Catering Officer

Remuneration

The salary scale for the post as of 01/06/2026 is:

€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

The post of Catering Officer 2 has a pivotal role within the service,

Working closely with management, kitchen and service staff, healthcare teams, service users, suppliers and support staff, to ensure safe efficient and a high quality catering service.

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.

• Attend local management team meetings, Nutritional Committee meetings and Health and Safety IQRS.

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

• To order and liase 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.

Quality of Service

The Catering Officer, Grade III 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 on a daily basis 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. 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

Candidates must have at the latest date of application:

Professional Qualifications, Experience, etc.

i) Hold the Bachelors of Arts NFQ Level 7 in Hospitality Management awarded by Technical University Dublin

OR

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

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.

Health

A candidate 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.

Character

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

Garda Vetting will apply to this position as Catering Officer will have contact with Vulnerable Adults.

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

Other requirements specific to the post

• Required to liase with service users and frontline staff around menu planning, food preparation, audits, training and keeping abreast of service requirements.

• Drivers Licence and access to appropriate transport to fulfil the requirements of the role, as post will involve traveling to Designated Houses.

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.