• Job Description

  Req#: C9179-24-0372?language=en&page=48&sort=publicationDateDesc

  Job summary

  The Catering Department opens 365 days a year therefore we are looking for individuals who can work the following hours:

  Duties will include serving patients and staff either in our front of house areas or on patient's service, washing up and cleaning equipment in the busy Catering Department.

  Applicants should be able to demonstrate good customer care and have good communication skills, with the ability to work alone and as part of a team, whilst maintaining a high level of attention to detail. The ability to remain calm under pressure is vital in this busy working environment.

  A basic knowledge of hygiene principles and literacy/numeracy skills will be essential for this role.

  Certificate of sponsorship

  Please note that Certificate of Sponsorship is not available for this role as it does not meet the minimum salary requirements for the health and care visa (which is a sub category of the skilled worker visa). Currently the salary requirement is £23'200 per annum for the health and care or £38'700 per annum for the skilled worker route.

  If you have previous NHS service and you believe that your incremental point would be eligible for sponsorship please discuss this with the recruiting manager at interview.

  Main duties of the job

  The West Suffolk NHS Foundation Trust requires Catering Assistants to join a dedicated Catering Team based at West Suffolk Hospital to produce a plated meal service on a belted system.

  The Team consist of people who work together to plate up the meals which are then transported to the patient. They are then required to clear down the trollies and equipment ready for service the next day.

  As a department we are regarded as an exemplar site which was recognised in The National Food Review. We have won awards for the standard of food and service that we provide.

  Additional payments in the form of Enhancements for working weekends and unsocial hours payments are made when worked.

  About us

  #BeKnown at West Suffolk NHS Foundation Trust. By us. By our patients. By our community

  We are a busy, friendly, rural NHS Trust providing high-quality care and compassion to more than a quarter of a million people across west Suffolk. We care for, treat and support people in hospital, at home and in various community settings.

  The West Suffolk Hospital in Bury St Edmunds provides acute and secondary care services (emergency department, maternity and neonatal services, day surgery unit, eye treatment centre, Macmillan unit and children's ward). It has 500+ beds and is a partner teaching hospital of the University of Cambridge.

  Adult and paediatric community services, provided in collaboration with West Suffolk Alliance partners, include a range of nursing, therapy, specialist, and ongoing temporary care and rehabilitation, some at our Newmarket Community Hospital.

  We do our utmost to achieve outstanding clinical outcomes for patients and our values of fairness, inclusivity, respect, safety and team work guide how we work and behave as a team.

  With nearly 5,000 staff, from all over the world, we strive to make our organisation a great place to work. Whatever your role or ambition, we want to help you be the best you can be.

  We promote a diverse and inclusive community where everyones voice counts and you can #BeKnown for whoever you are.

  Join us. What will you #BeKnown for?

  Date posted

  03 May 2024

  Pay scheme

  Agenda for change

  Band

  Band 2

  Salary

  £22,383 a year per annum

  Contract

  Permanent

  Working pattern

  Full-time, Flexible working

  Reference number

  179-6286681-F

  Job locations

  West Suffolk Hospital

  Hardwick Lane

  Bury St Edmunds

  IP33 2QZ

  
  

  Job description

  Job responsibilities

  JOB PURPOSE:

  • To work as part of a team providing a high quality catering service for the Trust.
  • To maintain hygiene standards.
  • To prepare and serve food and beverages to patients, staff and visitors.
  • To have a good understanding of HACCP and COSSH.
  • To be aware of Trust policies and procedures applicable to the service and report any issues the line manager.

  KEY TASKS:

  Restaurant Services:

  1. Basic preparation of food and beverages.
  2. The safe use of catering equipment within area e.g. fryers, microwaves and small ovens.
  3. Service of food and beverages to customers.
  4. Cash and payment card handling via a computerised Electronic Point of Sale unit.
  5. Fill, clean and maintain beverage machines.
  6. Keep all confectionary items, drinks etc. topped up during service.
  7. Maintain cleanliness of the dining area, servery and all equipment in the restaurant/caf.

