Important Job Application Information
Thank you for your interest in NHS Tayside vacancies
Please see below Job Description/Specification and General Conditions of Service
Your Application Form must be completed in full. Please note copies of Curriculum Vitae,
Qualifications and Course Certificates will not be accepted at this stage.
Please return your completed Application Form to recruitment.tayside@nhs.net (quoting the
vacancy reference number in the subject box) or to the postal address given on the General
Conditions of Service.
All completed applications are held in Human Resources until the closing date. After the
closing date a panel will meet to prepare an interview shortlist. Once this decision has been
made, all shortlisted applicants will be emailed to invite them to attend for interview. It is
important that you check your emails regularly.
This process takes approximately 6 weeks. Therefore, if you have not been contacted
regarding interview within 6 weeks of the closing date, your application has been unsuccessful
and you will receive no further correspondence from Human Resources.
ADDITIONAL INFORMATION:Find out more about living and working in Tayside at:
www.dundeecity.gov.uk
www.angus.gov.uk
Operations Directorate
Site/Support Services Department, Perth Royal Infirmary
Locality Catering Services Manager (Perth & Kinross), Band 6
Salary Scale: £25,783 - £34,530 per annum
Due to the promotion of the existing postholder, the above vacancy is now available. Applications
are invited from applicants who consider they can meet the requirements of the post and the
person specification.
Leading large teams you will have excellent interpersonal, managerial and planning skills.
Importantly you will be an enthusiastic leader, able to inspire your team to achieve service
excellence.
The postholder will be responsible for the delivery of Catering Services within the seven Hospitals
in the Perth and Kinross area, including Patient Provision, Retail Services and Hospitality.
Applicants will be qualified to HND/HCIMA or degree equivalent and hold an advanced level food
hygiene qualification. You will have a proven track record with extensive experience working in a
large scale catering/hospitality environment at middle management level.
You will be required to achieve the mandatory Induction standards for Healthcare Support
Workers in Scotland and to comply with the Code of Conduct throughout your
employment.
Informal enquiries to: Fiona Kimmet, Locality Catering Services Manager (Dundee)/Professional
Lead (NHS Tayside) on Tel. 01382 632765 or email fiona.kimmet@nhs.net
Hours of work are:
37.5 Hours per week
Please download the full application pack from www.jobs.scot.nhs.uk
Internal applicants: please download the application pack from Staffnet. Please read the Important
Job Application Information in the Information for Applicants section.
Completed applications should be returned to recruitment.tayside@nhs.net (quoting the job
reference number in the subject box) or to Human Resources, NHS Tayside, Level 9, Ninewells
Hospital, Dundee DD1 9SY
Short-listed applicants will be contacted by email. Please check your emails regularly.
Please quote reference number – D/MB/82/13
Closing date for receipt of completed application forms – Friday 24 January 2014
Distribution: Staffnet, www.jobs.scot.nhs.uk, The Courier
NHS TAYSIDE – AGENDA FOR CHANGE
JOB DESCRIPTION
1.
JOB IDENTIFICATION
Job Title
Catering Services Manager
(Perth & Kinross Locality)
Catering Services throughout
Perth & Kinross Locality
1
Department(s)/Location
Number of Job Holders
2.
JOB PURPOSE
Manages the day to day provision of all catering services, patients/staff/visitor and functions, for the Perth
& Kinross Locality within the agreed financial targets and to ensure the effective quality performance and
monitoring of the service.
These services are delivered from and through a range of facilities or premises throughout Perth & Kinross
including Perth Royal Infirmary, Murray Royal Hospital, Blairgowrie Community Hospital, Pitlochry
Community Hospital, Aberfeldy Community Hospital, St Margaret’s Hospital, Crieff Community Hospital,
associated premises and Health Centres.
Reports to the Locality Site/Support Services Manager (P&K/Angus) for the operational management
responsibilities.
Supports and collaborates with the NHS Tayside (NHST) “Professional Lead” for Catering Services to
ensure the implementation of services that achieve local and national NHS initiatives and directives, best
practice standards, value for money and legal requirements.
3.
ORGANISATIONAL POSITION
Head of Site/Support Services (NHST)
Locality Site/Support Services Manager (P&K/Angus)
This Post
Catering Services Manager
(P & K Locality)
Kitchen Manager
Head Chefs, Retail Supervisors
Catering Supervisors
Assistant Head Chefs
Chefs/Catering Assistants
Catering Services Manager
(Dundee Locality)/
Professional Lead (NHST)
4.
