Catering Manager

Helping others improve and turn their lives around – there’s no better feeling. It’s what we do for thousands of people at more than 150 sites across the UK. Be a part of it.

We are looking for an outstanding Catering Manager who’s passionate about food and wants to make a difference.

You’ll be working 44 hours a week at Victoria House, creating an excellent experience for the people in our care.

Cygnet Victoria House

Cygnet Victoria House is a 26 bed mental health inpatient service for men. The service, split across two wards, provides a safe and stabilising environment for men who are experiencing an acute episode of mental illness and require an emergency admission.

Benefits

At Cygnet, our perks go way beyond pension schemes and excellent professional development.

• Shopping, travel and leisure discounts
• Range of healthcare and financial benefits
• Progression opportunities in a supportive culture

Apply now to enjoy excellent career prospects while being part of an organisation that cares about helping people.

Your day-to-day…

Essential criteria for this role include:

• NVQ Level 2 in Food Production or equivalent qualification
• At least 5 years' experience within catering management
• Detailed knowledge of food safety and related legislation
• Solid operational management and line management experience
• Experience of menu planning and gaining and acting on customer feedback
• A flexible, organised, proactive and hands-on approach to tasks
• Solid IT skills (including a good working knowledge of Microsoft Office software)

Role And Responsibilities…

• Directly manage all personnel assigned to work in the catering department, in accordance with company standards and training policies.
• Lead on the purchase of materials, consumables, non-consumables and light equipment within budget and in accordance with the hospital’s purchasing policy and procedures.
• Oversee the catering department's premises and equipment in accordance with company health & safety and hygiene policies.
• Lead on the induction of new team members and ongoing personal development and training to ensure all team members are trained to the required skill level.
• Lead and motivate the team to achieve the highest possible standards when carrying out their duties.
• Develop and maintain good working relationships with service users, staff and visitors.
• Be on hand to meet and support service users and staff with issues raised, e.g. dietary requirements.
• Assist the Assistant General Manager in preparing the annual budget and achieving and maintaining food costs in accordance with the budget.
• Produce cost and sales analysis as required by the Assistant General Manager.
• Recommend to the Assistant General Manager areas where cost reductions can be achieved, e.g. service improvements and change of suppliers or commodities.
• Ensure that accurate daily records are kept regarding the number of patient and staff meals provided each day.
• Plan, organise and control the catering operation to ensure food quality, presentation and service are provided to the standards set out by the Assistant General Manager and the Hospital SMT.
• Ensure the facility is operated to standards required by the statutory local authorities and company health, safety, fire and hygiene regulations and policies.
• Carry out all clerical activities in relation to controls, records and wages and compile and return information to the respective departments on the due day.
• Plan and execute specific events as agreed with the Assistant General Manager and Registered Managers for the three hospitals on site.
• Maintain Health & Safety and Hygiene standards as required.
• Ensure unit hygiene is implemented with due regard to the statutory laws including the Food Safety Act 1990.
• Attend meetings and training courses as required, e.g. Daily Service Meetings, People’s Council and Ward Community Meetings and relevant training webinars & courses. Ensure that Chefs and other nominated staff members attend meetings to represent the team and gain patient and staff feedback.
• Assist the Assistant General Manager with any specific tasks or projects considered necessary to further support the objectives of the department.
• Understand and follow the fire drills in the event of a fire or an emergency.
• Undergo appropriate training to meet the required standards of the job and any changes in processes or procedures.
• Carry out other duties within the scope of your job title as directed by the Assistant General Manager.
• Regularly review catering output for staff meals and hospitality to ensure quality and service standards are met.
• Pro-actively seek feedback on catering service delivery from service users, staff and visitors.