Isle of Wight NHS Trust are recruiting for a Band 2 Multi Skilled Operative to join their motivated and passionate team.
Based at the heart of the Island, with 266 beds and handling around 27,000 admissions each year, St Mary’s Hospital in Newport is our main base for delivering acute services for the Island’s population. Services include the Emergency Department (A&E), the Urgent Treatment Centre by referral only, Emergency medicine and surgery, planned surgery, intensive care, comprehensive maternity, Special Care Baby Unit (SCBU) and paediatric services with 986 births last year.
Job purpose:
A Catering multi skilled role to support the Catering Department in delivering a service that meets the departmental needs ensuring all Cleaning and Catering services are delivered to high standards. This will involve carrying out full cleaning duties in line with the Catering Departments cleaning schedules within the main kitchen and restaurant area. In addition to this, the post holder will be responsible for supporting the food service for patient production and preparation of food in the Restaurant by serving customers, operating tills and responsible for delivering patient meals to the wards.
FOOD SERVICE ASSISTANT:
The Food Services Assistant has an important role to play in the service of meals across the Trust. The role involves food preparation, customer service, cleaning duties and restaurant duties.
General tasks:
- To assist with elementary food preparation for patients, visitors and staff including the production of sandwiches, baguettes, patient snack sacks, salads and any function requirements. Maintaining portion control as directed from the Assistant Head Chef
- Fill, replenish and clean the service counters, chilled cabinets and the carousel vending machine to the required standards.
- Clean all surfaces and equipment in the kitchen, servery, dining area and stores in line with the catering cleaning schedules.
- Carry out daily and weekly cleaning tasks as directed through the cleaning schedules.
- Undertake stock checks and the cashing up process within the restaurant ensuring that the Trusts financial procedures are fully complied with maintaining security of cash at all times.
- Ensure that the storage of all stock is in the correct environment, ensuring that a stock rotation system is strictly followed and any stock found to be near the use by / best before date is reported to the relevant person in charge.
- The monitoring of refrigerated and heated storage equipment and any defects reported to the relevant person in charge.
- Load and check off insulated food boxes to be dispatched to the outside on site units, ensuring the quality and temperature of the food is adhered to.
- Maintain strict deadlines to commence service for patient meal production as directed by the Assistant head chef.
- Ensure correct storage and rotation of all chilled produce.
- To maintain food quality and service at all times, and to action any defects immediately and proactively.
- To adhere to legal and departmental food safety and health and safety policy at all times.
- Daily identified duties will be allocated by the supervisor according to service requirements.
- To report all accidents and near misses.
- To operate the dishwasher machine in the central wash-up area, thoroughly cleaning and sterilising all portable service equipment and cutlery, crockery, trays and sundry items on their return from the wards and restaurant.
- All items of food returned on trays from the wards or from meals served in the Full Circle Restaurant are to be disposed of in buckets in the central wash-up. All other non-food waste is to be disposed of in the allocated waste bins for recycling.
- Patient untouched meal waste is monitored accordingly and is inputted on the sheet provided from the main catering office.
- To report to the Assistant Head Chef or Supervisor on duty any details of any mechanical, electrical, gas or water supply defects, or any other event or occurrence likely to put at risk themselves, other members of staff or any member of the public.
- To ensure that the correct uniform is worn whilst on duty and is appropriate to the area that is assigned to. All uniform is to be laundered after each shift and adherence to the Trust Uniform Policy is required.
- The preparation, presentation and display of food and beverages, maintaining and recording set quality, time and temperature standards.
- The preparation, presentation and display of food and beverages, maintaining and recording set quality, time and temperature standards.
- Input patient menus using the catering menu mark computer package.
KITCHEN PORTER:
To work within the catering department responsible for maintaining the cleanliness of all surfaces, floors and equipment within the kitchen and for receiving and storage of perishables and non-perishables food items. stores duties, delivery and collection of patient meals.
General tasks:
- Carry out daily and weekly cleaning tasks as directed through the cleaning schedules
- Assist with incoming deliveries, ensuring that goods are accounted for on the order requisition and any adjustments are clearly marked and reported. Also the issuing of goods to the restaurant area and ensuring that all items are correctly requisitioned
- The unloading, checking and correct storage of all fresh produce, non-perishable food items, chemicals & cleaning products and disposable items.
- To carry out the cleaning of walls, floors and general fabrication of the catering department as directed under the Catering Cleaning Schedules.
- To carry out removal of food waste and packaging from the catering department, disposing of any food waste accordingly and ensuring all cardboard is compacted when required using the waste compacter.
- To deliver ad hoc food items to other departments, wards or offsite venues including buffets and function requests.
- To report all accidents and near misses.
- To report any faults with Catering equipment to the supervisor on duty.
- To carry out any other porter duties as requested.
- Any daily identified duties will be allocated by the supervisor according to service requirements.
- To ensure the kitchen is kept as clean and as hygienic as possible, clear of waste materials and that rubbish holders are emptied on a regular basis.
- At pre-determined intervals, to regularly pressure and steam clean food transportation trolleys.
Requirements:
- Basic Food Hygiene Certificate.
- Good Standard of Education.
- Experience using Tills and Handling Monies.
- Previous Catering experience including Basic Food Handling & Preparation.
- Experience of working in a customer facing role.
- Effective organisational skills and the ability to manage time and priorities work.
- Effective team member with the ability to work unsupervised.
- Ability to work as part of a team.
- Attention to detail.
- Ability to make judgements unaided and to work pro-actively.
- Knowledge of COSHH, Health and Safety and Food safety including allergen information or willingness to learn and undertake supplementary training.
- In depth knowledge of food allergens or a willingness to learn.
- Good Communication Skills.
- Effective Interpersonal and Customer Service Skills.
We are so grateful for the commitment and devotion of our Bank Staff, so are pleased to offer the following benefits:
- Weekly salary.
- Staffing Bank workers can contribute to their NHS pension.
- Priority of shifts over all agency workers.
Apply now for this fantastic opportunity by uploading your CV, and a member of our recruitment team will be in touch.
Bank Partners is an employment agency/employment business (as defined by the Conduct of Employment Agencies and Employment Businesses Regulations 2003) and is acting on behalf of its client in relation to this vacancy.