking within the Hospital Building is not permitted.

• Hospital uniform code must be adhered to.

• Provide information that meets the need of Senior Management.

Risk Management, Quality, Health & Safety

• Adequately identifies, assesses, manages and monitors risk within their area of responsibility.

• Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role, for example Standards for Healthcare, National Standards for the Prevention and Control of Healthcare Associated Infections, Hygiene Standards etc. and comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role.

• Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

Education and Training

• Engage in the HSE performance achievement process in conjunction with your Line Manager and staff as appropriate.

The above job description is not intended to be a comprehensive list of all duties involved. Consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to them from time to time and to contribute to the development of the post while in office. Service needs may dictate additions or modifications from time to time.

Eligibility Criteria

Qualifications and/or Experience

Statutory Registration, Professional Qualifications, Experience, etc.

Eligible applicants will be those who on the closing date for the competition:

(i) Hold the Bachelor of Arts NFQ Level 7 in Hospitality Management awarded by Technical University Dublin

OR

(ii) Hospitality Studies (Higher Certificate) (Level 6) awarded by Munster Technological University

OR

(iii) A Diploma in Dietetics

OR

(iv) An equivalent qualification

OR

(v) Be currently employed in the HSE or funded agency as a Catering Officer

AND

(vi) Candidates must have at least three years’ satisfactory experience in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day

OR

(vii) A total of at least five years’ satisfactory experience in the direction and control or in assisting in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day

AND

(b) All candidates must have the requisite knowledge and ability (including a high standard of suitability and management ability) for the proper discharge of the duties of the office.

Health

Candidates for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service.

Character

Candidates for and any person holding the office must be of good character.

Post Specific Requirements

• Demonstrate depth and breadth of experience working in a HACCP (Hazard Analysis and Critical Control Point) environment as relevant to this role.

• Staff supervision working in a health/hospital or hospitality setting with catering for large numbers of 200 or more.

• Have exposure to managing food safety management systems at an accredited level.

Other Requirements Specific to the Post

• Computer skills are essential including experience in Excel, Microsoft Word and Outlook.

• Experience of training and inducting staff.

• Access to appropriate transport in order to fulfil the requirements of the role.

• Candidates will be required to take up duty within 3 months of receipt of the formal offer of employment.

• Skills, Competencies and/or Knowledge

• Professional Knowledge & Experience

• The post holder may be required to drive HSE vehicles on occasions. A full, clean driving licence is required.

Additional Eligibility Requirements

Citizenship Requirements

Eligible candidates must be:

(i) EEA, Swiss, or British citizens

OR

(ii) Non-European Economic Area citizens with permission to reside and work in the State

Read Appendix 2 of the Additional Campaign Information for further information on accepted stamps for Non-EEA citizens resident in the State, including those with refugee status.

To qualify, candidates must be eligible by the closing date of the campaign.

Skills, Competencies and/or Knowledge

Candidates must demonstrate:

Professional Knowledge and Experience

• Proficient knowledge of HACCP, HIQA, Health and Safety.

• Knowledge of catering operational planning and implementation.

• Knowledge of menu planning and the IDDSI Framework.

• Demonstrates knowledge and experience relevant to the role as per the duties & responsibilities, eligibility criteria and post specific requirements of the role.

• Maximise the use of ICT, demonstrating excellent computer skills particularly Microsoft Office, Outlook etc.

• Demonstrate the ability to work in line with relevant policies and procedures.

• Demonstrate commitment to developing own professional knowledge and expertise.

Planning and Managing Resources

• Demonstrate the ability to effectively plan and manage own workload and that of others in an effective and methodical manner within strict deadlines, ensuring deadlines are met.

• Prioritises effectively to manage multiple projects concurrently, structuring and reorganising own workload and that of others as needed.

• Demonstrates responsibility and accountability for the timely delivery of agreed objectives.

Commitment to a Quality Service

• Practices and promotes a strong focus on delivering high quality customer service for internal and external customers and an awareness and appreciation of the service user.

• Proactively identifies areas for improvement and develops practical solutions for their implementation.

• Embraces and promotes the change agenda, supporting others through change and effectively seeing it through.

• Demonstrate flexibility and initiative during challenging times and an ability to persevere despite setbacks.

Evaluating Information, Problem Solving and Decision Making

• Demonstrate numeracy skills, an ability to analyse and evaluate information, considering a range of critical factors in making effective decisions. Recognises when it is appropriate to refer decisions to a higher level of management.

• Demonstrate initiative in the resolution of complex issues/problem solving and proactively develop new proposals and recommend solutions.

• Ability to make sound decisions with a well-reasoned rationale and to stand by these as appropriate.

Leadership and Teamwork

• Demonstrate an ability to work as part of the team in establishing a shared sense of purpose and unity.

• The ability to work with the team to facilitate high performance, developing clear and realistic objectives.

• Demonstrates leadership; creating a team spirit, leading by example, coaching and supporting individuals to facilitate high performance and staff development.

• Demonstrate a commitment to promoting a culture of involvement and consultation within the team, welcoming contributions from others.

Communications and Interpersonal Skills

• Demonstrate excellent communication and interpersonal skills including the ability to present information in a clear, concise and confident manner (verbally and written).

• Demonstrate the ability to influence people and events and the ability to build and maintain relationships with a variety of stakeholders to assist in performing the role.

• Demonstrate commitment to regular two-way communication across functions and levels, ensuring that messages are clearly understood.

Campaign Specific Selection Process

Ranking/Shortlisting/Interview

A ranking and/or short-listing exercise may be carried out on the basis of information supplied in your application form. The criteria for ranking and/or short-listing are based on the requirements of the post as outlined in the eligibility criteria and skills, competencies and/or knowledge section of this job specification. Therefore, it is very important that you think about your experience in light of those requirements.