THE ROWANS HOSPICE

JOB DESCRIPTION

Job Title: /

Cook

Department: / Catering Department
Accountable to: / Quality Manager/Chief Executive
Reporting to: / Deputy Catering Manager
Job Purpose: / The post holder is responsible for contributing to and assisting with the catering services provided within the hospice for patients, visitors, staff and functions held at the hospice.
The post holder is also expected to carry out duties without direct supervision and to supervise, where necessary, catering assistants.
Position in Organisation
Contact with others
Internal: Patients, carers and relatives.
All Hospice staff and volunteers
External: Contractors, suppliers
Main areas of responsibility

Key Accountabilities &

% Importance /

Tasks

General / 1.  To carry out, as directed, the preparation and presentation of all meals and services as laid down in the catering policy, standards and guidelines.
2.  At all times, be aware of the special needs of the patients and to meet these needs wherever it is practicably possible.
3.  To supply food/beverages to patients, visitors, staff, internal meetings, educational events and other functions
4.  To contribute to the ordering and storage of catering stores as directed.
5.  To undertake cleaning tasks as described in the cleaning schedules to ensure that the kitchen, equipment and surfaces are maintained in a hygienic condition.
6.  To supervise washing up to prescribed procedures and ensure correct and safe storage of crockery, glassware, cutlery and equipment. To undertake such tasks as necessary.
7.  To keep all work areas and surfaces clean, sanitised and tidy as is practicable at all times, and especially at the end of the day/shift.
8.  To report any matters affecting the smooth running of the catering environment and hospice to the Catering Supervisor/Quality Manager.
9.  To contribute and seek to improve the quality of life for patients and their visitors.
10. To report any feedback, concerns and complaints from users of the catering service and assist in the investigation as appropriate.
11. Maintain confidentiality, particularly of Patient information, at all times.
Communication / 1.  To demonstrate a consistent level of courtesy and consideration to patients, their relatives, visitors and staff.
2.  To develop and maintain effective working relationships with other members of the Catering Team, and all other Hospice employees including volunteers.
3.  To ensure communication between members of the Catering Team are effective so the continuity of services are maintained
Financial / 1.  To ensure limited wastage of catering products and that foods offered are cost effective
Management / 1.  To direct and supervise Catering Assistants when on duty to ensure that all tasks on their task lists are completed.
2.  To ensure the smooth running of the catering department in the absence of the catering supervisor including staff cover and ordering of stores if appropriate.
Health & Safety / 1.  To report immediately any incidents, accidents, fire, loss, theft, damage, hazards, near misses, unfit food, or other irregularities and take such action as may be appropriate or possible.
2.  Be aware of regulations applicable to the work, in particular COSHH, Food Safety Act, Electricity at Work, Control of Infection, and Health & Safety.
3.  To adhere to the hospice and Statutory regulations pertaining to the safe and hygienic operation of the catering areas.
4.  Ensure that all catering equipment is kept safe, in good order and in a hygienic way and that all equipment is maintained to the manufacturer specifications.
5.  To ensure a high standard of personal and general cleanliness.
Education / 1.  To assist with the training for Cooks and Catering Assistants with regard to craft skills, use of equipment and cleaning agents.
2.  To assist with the training and supervision of work practices for staff and volunteers that are required to handle food.
3.  To attend meetings and adhere to aspects related to the Health and Safety at Work Act, i.e. Fire Lectures, participation in fire drills
4.  Participate in training, as required.
5.  To undertake any training necessary to ensure own professional development and updating of knowledge as identified through the annual appraisal process.
6.  Participate with induction training for all new catering staff.
7.  Assist in ensuring that legislative training is up to date.
Freedom to Act
Freedom to make decisions within the boundaries of their job description.
Responsible for knowing own limitations and when to seek advice/help
Guidance available from Catering Supervisor – will be expected to run the kitchen in the absence of the catering Supervisor
Physical effort
The work is physically labour intensive, on feet for most of each shift.
Regular safe moving/handling of stock, equipment. Regular bending and stretching involved.
Working conditions / environment
Occasionally exposed to contaminated utensils.
Regular exposure to heat from cooking facilities.
Recognised protective clothing and equipment to be worn/used as required.
Qualifications, skills and knowledge required
Essential
City and Guilds 706/1 and 706/2 or equivalent qualification - and or appropriate catering experience in a health care environment.
Food hygiene certificate
Skills
·  Good communication and interpersonal skills
·  Ability to work within a small team within wider organisation.
·  Ability to use own initiative
·  Ability to respond to changing situations
·  Able to identify personal coping strategies
Personal grief resolved sufficiently to cope and perform within palliative care setting
Knowledge
Able to demonstrate a good insight into the differing dietary needs/requirements of varying client groups.

OTHER DUTIES

To undertake any other duty within your ability and within reason, as may be required from time to time, at the direction of your line manager.

ASSISTANCE

The Hospice has the advantage of being supported by a number of volunteers. If a volunteer is assigned to assist you at any time, you will still retain responsibility for the requirements of this job in terms of accuracy, efficiency and standards of completion. You will also ensure good communication and be mindful of your responsibility towards that volunteer in terms of Health and Safety.

CONFIDENTIALITY

You should be aware of the confidential nature of the Hospice environment and/or your role. Any matters of a confidential nature, relating to patients, carers, relatives, staff or volunteers must not be divulged to any unauthorised person.

SAFEGUARDING CHILDREN AND VULNERABLE ADULTS

Post holders have a general responsibility for safeguarding children and vulnerable adults in the course of their daily duties and for ensuring that they are aware of the specific duties relating to their role. All staff and volunteers have a responsibility to report any circumstances where they feel vulnerable adults or children are being subjected to abuse to a senior clinician or the ‘Safeguarding Lead’.

DATA PROTECTION

You should make yourself aware of the requirements of the Data Protection Act and follow local codes of practice to ensure appropriate action is taken to safeguard confidential information.

HEALTH AND SAFETY

You are required to take reasonable care for your own health and safety and that of others who may be affected by your acts or omissions and you should ensure that statutory regulations, policies, codes of practice and safety and good house-keeping rules are adhered to, attending safety and fire lectures as required.

JOB DESCRIPTION

This Job Description is not intended to be restrictive and should be taken as the current representation of the nature of the duties involved in your job and needs to be flexible to cope with the changing needs of the job and the Hospice.

AGREEMENT

Senior Manager’s name Signature

Job Holder’s name Signature

DATE AGREED

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