Aneurin Bevan University Health Board
Catering Team Leader - Royal Gwent Hospital
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Job Overview
Are you a passionate and motivated individual with experience in the catering industry? Do you have what it takes to lead a team and deliver exceptional food service? We are currently looking for a Catering Team Leader to join our Facilities Team. This position will be based at Royal Gwent Hospital in Newport, you will also be required to support other sites within the Health Board.
The Catering Team Leader will support the Facilities Management team to deliver a safe, high quality, cost effective and efficient service consistently for patients, staff and visitors within Aneurin Bevan University Health Board. The Catering Team Leader is responsible for the effective day to day safe operation of the food production/delivery & staffing for catering services within hospital kitchens and restaurants for specific hospital sites.
The working hours for this post are 06:00-14:00 & 12:00-20:00, five shifts per week, including weekends.
Main duties of the job
- Lead and supervise catering staff, ensuring tasks are completed to agreed standards.
- Oversee safe preparation, cooking, and dispatch of meals.
- Ensure compliance with HACCP, food safety, and hygiene regulations.
- Monitor food quality, portion control, and presentation.
- Manage stock levels, ordering, and rotation.
- Conduct audits and support internal/external inspections.
- Handle complaints and special dietary requests with professionalism.
- Maintain accurate records and use digital systems for service delivery.
- Support staff training and development, fostering a positive team culture.
The ability to speak Welsh is desirable for this post; English and/or Welsh speakers are equally welcome to apply.
Working for our organisation
Aneurin Bevan University Health Board is a multi-award-winning NHS organisation with a passion for caring. The Health Board provides an exceptional workplace where you can feel trusted and valued. Whatever your specialty or stage in your career, we have opportunities for everyone to start, grow and build your career. The health board provides integrated acute, primary and community care serving a population of 650,000 and employing over 16,000 staff.
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We offer a fantastic benefits package and extensive training and development opportunities with paid mandatory training, excellent in-house programmes, opportunities to complete recognised qualifications and professional career pathways including a range of management development programmes. We offer flexible working and promote a healthy work life balance, provide occupational health support and an ambitious plan for a Wellbeing Centre of Excellence to support you at work.
Our Clinical Futures strategy continues to enhance and promote care closer to home as well as high quality hospital care when needed. Join us on our journey to pioneer new ways of working and deliver a world-class healthcare service fit for the future.
Qualifications And Knowledge
Essential criteria
- In possession of: Maths & English GCSE A-C grade or equivalent
- Professional Cooking City & Guilds 7061 & 7062, 6100 or 7100 NVQ level 3 or above
- Food Hygiene & Safety Level 3
- Food Allergen Awareness
- ILM Level 3 Management qualification or equivalent qualification
- Knowledge of full range of work procedures, practices and equipment for a catering service, including advanced food hygiene processes; vocational
- Knowledge acquired through training and or experience to Diploma equivalent level in topics such as special diets, health and safety, management
- In depth knowledge of HACCP procedures
- Knowledge of COSHH regulations
- Manual Handling Certificate
Desirable criteria
- BTEC or HND in professional cookery
- Certificate in Health & Safety e.g. IOSH
- Food Hygiene & Safety Level 4
- Allergen Level 3
- HACCP Level 3
Experience
Essential criteria
- Previous experience working in a large-scale catering operation
- Experience in training of staff
- Knowledge of procedures and protocols used in the catering
- Experience of working in customer service role
- Experience of keeping accurate and precise records
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Desirable criteria
- Previous experience working in a hospital catering setting
- Day to day supervision of a kitchen team, including staff meetings
- Previous supervisory experience for multiple team members
- To be conversant with Food Safety Law and NHS Food & Hydration Standards
- HACCP experience including understanding of corrective and preventative action.
- Knowledgeable about allergens and cultural needs including for example gluten free, low fat, halal, vegetarian, vegan diet
Skills and Attributes
Essential criteria
- Ability to work with both management and supervisory teams and make recommendations for service improvements and take these forward
- Organisational skills in delivering a quality food service to patients, staff and visitors
- Knowledge of working in multi-disciplinary environments
- Understanding of Food Safety and FSA guidance
- Proficient IT skills
- Able to work under pressure and to deadlines
- Flexible approach to working
- Commitment to personal development
- Ability to motivate self, staff and teams
- Ability to lead by example
- Excellent communication skills (written, verbal and electronically)
- Able to deal with staff & customers sensitively and diplomatic
- Follow and implement HACCP policies and procedures
- Follow & implement standard recipes
- Issue work instructions to staff
- Ability to prioritise own tasks and that of the team
- Self-motivated
- Have a flexible approach to changes in workload/duties/priorities
- Promote the Catering Services
- Ability to travel between sites
- Able to work to a high standard
- Act in a polite & respectful manner
- Aware of security and confidentiality
Desirable criteria
- Welsh Language Skills are desirable levels 1 to 5 in understanding, speaking, reading, and writing in Welsh
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