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The position focuses on effective kitchen and volunteer management: ordering, planning, preparing, cooking and serving high-quality meals while meeting legal, sustainability and compliance requirements. 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The role also emphasizes managing kitchen staff and volunteers and maintaining high catering standards.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What health and safety and food hygiene standards must be maintained?",{"text":113,"@type":109},"The role requires ensuring hygiene practices and records comply with food hygiene legislation, including COSHH and HACCP. It also includes ensuring the hospice maintains a five-star food hygiene rating and a safe working environment in the kitchen.",{"name":115,"@type":106,"acceptedAnswer":116},"What responsibilities involve planning and day-to-day catering operations?",{"text":117,"@type":109},"Responsibilities include meal planning, ordering, stock control, temperature controls, cleaning schedules, audits, and safely storing, preparing, cooking and distributing food. 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Post Title – CATERING MANAGER  \nResponsible to Director of People  \nResponsible for Catering Team  \nFull/Part Time Full Time (will include weekends and occasional evening work)  \nSalary £30,799 – £34,183 FTE  \nBackground  \nSince 1980, Prospect Hospice has provided dedicated end-of-life care service for people living in Swindon, Marlborough and North East Wiltshire. We bring care, comfort and confidence, around the clock, every day of the year.  \nOur aim is to provide excellent, personalised and compassionate care for everyone in our community who is affected by a life-limiting illness. We work in close partnership with other organisation, specifically with local health and social care professionals, as well as local people. Working within our community allows us to lead, provide and influence care so that anyone affected by a life-limiting illness has access to the best possible support when and wherever they need it.  \n2. Main purpose & scope  \nThe Catering Manager is responsible for the leadership and management of the catering service for patients and staff on site at the hospice in Wroughton, and also for generating income for the hospice through commercial catering opportunities.  \nThe prime purpose is to effectively manage the kitchen staff and Volunteers. To order, plan, prepare, cook and serve food to the highest standard to its patients, staff and visitors.  \nA key element will be to continually seek to innovate and improve the catering offer to the Hospice, with a focus on ways to generate income and to utilise the most cost effective resources without compromising standards. You will need to take responsibility for your own professional development, identifying training and development needs for yourself and the catering team, and to remain current with skills and knowledge.  \nAUTHENTIC SPECIALIST PERSON CENTRED INCLUSIVE  \nRESILIENT EXCELLENT  \nAnother crucial aspect will be to ensure the service is sustainable, efficient and compliant with current legislation and standards.  \n3. Key accountabilities and areas of responsibility  \nResponsibilities will include but will not be restricted to:  \nLeadership and Management:  \n􀁸 To provide leadership, support and direction to all catering staff and Volunteers, overseeing all aspects of the catering service, and ensuring the highest quality of meals for patients, staff and visitors.  \n􀁸 To carry out the recruitment of new staff and Volunteers.  \n􀁸 Ensure the implementation and compliance with hospice policies within the Catering Team.  \n􀁸 To ensure that new members of catering staff and Volunteers receive effective induction to the team, providing support and mentorship, as well as a formal induction programme.  \n􀁸 To manage holiday requests and sickness absence returns in line with hospice policy.  \n􀁸 To ensure that all members of the Catering Team are up to date with mandatory training requirements.  \n􀁸 To ensure that all members of the Catering Team carry out their duties in a safe and professional manner and remain compliant with any external regulations.  \n􀁸 To be responsible for the team’s development and performance, conducting regular monthly 1:1’s, and identifying any training needs and ensuring these are met.  \n􀁸 To be responsible for the compilation and co-ordination of staff and Volunteer rotas, ensuring sufficient cover on a daily basis and for holidays and sickness  \n􀁸 Act as a role model, promoting the highest standards of food quality, hygiene and service, within the Catering Team.  \nOperational and Health & Safety Tasks  \n􀁸 To ensure high standards of hygiene practices and the maintenance of records and procedures in accordance with food hygiene legislation, including COSHH and HACCP.  \nAUTHENTIC SPECIALIST PERSON CENTRED INCLUSIVE  \nRESILIENT EXCELLENT  \n􀁸 To ensure the hospice maintains a Five Star food hygiene rating.  \n􀁸 To carry out cooking duties as required, preparing high quality meals for patients and staff.  \n􀁸 To be involved","cbCaiopdCBBN7WSA","https://ap.wps.com/l/cbCaiopdCBBN7WSA","pdf",427707,"English","# Job Description\n## Post Details\n## Background\n## Main Purpose & Scope\n## Key Accountabilities and Areas of Responsibility\n## Leadership and Management\n## Operational and Health & Safety Tasks\n## Continuous Professional Development\n## Person Specification","[{\"question\":\"What are the main purposes of the Catering Manager role?\",\"answer\":\"To lead and manage the hospice catering service on site and to generate income through commercial catering opportunities. The role also emphasizes managing kitchen staff and volunteers and maintaining high catering standards.\"},{\"question\":\"What health and safety and food hygiene standards must be maintained?\",\"answer\":\"The role requires ensuring hygiene practices and records comply with food hygiene legislation, including COSHH and HACCP. It also includes ensuring the hospice maintains a five-star food hygiene rating and a safe working environment in the kitchen.\"},{\"question\":\"What responsibilities involve planning and day-to-day catering operations?\",\"answer\":\"Responsibilities include meal planning, ordering, stock control, temperature controls, cleaning schedules, audits, and safely storing, preparing, cooking and distributing food. The role also includes liaising with clinicians and patients to offer varied options for special dietary needs.\"}]","Catering Manager Job Description - Prospect Hospice | PDF",1789350131]