Position: Catering Manager Contract: Permanent Hours: 35 hours per week (On-site) Salary range: HSE Consolidated pay-scale 1st February **** Reporting to: Chief Executive Officer *** Full Job Description Attached *** Clontarf Hospital is a 160-bed Voluntary Hospital providing rehabilitation Services under Section 38 of the Health Act **** for Adults and Older Persons.
At Clontarf Hospital, our committed, expert and compassionate staff provide excellent care to patients on their rehabilitation journey.
Our goal is to work in partnership with patients, providing care that is tailored to their unique needs, empowering them to achieve their optimum level of independence at home and in their communities.
The patient pathways include:
Older Persons Rehabilitation Step-up beds and hospital avoidance pathways with the Integrated Care Team for Older Persons (ICPOP Team) Specialist Rehabilitation Services including neuro-rehabilitation and rehabilitation after trauma for adults and older persons Orthopaedic Rehabilitation The Hospital has close links with the Mater Hospital, Beaumont Hospital, The National Orthopaedic Hospital, HSE Services and our Community Partners.
ESSENTIAL SKILLS: Level 7 or above Degree in Catering Management or Institutional Management granted by a recognised college.
Have three years' experience in a management role in a hospital setting which reflect the responsibilities of the post and encompasses demonstrable equivalent skills.
HACCP Management training (FSAI 3) from a recognized training provider eg QQI Level 6 Designing Food Safety Management Systems DESIRABLE SKILLS: Have completed a QQI L6 Conducting Food Standards Audits programme from a recognised training provider Have completed a Train the Trainer certificate from recognized training provider Have exposure to managing food safety management systems at an accredited level DUTIES Purchasing of food from suppliers contracted by the Office of Public Procurement and communicate with the CFO on budgets and any unexpected or increase in costs.
Managing stock control of both perishable and non-perishable items required for the catering to prevent over or under ordering.
Minimising food waste.
Developing menus for patients and staff.
Work closely with dieticians and speech and language therapist to ensure all patients on special diets or modified diets have their nutritional needs met in a responsive, individualised manner.
Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time.
Communicate with nursing staff to ensure the right patient gets the right diet.
This will involve ensuring a catering admission form is completed for each patient.
The white boards in each ward pantry and patient meal sheets will also be required to be updated frequently to reflect any movement of patients or new admissions.
Conducting ward rounds at each foodservice to monitor standard of service, the temperature of the food and to get feedback from patients.
Monitoring and verifying the Food Safety Management system.
Ensuring the daily takings in the staff restaurant reflect the quantity food sent from main kitchen by checking on Sum-up back office.
Maintain records of staff restaurant takings.
Ensuring all deliveries are correct and the invoice matches the delivery docket.
In the event of shortages or items having to be returned ensure credit notes are received before processing for payment.
People management including staff rostering, recruiting, induction, training, performance reviews, calculating and rostering annual leave, industrial relations, returning hours worked by staff to the payroll department each week.
Maintaining all necessary records required for staff such as training records and Absence forms.
Provide team leadership required, enabling all staff members to give their maximum potential contribution to the services and assign duties as you see fit.
Keep an inventory of all food equipment and service records of same.
Purchasing of new equipment, taking every effort that it is suitable for it intended use and meets with health and safety standard Repair and servicing of all catering equipment large and small.
Develop and implement, where necessary, the policies and procedure associated with best and safe practice and monitor compliance of these practices.
Take the necessary steps to correct any issues raised by the Environmental Health Officer within the time frame specified.
Develop KPI's for the catering department.
Facilitate the upgrade of information technology in Catering Services.
Participate on national accreditation and nutritional project(s) where appropriate and as directed.
Develop a plan for continuous improvement for the catering department Update Safety Data Sheets and risk assessments for all chemicals used in the catering department on Safe Doc as required.
The post holder is accountable, responsible and has authority for delivering a quality service and ensuring patient safety.
The post holder will work within a Risk Management Framework to achieve the HIQA Safer, Better Healthcare Standards and other quality standards as appropriate.
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.
The duties and responsibilities detailed above reflect the present service requirements and may be subject to review and amendment to meet the changing needs of the service.
Short listing may be carried out on the basis of information supplied in your Application Form.
The criteria for short listing 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.
Therefore, it is very important that all experience is outlined in light of those requirements.
Failure to include information regarding these requirements may result in you not being called forward to the next stage of the selection process.
Please note this competition can be closed early in the event of large volume of applicants.