Catering Assistant (Ward Operatives)

Job overview

Carrying out of duties in the central Production Kitchen, Restaurant or Regen Ward Kitchens and associated areas.

Main duties of the job

• Service of food, cleaning of premises and equipment, pre-preparation of food items prior to service and regeneration of cooked meals for patients at lunch and supper at ward level.
• Cash handling via the use of cash tills.
• Pot wash and work in the catering stores area (full training is given before undertaking this duty).

Detailed job description and main responsibilities

• Ability to work as a member of a team or alone.
• Ability to organise day‑to‑day work tasks of self.
• Ability to carry out basic teaching skills in assisting and demonstrating duties to new members of staff.
• Basic literacy and numeracy skills.
• Flexibility – able to handle several tasks at once, e.g. reading patient menus while plating up food items ordered, interacting with staff whilst serving food.
• Written and verbal communication skills.
• Ability to interact verbally with patients, other staff, customers and visitors both in person and over the telephone.
• Ability to communicate with other catering staff regarding work issues and instructions.
• Ability to read instructions relating to work processes.
• Ability to use initiative and take prompt follow‑up action as required by the situation, e.g. replacing a patient’s meal.
• Knowledge of the food menu and special diets, dietary requirements and allergens.
• Ability to present and garnish meals to the expected high standard of the Catering Department.
• Dealing with customer complaints.
• Training will be given for the above.
• Preparing salads, sandwiches, some cold sweets, cheese and biscuits etc prior to food service, plate and garnish.
• Preparing of work stations for the service of meals.
• Prepare patient meal trays prior to food service.
• Serving/dispatching of meals for patients and dealing with any issues that arise e.g. menu mix‑ups, last‑minute dietary requests.
• Serving of meals to other staff members and special function guests, interacting and communicating as appropriate at all times.
• Receipt of food, recording of temperatures and regeneration of food.
• Assisting chefs as and when required with food preparation in readiness for cooking.
• Cleaning of premises including floors, walls, sinks, wash‑hand basins, work surfaces, cupboards etc.
• Cleaning of large items of equipment including regeneration ovens, microwaves etc.
• Washing of crockery, cutlery and other utensils and small items of equipment.
• Cleaning of food trolleys, general purpose trolleys etc.
• Replenishing of vending machines and completion of necessary paperwork.
• Maintaining agreed standards of food hygiene at all times.
• Taking items to and collecting items from wards and other departments as required.
• When required, making custard and gravy in regeneration kitchen.
• Collect patient menus from wards.
• Loading, unloading and movement of meal service trolleys and insulated food boxes.
• Operating a variety of equipment, e.g. floor scrubbing machine, dishwashers etc.
• Carrying out duties with regard to special functions such as waiting on foodservice.
• Correctly using knives and other cutting equipment, following in‑house training.
• Completing work records e.g. temperature recording, cleaning checklists etc.
• Carrying out cash handling duties in accordance with departmental policies and procedures following approved training.
• Reporting of defects to buildings or equipment to a senior member of staff; to immediately report any incidents of pests to a senior member of staff.
• Interacting with ward and other hospital staff via telephone and face to face.
• Attending meetings with departmental supervisors and managers to discuss and evaluate the future direction of the catering service; ensuring discussions are reported back to colleagues.
• Completing one’s own daily timesheet.
• Following departmental policy and food safety guidelines at all times.
• Promoting a professional attitude in all aspects of communication with customers (patients, visitors etc.).
• Undertaking any training necessary to help promote the professional image of the Catering Department.
• Understanding of and compliance with the Hazard Analysis and Critical Control Point system in operation.
• Ensuring high standards of personal hygiene in accordance with NBT policy of Food Safety and Pest Control.
• Adhering to and following all national/Trust policies in relation to Health & Safety, written system of work, Control of Substances Hazardous to Health, Manual Handling, Fire, Food Hygiene and any other legislation as appropriate.
• Displaying a professional attitude at all times including wearing correct uniform, footwear and minimum jewellery in line with individual departmental policies and requirements; acting in a courteous manner to all patients, staff, visitors and work colleagues.
• Adhering to and following legislation with regards to food temperature regulations.
• Adhering to and following national and local policies and procedures relating to staff terms of employment and employment practice.

Person specification

• Education/Training/Qualifications: To hold or obtain within 3 months of commencement of employment with NBT, a Level 2 Foundation certificate in Food Hygiene or its equivalent.
• Work Experience: Up‑to‑date awareness of catering procedures and food safety; recent or current work in the catering industry within the last three years.
• Knowledge/Skills/Abilities: Ability to communicate with other catering staff regarding work issues and instructions.

We particularly welcome applications from Black, Asian and minority ethnic candidates, as they are under‑represented within the Trust.

To comply with Part 7 of the Immigration Act 2016 all applicants must be able to speak fluent English to an appropriate standard, which will be assessed at interview.

If you require sponsorship for a visa to work in the UK, please check to ensure you are eligible under the UKVI points‑based system.

Applicants who will have access to vulnerable people should be aware that disclosure and barring service checks will be required.

The Trust is an equal opportunities employer committed to building a team that represents a variety of backgrounds, perspectives and skills.

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