CATERING OFFICER I Permanent Contract, Full Time Hours. Principal Duties and Responsibilities: Provide leadership throughout the catering service to meet the standards required in keeping with best practice, HSE policies and legislation. Manage the service ensuring that the needs of all patients and staff are met in a responsive, individualizedmanner such that it meets the nutritional needs of the client groups. Ensure that all meals are prepared on schedule for patients and staff and are within nutritional and dietetic control guidelines. Lead on change ensuring safe, efficient and effective use of all resources. Develop and implement, where necessary, the policies and procedures associated with best and safe practice and monitor compliance with these practices. Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the Key Performance Indicators (KPIs). Walk the floor during service periods to ensure that excellent levels of service are being delivered to the customers/clients. Ensure that Hazard Analysis & Critical Control Point (HACCP) guidelines are implemented, monitored and adhered to. Manage the quality and hygiene of the food cycle from preparation through to delivery, including presentation. Evaluate customer satisfaction and manage change to meet needs. Facilitate the upgrade of information technology in Catering Services. Risk manage all aspects of the services and control the identified risks within your scope or escalate as appropriate. Adhere to and review documentation and records required in keeping with legislation and HACCP and the associated Health Information and Quality Authority (HIQA) residential standards. Ensure adequate cleaning programs are formulated which meet with approved standards, in consultation with Operations department and Infection Control personnel. Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract. Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate. Provide the team leadership required, enabling all staff members to give their maximum potential contribution to the services. Be involved in the recruitment of catering staff, and assign appropriate duties to staff under their control. Ensure staff have the opportunities for personnel development through in-house training and otherwise as necessary. Maintain training records for all staff, ensuring that individual needs are recognised and met either through on or off-job training. Ensure all staff partake in the required mandatory training. Develop systems and processes that will ensure best practice on rosters and skill mix. Plan and control annual leave within the operation. Monitor and manage absenteeism within area of responsibility in accordance with HSE guidelines. Ensure that all personnel policies are complied with regarding leave, discipline, contracts of employment, etc. Ensure that all employees project a positive, approachable, friendly and professional image. Participate on interview boards as required. Manage, supervise and control the operation of the catering services including the supervision of staff in the kitchens, dining rooms, and such other centres as may be assigned in the future. Attend as and when required, catering and management courses as may be approved by hospital management or other authorized officers; also ensuring your own professional development. Liaise with other Heads of Department to ensure the smooth running of Catering Services, e.g. Finance Manager, Supplies Officer, Dietetic Manager, Speech and LanguageManager, Director of Nursing, Occupational Health, Infection Control, etc. Candidates must, at the latest date for receipt of applications for the role, possess the following professional qualifications, experience, etc.: Possess a Degree, Diploma or Certificate in Hotel and Catering Management or similar accreditation in hospitality or management, OR have at least three years satisfactory experience in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 300 persons per day. Have the requisite knowledge and ability (including a high standard of suitability and management ability) for the proper discharge of the duties of the office. Closing date: 1pm on Friday, 1st August 2025. MUH reserve the right to create a panel for this post from which permanent, fixed term and specified purpose vacancies of a full or part time duration may be filled. Mercy University Hospital (MUH) MUH is a growing voluntary hospital in the heart of Cork City. We have over 1,500 staff providing complex diagnostic, medical and surgical care through our inpatient, day patient, outpatient and emergency services. We are a teaching hospital, a centre of national and international excellence, and are renowned for our research and tertiary services. Providing 24/7 acute surgical, acute medical and critical care, MUH now has multiple sites across the city and continues to expand. We support staff development with approx. 100 promotions annually.We prioritise work life balance with 28% of our team working part time hours. We offer nationally agreed enhanced Salary Scales, Pension Scheme, excellent holidays, canteen, and Study Leave and Assistance.From Cardiac Care to Intensive Care, our varied specialist services offer real career choice to our team.We live by our Core Values ofCompassion, Excellence, Justice, RespectandTeam Spirit. Skills: Hotel & Catering Qualification 3+ years Catering Management Experience HACCP knowledge