CPU Catering Manager

Job summary

An exciting opportunity has arisen for an enthusiastic and experienced Catering Manager in a new role as the Central Production Unit Manager to join the Devon Partnership NHS Trust Estates and Facilities Management Team at Langdon Hospital, Dawlish.

The post holder will support the Catering and Food Safety Lead in delivering a safe, professional and high-quality catering service for our patients, ensuring compliance with food safety legislation, NHS standards and Trust policies at the main Central Production Unit (CPU).

The CPU Manager will work autonomously, making informed decisions and driving operational service delivery. They will work collaboratively with the dietician & clinical teams to ensure manufacturing services meet patients' nutritional/dietary needs, contributing to improved patient experience.

The role includes managing day to day priorities, hands on management of the CPU team, promoting learning & development, promoting & monitoring high standards of production food safety compliance and dietary requirements.

Working with the Catering & Food Safety Lead, the Trusts Dieticians and other Senior Managers, the post holder will also contribute to service improvement, innovation and the ongoing development of menus and manufacture of meals in the Trusts CPU. Monitoring and advising on the main CPU and ward HACCPs associated policies and controls.

Supporting the Trust's commitment to quality, safety, sustainability and continuous improvement. Main duties of the job The CPU Manager will be directing the day to day functions of the CPU and its team producing our own menus. Using menu planning/recipe card software, allergen information, labelling and compliance.

Support wards with patient ordering system and requests. Monitoring HACCP controls (manual & electronic systems) Managing purchasing, product specifications, stock control, contingency levels both on site and at ward level. Organising microbiological testing, auditing.

SOPs, Risk assessment and SWOW reviews. Managing financial matters - menu costings, raising payments and goods receipting, invoicing, petty cash & patient meal recharges. Working with the Catering & Food Safety Lead to produce budgets and targets for the financial year.

Staff training, recruitment & induction, motivation & mentoring, monthly supervisions & PDRs, organise monthly staff meetings and regular verbal & written communications. HR duties (roster scheduling, staff personal files, absence management) Incident reporting and resolution.

Attending HCA/Nutritional group meetings and other Trust internal working groups . Collating patient feedback and making necessary recommendations or improvements. Work with the Waste Lead to manage and reduce food waste and drive sustainability.

About us

About Devon Partnership Trust We provide mental health, learning disability and neurodiversity services, as well as a range of specialist & secure services for the wider south west region & nationally. We are passionate about promoting good mental health & wellbeing.

We strive to use the expertise & resources within our organisation, and through our partnerships, to deliver high quality services that are safe & focused on people's recovery.

We are committed to developing a culture of coproduction, involving patients, families & carers in everything we do Our values We not only recruit based on qualifications & experience - we recruit individuals who possess & demonstrate the behaviours which underpin our Trusts core values.

These include such attributes as showing a commitment to quality of care, improving lives of others, giving respect, dignity & compassion. We can bring those values to life in our everyday tasks by giving a smile; making time for people; challenging ourselves & others, & being open to new ideas.

We are committed to being an inclusive employer & applications are encouraged & welcomed from all sections of the community, regardless of any protected characteristics as governed by the Equality Act 2010. Part time & flexible working applications will be considered & supported, where possible.

We particularly encourage applicants with lived experience of mental health conditions, neurodiversity or learning disabilities. We are a Disability Confident Leader.

Job description

Job

responsibilities

Please see the attached Job Description and Person Specification which will provide further information on this role

Person Specification

Experience Essential Significant years of recent demonstratable experience of managing a catering team in a CPU setting Comprehensive knowledge of a Central Production Unit, evidence of high volume food production and knowledge of cook/freeze operations Evidence of delivering workplace training & induction.

Experience in managing food production planning, menu planning and allergen software & allergen labelling. Experience in managing HR matters, absence reporting, concerns and resolution. Shift planning and job allocation, using roster software.

Desirable Previous experience of working in a Healthcare or Social Care setting Experience and understanding of Dietetics and Nutrition in a Healthcare setting. Knowledge & Skills Essential Experience in managing stock control and stock targets. Cost controls and invoice generation.

Understanding dietetic and nutritional information. Proficiency in using systems such as Microsoft Office applications (Outlook, Word, Excel) Highly developed interpersonal skills with the ability to build effective work relationships and confidently deal with people at all levels.

Desirable Excellent communication skills, both written and verbal, with the ability to engage with people from different cultures and backgrounds while maintaining confidentiality and sensitivity. Excellent organisational skills, multitasking ability, and a capacity to embrace change.

Ability to prioritise own and departmental workload and plan ahead. Can-do attitude with the ability to identify alternative solutions to problems arising.

Qualifications

Essential C&G 706/1 & 706/2 Professional Qualification, such as HND in Hospitality/Culinary Skills or equivalent experience.

Food Safety Management Level 3 Allergen Training HACCP training Level 3 Comprehensive knowledge of food safety management systems, HACCP and COSHH regulations Desirable Evidence of continuing personal development Evidence of understanding procurement processes.

Evidence of managing supplier queries/product information Disclosure and Barring Service Check This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.