Catering Manager, Older Persons Services

Remuneration

The salary scale for the post is: €59,419 – €60,870 – €62,566 – €64,268 – €65,976 – €67,501 – €69,054 – €70,566 – €72,067 – €74,650 – €77,243 (LSIs)

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.

Location of Post

HSE Dublin & South East Carlow/Kilkenny, South Tipperary, Waterford, Wexford FSS Bhaile Átha Cliath agus an Oirdheiscirt Cheatharlach, Chill Chainnigh, Thiobraid Árann Theas, Phort Láirge, Loch Garman

There is currently 1 permanent whole-time vacancy available in St. John’s Community Hospital, Enniscorthy, Co. Wexford. Please note: this campaign is to fill the above vacancy and a panel will not be formed.

Details of Service

HSE Dublin and South East was established as part of the Sláintecare program, combining:

• South East Community Healthcare

• Community Healthcare East

• Ireland East Hospital Group with three hospitals from the South/South West Hospital Group:

• University Hospital Waterford

• Tipperary University Hospital

• Kilcreene Orthopaedic Hospital

The new regional health region provides acute and community healthcare services across the counties of South Dublin, Wicklow, Wexford, Waterford, Carlow, Kilkenny, and South Tipperary, serving a population of 971,093 (18.9% of the national population, 2022 Census).

Services in the Region Include:

• Acute hospitals

• Primary care services

• Community care

• Social care services

• Public and private providers

• Health and social care professionals

• Voluntary sector services

Regional Breakdown:

Carlow, Kilkenny, and South Tipperary

Waterford and Wexford

Dublin Southeast and Wicklow

The Integrated Health Area for Waterford & Wexford is now hiring a Catering Manager for Older Persons Services.

Reporting Relationship

Reports to the Manager of Older Persons Services, Waterford Wexford.

Purpose of the Post

The role of the Catering Manager is to:

• Manage and develop the Catering Services of Waterford Wexford Community Nursing Units.

• Oversee the production kitchen and all staff within the St. John’s Community Hospital Catering Department.

• Ensure performance meets hospital, statutory, and regulatory standards.

• Provide food services to approximately 1400 meals per day across multiple locations in Wexford.

• Collaborate with Directors of Nursing in managing catering staff across the community units.

• Ensure compliance with Food Hygiene Regulations/HACCP.

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

General

The Catering Manager will:

• Provide leadership throughout the catering service to meet the standards required in keeping with best practice, HSE policies, and legislation.

• Manage the service ensuring that the needs of all residents are met in a responsive, individualised manner, meeting the nutritional needs of the client groups.

• Ensure that all meals are prepared on schedule for patients and staff and are within nutritional and dietetic control guidelines.

• Lead on change ensuring safe, efficient, and effective use of all resources.

• Develop and implement, where necessary, the policies and procedures associated with best and safe practice, and monitor compliance.

• Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the Key Performance Indicators (KPIs).

• Ensure excellent levels of service delivery through oversight, resident feedback, and audit.

• Ensure that HACCP guidelines are implemented, monitored, and adhered to.

• Manage the quality and hygiene of the food cycle from preparation through to delivery, including presentation.

• Evaluate resident satisfaction and manage change to meet needs.

• Facilitate the upgrade of information technology in Catering Services.

• Participate in national accreditation and nutritional project(s) where appropriate and as directed.

• Risk-manage all aspects of the service and control or escalate identified risks as appropriate.

• Maintain documentation and records in line with legislation, HACCP, and HIQA residential standards.

• Ensure cleaning programmes are formulated and meet approved standards.

• Attend to and take necessary statutory or other action in the event of incidents, accidents, fire, theft, loss, damage, unfit food, or other irregularities.

Personnel

The Catering Manager will:

• Provide team leadership, enabling all staff members to give their maximum potential contribution.

• Be involved in the recruitment of catering staff and assign appropriate duties.

• Ensure opportunities for staff personal development through in-house and external training.

• Maintain training records and ensure individual training needs are recognised and met.

• Ensure mandatory training is completed by all staff.

• Develop systems and processes for best practice rostering and skill mix.

• Plan and control staff holidays within operational resources where practicable.

• Monitor and manage absenteeism in accordance with HSE guidelines.

• Ensure compliance with personnel policies regarding leave, discipline, contracts, etc.

• Promote a positive, approachable, friendly, and professional image among all employees.

• Participate on interview boards as required.

Financial

The Catering Manager will:

• Identify and implement best practices to optimise resources, including daily control and monitoring of cash received.

• Monitor and control the catering budget.

• Provide statistics on all catering activities.

Operational

The Catering Manager will:

• Manage, supervise, and control the catering service, including staff supervision.

• Attend catering and management courses as required or approved by hospital management.

• Monitor and develop quality assurance programmes in all appropriate areas.

• Be responsible for training catering staff and involved in recruitment as required.

• Perform any other duties appropriate to the office of Catering Manager as assigned.

• Ensure staff compliance with Health & Safety legislation and HSE policies, including PPE usage.

• Liaise with Directors of Nursing and other stakeholders to ensure smooth catering operations.

• Support and promote sustainability initiatives in energy, water, and waste to help create a low-carbon, efficient health service.

