Catering Officer

Principal Duties and Responsibilities

Professional ·

The person holding this post is required to:

• Provide safe, wholesome and nutritious food suitable for all residents in compliance with HIQA and Nutrition and Hydration guidelines

• Support the principle that the care of the patient always comes first and will approach their work with the flexibility and enthusiasm necessary to make this principle a reality for every patient to the greatest possible way.

• Maintain throughout the hospital awareness of the privacy of the patient in relation to all hospital activities. ·

• Lead the Catering Team and encourage team development.

• Participate in the Group’s performance management programme.

The Catering Officer, Grade I will:

• Be responsible for the Management, supervision, and monitoring of performance of the catering team

• Be an integral part of the Management Structure, providing a quality driven, patient and customer centred, team-based catering service.

• Maintain good communications within the department and encourage good employee relations including ensuring that staff are aware of and comply with HR practices and procedures.

• Deal with matters of staff discipline at local level, record and bring to the attention of senior management

• Be responsible for the monitoring and controlling of staff entitlements to leave; completing timesheets, absenteeism reports, and sick leave records, and returning them to the appropriate departments.

• Develop good customer relations to include surveying patient opinions.

• Be responsible for the organisation of catering facilities including continuous menu planning in conjunction with the Chef’s within the unit to incorporate variety and choice of suitable foods to meet the nutritional/dietary needs, specialised diets and personal requests of all service users.

• Liaise with the multi-disciplinary teams in relation to all aspects of catering services to patients.

• Provide financial returns and information to Senior management as requested. ·

• Ensure that standards of service are maintained and all aspects of HACCP are fully implemented including ongoing staff training courses with the EHO and Education Sector. ·

• Assist in the identification and development of key performance indicators (KPIs). ·

• Drive and promote a Performance Management Culture. ·

• Ensure that the ordered foodstuffs and other materials delivered to the Catering Department are of the nature, substance and quality set out in contracts. ·

• Be responsible for devising and implementing the menu cycle in conjunction with Chefs and nursing teams

• Investigate patient/customer complaints and adhere to complaint procedure. ·

• Ensure catering services are operated within budget.

• Ensure the economical use of equipment and non-food materials within the department

• Be actively involved in introducing systems/change to reduce general waste and food waste. ·

• Attend training courses when required.

• Participate in internal audits and other accreditation initiatives as may be required.

• Attend local management team meetings.

• Organise and cost in advance, the provisions for special functions as required.

• To liaise with suppliers in relation to stock requirements.

• Participate in the review of all supplies to the Catering Department.

• To ensure standards are met in respect of HIQA Nutrition and Hydration guidelines.

Quality of Service

The Catering Officer, Grade will:

• Gather information from the units in relation to patients’ meals; stock management; and food waste. Acknowledge and address service user queries and complaints when appropriate and report same to Senior Management.

• Ensure that standards of service are maintained and all aspects of HACCP are fully implemented including organising on-going staff training courses

• Check meals for quality, quantity and presentation. · Ensure proper portion control is observed and that meals are properly presented. · Observe and monitor work practices of staff to ensure correct procedures are being followed.

Hygiene and HACCP

The Catering Officer, Grade will:

• Ensure that all principles of HACCP are implemented.

• Ensure that all principles of HACCP are monitored and audited to test the effectiveness of the system and ensure hospital policies and statutory regulation are being implemented

• Check that all relevant areas are kept clean, tidy and in a hygienic condition.

• Devise, implement and document corrective actions when required.

• Ensure that all staff are aware of HACCP procedures/controls and are acting accordingly.

• Ensure that proper work practices are adhered to in relation to food handling and food safety.

• Health and Safety

The Catering Officer, Grade I will:

• Be fully conversant with Health and Safety at Work and ensure that staff, under their direct control, are fully aware of their responsibilities under the law and that they comply with all safety regulation and attend all training as required. ·

• Report on and take necessary action in the event of an accident, fire, stock damage, or unfit food and complete the necessary returns and reports.

• · Ensure incident report forms are completed and report any accidents to Senior Management

• . · Ensure that effective safety procedures are in place to comply with the Health Safety Welfare at Work Act. ·

• Be responsible for monitoring of health and safety within the Catering Department. ·

• Ensure that staff receive proper training in Fire Safety, manual handling, Infection Control, food hygiene training and other relevant training

• Ensure that all staff are provided with and wear full uniform and personal protective clothing including footwear where necessary r. ·

• Ensure equipment and work areas/practices are safe and that maintenance of equipment is carried on a regular basis. ·

• Report and take necessary action in the event of an accident/fire, and ensuring the completion of accident report forms etc. ·

• Ensure that the safety statement is updated and that safety audits are performed on a regular basis. ·

• Take necessary steps to ensure the security of all equipment, utensils, stores and offices

• 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

Information Technology

The Catering Officer, Grade I will:

• Operate existing/new technology as appropriate. ·

• Be aware of modem developments within the industry and assist in the introduction/implementation of new/updated technologies

The above Job Specification 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

Statutory Registration, Professional Qualifications, Experience, etc

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

(i) Hold the Bachelors of Arts. NFQ Level 7 in Hospitality Management awarded by

Technical University Dublin

https://www.tudublin.ie/study/undergraduate/courses/hospitality-managementtu745/?courseSubjects=Culinary%2C%20Hospitality%2C%20Tourism&keywords=

OR

(ii) Hospitality Studies (Higher Certificate) (Level 6) awarded by the Munster Technical

University

https://www.cit.ie/course/cr657

OR

(iii) A Diploma in Dietetics

OR

(iv) An equivalent qualification

OR

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

AND

(vi) Candidates must have at least one year’s 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 two 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

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.

2. 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.

3. Character

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

Post Specific

Requirements

• Be fluent in the English Language

• Demonstrate depth and breadth of experience working in a HACCP (Hazard Analysis and Critical Control Point) environment as relevant to this role.

• Have undertaken or be willing to undertake within a specified timeframe the Food Safety Course at Level 3, Food Safety Management. If the successful candidate has not completed this course, he/she will be required to do so and the necessary training will be provided

Other requirements specific to the post Flexibility to cover different shifts, work at weekends and cover leave etc.

Skills, competencies and/or knowledge

Candidates must:

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

• Demonstrate ability to manage deadlines and effectively handle multiple tasks.

• Demonstrate sound knowledge of up-to-date catering management skills.

• Demonstrate the ability to plan and organise resources effectively in terms of running a busy catering operation.

• Demonstrate an ability to work with colleagues as part of a busy catering team.

• Demonstrate a strong commitment to maintaining work standards and delivering a quality service to service users.

• Demonstrate flexibility and sound practical judgement and decisiveness in solving problems.

• Demonstrate leadership and team management skills including the ability to work with multi-disciplinary team members both inside the Unit and throughout the catchment area e.g.; Dietetics, SLT.

• Demonstrate a commitment to on-going professional education and research.

• Demonstrate good communication and interpersonal skills especially with regard to dealing with vulnerable patients and staff issues.

• Demonstrate an ability to manage change.

• Demonstrate effective team building and leadership skills.

• Demonstrate an ability to delegate effectively.

• Demonstrate innovation and creativity.

• Demonstrate an ability to motivate self and others.

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 being called forward 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.

Code of Practice The Health Service Executive will run this campaign in compliance with the Code of Practice prepared by the Commission 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 Code also specifies the responsibilities placed on candidates, facilities for feedback to 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.hse.ie/eng/staff/jobs in the document posted with each vacancy entitled “Code of Practice, Information for Candidates” or on www.cpsa.ie.