This is an exciting opportunity for a highly motivated, hardworking, and committed individual, with previous catering, quality assurance and auditing experience in a production catering environment. You will be responsible for ensuring that effective quality control, food safety and hygiene documentation is completed accurately and to the standard required within the Unit. This position involves flexibility and hands on approach.
This is a full-time post working 37.5 hours per week.Main duties of the job
To support the Sustenation Management team by ensuring that effective quality control, food safety and hygiene documentation is carried out accurately and to the set standards required.
Managing the application of quality control procedures to ensure that all food products produced are compliant with all Food Safety legislation and that due diligence defence of all products can be demonstrated.
To oversee the accurate completion of all hygiene and HACCP documentation.
To continually review the catering processes and service in line with national guidelines and initiatives.
To ensure the units high standards are reflected in practice.
To work in close liaison with the Catering Department's Management Team to ensure the Central Production Unit and retail outlets deliver a high quality, cost effective and efficient service for both patients and retail customers.
Responsible for managing a catering team working within the Trust Catering Department.About us
Joining a team of 30 at our production unit
Sustainability is integral to the Trust achieving the NHS Net Zero target. All staff are therefore actively encouraged and supported to implement new ways of working within their field of expertise.Job descriptionJob responsibilities
Ensuring that all staff follow correct hygiene procedures.
All control documentation is completed accurately.
Ensure full compliance of Sustenations HACCP policy.
To provide assurance to the management team that all work methods, procedures and standards are followed to achieve the desired end product.
Analyse service requirements and make recommendations relating to the development of the production unit.
Co-ordinate the completion of all catering audits and monitoring processes throughout the unit.
To maintain a safe and secure working environment with regards to health and safety.
It is the responsibility of the post holder to contribute positively to the attainment of quality targets set within the unit.
To ensure that all tasks are carried out in accordance with the Trusts policies and procedures.
Keep up to date with and cascade the latest food safety information to relevant staff.
Assist the Environmental Health Officer and other external auditors where appropriate, respond to and review all actions and advisory notices provided. Share and cascade any learning.
Ensure that portion control guidelines are followed and adhered to.
To identify any shortfall in the skill base of staff and ensure that standards are maintained through follow up training.
To support the philosophy of team building within the department.
Attend departmental mandatory training courses.
In conjunction with the Catering Management Team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and can do attitude.
Co-ordinate with the management team to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties always meets the needs of the service and work specifications.
To provide staff with supervision, direction and support.
Contribute to and assist in the delivery of production levels to the highest professional standard.
To take an active role in maintaining and improving the quality of the Catering Service.
Contribute to the daily operations of the department.
Fine tool manipulation skills for accurate delivery.
Be actively involved in product development.
Successfully time manage and prioritize areas of responsibility.
To conduct annual Personal Development Reviews within the catering team.
To be responsible for the reporting of equipment faults and keep a record of all repairs.Person SpecificationEducationEssential QualificationsEssential
- Auditing qualification
- Minimum of Intermediate/ Level 3 Food Hygiene Certificate.
- HACCP Level 3
- Catering Qualifications
- ISO Qualification
- Advanced/Level 4 Food Hygiene Certificate.
- Minimum of three years' experience in an auditing role
- External auditing experience
- Supervisory/management catering team
Employer detailsEmployer name
- Catering background
- Computer literate with strong Excel data base skills
Royal Cornwall Hospitals TrustAddress
Barncoose Industrial Estate
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