Catering Officer

Purpose of the Role The purpose of this post is to provide Management, supervision, and monitoring of team performance. To be an integral part of the Management Structure, Providing a quality driven, patient and customer centred, team based catering service. To participate in current and future planning for CHI and NCH.

Principal Duties and Responsibilities Professional Duties and Responsibilities: • The post holder will be expected to live CHI values and be child-centered, compassionate, progressive and will act with respect, excellence and integrity. • Working with the Catering Manager to manage and direct the team in the operational activities of the catering department. • Ensure all the catering team are operating to the highest standards of food safety at all times and the hospital is compliant with food safety legislation and industry best practice. • The Catering Officer will be required to deputise for the Catering Manager as required. • Actively support the Catering Manager in the development, review, and implementation, of strategic and operational plans including future developments • Working with the Catering Manager to take responsibility for the catering department including development, planning, directing and management of catering services, ensuring the services are of the required standards that meet legislative requirements. • To maintain an awareness of the priority of the patient and customer throughout the catering management and operational teams. • Be responsible for the management and performance of catering services, and its operations menu planning (in conjunction with the Executive Chef and chef team) • Using the department and Hospital IT systems to assist in the preparation of costs, rosters, food safety management system and other documentation. • To order, purchase, and receipt of departmental supplies using the Hospital Systems (in conjunction with Materials Management) ensuring compliance with statutory requirements • To manage operational controls, regarding food hygiene and HACCP compliance • To achieve best practice standards in customer service & food distribution • To Implement budgetary requirements, financial and cost controls • To ensure statutory documentation management and retention of records • To ensure a high standard of Food Safety operational hygiene prerequisites • H.A.C.C.P • Cleanliness • Pest control • Waste management • In accordance with all EU and National Food and Food Safety regulations and in line with the Hospital Food Safety Management System, policies, and procedures • Be responsible for departmental implementation of food safety management using HACCP principles, leading the HACCP team, reviewing standards by means of audit and KPI on a regular basis. • Updating and developing documentation and procedures as required ensuring verification and traceability systems. • Monitor supplier performance through checks, audits and communication. • Ensure provision of food and services for hospitality, events, and other functions as required. • Ensure the storage of food and provisions meets legislative requirements, best practice, by monitoring regularly. • Liaise and co-operate with the Clinical Nurse managers/Dieticians regarding patient meals and meal plans. • Arrange repairs and maintenance as required, and liaise with technical services with regard to all other types of maintenance using the Hospital systems, ensuring the catering department and equipment is meeting operational and safety standards. • Undertake any other duties relevant to the post as maybe assigned to you from time to time

Communications • The Catering Officer will be accountable to the Catering Manager in all matters relating to policy, service profile and development of the catering service. • Working with the Catering Manager, ensure clear and open communication within the catering management team and department, with the focus of providing clarity of direction and support for the day to day operations of the department. • Actively support the Catering Manager by providing advice, and prepare reports and correspondence for submission to internal and external departments, management and other relevant bodies, on any assigned aspect of the catering services. • Participate actively in internal and external committees / groups as required. • Ensure statistical and management information is provided to the Catering Manager as required. • Assist in production of an annual departmental report. • The Catering Officer will liaise with statutory authorities, auditors and officials as required. • To ensure and facilitate good communications within the catering department through meetings, debriefings and other appropriate channels.

Financial • Ensure the catering department performs within the allocated budget and expenditure on provisions and utilities is controlled. • Identify potential for efficiencies / savings through improved practices and innovation. • Monitoring departmental expenditure using the internal and Hospital systems, Identifying patterns and trends.

Team Management • Monitor team performance, absenteeism, and sick leave within the department and refer to appropriate departments if required. • Ensure employee dignity and respect policies are adhered to, within the department and in line with hospital policies. • Provide first line or second line discipline to all team members as appropriate. • Maintain confidentiality regarding staff matters and information obtained, in compliance with Hospital Policies • To carry out team or individual, performance management/evaluation, when required • To promote good industrial relations with staff and their representatives dealing with industrial relations issues in accordance with Hospital policies. • To plan, manage and participate in the training and development of all the members of the catering team.

Health & Safety • Maintain a safe work environment in compliance with Hospital and Statutory requirements; ensuring structures are in place that allow the catering team work safely. • Recording, reporting and investigating all accidents/incidents in the catering department and taking the necessary preventative and corrective action. • To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service. • Have a working Knowledge of Health and Safety requirements as they apply to catering

Training Role • Participate in identifying training needs within the catering team • Ensure that training is completed and recorded using the Hospital system

Continuing Professional Development & Training • To participate in Hospital training and re training as and when required • To be responsible for your own ongoing professional development • To keep updated with developments in healthcare, catering, and industry best practices

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 them from time to time and to contribute to the development of the post while in office. Eligibility criteria, qualifications and experience Essential Criteria: • Background in Catering / Food Service management / supervision • Experience working in a Hospital, Nursing Home or Healthcare setting • HACCP/Food Safety training essential, with strong understanding of food safety principles • Experience working in a team based environment and knowledge of the concept of team working in practice • To deal in a courteous and responsible manner with all customers • Be responsible for one’s own actions. • Flexibility in work practices and approach • Maintain confidentiality on all matters and information obtained during employment. • Positively represent the Department and the Hospital at all times. • Availability to work extra hours if required

Desirable Criteria: • Experience in a Customer Services role • Knowledge of infection control • Be attentive to the needs of customers at all times • Excellent time management skills

Professional Qualifications, Experience: One of the following qualifications (or equivalent) • Hold the Bachelors of Arts. NFQ Level 7 in Hospitality Management OR • Hospitality Studies (Higher Certificate) (Level 6) OR • A Diploma in Dietetics OR • An equivalent qualification • Have at least one year’s 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. Specific T&C’s of post 35 standard working week/ shift work required 28 days Annual Leave Remuneration is in accordance with the salary scale approved by the Department of Health: Current salary scale with effect from 1st March 2025: Grade, Code 4001, starting at Point 1 €51,206 and rising annually in increments: €61,253 LSIS.