The Central Production Unit (CPU)

The CPU is the hub of all main meal production across the Trust for 2,500 inpatients and 19,000 staff.

Role Overview

The Food Production Manager is required to lead and manage a number of activities including at the planning stages, recipe formulation, purchase, preparation and cooking, chilling and despatch of meals to a number of locations and to a complex clientele.

Key Responsibilities

• Ensure efficient use of available resources including effective management of manpower and commodities to provide a quality food and nutrition service consistently across campuses.
• Responsible for ensuring the planned production and delivery of all meals for the Trust. This includes the provision to all patients and staff across campuses, into the Community and Day Nurseries.
• Responsible for the planning and organisation of workload on a routine basis to ensure an efficient use of manpower resources within the CPU. This will include short notice adjustments to planned activities to ensure service continuity.
• Responsible for the recruitment, local induction and training for employees within the CPU.
• Provide leadership and direction of all staff working within all operational areas of the CPU to ensure a quality service is provided at all times through a highly motivated team. This to include Head Chef, Procurement Officer, supervisory team, chefs, catering assistants, stores, and portering staff.
• Liaise with Trust Procurement and directly with suppliers to keep up to date with product availability and prices.
• Lead on the procurement of food and supplies across the Trustwide Catering Department, providing direction to the department’s Procurement Officer. Ensure orders are adjusted in a timely way and according to production needs and within the allocated budget.
• Work with the Specialist Catering Dietitian, Catering Managers, and Head Chef to develop suitable menus, including the main patient menu, therapeutic and specialised diets, retail, and events menus.