Catering Officer

Remuneration

The salary scale for the post is (01/02/2026):

€57,898 - €59,278 - €60,963 - €64,126 - €66,017 - €68,372 - €70,734 LSIs

Our Mission

Our mission is to ensure that the people of West and North West:

• are supported by accessible health and social care services to live healthier lives,

• have access to safe, high quality, compassionate, and integrated care, delivered by highly skilled and valued staff,

• can be confident that we will deliver the best health outcomes and value through a culture that supports continuous improvement, excellence in clinical practice, teaching, research and innovation

Our Values

The HSE's values of Care, Compassion, Trust and Learning influence everything the Health Regions do. All HSE Health Regions encourage a culture where all staff live by these values every day, as they interact and deal with colleagues and members of the public.

Reporting Relationship

The post holder will report to the Catering Manager.

Key working relationships

In execution of their role, the post holder will develop effective working relationships with current catering team as follows:

• Facilities Manager

• Catering Manager

• Catering Officer Grade I

• Executive Chef

• Catering Supervisors

• Chefs

• Catering Assistant

To work with other Service Managers and Clinical Nurse Managers within Letterkenny University Hospital as required.

To work closely with Dietitian and Speech and Language Therapists within Letterkenny University Hospital.

To work closely with external suppliers and consultants as required.

Please note that the above list is not exhaustive and key working relationships will change over time.

Purpose of the Post

Provide day to day management of the Catering Service and other areas as required within Catering Department, Letterkenny University Hospital, St. Conal’s Hospital and external units.

Principal Duties and Responsibilities

Professional

• The person holding this post is required to support the principle that the care of the patient comes first at all times and will approach their work with the flexibility and enthusiasm necessary to make this principle a reality for every patient to the greatest possible degree.

• Maintain throughout the hospital awareness of the primacy of the patient in relation to all hospital activities.

• Performance management systems are part of role and you will be required to participate in the Group’s performance management programme.

The Catering Officer Grade I will:

• Supervise and manage all catering activities to ensure that all patients, staff and public receive the correct meal at proper temperature, quality and time.

• Assume full responsibility for the running of the Catering Department in the absence of the Catering Manager.

• Take responsibility for other areas of the Catering Department (Restaurant, Wards or CPU) in the absence of Catering Officer Grade I of that area.

• Liaise with other Catering Officers, Executive Chef, Supervisors and Clerical Officers as required on a daily basis.

• Provide returns and information to CPU and the Finance department as requested.

• Liaise with department heads and other services in relation to all aspects of catering service to patients.

• Ensure that standards of service are maintained and all aspects of HACCP are fully implemented including ongoing staff training courses with the EHO Education Sector.

• Assist in the identification and development of key performance indicators (KPIs).

• Drive and promote a Performance Management Culture.

• Ensure that the ordered foodstuffs and other materials delivered to the Catering Department are of the nature, substance and quality set out in contracts.

• Be responsible for devising and implementing the menu cycle in conjunction with Catering Officers, Executive Chef and Dietetic Team.

• Investigate patient/customer complaints and adhere to complaint procedure.

• Ensure the economical use of equipment and non-food materials within the department.

• Be actively involved in introducing systems/change to reduce general waste and food waste.

• Attend training courses when required.

Supervision of Staff

The Catering Officer Grade I will:

• Direct, control and organise all staff within your direct span of control and ensure the required operational standards are achieved and maintained.

• Prepare and maintain rostering arrangements.

• Carry out performance management discussions with all staff on a regular basis.

• Assist with the training of staff reporting to them in order to help staff perform their duties and to monitor and record same.

• Assist in the induction of new staff.

• Maintain good communications between management and staff.

• Ensure that staff comply with the hospital policies, procedures and guidelines.

• Co-operate and work as a team with all other catering supervisors and managers.

• Promote a professional image and ensure staff attend work on a regular basis and in a timely fashion.

• Be responsible for ensuring that adequate staffing levels are available within the Catering Department.

• Advise and assist with recruitment of catering staff including participation on interview boards.

• Implement and assist in the development of training and induction for staff and identify training needs.

• Deal with staff queries regarding pay, rosters etc.

• Perform a management role in grievance/disciplinary procedures and other industrial relations issues.

• Review on a regular basis sick leave of staff and take corrective action as appropriate.

Financial

The Catering Officer Grade I will:

• Assist the Catering Manager with financial information on a monthly basis or as required.

• Monitor resources within the Catering Department i.e. personnel, provisions and equipment.

• Supervise cash receipts, lodgement daily records and ensure these records are up to date as required.

