Support Service Supervisor - Catering

1. To organise the work of catering staff in all ward areas. 2. To ensure that the ward areas are adequately staffed, and that the most economic use is made of available manpower and other resources. 3. To arrange work rotas and allocate staff to them. 4. To participate in the selection and recruitment of staff. 5. To complete the local Induction and training of all new staff and refresher training of current staff on the correct methods of operating and cleaning of all equipment within their remit. 6. To carry out first line management of grievances and disciplinary matters. 7. To ensure that all staff follow the allocated breaks times as per Working Time Directive and service requirements of wards. 8. To be responsible for ensuring that the correct stock levels are maintained in ward kitchens. 9. To carry out audits on ward kitchen areas and the catering service, eg. waste food audits, ward service audits, ward kitchen audits and ward pantry audits. 10. To exercise quality control over all catering areas to ensure the highest quality of service. Job description Job responsibilities 1. To organise the work of catering staff in all ward areas. 2. To ensure that the ward areas are adequately staffed, and that the most economic use is made of available manpower and other resources. 3. To arrange work rotas and allocate staff to them. 4. To participate in the selection and recruitment of staff. 5. To complete the local Induction and training of all new staff and refresher training of current staff on the correct methods of operating and cleaning of all equipment within their remit. 6. To carry out first line management of grievances and disciplinary matters. 7. To ensure that all staff follow the allocated breaks times as per Working Time Directive and service requirements of wards. 8. To be responsible for ensuring that the correct stock levels are maintained in ward kitchens. 9. To carry out audits on ward kitchen areas and the catering service, eg. waste food audits, ward service audits, ward kitchen audits and ward pantry audits. 10. To exercise quality control over all catering areas to ensure the highest quality of service.