Catering Officer

Position: Catering Officer Grade II

Contract: Specified Purpose Contract

Hours: 35 hours per week : Mon – Sun

Salary range: HSE Consolidated pay-scale 1stAugust 2025

Reporting to: Catering Manager

Closing Date: 28/01/2026

ESSENTIAL SKILLS:

· Degree, Diploma or Certificate in Supervisory Management or Institutional Management granted by a recognized college after a course of not less than two years.

· Have a minimum of one years’ experience in a supervisory role in an environment serving not less than 200 meals daily

· HACCP/Food Safety Management course from a recognized training provider, for a programme of 21 hours duration with a certificate of competency.

· Be computer literate

· Good organizational abilities and administrative experience

· High capacity for responsibility and individual initiative

· Flexible

DUTIES AND RESPONSIBILITIES:

The successful candidate will carry out the following duties. Please note this list is not exhaustive and additional duties may be required but will be discussed in detail with the line manager.

JOB OVERVIEW

The Catering Officer, Grade II will:

· Be responsible for the production, distribution and provision of a high-quality catering food service to service areas for patients and staff.

· Plan raw materials and people based on the production plan for the day/week.

· Be responsible for the organisation of Catering operations including specialised diets, functions and the introduction of new menus as appropriate for patients and staff are met in a responsive, individualised manner such that it meets the nutritional needs of the patients.

· Liaise with dieticians/ other multi-disciplinary staff in relation to all aspects of catering services to patients.

· Ensure that effective methods of control are established and maintained over all items of expenditure including purchasing, receiving, quality control, storing, stock control, contract services and staff costs.

· Prepare the specifications for the purchasing of all goods required.

· Maintain all appropriate records and management information reports required

· Prepare budgets and ensure adherence to same

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

Quality of Service

The Catering Officer, Grade II will:

· Gather information in relation to meals, deal with customer queries and complaints when appropriate and compile reports for the Catering Manager.

· Ensure that standards of service are maintained and all aspects of HACCP (Hazard Analysis and Critical Control Point) are fully implemented including ongoing staff training courses with the Environmental Health Officer (EHO) Education Sector and on the job.

· Identify and implement working standards for the Catering Department (Canteen Ward level)

· Devise formal systems and procedures for monitoring, auditing and feedback of service.

· Develop procedures for notifying and rectifying problems

· 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 with these practices.

· 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).

· ‘Walk the floor’ during service periods to ensure that excellent levels of service are being delivered to the customers/clients.

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

· Evaluate customer satisfaction and manage change to meet needs.

Hygiene and HACCP

The Catering Officer, Grade II will:

· Check, audit and ensure all areas in the Catering Department are maintained in a hygienic condition and that cleaning schedules are monitored, appropriate and completed.

· Ensure that all principles of HACCP are checked on a daily basis and weekly audits are carried out to test the effectiveness of the system.

· Administer the HACCP system in the main kitchen and other areas in conjunction with the Catering Manager and with each member of staff.

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

· Ensure that all HACCP documentation is being completed daily by all relevant staff and that full traceability for all foods is evident within the documentation.

· Be competent in HACCP record storage, filing and efficient retrieval for inspection purposes.

Health and Safety

The Catering Officer, Grade II will:

· Ensure that all staff are provided with, and wear, full uniform and personal protective equipment, including footwear.

· Ensure that equipment and work areas/practices are safe, and that maintenance is carried out in a timely and regular fashion.

· Report and take necessary action in the event of fire, an accident, stock damage and unfit food, and complete the necessary documentation/reports.

· Risk-manage all aspects of the services and control the identified risks within your scope or escalate as appropriate.

· Ensure all staff are fully aware and adhere to Fire Safety, Smoking Policy and Health and Safety Regulations.

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

· Arrange courses in fire safety, manual handling, food hygiene and other relevant processes, in conjunction with the Catering Manager.

· Keep risk assessments and the site-specific safety statement is updated for the Catering Department and carry out safety audits to ensure health and safety standards are maintained.

· Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, Oral Nutrition & Hydration standards, 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.

· Ensure all chemicals are safely stored and managed within the Catering Department.

Management & Supervision of Staff

The Catering Officer, Grade II will:

· Supervise and line manage Catering Staff assigned to the Catering Department

· Ensure, in conjunction with the Catering Manager, that sufficient staff are available each day on all shifts, to provide proper and appropriate services.

· Ensure that all catering staff are adequately trained to provide a high-quality service to all customers.

· Maintain good communications within the department and encourage good employee relations including ensuring that staff are aware of and comply with personnel practices and procedures/policies.

· Deal with matters of staff discipline in accordance with the hospital Grievance Procedure/Dignity at Work Policy.

· Keep the Catering Manager informed in relation to staff grievances, discipline issues and staff welfare issues as appropriate.

· Be responsible for assisting the Catering Manager in the monitoring and controlling of staff entitlements to leave; completing timesheets, absenteeism, and sick leave records, and returning them to the appropriate departments.

· Organise and implement induction programmes for new staff

· Ensure staff attendance at mandatory and core training programmes

· Devise comprehensive on-going skills training programme for all staff

· Develop and update departmental procedure manuals

· Ensure own professional development in keeping with industry, educational and technical development

· Provide the team leadership required, enabling all staff members to give their maximum potential contribution to the services.

· To convene team meetings and develop good systems of communication with staff

· Be involved in the recruitment of catering staff, and assign appropriate duties to staff under his/her control.

· Ensure staff have the opportunities for personnel development through in-house training and otherwise as necessary.

· Develop systems and processes that will ensure best practice on rosters and skill mix.

· Plan and control holidays within the operation to ensure the seamless delivery of catering services.

· Monitor and manage absenteeism within area of responsibility in accordance with HSE guidelines.

· Ensure that all personnel policies are complied with regarding leave, discipline, contracts of employment etc.

· Ensure that all employees project a positive, approachable, friendly and professional image.

· Participate on interview boards as required.

Information Technology

The Catering Officer, Grade II will:

· Be aware of modern developments within the industry, and assist in the introduction/implementation of new/updated technologies.

· Operate existing/new/updated technology as appropriate.

· Develop inventory, maintenance and other records regarding equipment

· Identify appropriate equipment and products for each task

· Ensure equipment is well maintained, regularly monitored and faults reported

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.

This job description will be subject to review in the light of changing circumstances.

It is not intended to be exhaustive but should be regarded as providing guidelines within which individuals work.

The duties and responsibilities detailed above reflect the present service requirements and may be subject to review and amendment to meet the changing needs of the service.

Short listing may be carried out on the basis of information supplied in your Application Form. The criteria for short listing 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 all experience is outlined 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.

Please note this competition can be closed early in the event of large volume of applicants.