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.
2
• 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.
3