Catering Attendant

Remuneration

The salary scale for the post is (as at 01/08/2025):

€35,547 - €37,409 - €38,528 - €39,294 - €39,958 - €40,816 - €41,340 - €42,233 - €43,150

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.

Purpose of the Post

The provision of high quality patient centred catering services to all patients in line with the National Policy on Good Nutritional Care in Acute Hospitals, National infection control policies, HACCP and Environmental Health Office regulations.

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

 CATERING ATTENDANT– DUTIES WITHIN CATERING

• Attend for duty as assigned by the Catering Manager/supervisor, designated manager and at such hours as he/shedetermines from time to time

• To work as part of a team, assist in all catering and cleaning duties in food preparation, service and distribution
• Maintaining the cleanliness and maintenance of kitchens, stores, walls, floors, cookers, freezers and all equipment and utensils to the highest possible hygienic standards in line with Hospital & HSE.
• To ensure proper use of cleaning materials and equipment, reporting any defects for repair to the Catering Manager/line manager.
• To perform catering duties in all areas of Catering Department including ward kitchens, coffee dock, staff restaurant, central production areas as required.
• To be aware of Statutory Occupational Health & Safety Legislation under the Safety, Health & Welfare Act, 1989.
• The uniform prescribed must be worn at all times and other protective clothing, footwear, gloves etc, must be utilized as required by Hospital Uniform Policy and as appropriate to area of service.
• To observe the hospitals policies and procedures on discretion and confidentiality relating to patients and/or their families
• To demonstrate a friendly and co-operative attitude towards visitors/relatives/staff
• To undertake training & retraining as requested by catering management/Hospital Management and to keep up to date with new methods of food handling and service.
• To be aware of and comply with policies, directives, guidelines and recommendations from statutory bodies in relation to Health & Safety, Manual Handling, Infection Control,, Environmental Health, HACCP, HIQA.
• To undertake serving of food as required in staff facilities and wards
• To take temperatures of refrigerators/freezers, record temperatures in Compliance of HACCP, and stores to ensure proper rotation of stock and to ensure food is stored in accordance with National Hygiene Standards of Ireland I.S. 340 2007.
• To be flexible and adaptable to meet catering service needs across wards/areas
• To operate a cash register as required.
• To take all necessary steps to ensure the maximum security in the Department (locking doors, windows) in your area of assignment and all equipment and supplies therein.
• To assist in the distribution and service of patient food as required.
• To have knowledge of Basic food hygiene.
• To present for work in full and proper clean uniform at rostered time, no strong smelling perfumes, or jewellery with the exception of wedding band.
• Attend training courses as directed by management
• Any other duties relevant to the post as may be allocated by Catering Manager, catering supervisor of designated manager.

The Catering Department operates 7 days a week, working hours will / can include:

·         Weekend Work

·         Evening Duty

·         Unsocial Hours

·         Shift work

PLEASE NOTE THE FOLLOWING GENERAL CONDITIONS:

• Employees must attend fire lectures periodically and must observe fire orders.
• Employees must attend training that is mandatory as stipulated by Hospital management
• 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, this includes e-cigarettes.
• Hospital uniform code policy must be adhered to.
• Provide information that meets the need of Senior Management.

Risk Management, Infection Control, Hygiene Services and Health & Safety

·         The management of Risk, Infection Control, Hygiene Services and Health & Safety is the responsibility of everyone and will be achieved within a progressive, honest and open environment.

·         The post holder is responsible for ensuring that they become familiar with the requirements with all relevant Policies and Procedures.

·         The post holder is responsible for ensuring that they comply with hygiene services requirements in your area of responsibility. Hygiene Services incorporates environment and facilities, hand hygiene, catering, cleaning, the management of laundry, waste, sharps and equipment.

·         The post holder must take reasonable care for his or her own actions and the effect that these may have upon the safety of others.

·         The post holder must cooperate with management, attend Health & Safety related training and not undertake any task for which they have not been authorised and adequately trained.

·         The post holder is required to bring to the attention of a responsible person any perceived shortcoming in our safety arrangements or any defects in work equipment.

The above 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

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

·              Possess 2nd level education to Junior Certificate Level, which includes pass in all subjects taken.

AND

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

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

N/A

Other requirements specific to the post

•          Flexibility regards working hours to meet the demands of the service.

•          Fulfil front line food service requirements with an acute hospital environment

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:

Knowledge

·      Demonstrate evidence of knowledge of Environmental Health, HIQA and HACCP regulations and the requirements in this role to adhere to same.

·      Demonstrate knowledge of catering provisions to carry out the duties and responsibilities of the role

·      Demonstrate knowledge in the area of healthcare

·      Demonstrate an ability to apply knowledge to best practice

·      Demonstrate a commitment to continuing professional development

·      Demonstrate ability to work under pressure

·      Demonstrate a commitment to assuring high standards and strive for a patient centred service

Teamwork

·      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 carry out instructions and appreciate the importance of providing quality care to patients.

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

·      Demonstrate ability to work on own initiative

Patient/Customer Focus

·      Demonstrate a focus on quality

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

·      Demonstrate motivation to fulfil the role and contribute to improving the service

·      Demonstrate the ability to maintain confidentiality

Communication & Interpersonal Skills

·      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

Demonstrate ability to listen openly, using questions to check understanding/avoid misinterpretation.

Campaign Specific Selection Process

Ranking/Shortlisting / Interview

A ranking and or shortlisting exercise may be carried out on the basis of information supplied in your application form. The criteria for ranking and or shortlisting 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.

Failure to include information regarding these requirements may result in you not progressing to the next stage of the selection process.

Those successful at the ranking stage of this process, where applied, will be placed on an order of merit and will be called to interview in ‘bands’ depending on the service needs of the organisation.