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Calderdale and Huddersfield Solutions Ltd

About

Calderdale and Huddersfield Solutions Ltd – a wholly-owned subsidiary at the Calderdale and Huddersfield Foundation Trust.

Following consideration of an in-depth feasibility study and comprehensive discussions with staff, trade unions and other stakeholders in 2017 and 2018 CHFT decided at its meeting in February 2018 to set up a wholly-owned subsidiary to manage its estates, facilities, medical engineering and procurement functions.

The subsidiary is called Calderdale and Huddersfield Solutions Ltd (CHS) and opened for business on September 1st, 2018.

Contact

Calderdale and Huddersfield Solutions Ltd, Huddersfield Royal Infirmary, Lindley, Huddersfield, West Yorkshire, HD3 3EA
01484 355348 | [email protected]

Find out more

Jobs Website
Closed
Ref: 372-CHS1561-B Vacancy ID: 7384391

Catering Supervisor

Closed for applications on: 1-Sept-2025 00:02

Closed

Closed for applications on: 1-Sept-2025 00:02

Location

Catering department, Huddersfield Royal Infirmary
Acre Street, Lindley
Huddersfield
HD3 3EA
West Yorkshire

Contract type & working pattern

Permanent: 37.5 hrs per week
  • Full time
  • Flexible working
37.5 hours per week (up to 37.5 hours)

Salary

£25,990 per annum, pro rata
Yearly

(Grade C)

Specialty

Catering Supervisor

CHS is able to offer a wide range of services. Our scale enables us to offer competitive rates and we have a long track record of providing high quality, customer-focused services.  

We offer comprehensive estates, facilities management, medical engineering, catering solutions and procurement services supporting the provision of safe, effective healthcare to our communities. We are committed to delivering our Green Plan goals of reducing carbon emissions, air pollution, waste generation and improving recycling throughout delivery of our services. We also enable profit to go back into patient care.

CHS recognises that its staff are its greatest asset and that its business is its people. The company aims to create an environment and culture of openness, trust and honesty.  We encourage and celebrate diversity because broader perspectives, skills, experience and knowledge will enrich and enhance the value we bring to each other, our clients, shareholders and other stakeholders.

Job overview

A working supervisor responsible for the direct supervision of the of the kitchen ensuring the patient meals are cooked and delivered in a professional manner whilst maintaining strict hygiene practices and adhering to departmental policies and procedures.

The post holder will have overall responsibility for preparing, cooking and presenting high quality, nutritious, safe food for including for patients with specific dietary requirements adhering to all hygiene legislation, HACCP principles and Trust policies. This will include looking for ways to develop specialist menus in order to continuously improve the service.

  • They must build good working relationships with Dietitians, Ward staff and Ward Nutritionists to ensure the smooth running of the service.

They will be responsible for supervising staff working within the main kitchen.

The post benefits are 20 days annual leave plus public holidays, enhancements for working weekends and public holidays plus no split shift working, 7.5hrs a day 5 days a week. Plus, a weekend off every other.

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  • Working in a hot environment, or in continuous chilled environment
  • Accurate completion of documentation
  • Frequent contact with patients on wards
  • Long periods of time spent on feet
  • Spending a lot of time problem solving, some decision making and constant monitoring of staff and documentation

Working for our organisation

At CHS we understand the differences in delivering our services in complex environments and we have a flexible approach to meet the needs of our customers. Our Estates and Facilities management functions alongside our Medical Engineering, decontamination and procurement service, provides the following:

  • Fully managed estate and building maintenance
  • Medical engineering/equipment maintenance/ decontamination
  • Procurement advice, guidance and governance
  • Capital project management
  • Transport
  • Grounds maintenance.
  • Portering
  • Catering
  • Cleaning (including robot and deep cleaning)

All provided to nationally recognised standards giving you assurance that your premises and equipment will be the best they can, and your customers will have confidence in you as a provider.

