Description:
Role Overview
The Catering Officer, Grade III is responsible for the management, supervision, and performance monitoring of the catering service, ensuring the delivery of a high-quality, patient- and customer-centred food service. The role is a key part of the local management structure and contributes to service planning, quality assurance, governance, and staff management.
Key Responsibilities
Catering Service Management
Manage, supervise, and monitor the performance of the catering team.
Contribute as an integral member of the local management structure, supporting a quality-driven, team-based catering service.
Develop and maintain positive customer and patient relations, including gathering feedback and patient meal surveys.
Organise and manage catering facilities, including menu planning in collaboration with Chefs to ensure variety, choice, and compliance with nutritional, dietary, and specialised diet requirements, including personal requests.
Liaise with nursing staff, dietitians, and occupational therapists on all aspects of patient catering services.
Ensure catering services operate within allocated budgets.
Participate in internal audits, accreditation processes, and quality improvement initiatives.
Attend and actively contribute to local management team meetings.
Organise and cost provisions for special functions as required.
Order supplies, liaise with suppliers, and monitor the quality of goods received.
Participate in the review and evaluation of supplies to the Catering Department.
Ensure compliance with HIQA Nutrition and Hydration Standards.
Quality of Service
Collect and review information related to patient meals, stock control, and food waste.
Acknowledge, address, and report service user queries and complaints to the Catering Manager as appropriate.
Ensure high standards of service delivery across all catering areas.
Hygiene and HACCP
Ensure all catering areas are maintained in a clean, orderly, and hygienic condition.
Monitor daily cleaning schedules and ensure staff sign-off on checklists.
Ensure full implementation of HACCP principles, including daily checks and weekly audits.
Devise, implement, and document corrective actions where required.
Administer the HACCP system across the Catering Department and unit food service kitchens.
Ensure all staff are trained in and adhere to food safety, hygiene, and safe food handling practices.
Health and Safety
Ensure staff wear appropriate uniforms and personal protective equipment (PPE) at all times.
Maintain safe work practices, equipment, and environments, ensuring timely maintenance.
Report and act on incidents including fire, accidents, damaged stock, or unfit food, completing all required documentation.
Ensure compliance with cash handling procedures.
Ensure adherence to Fire Safety and Health & Safety Regulations.
Safeguard catering equipment, utensils, stores, and offices.
Coordinate and monitor staff attendance at mandatory training, including fire safety, manual handling, infection control, and food hygiene.
Maintain and update the Safety Statement and conduct safety and cleaning audits.
Demonstrate working knowledge of HIQA standards and comply with associated HSE policies.
Promote and support sustainable energy, water, and waste initiatives.
Supervision and Staff Management
Supervise and liaise with Chefs and catering staff.
Prepare monthly rosters to ensure adequate staffing across all shifts.
Ensure staff are appropriately trained to deliver a high-quality catering service.
Ensure compliance with the Catering Department Uniform Policy and departmental procedures.
Promote effective communication, positive employee relations, and compliance with HR policies.
Manage staff discipline at local level, maintaining appropriate records and escalating to the Catering Manager where required.
Monitor and manage staff leave, timesheets, absenteeism, and sick leave records, submitting documentation to relevant departments.
This role description is not exhaustive and may be amended to meet service requirements.