Health & Safety

The Catering Manager will:

• Record, report, and investigate all incidents in Catering Services, and implement preventive and corrective actions.

• Ensure compliance with fire safety procedures and collaborate with designated fire safety officers.

• Maintain working knowledge and compliance with HIQA standards and relevant HSE protocols.

• Review the Departmental Safety Statement annually.

KPIs

• Identify and develop Key Performance Indicators (KPIs).

• Develop Action Plans to address KPI targets.

• Promote a performance management culture.

• Manage and deliver KPIs as a core business objective.

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

Everyone is responsible for risk management and hygiene services within an open and progressive environment. The post holder must:

• Familiarise themselves with the required training, education, and policies.

• Attend training on:

  • Continuous Quality Improvement Initiatives

  • Document Control Information Management Systems

  • Risk Management Strategy and Policies

  • Hygiene-Related Policies, Procedures and Standards

  • Decontamination Code of Practice

  • Infection Control Policies

  • Safety Statement, Health & Safety Policies, and Fire Procedure

  • Data Protection and Confidentiality Policies

• Comply with Risk Management Incident/Near Miss Reporting procedures.

• Comply with hygiene requirements, including:

  • Environmental and facility standards

  • Hand hygiene

  • Catering

  • Cleaning

  • Laundry, waste, sharps, and equipment management

• Foster and support a culture of quality improvement in hygiene.

• Take reasonable care for personal actions and their effects on the safety of others.

• Cooperate with management and attend Health & Safety training.

• Avoid undertaking tasks without proper authorisation and training.

• Report perceived shortcomings or equipment defects to a responsible person.

Eligibility Criteria

Qualifications and/or Experience

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

Statutory Registration, Professional Qualifications, Experience, etc.

Eligible applicants will be those who:

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

OR

(ii) Hold a Hospitality Studies (Higher Certificate) (Level 6) awarded by the Munster Technical University 👉 MTU Course Info

OR

(iii) Hold a Diploma in Dietetics

OR

(iv) Hold an equivalent qualification

OR

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

AND

(vi) 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) Have a total of at least five years’ satisfactory experience in the direction and control or 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

• Experience in the management of catering arrangements in a HIQA-designated centre for Older Persons

• Experience in the planning, provision, and management of menus for residents on modified diets

• Experience in high-volume catering for over 1,000 meals per day across multiple locations in line with food safety regulations

Other Requirements Specific to the Post

• Must have access to appropriate transport to fulfil the requirements of the role

Skills, Competencies and/or Knowledge

Candidates must demonstrate:

Professional Knowledge

• Demonstrate knowledge and commitment to food/hygiene best practices including HACCP

• Demonstrate knowledge of provision of catering in a HIQA-designated centre for Older Persons

• Demonstrate experience in the planning, provision, and management of menus for residents on modified diets

• Demonstrate excellent knowledge of up-to-date catering management skills

• Demonstrate knowledge of health & safety and employment legislation as it applies to the role

• Demonstrate financial awareness and ability to operate the service within budget

• Competent in the use of Microsoft Word, Microsoft Excel, and general IT skills

• Demonstrate an understanding of the relevant organisational policies and procedures

Planning & Managing Resources

• Demonstrate strong organisational and management skills, including awareness of resource management and the importance of value for money

• Demonstrate ability to manage deadlines and effectively handle multiple tasks

• Demonstrate a proactive, forward-planning approach to service delivery

• Demonstrate an ability to manage change

• Demonstrate flexibility, adaptability, and openness to working effectively in a changing environment

• Demonstrate ability to operate within an assigned budget while meeting nutritional standards for residents

Building & Maintaining Relationships (including Leadership and Team Skills)

• Demonstrate the ability to build and maintain relationships with colleagues and other stakeholders and to achieve results through collaborative working

• Demonstrate effective leadership and team management skills, including the ability to work with multi-disciplinary team members

• Demonstrate the ability to lead the team by example, coaching and supporting individuals as required

• Demonstrate the ability to facilitate and manage groups through the learning process and to give constructive feedback to encourage learning

Commitment to Providing a Quality Service

• Demonstrate commitment to maintaining high work standards and delivering quality service to service users

• Demonstrate evidence of incorporating the needs of the service user into service delivery

• Demonstrate a commitment to continuing professional development

• Demonstrate awareness and appreciation of the service user

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

Evaluating Information, Problem Solving & Decision Making

• Demonstrate sound practical judgement and decisiveness

• Demonstrate analytical skills and the ability to evaluate complex information

• Demonstrate the ability to quickly grasp and understand complex issues and the impact on service delivery

Communication & Interpersonal Skills

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

• Demonstrate excellent communication and interpersonal skills in order to deal effectively with a wide range of stakeholders

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 sections 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.

Tenure

• The current vacancy available is permanent and whole-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 the "Expression of Interest" stage.

Appointment as an employee of the Health Service Executive is governed by:

• The Health Act 2004

• The Public Service Management (Recruitment and Appointments) Act 2004

• The Public Service Management (Recruitment and Appointments) Amendment Act 2013

Working Week

• The standard weekly working hours of attendance for your grade are 35 hours per week.

• Your normal weekly working hours are 35 hours.

• 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.

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 than those which they were entitled to on 31st December 2004.