Hygiene and HACCP

The Catering Officer Grade I will:

• Monitor HACCP system on a daily basis and ensure hospital policies and statutory regulations are being implemented.

• Carry out audits of area of responsibility ensuring catering department complies with all HACCP, HIQA, hospital policies and statutory regulations.

• Check meals for quality, quantity and presentation.

• Ensure proper portion control is observed and that meals are properly presented.

• Observe and monitor work practices of staff to ensure correct hygiene practices are adhered to at all times.

• Ensure that all staff are aware of HACCP procedures/controls and are acting accordingly.

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

Health and Safety

The Catering Officer Grade I will:

• Be fully conversant with Health and Safety at Work and ensure that staff under their direct control are fully aware of their responsibilities under the law and comply with all safety regulations.

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

• Ensure incident report forms are completed and report any accidents to Catering Manager.

• Ensure effective safety procedures are in place to comply with Health, Safety and Welfare at Work Act.

• Be responsible for monitoring health and safety within the Catering Department.

• Ensure staff receive proper training in Fire Safety.

• Ensure staff are provided with and wear full uniform and personal protective clothing including footwear.

• Ensure equipment and work areas/practices are safe and maintained regularly.

• Ensure safety statement is updated and safety audits are performed regularly.

• Have a working knowledge of HIQA standards and comply with associated HSE protocols.

• Support and actively participate in sustainable energy, water and waste initiatives.

Information Technology

The Catering Officer Grade I will:

• Operate existing or new technology as appropriate.

• Be aware of modern developments within the industry and assist in introduction of new technologies.

General Conditions

• Employees must attend fire lectures periodically and must observe fire orders.

• All accidents within the Department must be reported immediately.

• Infection Control Policies must be adhered to.

• In line with Safety, Health and Welfare at Work Act 2005 all staff must comply with safety regulations and audits.

• Smoking within the Hospital Building is not permitted.

• Hospital uniform code must be adhered to.

• Provide information that meets the need of Senior Management.

Risk Management, Quality, Health and Safety

• Adequately identifies, assesses, manages and monitors risk within area of responsibility.

• Have working knowledge of HIQA Standards and comply with HSE protocols.

• Support sustainable energy, water and waste initiatives.

Education and Training

• Engage in the HSE performance achievement process in conjunction with Line Manager and staff as appropriate.

The above job description is not intended to be a comprehensive list of all duties involved. The post holder may be required to perform other duties appropriate to the post. Service needs may dictate additions or modifications from time to time.

Eligibility Criteria

Qualifications and/or experience

Statutory Registration, Professional Qualifications, Experience etc.

Eligible applicants will be those who on the closing date for the competition:

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

OR

(ii) Hospitality Studies (Higher Certificate) Level 6 awarded by 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 three years satisfactory experience in direction and control of catering arrangements for an institution catering for minimum 200 persons per day

OR

(vii) At least five years satisfactory experience in direction and control or assisting in direction and control of catering arrangements for an institution catering for minimum 200 persons per day

AND

(b) Candidates must have requisite knowledge and ability for proper discharge of duties.

Health

Candidates must be fully competent and capable of undertaking duties and be in a state of health suitable for regular and efficient service.

Character

Candidates must be of good character.

Post Specific Requirements

• Demonstrate experience working in a HACCP environment.

• Experience supervising staff in hospital or hospitality setting catering for 200 or more.

• Experience managing food safety systems at accredited level.

Other Requirements

• Computer skills including Excel, Word and Outlook.

• Experience of training and inducting staff.

• Access to transport.

• May be required to take up duty within 3 months of offer.

• Full clean driving licence may be required.

Citizenship Requirements

Eligible candidates must be:

(i) EEA, Swiss or British citizens

OR

(ii) Non-EEA citizens with permission to reside and work in the State

Skills, Competencies and Knowledge

Candidates must demonstrate:

• Knowledge of HACCP, HIQA, Health and Safety.

• Knowledge of catering operations and menu planning including IDDSI Framework.

• Ability to use Microsoft Office and ICT systems.

• Ability to plan and manage workload and meet deadlines.

• Commitment to quality service and continuous improvement.

• Problem solving and decision making ability.

• Leadership and teamwork skills.

• Excellent communication and interpersonal skills.

Tenure

The current vacancy is permanent and whole time. A panel may be created for future vacancies.

Working Week

Standard weekly working hours are 35 hours per week. Hours may vary between 8.00am and 8.00pm over seven days.

Annual Leave

Annual leave will be confirmed at contracting stage.