  Patient services/kitchen:

  1. Help assemble meals for patients service.
  2. Clear and clean patient and staff meal trays using the waste disposal and conveyor system.
  3. Safe Use of dishwashers, floor scrubbing machine and steam cleaner.
  4. Manoeuvre and clean meal trolleys within the kitchen area.
  5. Pre wash cooking tins and utensils by hand.
  6. Clean floors, tabling, dishwasher, conveyors and other equipment in the kitchen foodservice areas.
  7. Prepare sandwiches and rolls for meal service in a safe hygienic method using standard recipies for staff/visitors restaurant and patients.
  8. Assemble food/beverage and crockery requirements for functions across the hospital site.
  9. Help maintain a quality service from the Trusts vending ensuring products are safe to serve, machines are in clean working order and reporting any failures to a senior member of staff.
  10. To assist with the collection and collation of patients menus.
  11. Deliver catering items and provisions to wards and other areas within the Trust, maintaining stock control and completing relevant records of stock and temperatures.

  Communication and team working:

  1. Communicate with customers within catering outlets (customers can be staff, patients & visitors)/ nurses coming to collect items for wards/general porters/engineers/office staff. Take messages if necessary to give to supervisors or other members of staff.
  2. Liaise with cooks regarding special dietary requirements.
  3. To have a basic understanding of dietary needs of patients and visitors to the Trust.
  4. To have a understanding of allergens and the risks they may cause to patients and visitors.
  5. Work either alone or as part of a team to carry out the job purpose.
  6. Attend group meetings.
  7. Report breakdown of equipment, health & safety issues, general problems to supervisory staff.

  Managing resources:

  1. Staff are required to use provisions and stock in date rotation.
  2. Inform appropriate supervisory staff of the need for stock replenishment.
  3. Receipting of chilled, frozen, and dry provisions when applicable and ensuring the correct storage and stock rotation takes place in line with departmental HACCP procedures.
  4. To be responsible and respectful for the safe and efficient use of Trust property and to report any damages to a senior member of the team.
  5. Ensure the correct chemicals for dishwasher are replenished when necessary.
  6. Report sightings of pests to a senior member of staff.
  7. Be aware of emergency and security procedures for your department.
  8. Cleaning of all equipment and areas, walls (within reach), working surfaces, windows, (within reach), floors, dry storage areas and cupboards as per the site cleaning schedule.
  9. Removal of kitchen waste regularly throughout the day in the correct manner.

  Training and Teaching:

  1. Staff will give on the job training to new members of staff.
  2. Staff will be expected to attend mandatory training and to complete a basic hygiene course.

  Policies and service development:

  1. Staff are expected to adhere to Trust polices and departmental policies at all times.
  2. To share ideas on how to improve the service / work conditions.

  General:

  1. Any other duties relevant to the post and delegated by a supervisor.

  Job description

  Job responsibilities

  JOB PURPOSE:

  • To work as part of a team providing a high quality catering service for the Trust.
  • To maintain hygiene standards.
  • To prepare and serve food and beverages to patients, staff and visitors.
  • To have a good understanding of HACCP and COSSH.
  • To be aware of Trust policies and procedures applicable to the service and report any issues the line manager.

  KEY TASKS:

  Restaurant Services:

  1. Basic preparation of food and beverages.
  2. The safe use of catering equipment within area e.g. fryers, microwaves and small ovens.
  3. Service of food and beverages to customers.
  4. Cash and payment card handling via a computerised Electronic Point of Sale unit.
  5. Fill, clean and maintain beverage machines.
  6. Keep all confectionary items, drinks etc. topped up during service.
  7. Maintain cleanliness of the dining area, servery and all equipment in the restaurant/caf.

  Patient services/kitchen:

  1. Help assemble meals for patients service.
  2. Clear and clean patient and staff meal trays using the waste disposal and conveyor system.
  3. Safe Use of dishwashers, floor scrubbing machine and steam cleaner.
  4. Manoeuvre and clean meal trolleys within the kitchen area.
  5. Pre wash cooking tins and utensils by hand.
  6. Clean floors, tabling, dishwasher, conveyors and other equipment in the kitchen foodservice areas.
  7. Prepare sandwiches and rolls for meal service in a safe hygienic method using standard recipies for staff/visitors restaurant and patients.
  8. Assemble food/beverage and crockery requirements for functions across the hospital site.
  9. Help maintain a quality service from the Trusts vending ensuring products are safe to serve, machines are in clean working order and reporting any failures to a senior member of staff.
  10. To assist with the collection and collation of patients menus.
  11. Deliver catering items and provisions to wards and other areas within the Trust, maintaining stock control and completing relevant records of stock and temperatures.

