Catering Officer

Position Summary

This role is to ensure that the various catering services meet the requirements of all stake holders, that all areas within the department are fully compliant with the relevant statutory and Environmental Health regulations. All sections operate in accordance with HACCP, HIQA standards in respect of nutrition & hydration and Hospital policies and procedures.

The post holder must be committed to researching, identifying and proposing innovative solutions for catering services. They will be engaged in multi-disciplinary projects that will enhance the patient experience and also bring service improvements to the Department.

In the Catering Department we aim to develop our manager’s skillset across all areas of the department thereby providing a pool of management personnel for the changing requirements of a progressive and dynamic Department

They must have the ability to work dynamically in a fast paced environment; be self-motivating and demonstrate the ability to handle multiple priorities in a customer focused environment. This is to be done in tandem with the promotion of a culture of respect, ensuring that patients and colleagues are treated with dignity and respect at all times. The post holder will be required to interchange between the different department from time to time where this will bring, Service Improvements, develop your skill-set, Bring new ideas and creativity.

General Management

• Be accountable and responsible for the highest quality in delivering catering services and act accordingly in respect of Food Hygiene and Health & Safety current legislation i.e. HACCP

• Ensure that the Catering Policies, Procedures and Guidelines are in place, and compliant with all relevant standards and legislation.

• Supervise and liaise with all catering staff/ chefs assigned to the department ensuring a high quality catering service is delivered to all patients and staff.

• Develop good customer relations with patients and staff.

• Recognise the needs and importance of patient and customer services.

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

• To investigate, report and correct complaints regarding the meals service or any other customer service issues and complete non-conformance documents when necessary.

• Keep line manager informed in relation to staff grievances, discipline issues and staff welfare issues as appropriate.

• To ensure a proper standard of services to patients in co-operation with nursing staff.

• Any other appropriate duties that may be assigned to them from time to time

• Provide cover within the Department as and when required • Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

• Make the most effective and efficient use of developments in information technology for both patient care and administrative support in a manner which integrates fully with systems throughout the organisation.

• Adhere to confidentiality guidelines at all times

Staff Management

• Monitor performances, absenteeism, and the control of sick leave within the Department.

• Work in conjunction with all Catering Manager’s s in assisting them with Staff Rostering, Payroll, Attendance sheets,

• Ensure, in conjunction with the Catering Managers, that sufficient staff are available each day on all shifts, to provide proper services.

• To ensure payroll costs are managed and staff levels are maintained at all times. • To review current work schedules and make recommendations for change to ensure maximum productivity.

• To comply with new hospital projects i.e. or development which is deems fit by the hospital or the department which will enhance the services

• Promote good industrial relations with staff and staff representatives. To attend meeting when required and deal with Industrial Relations in accordance with Hospital Policy.

• Maintain good staff discipline and when necessary take action in accordance with the Hospital's disciplinary policy.

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

Hygiene/ Operational

• Ensure all meals are prepared on time for Patients/Staff.

• Monitor HACCP Records on a daily basis.

• Check meals for quality, quantity, presentation and portion control.

• To ensure the required standard of hygiene as per Food Hygiene Regulations, EU Directives and the Irish Standards I.S 340: 2007 are achieved and maintained and all staff are aware of same

• To ensure all aspects of hygiene management is in line with the guidelines specified in HACCP.

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

Information Technology

• Be aware of modern developments within the industry, and assist in the implementation of new/updated technology.

• Operate existing and new technology and to update when required.

Health & Safety

• To ensure health and safety is given maximum attention throughout the department.

• To ensure that all machinery and equipment is in a safe condition.

• Ensure all staff are fully aware and adhere to Fire Safety and Health and Safety Regulations.

• To educate and support staff in the awareness of preventative maintenance of all equipment thus ensuring the smooth running of the department and liaise with Maintenance,

• Ensure all staff are provided with and compliant and wear full uniform, and personal protective equipment (PPE) including footwear.

• Adhere to Hospital infection control policy. Wear appropriate protective clothing and protective footwear and use any safety equipment provided.

• Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

• To be responsible for the proper and secure storage of all foodstuffs in the kitchen.

• Carry out safety and cleaning audits, to ensure that health and safety standards are maintained.

• Participate and cooperate with legislative and regulatory requirements in relation to Health and Safety as outlined in the Safety, Health and Welfare Act 2005 and the Hospital Safety Statement.

Financial

• To monitor department costs in relation to food, equipment, resources, and staff costs.

• To monitor food waste and implement any changes when required.

Quality Management

• Create a culture of positively seeking patient, residents, and customer feedback and making the required changes.

• Be actively involved in the Management of Change.

•Gather data from the wards in relation to patient’s meals; stock management; food waste; deal with queries and complaints and report same to catering officers/ manager

Training and Development

• To identify the training needs of the Catering Department in line with current legislation, current service requirements and future departmental or hospital development.

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

• Ensure that all catering staff are adequately trained in the use of any equipment that they use within their work areas

• Attend appropriate in-service training and education programmes and facilitate staff to attend same.

• Ensure own professional development is in keeping with industry, educational and technical devolvement. • Ensure that all staff attend mandatory training when required

Policies and Procedures

• Comply with and adhere to all Hospital policies and procedures

Other

Flexibility to work at weekends and cover leave etc.

Successful candidates will be required to:

• 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.

• 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 patients, staff and residents.

• 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 from internal or external source.

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

• Demonstrate good communication and interpersonal skills especially with regards 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 motive self and others

• Demonstrate and Adhere to confidentiality guidelines at all times in the department. *

Professional Qualifications & Experience

Candidates must have one of the following qualifications

(i) Higher Certificate (NFQ Level 6) in Hospitality Studies (e.g., awarded by Munster Technological University).

or

(ii) A Diploma in Dietetics

or

(iii) recognized equivalent qualification

day

or

(iv) be employed in HSE or funded agency as catering officer