SCOPE AND RANGE
Operations Directorate
Total Budget (revenue) - £60m
Total Staffing WTE (budget) – 1706 Whole Time Equivalent (WTE)
Site/Support Services
Total Budget (revenue) - £26.5 million
Total Staffing WTE (budget) - 1097.5 WTE
Postholder Responsibility
Total Budget (revenue) - £2.024 million
Total Staffing WTE (budget) - 57.9 WTE (revenue budget)
Perth & Kinross Locality catering services provides a multi choice meal service to approximately 7,400
patients per day via a bulk and trayed system and retail service to approximately 250 customers per day.
Function catering is also provided daily as required throughout all sites.
5.
MAIN DUTIES/RESPONSIBILITIES
Operational management of Perth & Kinross Locality Catering Services:
 Managing the effective provision of catering services using appropriate methods, systems, equipment
and materials to ensure the agreed standards are met.
 Developing and maintaining systems of quality control to ensure that an effective service to all users
is provided and that any problems are resolved as close to source as possible.
 Managing resources to maintain approved budgetary control.
 Maximisation of the performance of subordinate staff through the NHS Tayside Performance
Appraisal system including the objective setting process.
 Provision of leadership to the catering services team to ensure the continuous development of the
staff and service standards.
 Ensuring effective management of Health & Safety standards within the services.
 Implementing the NHS Tayside policies and procedures throughout the provision of Services.
 Ensuring the provision of appropriate training and development for all staff is provided along with the
preparation of a training plan.
 Developing and maintaining good working relationships with all service users including Clinical
Groups, operational and senior managers of the organisation, University and other outside bodies.
 Determine policy and implement strategic and operational objectives for catering services.
 Develop and implement policies that enable NHS Tayside to meet legal statutory and regulatory
requirements concerning the management of food safety, Health & Safety, manual handling, COSHH
and other relevant ‘risk’ management issues.
 To develop catering services that are highly patient focused and service orientated, establishing
appropriate systems for securing customer feedback.
 To support in the development of Business Plans, service level agreements, key performance
indicators and quality standards.
 Proactively support in the development of quality standards and achievement of quality accreditation
systems.
 The development of annual departmental objectives and to agree plans for their achievement.
 To assist in the annual budget setting process, identifying cost pressures, cost improvements and
income forecasts.
 Ensure the implementation and consistent achievement of professional and ‘Best Practice’ standards.
 Review staffing structures within the Department, identifying and implementing any changes required
to ensure the delivery of an effective service which is able to respond positively to customer demand.
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Facilitate the inspection of catering premises by appropriate external inspectors and officers of NHS
Tayside, and ensure that all statutory requirements and codes of good practice are observed.
Manage the efficient operation of the service for patients, staff and visitors ensuring that the service is
provided to the highest standards possible.
Manage, maintain and regularly monitor all food safety and hygiene procedures in accordance with
NHST Hazard Analysis and Critical Control Point (HACCP) policies and procedures.
Provide day to day leadership, direction and motivation to all accountable staff and through the
organisational objective setting and performance management systems ensure that objectives are
achieved within agreed timescales.
Collaborate closely with Nutritional Dietetic Department in the compilation of menus in order to
maintain a high standard of nutrition.
Ensure, on a day to day basis that the budgetary allocation for the department is properly managed
within defined limits, including the delivery of cost reduction and income generation targets.
Develop and implement effective in-service training programmes for catering staff.
Manage the routine ordering of provisions within the contracting policies of NHS Tayside, ensuring
that the quality of all provisions received are as specified.
Determine suitable staffing levels on a daily basis, ensuring the compilation of duty rosters, work
schedules and time cards. Exercise delegated authority for the recruitment and selection of staff.
Maintain and improve communication systems within the department and ensure that NHST policies
and procedures are implemented and understood throughout the department.
Ensure timely investigation and reporting of untoward incidents/accidents.
Liaise closely with other Department Managers and service customers to ensure the maintenance
and improvement of service standards.
Maintain and develop existing information systems, ensuring that accurate and timely information is
provided to relevant managers and departments throughout NHST.
Provide regular monitoring information on performance of Catering Services.
Induction Standards & Code of Conduct
Your performance must comply with the national “Mandatory Induction Standards for Healthcare Support
Workers” 2009; and with the Code of Conduct for Healthcare Support Workers.
6.
COMMUNICATIONS AND WORKING RELATIONSHIPS
The postholder must be able to communicate at all levels of the organisation through oral, written and IT
methods. The ability to provide inspirational leadership to catering services staff and managerial
colleagues is essential to the success of the post. Strong motivational skills are essential as is the ability
to support change whilst maintaining positive working relationships with staff and colleagues.
Developing and maintaining positive working relations with service users and ‘customers’, including clinical
group teams, other operational and senior managers of the organisation, University and outside bodies is
key as is the general ability to ‘market’ the service positively.
