UHWS Catering Officer

********PLEASE COMPLETE APPLICATION FORM FULLY, CV'S ARE NOT ACCEPTED**********

Principal Duties and Responsibilities

The Catering Officer, Grade II will:

Catering Services

• Be responsible for the provision of a high quality catering service to all residents and service users.
• Develop good customer relations including surveying customer opinions
• Be responsible for the organisation of catering facilities including continuous menu planning in conjunction with the Head Chef to incorporate variety and choice of suitable foods to meet the nutritional needs and personal requests of all service users, specialised diets, functions and the introduction of new menus as appropriate for patients and staff in conjunction with the Head Chef.
• Liaise with the Patient Advocacy Groups and with the nursing staff in relation to all aspects of catering services to patients.
• Ensure catering services are operated within budget.
• Participate in external audits and other accreditation initiatives as may be required.
• Ordering food & overseeing food deliveries to ensure that only superior produce is accepted as per specification.

Quality of Service

• Gather information from the wards in relation to patients’ meals; stock management; food waste; 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 are fully implemented including ongoing staff training courses.

Hygiene and HACCP

• Check that all areas are kept clean/in hygienic conditions and monitor cleaning schedules.
• 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 kitchen and other areas in conjunction with the Head Chef and with each member of staff.
• 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.
• Liaise with contract cleaning companies to ensure that specified standards are maintained and that the terms of the contract are satisfactorily met.
• Managing food storage standards

Health and Safety

• 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, 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 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

• Supervise and liaise with all Catering staff and the Head Chef, in the department.
• Ensure, in conjunction with the Head Chef and Catering Manager, that sufficient staff are available each day on all shifts, to provide proper 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 all relevant personnel procedures and code of conduct.
• Deal with matters of staff discipline in accordance with the hospital Grievance Procedure.
• Keep the Catering Manager informed in relation to staff grievances, discipline issues and staff welfare issues as appropriate.
• 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

• 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 Description 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.