Catering Attendant

Reporting Relationship

All staff will report to Catering Manager, Chef 1 or Deputy or any other assigned by the Catering Manager

Purpose of the Post

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.

Principal Duties and Responsibilities

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

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.

• 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 patent’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
• Probing and recording food temperatures as required
• Assisting the chefs in food prep / cleaning

• 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.

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.

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.

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

Qualifications and/ or experience

Each candidate must on the latest date for receipt of completed application form to this office:

Good Standard of Education

Age

Age restrictions shall only apply to a candidate where he/she is not classified as a new entrant (within the meaning of the Public Service Superannuation Act, 2004). A candidate who is not classified as a new entrant must be under 65 years of age.

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 in the past four years.

Skills, competencies and/or knowledge

Professional Knowledge relevant to the post

Quality & Customer Focus

Building and Maintaining Relationships

Planning & organisational skills

Shortlisting

Applicants may be shortlisted for interview based on information supplied in the application form at the closing date based on previous experience in the relevant area.

Code of Practice

The Health Service Executive will run this campaign in compliance with the Code of Practice prepared by the Commissioners for Public Service Appointments (CPSA). The Code of Practice sets out how the core principles of probity, merit, equity and fairness might be applied on a principle basis. The Codes also specifies the responsibilities placed on candidates, feedback facilitates for applicants on matters relating to their application when requested, and outlines procedures in relation to requests for a review of the recruitment and selection process and review in relation to allegations of a breach of the Code of Practice. Additional information on the HSE’s review process is available in the document posted with each vacancy entitled “Code of Practice, information for candidates. ”

Codes of practice are published by the CPSA and are available on www.careersinhealthcare.ie in the document posted with each vacancy entitled “Code of Practice, information for candidates or on www.cpsa-online.ie

Tenure

The current vacancy available is permanent/temporary and whole time/part-time.

 The post is pensionable. A panel may be created from which permanent and specified purpose vacancies of full or part time duration may be filled. The tenure of these posts will be indicated at “expression of interest” stage.

 Appointment as an employee of the Health Service Executive is governed by the Health Act 2004 and the Public Service Management (Recruitment and Appointments) Act 2004 and Public Service Management (Recruitment and Appointments) Amendment Act 2013

Remuneration

The salary scale for the post is:

€34,240 €36,064 €37,424 €37,991 €38,231 €38,796 €39,376 €39,832 €40,379

New appointees to any grade start at the minimum point of the scale. Incremental credit will be applied for recognised relevant service in Ireland and abroad (Department of Health Circular 2/2011). Incremental credit is normally granted on appointment, in respect of previous experience in the Civil Service, Local Authorities, Health Service and other Public Service Bodies and Statutory Agencies.

Working Week

The standard weekly working hours of attendance for your grade are 39 hours per week. Your normal weekly working hours are 39hours. Contracted hours that are less than the standard weekly working hours for your grade will be paid pro rata to the full time equivalent.You are required to work agreed roster/on-call arrangements advised by your Reporting Manager. Your contracted hours are liable to change between the hours of 8.00am and 8.00pm over seven days to meet the requirements for extended day services in accordance with the terms of collective agreements and HSE Circulars.

Annual Leave

The annual leave associated with the post will be confirmed at Contracting stage.

Superannuation

This is a pensionable position with the HSE. The successful candidate will upon appointment become a member of the appropriate pension scheme. Pension scheme membership will be notified within the contract of employment. Members of pre-existing pension schemes who transferred to the HSE on the 01st January 2005 pursuant to Section 60 of the Health Act 2004 are entitled to superannuation benefit terms under the HSE Scheme which are no less favourable to those which they were entitled to at 31st December 2004

Probation

Every appointment of a person who is not already an employee of the Health Service Executive or of a Local Authority shall be subject to a probationary period of 12 months as stipulated in the Department of Health Circular No.10/71.