Catering Attendant

To prepare and deliver a high standard of food catering service to hospital patients, staff and visitors. To provide appetising meals that are nutritious and wholesome and that meet the needs and requirements of hospital patients, staff and visitors in line with hospital and national infection control policies, HACCP and Environmental Health Office regulations.

Have completed HACCP training and have previous experience working in a large catering organisation.

All candidates must at the closing date for receipt of application forms

· Possess a good standard of general education – attained a standard of education as would enable him/her to discharge the duties of the post satisfactorily

And

· Possess a competent level of spoken and written English to compile HACCP/HIQA documents.

And

· Have been employed, within the last five years, in a catering environment.

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.

Principal Duties and Responsibilities

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 Group’s awareness of the primacy of the patient in relation to all hospital activities.

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

One or more of the following duties may be assigned to the employee and may be in any of the Catering areas in the Hospital.

• Each member of staff will be required to wear hospital uniform when on duty.

• Each member of staff will be required to report on and off duty in uniform at the Catering Manager’s office.

• Each member of staff is required to change into uniform in the hospital changing rooms and change again before leaving the hospital.

• Each member of staff must at all times exercise the utmost responsibility in adhering to the strict standard outlined in relation to Health & Safety and Food and Personal hygiene.

• Any problems or queries in relation to standards outlined on temperature controls in association with cooking system should be reported to the Catering Manager or Deputy immediately.

• Any breakages must be reported to the Catering Manager or Deputy.

• Any broken or faulty equipment must not be used and should be reported to the Catering Manager or Deputy immediately.

• Each member of staff must be prepared to make herself/himself available for specialised training at any time.

• The person employed will be required to perform any duties appropriate to the employment assigned to him/her from time to time by the employing authority.

• All staff members should be familiar with the Catering Safety Statement, the Catering HACCP manual and any other policies relating to their employment.

When working on the wards, all staff will be responsible for all aspects of patient meal service and maintaining the ward kitchens as follows:

• Collection of menu choice from patients

• Load food transportation trolleys

• Distribute food transportation trolleys

• Load food into ward ovens and regenerate all meals

• Check and record all meals temperatures before and after regeneration

• Wipe down bed tables after each meal service

• Serve meals to patients

• Use food transportation trolleys to deliver and collect trays to and from the patients

• Ensure patients are given the correct meals. Check with the CNM’s/person in charge, using the agreed patient bed lists and colour codes.

• Assist patients to open portion packs where necessary

• Check patient satisfaction

• Check patient’s trays

• Serve beverages at meal time

• Serve beverages in the morning and evening at agreed times

• Serve snacks to patients as required

• Clean ward pantries as per agreed cleaning schedule

• Clean large and small equipment in ward pantries as per agreed schedules

• Order dry food stocks for ward kitchen pantry

• Wash all delph, cutlery, etc., in accordance with agreed policies and procedures

• Clean food trolleys, as per agreed cleaning schedule and procedure

• Clean regeneration ovens as per agreed cleaning schedule and procedure

• Check bed movement with the ward CNM’s/person in charge

When working in the Main Kitchen and Canteen, all staff will be responsible for all aspects of staff and visitor meal service and maintaining the kitchens as follows:

Assignments are divided into different sections. Duties will rotate as required and include:

• Working in the pot wash area and general utensil washing.

• Working in the canteen wash up area.

• Cleaning of various preparation areas.

• Clean large equipment, boiling pans, various ovens and steamers, etc.

• Clean dairy fridge, meat, poultry and all cold rooms and fridges.

• Clean dry goods store, plating area, canteen, veg store, offices etc.

• Scheduled cleaning of floor areas within the C.P.U.

• Weighing and packing of various items for different preparation areas.

• Preparation of sealed items for both plating room and canteen as required.

• Regeneration of food for Dining Room, probing and storage of same.

• Assist in the Dining Room when required.

• Cleaning of canteen seating areas

• Decanting of food items from entry point and storage of same.

• Put away stores and clean as required

• Cut brown bread and package and date same.

• Probing and recording food temperatures as required

• Assisting the chefs in food prep/cleaning

All equipment, utensils and areas to be cleaned, should be carried out as per the agreed cleaning schedules and safety procedures.

Each member of catering staff is required to be familiar with HSE and Hospital Policies in relation to the following:

• Catering Health & Safety Statement

• Catering HACCP manual

• Infection Control Policy and Hand Washing policy

• Waste Policies

• Incident and Accident reporting

• Hospital Risk Management

• Complaints Procedure

• Health Service Executive Employee Manual and any other policies relating to their employment.

Relevant training in skills required to carry out necessary functions will be given as deemed appropriate by Hospital management.

• Manual Handling and Lifting

• Fire Safety training

• Hand Washing Training

• Infection Control

• HACCP and Food Safety

• Any other training appropriate to the post

The HSE will require flexibility in relation to areas where such flexibility is considered to be reasonable and accords with the competence and safety of staff involved.

Other duties applicable to the grade may be assigned by the HSE and co-operation will be required in the elimination of restricted practices and/or demarcation lines.

The person appointed shall also work reasonable overtime when directed.

• 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.

The above Job Description is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to him/her from time to time and to contribute to the development of the post while in office.

Eligibility Criteria

All candidates must at the closing date for receipt of application forms:

• Possess a good standard of general education – attained a standard of education as would enable him/her to discharge the duties of the post satisfactorily

And

• Possess a competent level of spoken and written English to compile HACCP/HIQA documents.

And

• Have relevant experience (within the last five years) working in a catering environment in the health care sector or hospitality sector.

Health

A candidate 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

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

Post Specific Requirements

Have completed HACCP training and have previous experience working in a large catering organisation.

Other requirements specific to the post

NA

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

Demonstrates the following:

Professional Knowledge

• Demonstrate evidence of knowledge of EHO, HIQA and HACCP regulations and the requirements in this role to adhere to same.

• Demonstrate evidence of experience working in a healthcare/hospitality environment

Teamwork & Interpersonal Skills

• Demonstrate ability to work as part of a multi-disciplinary team.

• Demonstrate motivation and an innovative approach to job.

• Demonstrate ability to present a neat and tidy appearance

• Demonstrate ability to take direction to achieve positive service outcomes

Communication

• Demonstrate effective communication skills including the ability to present information in a clear and concise manner.

• Demonstrate ability to communicate with colleagues in a professional and respectful manner.

• Demonstrate ability to communicate with patients in a compassionate, respectful and dignified manner.

• Possess a competent level of spoken and written English to compile HACCP documents

Planning and Organising

• Demonstrate evidence of ability to plan work effectively and efficiently.

• Demonstrate flexible approach – to working hours, rostering e.g. unsocial hours/shift work, night duty, on call, attitude to work

Commitment to providing a Quality Service

• Demonstrate a focus on quality.

• Demonstrate evidence of ability to empathise with and treat patients, relatives and colleagues with dignity and respect.