Department Facilities

Reporting to Head of Facilities and Estates

Responsible for (e’ees) All Cooks and Catering Assistants

Salary grade N/A

Hours of work 37.5 Mon-Fri

Criminal Record Disclosure required (DBS)

None ☐ Basic ☐ Enhanced ☒

Our VisionWe will support you and those important to you to live well towards the end of life by giving compassion, hope and quality of care.

Our MissionWe want to make a positive difference to the experience of everybody in our community who faces death or bereavement by offering choice and support through our expert care, knowledge and understanding.

Our ValuesOur values define who we are and how we act. We are:

Nurturing: We care for whole families and each other.

Professional: We strive for excellence, learn from our mistakes and celebrate success.

Unified: We work as one team with one vision.

Transparent: We act with integrity and honesty at all times.

Empowering: We encourage innovation, support personal and organisational development.

Job DescriptionHead Cook

JOB PURPOSE

Plan, prepare and cook a high standard of nutritional and balanced meals to patients and staff on a daily basis, ensuring food purchased is fresh, wholesome and within budget.

To provide a high standard of preparation and cooking of food according to menus and patient’s dietary needs.

Ensure all Health and Safety and Environmental Health Standards are achieved and maintained.

MAIN DUTIES AND KEY RESPONSIBILITIESFunctional

1. Ensure that a good standard of hygiene and cleanliness is maintained throughout the kitchen, to meet the required standards of practice prescribed by Environmental Health Agencies.

2. To conform to the Trusts Food Hygiene procedures.

3 Carry out good food management, temperature controls and HACCP documentation according to current Food Hygiene Regulations.

4. Ensure all equipment used is well maintained, in good working order and to log any defects and report to the Head of Facilities & Estates.

5. To prepare, cook and present well-balanced meals and beverages to the highest quality incorporating cultural and dietary needs as required by the patients and staff of the Hospice, including the provision for in-house functions.

6. Work closely with service users to plan menus that reflect choice, and preferences.

7. Purchase supplies in accordance with the planned menu, whilst monitoring and controlling the service from suppliers.

8. Ensure all stock ordered is consistent with planned menus that reflect choice and preference.

9. Work closely with the Head of Facilities and Estates, by maintaining the catering budget.

10. Work closely with the Head of Facilities and Estates to ensure catering services are provided to the appropriate standards to service users.

11. Maintain sufficient and accurate stock control.

12. Flexibility in covering for other cooks during annual leave or sickness.

13. Prepare kitchen policies and procedures as required with the support of the Head of Facilities and Estates

Managerial

1. Direct and supervise all kitchen staff ensuring they are aware of their responsibilities with regards to Food Hygiene and preparation, and Health and Safety requirements.

2. Process all annual leave requests for the Catering Team ensuring that cover is arranged for all shifts where possible.

3. Arranging shift cover by using agency staff or contractors as required.

4. Carry out back to work absence meetings with all Catering Assistants and Cooks.

5. Carry out annual appraisals with all Catering Assistants.

6. Carry out annual appraisals with the Cooks with the support of the Head of Facilities and Estates.

7. Performance manage all Catering Assistants as required with the support of the Head of Facilities and Estates, and Head of Organisational Development & People Management as required.

Organisation

1. Participate in staff meetings and in staff training where applicable.

2. Report and record in the appropriate manner any information considered to be important to the Head of Facilities and Estates.

3. Ensure confidentiality is maintained at all times.

4. Adhere to the Trusts policies and procedures.

5. Carry out any other duties that the post holder may reasonably be expected to perform.

Financial

1. Be responsible for maintaining an annual catering budget within set parameters in support of the Head of Facilities and Estates.

Employee’s Signature Date

Line Manager’s Signature Date

(Please return both copies of the signed Job Description to Human Resources)

This is an outline job description designed to give an overview of the responsibilities of the role. We expect the job holder will work flexibly, responding to organisational need and changes as they occur. You will also contribute to the wider corporate and organisation needs of St Peter & St James Hospice such as supporting our fundraising efforts.

JOB DESCRIPTION ADDENDUM

Policies and Procedures

In addition to your professional code of conduct, you must familiarise yourself with, and adhere to St Peter & St James policies and procedures, which can be found on the Shared Directory.

You have a duty to undertake relevant compulsory training, (including e-learning modules) as required in order to fulfil the requirements of your post and comply with statutory regulations.

If you manage staff and/or volunteers it is your responsibility to ensure that your team are made aware of and understand the policies and procedures relevant to their work, and are compliant with compulsory training requirements.

Information Governance and Confidentiality

Employment by St Peter & St James often involves access to personal information relating to patients, carers, staff, volunteers and supporters. This information is confidential and must not be disclosed to anybody, other than when acting in an official capacity. Non authorised use, access of records or disclosure of personal or confidential information is a dismissible offence, and in the case of computerised information could result in prosecution for an offence or action for civil damages under the Data Protection Act 1998.

Safeguarding and Mental Capacity Act

All employees have a responsibility to safeguard and promote the welfare of adults. It is essential that all safeguarding concerns are recognised and acted on appropriately in line with the policies and training. You must ensure you always act in the best interests of any person lacking mental capacity.

Health and Safety at Work Act

You have personal responsibility to take care of your own health and safety and that of others who may be affected by your actions at work. Please ensure that you observe all Health and Safety procedures, and carry out your work as instructed. Infection control

All employees have personal responsibility for Infection Prevention and Control practice. You should ensure you are familiar with, and comply with, all relevant Infection Control policies and training for minimising the risk of avoidable ‘Health Care Associated Infection’.

Conduct

Employees are ambassadors for St Peter & St James, each responsible for promoting, maintaining and upholding the reputation of St Peter & St James at all times in line with our values.

Head CookPerson Specification

Education, Qualifications and TrainingEssential Desirable

Previous catering experience within a commercial or hospice/care home setting.

Food Hygiene Certified – Level 3 as a minimum. NVQ Level 2/3 in Food Preparation/Catering or

City & Guilds equivalent.

First Aid Certificate.

Knowledge, Skills, Ability and ExperienceEssential Desirable

Ability to lead, motivate and manage a team of kitchen staff.

Excellent verbal and written communication skills. Computer literate in Microsoft packages to an

intermediate level. Capable of working to a set budget. Knowledge of cleaning procedures in a kitchen

environment. Ability to provide a service in line with the Trust’s

standard of quality whilst remaining in budget. Responsive to service users’ individual dietary

and cultural needs. Have an understanding and clear commitment to

Health & Safety Practices. Understanding and commitment to Equal

Opportunities. Possess an aptitude towards continuous

development/training.

Attitudes and Personal AttributesEssential Desirable

Commitment to providing a high quality service. Ability to work as part of a team and be a good

team leader.