Food Service Team Leader

TN United Kingdom; England; On-site; GBP 40,000 - 60,000

Job description

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Countess of Chester Hospital NHS Foundation Trust, staff pride themselves on not only leading through clinical excellence, but also by creating an environment where all staff are valued and appreciated. To achieve this, the Trust has embarked on an exciting new strategy focused on continuous improvement.
Our vision is to improve the lives of our community and provide excellence in healthcare, through partnership and innovation.
Our High Performance Culture will support everyone to be the best version of themselves by being true to our Trust vision, values and behaviours.
We welcome applications from colleagues from our local and neighbouring communities of all backgrounds and identities, who are currently under-represented within our region such as Black, Asian, Minority ethnic and those with disabilities.
As a region we are reviewing the way we work, and exploring how new working practices that support flexible working can create a positive work-life balance. As part of our recruitment process we will explore how our inclusive employment policies, flexible working, staff engagement forums, Trust facilities and services can be of mutual benefit.

Job overview

Working Full Time: 37.5 hours per week
Monday to Friday - Various shifts between 07:00 and 20:00

Enhanced pay on weekends

We are looking for an enthusiastic and self-motivated individual to join the Catering Services Team for the role of Food Service Team Leader.

You will be actively involved in supporting the Catering Department in the day to day management of the food and beverage service areas within the Staff Restaurant, the Patient Conveyor Belt Service and the Hospitality Service, to ensure the team is always achieving excellence.

You will further support the Head Chef in the management of patient’s ward beverage trollies and on site vending facilities.

Main duties of the job

1. Allocate work, arrange duty rotas and cover for annual leave and sickness.
2. Assist in ‘on job’ training of staff and ensure compliance with mandatory training.
3. Be responsible for ensuring correct cleaning methods are adhered to.
4. Ensure temperature monitoring of hot and cold food is carried out and recorded for due diligence records, ensuring HACCP principles are in place.
5. Ensure temperatures of fridges and freezers are recorded for due diligence.
6. Ordering and receiving of stock. Checking for quality and quantity.
7. Report defective equipment to maintenance and record.
8. Undertake quality and monitoring checks in all areas according to agreed frequencies and ensure that all rectifications are carried out in a timely manner.
9. Ensure staff observe the highest standard of personal hygiene at all times.
10. Requisitioning and control of provisions.
11. Liaise with catering management to discuss any changes or occurrences affecting service.
12. Ensure strict observance of all fire, health and safety policy regulations.
13. Must be trained to intermediate Food Hygiene Level, and support local training of basic food safety measures (Fridge temperatures / Probe calibrations).
14. Knowledge of dietary requirements specifically Halal / Kosher / Texture Modified meals / Vegan and understanding of known allergens.