Catering Manager

Job Description

Catering Manager

Accountable to:General Manager.

Hours:Full Time. This will include unsociable hours such as evenings and weekends. The centre is also open for Christmas and New Year.

The post holder may be expected to travel within their area and to other areas within the Organisation for the purposes of training.

General

Revitalise is a national charity and the largest provider of respite holidays for disabled people and carers in the UK. Celebrating over 50 years of service, we offer nearly5,000 respite holidays a year, and welcome nearly 2,000 volunteers to help create a truly memorable holiday experience for people who need 24 hour nursing care.

Purpose of Position

To organise and control the efficient and economic production of qualityfood within the allowed budget, whilst maintaining high standards ofcleanliness and hygiene in line with EHO regulations.

To control and manage the day to day running of the kitchen and catering services within the location.

Principal Responsibilities

Day to Day

Prepare, cook and serve hot and cold meals, as and when required.
Provide for special dietary requirements where necessary, and take into account the preferences of individual Service users.
Planning / costing menus in order to provide a balanced nutritious diet, making the best use of available fresh foods.
Maintain accurate records of food supplies, and freezer / fridge temperatures.
Ensure stock rotation. Order stocks and check deliveries, and check and value stocks as required by the Manager.
Prepare Staff rota for Kitchen.
Manage all aspects of recruitment for kitchen staff.
To be responsible for ensuring that high standards of hygiene and cleanliness aremaintained throughout the kitchen to meet the required standards of practice prescribed by the Environmental Health Agencies.
To manage and supervise the kitchen staff in their daily duties, ensuring compliance and understanding of their responsibilities to food hygiene, preparation and all Health and
Safety requirements.
To identify recruitment needs and agree with the Home Manager an action plan in a timely manner.
To undertake the supervision and support of all kitchen staff and to ensure that training is undertaken and qualifications are updated as required.
To undertake performance reviews of all kitchen staff as required
To ensure all equipment is in good, clean working order and organise anyrepairs/replacements as necessary, in consultation with the Manager.
To plan and provide menus in close consultation with the Home Manager ensuring that meal choices reflect the preferences of service users, and which are within preset budgets.
To manage deliveries, stock control and stock rotation. Ensuring that stock ordered isconsistent with planned menus and stored in the appropriate area.
Ensure that all record keeping is kept up-to-date and adequately filed i.e. temperature controls and stock sheets.
To manage and ensure that daily, weekly and monthly administration is to company standards and meets deadlines.
To ensure that no unauthorised suppliers are used when ordering goods and services.
To work with the Manager in the setting of food and staffing budgets
To assist in the formulation of policies and procedures as and when necessary.
To participate in staff meetings and in staff training where applicable.
Be responsible for managing disciplinary issues
Supervise and instruct Kitchen Staff Members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.
Have a full working knowledge and implement and manage the appropriate catering control systems such as, Safer Food Better Business programme
Conduct basic food hygiene training for all Care Staff and volunteers involved in handling and delivery of food.
Maintain and improve professional knowledge and competence.
Attend mandatory training days/courses, on or off site, as and when required.
Ensure all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area (and, where appropriate, the dining areas) is carried out effectively.
Report immediately to the Manager, or Person in Charge, any illness of an infectious nature or accident incurred by a service user, colleague, self or another.
Understand, and ensure the implementation of, the Centre’s Health and Safety policy, and Emergency and Fire procedures.
Report to the Line manager/Centre Manager, or the maintenance person, any faulty appliances, damaged furniture, equipment or any potential hazard.
Promote safe working practice in the Centre.
To ensure the strict adherence to the Safety and security of the Kitchen and Kitchen Practices, including the safe storage and usage of all cleaning products as per C.O.S.H.H. regulations
To perform other such reasonable duties as may be required.
Support in Duty Manager role as required

Other Duties

To attend all statutory training as required by the organisation and attend appropriate training courses to enhance and keep updated with professional skills and ensure your training is regularly updated

Specific Role requirements

This role involves working regularly lifting and moving heavy objects in varying heights and sustained physical effort. The maximum weight being 15 Kilos – the role also involves the safe handling of sharp objects and hot liquids, chemicals and fats.
There is also a requirement to use industrial type catering machinery and equipment such as food mixers, food slicers and deep fat fryers.
There is a requirement for sustained periods in varying temperatures including hot kitchens and cold storage.
The role requires the use of the in-house IT systems to control catering department and provisions purchase.

Other Information

Health and Safety

As an employee of Vitalise, the post holder has a duty under the Health and Safety at Work Act 1974, to:

Take reasonable care of the health and safety of themselves and all others who may be affected by their acts or omissions at work;
Co-operate with their employer to ensure compliance with Health and Safety Legislation and the Health and Safety policies and procedures of the Home, not intentionally or recklessly interfere with, or misuse, anything provided in the interests of health, safety or welfare, in pursuance of the relevant statutory provisions.

Data Protection

The Post Holder must at all times respect the confidentiality of information in line with the requirements of the Data Protection Act. This includes, if required to do so, obtain, process and/or use information held on a computer in a fair and lawful way, to hold data only for the specified registered purposes and to use or disclose data only to authorised persons or organisations as instructed.

Confidentiality

Vitalise believes that it has a duty of confidentiality to all service users and service users. Permission will be sought before sharing any information, verbal, in writing or electronically, provided by, or about a resident or the Organisation, with anyone else.

Other requirements

To report any incidents or allegations of abuse in line with Safeguarding Vulnerable Adult Policies
To promote anti-discriminatory practice throughout you work
To promote and maintain equality and diversity throughout the organisation

Special Conditions

This post requires the holder to do varying shifts, which include early

morning and late evening work and an on call rota system. The post

holder also is required to work weekends as part of a rota and Bank

Holidays when required.

On occasions you may be requested to change your rota at a given

notice as per your contract, to ensure the contingencies of the service are

covered.

This post requires the holder to have an Enhanced Criminal Records Bureau

check at all times Changes to personal circumstances which may effect

this must be notified to your line manager immediately.

To undertake such other duties appropriate to the grade of the post and

the needs of the Organisation in order to develop and maintain service

delivery. However the Organisation will be mindful at all times to ensure

that these duties are not so onerous as to prevent the Deputy Manager

fulfilling their role.

The list of duties and responsibilities is not exhaustive and the post holder may be required to undertake other relevant review and appropriate modification.

Person Specification

CATEGORY / Essential / Desirable / Evidenced By

Qualifications

Formal Catering Qualification -7061/7062 or equivalent / X / CV
Formal Management Qualification / X / CV
Intermediate or above Food Hygiene Qualification / X

Knowledge

Disability issues / X / CV and Interview
Volunteering / X / Interview
Budget Control and Experience / X

Skills

Excellent interpersonal skills / X / Interview
Driver / X / CV
Able to work with minimum supervision / X / CV and Interview
Able to work in a supportive and supervisory role to volunteers / X / CV and Interview
Computer literate, including Word, Excel, Microsoft office / X / CV and Interview

Work Experience

Working with or caring for people with disabilities, vulnerable adults and children / X / CV and Interview
Working with volunteers / X / CV and Interview
Care Sector / X / CV and Interview
Working in a team / X / CV and Interview

Personal Qualities

Positive attitude towards disability / X / Interview
Committed to equal opportunities / X / Interview
Adaptable to different situations / X / Interview

Other

Ongoing good health record / X / CV and Interview
Able to work flexibly / X / Interview
Committed to diversity and equality / X / Interview

Able to work shifts, including weekends and bank holidays

/ X / Interview