Catering Officer

Remuneration

The salary scale for the post is: (01/06/2026)

€52,757 €54,336 €55,945 €57,591 €59,246 €61,175 €63,110 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.

Key working relationships

Management /Supervision of Catering Services in the Production Area and Ward Level

Purpose of the post To direct, evaluate and supervise the Catering Service within the Centre. To implement, monitor and audit food safety standards to ensure compliance with all current legislative specifications and cleaning in all areas of catering within the Centre.

Principal duties and responsibilities

Catering Services

The Catering Officer, Grade II will:

• Be responsible for the provision of a high quality catering to all residents, Day Care Clients and staff.

• Develop good customer relations to include surveying resident and client opinions as part of quality control.

• Be responsible for the organisation of catering facilities, cleaning and set up and specialised diets.

• Liaise between residents, clients, staff and allied health care professionals to meet all aspect of need nutritional requirements, respecting choice and autonomy of all in the Centre.

• Ensure catering services are operated within budget and quality control.

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

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

• To order and liaise with suppliers in relation to stock requirements and procurement of quality produce.

• To participate in the review of all supplies, equipment and cleaning of the Catering Department in the Centre.

• To ensure standards are met in respect of HIQA Nutrition and Hydration guidelines, cleaning and Infection, Prevention and Control.

• Liaise with Environmental Health Officer and all inspections and actions that may be identified.

• IFMS and Payroll Administration: Responsible for the accurate administration and processing of IFMS and payroll-related activities, ensuring compliance with HSE policies, procedures, and payroll deadlines

Quality of Service

The Catering Officer, Grade II will:

• Gather information from the wards in relation to residents and clients’ meals; stock management; food waste; deal with resident and service user queries and complaints when appropriate and report same to the Unit Manager.

• Education in the use of equipment and safety aspects of use.

• Keep records of staff training and induction to service.

• Risk Assessments for specific equipment.

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

• Maintain all equipment, schedules of servicing to meet Environmental Health and Food Management standards.

Hygiene and HACCP

The Catering Officer, Grade II will:

• Check that all relevant areas are clean and to the hygiene standards within Policy

• Monitor the progress of daily cleaning schedules and ensure staff signoff checklists as per HACCAP.

• Ensure that all principles of HACCP are checked daily and weekly audits are carried out to check the effectiveness of the system and addressing concerns identified.

• Devise, implement and document corrective actions when required.

• Administer the HACCP system in all areas of the Catering Department and Ward Kitchenette for food handling.

• Ensure that all staff are trained in HACCP procedures/controls and are implementing all safe practices in food safety and handling.

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 safety shoes.

• Ensure that all staff follow hand hygiene practices and avail of education.

• Ensure that equipment and work areas/practices are safe, risk assessments are written and that maintenance is carried out in a timely and safe manner.

• Manage staff attendance in fire safety, manual handling, Infection Control, food hygiene training and other relevant training, in conjunction with the Unit Manager.

• Ensure all staff are fully aware and adhere to Fire Safety and Health and Safety Regulations and attend fire training annually.

• Take necessary steps to ensure the security and safety protocols for Department are adhered to of all equipment, utensils, stores and offices.

• Report and take necessary action in the event of fire, an accident, stock damage and unfit food.

• Complete incident forms and report to Nursing Administration.

• 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.

• Service delivery improvements as identified with resident/ clients’ opinion surveys respecting autonomy of the service users.

Supervision of Staff

The Catering Officer, Grade II will:

• Supervise and liaise with all Catering Staff in the Production Area and at Ward Level. Prepare the weekly rosters to ensure that sufficient staff are available each day on all shifts, to provide proper services.

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

• 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 Departmental Policies and Procedures.

• Support Sick Leave, attendance

• Deal with matters of staff discipline at local level and record same in relevant file and bring to the attention of Unit Manager.

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 him/her 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

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 byTechnical 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 two 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

• Have completed HACCP training (Minimum Level 2)

• Have two years previous experience working in a large healthcare setting or a large catering organisation providing a minimum of 200 meals per day.

• Speak English at a fluent level.

Additional eligibility requirements:

Citizenship requirements

Eligible candidates must be:

(i) EEA, Swiss, or British citizens

OR

(ii) Non-European Economic Area citizens with permission to reside and work in the State

Read Appendix 2 of the Additional Campaign Information for further information on accepted Stamps for Non-EEA citizens resident in the State, including those with refugee status.

To qualify candidates must be eligible by the closing date of the campaign.

Skills, competencies and/or knowledge

Candidates must demonstrate:

Professional Knowledge & Experience

• Demonstrate knowledge and commitment to food/hygiene best practices including HACCP.

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

• Demonstrate knowledge of health & safety and employment legislation as it applies to the role.

• Demonstrate an understanding of the uses and functions of the IT systems used in a Facilities Department.

• Demonstrate financial awareness and ability to operate service within budget.

• Demonstrate excellent MS Office skills to include, Word, Excel and PowerPoint.

• Demonstrate knowledge and experience of using an email system effectively.

Planning & Managing Resources

• Demonstrate strong organisational and management skills including awareness of resource management and importance of value for money.

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

• Demonstrate a proactive forward-planning approach to service delivery.

• Demonstrate an ability to manage change.

• Demonstrate flexibility, adaptability and openness to working effectively in a changing environment.

Building & Maintaining Relationships including Leadership and Team Skills

• Demonstrate the ability to build and maintain relationships with colleagues and other stakeholders and to achieve results through collaborative working.

• Demonstrate effective leadership and team management skills including the ability to work with multi-disciplinary team members.

• Demonstrate the ability to lead the team by example, coaching and supporting individuals as required.

• Demonstrate the ability to facilitate and manage groups through the learning process; the ability to give constructive feedback to encourage learning.

Commitment to Providing a Quality Service

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

• Demonstrate evidence of incorporating the needs of the service user into service delivery.

• Demonstrate a commitment to continuing professional development.

• Demonstrate awareness and appreciation of the service user.

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

Evaluating Information, Problem Solving & Decision Making

• Demonstrate sound practical judgement and decisiveness.

• Demonstrate analytical skills and the ability to evaluate complex information.

• Demonstrate the ability to quickly grasp and understand complex issues and the impact on service delivery.

Communication & Interpersonal Skills

• Demonstrate effective communication skills including; the ability to present information in a clear and concise manner.

• Demonstrate excellent communication and interpersonal skills in order to deal effectively with a wide range of stakeholders.