Detailed job description and main responsibilities

 

  • To Competently deputise/lead the department in the absence of managers when in training, meetings, leave or days off ensuring any problems/issues are resolved.
  • Supervision of all catering staff ensuring the patient meals are cooked and delivered to the department schedules, whilst maintaining effective deployment of staffing resources including maintaining staff rotas.
  • Ensure hygiene and safety standards are maintained in accordance with department policies, whilst ensuring full compliance to the food safety act 1990.
  • Supervision and delegation of all necessary kitchen cleaning as detailed in the cleaning schedules.
  • Discipline, training either mandatory or departmental and welfare of staff. Reporting any grievances or staff problems that cannot be resolved.
  • Undertake individual appraisals and agree PDP for catering staff working in the kitchen.
  • Prepare, cook & present food for patients, using high level food preparation skills, providing input to the redesign of menus when reviewed. The post holder must also be able to prepare adhoc and specific therapeutic diets, where exact requirements prescribed by dieticians must be followed and ensure that this is to a high quality standard at all times. To include advice on allergens within meals and products.
  • Meet with patients and their carers on request to fully understand specific dietary requirements and ensure that the patient can be offered meals that are suitable for their needs.
  • Correct and accurate completion of all documentation required for the effective maintenance of the departments Hazzard analysis and Critical Control point system (HACCP) i.e. Fridge temperatures, food temperature logs and cleaning schedules.
  • External ordering and internal requisitioning of any kitchen supplies required ensuring stock levels are maintained and all such goods are correctly stock rotated.
  • Record both manually and using the computer where necessary all food quantities issued, wastage and additional activity, ensuring accuracy.
  • Report any equipment and works issues that require repair following the works department procedure.
  • To support the recording and taking appropriate action in the event of an accident e.g. completion of Datix forms.
  • Ensure correct and economical use of materials including the effective use of all kitchen equipment and energy supplies.
  • Dealing with all ward shortfalls (meals and other items) and additional meal requests effectively and with a sense of urgency if required.
  • Dealing with ward or patient complaints, which may involve completion of written records and visits to ward staff including meeting the patients and relatives concerned.
  • Ensure accurate receipt of deliveries in accordance with the departmental policy ensuring temperature control is maintained and delivered to appropriate areas.
  • Effectively communicating any necessary information to manager’s colleagues and peers both verbally and in writing including team brief.
  •  Guide visitors and prospective employees throughout the department giving any necessary information and answering questions where possible.
  • To ensure confidentiality of all patient and staff related matters at all times.

 

 

Applicant requirements

The postholder will have access to vulnerable people in the course of their normal duties and as such this post is subject to the Rehabilitation of Offenders Act 1974 (Exceptions) Order 1975 (Amendment) (England and Wales) Order 2020 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service to check for any previous criminal convictions.

Person specification

Qualifications

Desirable criteria
  • Basic Food hygiene certificate.  NVQ or equivalent
  • NVQ or equivalent catering qualification.
  • Intermediate food hygiene certificate

Knowledge & Skills:

Essential criteria
  • Good knowledge of food Safety/Kitchen Hygiene and HACC
  • Willingness to ensure all patient & staff needs are met
  • Ability to demonstrate Health and Safety and manual handling techniques
  • High standard of cooking and food presentation skills
Desirable criteria
  • Ability to identify staff training needs and deliver appropriate training
  • Understand ordering processes and order required stock
  • Regeneration of large scale cooked food systems

Experience

Essential criteria
  • Worked in a busy catering establishment
  • Ability to demonstrate effective leadership and motivational techniques in a busy environment
  • Understanding of patient meal requirements, including therapeutic diets
Desirable criteria
  • Dealing with the general public in a professional manner.
  • Receiving goods inwards understanding

Documents

Further details / informal visits contact

Name
Adrian Brown
Job title
Facilities Manager Catering and Retail services ,
Email address
[email protected]
Telephone number
01484 355965
Additional information

 

 

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No smoking policy
Age positive
Mindful employer. Being positive about mental health.
Disability confident employer
Stonewall equality policy. Equality and justice for lesbians, gay men, bisexual and trans people.

No longer accepting applications

Sorry, this vacancy is no longer accepting applications.

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