Catering Officer

Remuneration

The salary scale for the post as at the 1.3.25 is: €35,256 – €37,367 – €38,215 – €40,356 – €42,317 – €44,033 – €45,694 – €47,935 – €49,563 – €51,206 – €52,768 – €54,370 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. Responsibilities Catering Services The Catering Officer, Grade III will:

• Be responsible for the provision of a high quality catering service to all residents, Day Care Service and staff.
• 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, specialised diets
• Liaise with the nursing staff, dietitians and speech and language therapists in relation to all aspects of catering services to patients.
• Ensure catering services are operated within budget.
• Participate in internal audits and other accreditation initiatives as may be required.
• Attend local management team meetings.
• Be a key contributor to the nutritional circle meetings that are held within the unit.
• Organise and cost in advance, the provisions for special functions as required.
• To order and liaise with suppliers in relation to stock requirements.
• To monitor the quality of goods inwards where requested.
• To 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 Catering Officer, Grade III will:

• Gather information from the wards in relation to patients’ meals; stock management; food waste; deal with resident and service user queries and complaints when appropriate and report same to the Unit Manager.
• Ensure that standards of service are maintained and all aspects of HACCP are fully implemented including organising ongoing staff training courses. Hygiene and HACCP

The Catering Officer, Grade III will:

• Check that all relevant areas are kept clean, tidy and in a hygienic condition.
• Monitor the progress of daily cleaning schedules and ensure staff signoff checklists.
• 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.
• Devise, implement and document corrective actions when required.
• Administer the HACCP system in all areas of the Catering Department and Unit food service kitchens in conjunction with each member of the catering team.
• 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 III 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.
• Comply with the cash handling procedures as agreed.
• Ensure all staff are fully aware and adhere to Fire Safety and Health and Safety Regulations.
• Take necessary steps to ensure the security of all equipment, utensils, stores and offices.
• Manage staff attendance in fire safety, manual handling, Infection Control, food hygiene training and other relevant training, in conjunction with the Unit Manager.
• Keep the safety statement updated, and carry out safety and cleaning audits, to ensure that 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, 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.

Supervision of Staff The Catering Officer, Grade III will:

• Supervise and liaise with all Chefs and Catering Staff. Prepare the Monthly rosters to ensure that sufficient staff are available each day on all shifts, to provide proper services.
• Ensure that all catering staff and are adequately trained to provide a high quality service to all residents, day care users and staff.
• Ensure all staff adhere to the “Catering Department Dress Code Policy”.
• Ensure all staff adhere to Departmental Policies and Procedures.
• 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 and record same in relevant file and bring to the attention of Unit Manager.
• 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.

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.

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 them from time to time and to contribute to the development of the post while in office. Eligibility Criteria Qualifications and/ or experience 1. Statutory Registration, Professional Qualifications, Experience etc. (a) 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 a HSE or funded agency as a Catering Officer And (vi) Candidates must have a 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 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, HACCP 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 Skills, competencies and/or knowledge Professional Knowledge and Experience

• Demonstrate sound knowledge of up-to-date catering management skills.
• Demonstrate a commitment to on-going professional education and research.
• Excellent MS Office skills to include, Word, Excel and PowerPoint
• Knowledge and experience of using an email system effectively e.g. Outlook, Lotus

Notes Planning and Managing Resources

• Demonstrate the ability to plan and organise resources effectively in terms of running a busy catering operation.
• Demonstrate ability to manage deadlines and effectively handle multiple tasks.
• Demonstrate an ability to manage change.

Building & Maintaining Relationships (including Team Skills & Leadership Skills)

• 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 an ability to delegate effectively
• Demonstrate effective team building and leadership skills.
• Demonstrate an ability to motivate self and others.
• Demonstrate an ability to work with colleagues as part of a busy catering team.

Quality and Customer Focus

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

Evaluating Information, Problem Solving and Decision Making

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

Communication & Interpersonal skills

• Demonstrate evidence of the ability to empathise with patients, relatives and colleagues with dignity and respect.
• Demonstrate good communication and interpersonal skills especially with regard to dealing with vulnerable patients and staff issues.

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 “expression of interest” stage. Appointment as an employee of the Health Service Executive is governed by the Health Act 2004 and the Public Service Management (Recruitment and Appointments) Act 2004 and 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.

Annual Leave

The annual leave associated with the post will be confirmed at Contracting stage. 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 to those which they were entitled to at 31st December 2004

Age

The Public Service Superannuation (Age of Retirement) Act, 2018* set 70 years as the compulsory retirement age for public servants. * Public Servants not affected by this legislation: Public servants joining the public service or re-joining the public service with a 26 week break in service, between 1 April 2004 and 31 December 2012 (new entrants) have no compulsory retirement age. Public servants, joining the public service or re-joining the public service after a 26 week break, after 1 January 2013 are members of the Single Pension Scheme and have a compulsory retirement age of 70.