JOB DESCRIPTION

Job Title

Location

Kitchen Lead / Supervisor

Halton Haven Hospice

Reporting To

                                      Facilities Manager

Accountable To

                                               CEO

Minimum
Qualifications

A recognised catering qualification
Current Food Hygiene Certificate.

The Kitchen lead is responsible for;

Job Summary

•  The day-to-day management of the hospice’s catering service.

•  The recruitment, appointment, and ongoing supervisions/appraisals of the

catering staff in consultation with the Facilities Manager.

•  The ordering and correct storage of food, and other provisions.

•  The preparation and serving of meals for patients, visitors, and staff.

Main Duties and Responsibilities.

Managerial

•  To  supervise the  catering  staff  ensuring  all  duties carried  out  by them meet the

required standards of hygiene and food safety.

•  To  undertake  the  routine  ordering  of  catering  supplies,  ensuring  that  these  are

correctly and appropriately stored.

•  To ensure a system of stock rotation and food labeling is in place and that staff

adhere to this.

•  To monitor the use of the catering equipment ensuring their staff have received

appropriate training and understand the system for reporting faults.

•  To undertake the catering duty Rota effectively taking into account staff requests

and the needs of the hospice.

•  To  order  replacement  crockery,  and  other  kitchen  equipment

following

consultation with the Facilities Manager.

•  To  complete  two  weekly  menus  in  consultation  with  the  Facilities  Manager

ensuring these meet the requirements of the current patient/client group.

General Catering Tasks.

•  To  prepare  patient  and  visitor  meals  at  the  pre-agreed  times,  and  snack  meals

for staff and other light refreshments as required.

•  To undertake food preparation and cooking duties when rostered.

•  To  ensure  that  the  food  prepared  is  served  at  the  correct  temperature and  that

accurate records are maintained.

•  To  ensure  that  all  food  items,  (cooked  or  raw)  are  stored  safely,  appropriately,

and at the required temperature.

•  To ensure that all cleaning activities are carried out as per the work schedule and

to the required standard.

Education and Training

•  To  undergo  such  education  and  training  as  may  be  necessary  to  competently

carry out the post.

Communication

•  To carry out all duties involving patients, their families, staff and volunteers in a

courteous and respectful manner.

•  To report all mishaps/accidents as and when they occur to the Facilities Manager

(or person in charge).

•  To  report  any  equipment  shortages  and/or  electrical  faults  to  the  Facilities

Manager (or maintenance staff) as and when they occur.

•  To respect the confidential nature of all patient information.

•  To  hold  an  agenda  based  quarterly  team  meeting  and  provide  copies  of  the

minutes for the kitchen staff and Facilities Manager

General

•  To act responsibly at all times ensuring that any actions do not bring the Hospice

into disrepute.

•  To contribute to the team working and efficient functioning of the Hospice.

•  To ensure compliance with the hospice policies and procedures and have regard
for the employees’ obligations under the Health and Safety at Work act 1974.

•  To  attend  Fire  Safety  Training  as  required  and  demonstrate  awareness  of  the

correct procedure to be undertaken in the event of a fire.

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•  To  attend  and  participate  in  such  meetings  and  events  as  may  be  reasonably

required.

NOTE

The duties and responsibilities referred to are an outline only and may be changed
in  conjunction  with  the  post  holder,  and  in  accordance  with  the  needs  of  the
Hospice.

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