  Communication and team working:

  1. Communicate with customers within catering outlets (customers can be staff, patients & visitors)/ nurses coming to collect items for wards/general porters/engineers/office staff. Take messages if necessary to give to supervisors or other members of staff.
  2. Liaise with cooks regarding special dietary requirements.
  3. To have a basic understanding of dietary needs of patients and visitors to the Trust.
  4. To have a understanding of allergens and the risks they may cause to patients and visitors.
  5. Work either alone or as part of a team to carry out the job purpose.
  6. Attend group meetings.
  7. Report breakdown of equipment, health & safety issues, general problems to supervisory staff.

  Managing resources:

  1. Staff are required to use provisions and stock in date rotation.
  2. Inform appropriate supervisory staff of the need for stock replenishment.
  3. Receipting of chilled, frozen, and dry provisions when applicable and ensuring the correct storage and stock rotation takes place in line with departmental HACCP procedures.
  4. To be responsible and respectful for the safe and efficient use of Trust property and to report any damages to a senior member of the team.
  5. Ensure the correct chemicals for dishwasher are replenished when necessary.
  6. Report sightings of pests to a senior member of staff.
  7. Be aware of emergency and security procedures for your department.
  8. Cleaning of all equipment and areas, walls (within reach), working surfaces, windows, (within reach), floors, dry storage areas and cupboards as per the site cleaning schedule.
  9. Removal of kitchen waste regularly throughout the day in the correct manner.

  Training and Teaching:

  1. Staff will give on the job training to new members of staff.
  2. Staff will be expected to attend mandatory training and to complete a basic hygiene course.

  Policies and service development:

  1. Staff are expected to adhere to Trust polices and departmental policies at all times.
  2. To share ideas on how to improve the service / work conditions.

  General:

  1. Any other duties relevant to the post and delegated by a supervisor.

  Person Specification

  Education & Qualification

  Essential

  • Basic food hygiene certificate or commitment to achieve within a set timeframe
  • A good general education
  • Basic skills in literacy & numeracy

  Experience & Knowledge

  Essential

  • Good understanding of HACCP, COSSH and Health and Safety legislation
  • Dealing with cash and card payments

  Desirable

  • Previous catering experience

  Skills & Abilities

  Essential

  • Good customer care and communication skills
  • Able to work either alone or as part of a team
  • Good manual dexterity, physical fitness and good eyesight
  • Good attention to detail
  • Able to work under pressure

  Personal Qualities

  Essential

  • Able to work without supervision.
  • Able to work in a demanding environment.
  • Self-motivated with evidence of good attendance and timekeeping and trustworthy.
  • Adaptable to change.
  • Able to work in a Hospital ward environment
  • Polite with a friendly manner.
  • Flexible approach to working hours/duties.

  Desirable

  • Interest in cooking/catering

  Person Specification

  Education & Qualification

  Essential

  • Basic food hygiene certificate or commitment to achieve within a set timeframe
  • A good general education
  • Basic skills in literacy & numeracy

  Experience & Knowledge

  Essential

  • Good understanding of HACCP, COSSH and Health and Safety legislation
  • Dealing with cash and card payments

  Desirable

  • Previous catering experience

  Skills & Abilities

  Essential

  • Good customer care and communication skills
  • Able to work either alone or as part of a team
  • Good manual dexterity, physical fitness and good eyesight
  • Good attention to detail
  • Able to work under pressure

  Personal Qualities

  Essential

  • Able to work without supervision.
  • Able to work in a demanding environment.
  • Self-motivated with evidence of good attendance and timekeeping and trustworthy.
  • Adaptable to change.
  • Able to work in a Hospital ward environment
  • Polite with a friendly manner.
  • Flexible approach to working hours/duties.

  Desirable

  • Interest in cooking/catering

  Disclosure and Barring Service Check

  This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

  Employer details

  Employer name

  West Suffolk NHS Foundation Trust

  Address

  West Suffolk Hospital

  Hardwick Lane

  Bury St Edmunds

  IP33 2QZ

  
  

  Employer's website

  https://www.wsh.nhs.uk (Opens in a new tab)

  Employer details

  Employer name

  West Suffolk NHS Foundation Trust

  Address

  West Suffolk Hospital

  Hardwick Lane

  Bury St Edmunds

  IP33 2QZ

  
  

  Employer's website

  https://www.wsh.nhs.uk (Opens in a new tab)

• About the company

  National Health Service (NHS) is the umbrella term for the publicly-funded healthcare systems of the United Kingdom (UK). The founding principles were that services should be comprehensive, universal and free at the point of delivery—a health service based on clinical need, not ability to pay. Each service provides a comprehensive range of health services, free at the point of use for people ordinarily resident in the United Kingdom apart from dental treatment and optical care.

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