Post Title: Catering Team Leader
Post Status: Permanent
Department: Catering
Location: Beaumont Hospital & Affiliated Sites
Reports to: Catering Officers or other nominated Manager.
Salary: Appointment will be made on Band 1 Scale (€39,210 - €46,088) at a point in line with Government pay policy
Hours of work: Full Time & Part time
Closing Date: 12 noon on Friday, 4th of October 2024.
Please note the hospital reserves the right to close the competition early should a substantial number of applications be received.
Job Summary
The Catering Assistant Team Leader role is essentially a working Catering Assistant with the added responsibility of ensuring the smooth running of the assigned areas and for liaising with the Catering Officers regarding the planning and prioritization of tasks and for addressing issues as they arise.
To motivate and lead a team within a specific area of the Department. To assist with the training of new staff to ensure standards are maintained with regards to the preparation and delivery of a high standard food catering service within Beaumont Hospital including St Joseph's Hospital Raheny and adherence to food safety legislation within the department and associated areas.
Responsibilities
Principle Duties & Responsibilities:
Ward Level:
* To ensure that staff are on duty and in uniform and on their assigned wards at the appointed times.
* To ensure the ward catering assistant has all the products and equipment required to undertake their duties.
* Report any breakages and order any items required via the Catering Officer on duty.
* To assist the ward based Catering Assistant if required to undertake their daily tasks.
* To act as a liaison and communication to the Kitchens/Belt/Catering Officer to ensure the ward based catering assistant does not have to leave the ward unnecessarily.
* To co-ordinate the ordering and delivery of supplies to the wards under their remit.
* To ensure all training is up to date. Provide training for all new staff and record same.
* Ensure all policies, procedures and guidelines are being followed.
* To ensure HACCP policies are complied with.
* Create a culture of safety and ensure PPE is worn as required and removed appropriately.
* To ensure pantries are clean and assist with audits as required.
* Probing and recording of food temperatures as required.
* Ask for feedback from catering assistants/ward nursing staff and patients on service and food and report same back to Catering Management Team.
* Assist with stock rotation and ensure all products are in date and labelled.
* Ensure policies regarding Legionella flushing are complied with.
* Report any incidents and formally report same through incident management process.
* Assist with Hospital functions as required.
Staff Restaurant:
* Ensure staff are allocated to the various duties and in place and in proper uniform.
* Monitor break times and ensure service is covered at all times.
* Monitor usage of various products and ensure they are replenished, advise the Procurement Officer of any product issues or a need to increase/decrease orders.
* Report any faulty equipment issues and ensure signage is in place if a service or item cannot be used.
* Train all new staff and record same, ensure refresher training is in place and up to date.
* Make sure the area is clean and in a good state of repair, ensure cleaning products are available and in use.
* Make sure bins are emptied regularly and are kept clean.
* Assist the chefs in food preparation.
* Ensure menu boards are updated daily.
* Ensure appropriate signage on all salad dishes.
* Ensure the servery functions efficiently and queues are managed.
* Assist with Hospital functions when required.
* Operation of cash register and cash handling procedures as and when required and ensure staff are appropriately charged for all products purchased.
* Transportation of food through the hospital site as and when required.
* To ensure all HACCP processes are followed.
* At the beginning and end of service switch on and off equipment as required. Ensure areas are locked and secured.
Production Areas:
* To ensure staff are on duty, in proper uniform and areas are sufficiently staffed.
* Check all equipment and report any faults.
* Turn on and off equipment depending on the shift pattern or menus for the day.
* Make sure equipment and food trolleys are cleaned and decontaminated.
* Ensure PPE is worn as appropriate.
* Ensure the work environment is clear of obstructions and any leaks or spillages are reported and appropriate signage put in place.
* Act as sender or receiver on the belt – report any issues regarding food availability/quality etc to the Catering Officer on duty.
* Ensure all food trolleys are sent in the appropriate order.
* Prepare the dish-wash area and check staffing.
* Review each trolley returned and report any issues regarding the presentation of the trolley to the ward based Team Leader on duty.
* Observe and report on wastage patterns.
* Cross check items that have gone through the dish-wash and ensure they are clean.
* Ensure waste is removed efficiently and effectively.
* Assist Chefs in food preparation.
* Train all new staff and record same, ensure refresher training is in place and up to date.
* Report any incidents/accidents and formally report same through incident management process.
* Assist with stock rotation and ensure all products are in date and labelled.
* Check and record temperatures in each area per shift.
* Ensure policies regarding Legionella flushing are complied with.
General:
* Maintain a flexible approach to the performance of duties and rotas as specified.
* To perform duties efficiently, effectively and economically and in line with best practice or as directed by Management.
* To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee.
* Undertake any training required to operate the function.
Areas of Work
* Staff restaurant, production kitchens, belt area, stores, all wards, all day wards, all clinics, A&E, functions onsite and all other areas associated with the catering department.
Self-Development
* To be aware of current developments and issues in health care by reading current literature and keeping abreast of new developments, attending ‘in-house’ seminars, lectures and courses when possible and as appropriate in consultation with your Head of Department.
* To assume responsibility for his/her own professional development and safe work practice.
* To ensure a safe environment for himself/herself, colleagues and visitors.
* To actively participate and co-operate fully with quality training programmes such as food hygiene, HACCP, customer care and cleaning programmes.
Professional
To ensure confidentiality on all matters and information obtained during the course of employment. To have a working knowledge of Beaumont Hospital policies. To present and act in a professional manner at all times and ensure colleagues do likewise.
The post holder may be required to perform other duties as appropriate to the post, which may be assigned to him/her from time to time, and to contribute to the development of the post while in office. This job description will be subject to review in the light of changing circumstances. It is not intended to be exhaustive but should be regarded as providing guidelines within which individuals work.
These duties and responsibilities are a reflection of the present service requirements and may be subject to review and amendment to meet the changing needs of the service.
Selection Criteria:
Selection criteria outline the qualifications, skills, knowledge and/or experience that the successful candidate would need to demonstrate for successful discharge of the responsibilities of the post. Applications will be assessed on the basis of how well candidates satisfy these criteria.
Qualifications:
Mandatory:
* Must have at least 5 years experience of working in a catering department in a Hospital Environment.
* Must have demonstrated computer literacy skills.
* Excellent Knowledge of HACCP procedures.
Desirable:
* Level 5 Food Safety Management.
* Experience of managing staff.
Informal Enquiries ONLY to:
Name: Elizabeth OByrne
Title: Catering Business Support Manager
Email address: elizabethobyrne@beaumont.ie
A short listing exercise may be carried out on the basis of information supplied in your application. The criteria for ranking and or shortlisting are based on the requirements of the post as outlined in the eligibility criteria and skills, competencies and/or knowledge section of this job specification. In the event of a high volume of applications additional shortlisting criteria may be utilised.
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