Key Links
Internal
Catering Services Manager (Dundee/Professional Lead NHST)
Locality Site/Support Services Manager Perth & Kinross/Angus
Head of Site/Support Services NHST
Director of Operations
Operational and Support Service Managers
Catering Staff
Clinical Managers and Head of Services
Directors/Chief Executive
Property Department Staff
Finance Department Staff
Human Resources Department Staff
Procurement Staff
Nutritional and Dietetic Managers and Staff
Staff Side officials
Staff of NHS Tayside
External
Professional organisations/Trade Unions
University/College personnel
Environmental Health/Local Authority Officers/DSS Officers
National Procurement colleagues
Health Facilities Scotland
Suppliers to NHS Tayside
7.
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KNOWLEDGE,TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB
Professionally qualified to HND/HCIMA level or equivalent together with a recognised food advance
level hygiene qualification/Degree in Institutional Management/Hotel Services Management.
Extensive experience in large scale catering environment at middle management level.
Budget management skills
Financial acumen
Commercial acumen and awareness
Innovative marketing and merchandising skills
Motivational skills
Ability to work on own initiative and as part of a team
Decision making ability
Time management and the ability to work to strict deadlines
Ability to manage performance and establish appropriate deadlines amongst colleagues
Evidence of continuing professional development
Driving Licence
IT Skills
Ability to maintain and develop service standards and monitor and evaluate systems
Ability and knowledge to maintain formal quality control and quality assurance standards and
procedures
Ability to manage resources with agreed financial limits
Provide leadership to ensure continuous development of service standards and staff
Coaching and counselling skills
Skills required to provide on the job and refresher training for all staff
Presentation skills
Report writing skills
Ability to produce and receive complex management, professional, financial and technical
information and interpret same as appropriate.
‘Manage the risk’ in services including the identification of risk management issues and the
development and maintenance of the risk assessment process.
Determine, implement and manage food safety and food hygiene including the development of
policies, procedures and documented Hazard Analysis Critical Control Point (HACCP) systems.
Implement NHS Tayside Policies and Procedures and lead on development of service for catering
service issues.
Identify training needs for catering services staff, develop and maintain a systematic training
programme.
The postholder shall receive/be trained in the following areas to enable them to carry out specified duties:
 NHS Finance
 Budget Management
 HR Policies and Procedures including Disciplinary, Grievance, Promoting Attendance at work
 Coaching and Counselling Skills
 Leadership Skills and Management Development Programmes
 Food Hygiene Management and Legislation
 HACCP Management and Procedures
 NHS Local and National Directives
 QIS Standards
 Dietary and Nutritional Issues
 Audit Scotland Requirements
 IT Development and skills, software programmes
8.
SYSTEMS AND EQUIPMENT
The postholder is required to regularly use on a daily basis:
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Personal Computer, laptop computer and smart phone with software packages including Word,
Excel and PowerPoint, to produce reports, spreadsheets for statistical returns and hold information
on database
NHS Net email
AIM System
DATEX System
SMART System, for recording, updating and reporting of risks
PECOS(E-Procurement System), for ordering equipment and verifying order
PAWS system for support managers in reviewing absence management
EKSF for the development of personal development plans and objectives
Health and Safety Workbook system
Critical Systems software
Document Store & Staffnet publishing
SSTS
e-Expenses
e- Rostering
Facilities Management System (FMS) – national KPI data capture
Business Objects
Temperature Monitoring and Logging System
Menumark Catering System
Stock control systems
EPOS
Staff rosters with wage amendments, holidays and sickness, timekeeping and attendance.
The postholder is occasionally required to demonstrate and or use:
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Manual handling/ loading/ manoeuvring patient food service trolleys
Food Preparation/ Kitchen Knives
Bain Maries, (wet, dry, hot and chilled)
Beverage dispensers, Cash Registers, Vending Machines
Mechanical Dishwasher/ Potwasher – main kitchen
Ovens – Conventional, Combination, Baked Potato and Microwave
Bulk boilers/ Tilting kettles/ Bratt pans/ Deep Fat Fryer/Steaming ovens /High pressure steamers
Food mixing machines/ Food blenders/ Food Slicing/ Vegetable preparation machines
Refrigerators/ Freezers/ Chillers/ Blast chill units
Floor Scrubber/ Drier/ Burnisher/ Vacuum Cleaner/ Wet Pick-up Machine/ High pressure hose/
steam cleaner
Food Disposal Systems
Responsibility For Records Management
All records created in the course of the business of NHS Tayside are corporate records and are public
records under the terms of the Public Records (Scotland) Act 1937. This includes email messages and other
electronic records. It is your responsibility to ensure that you keep appropriate records of your work in NHS
Tayside and manage those records in keeping with the NHS Tayside Records Management Policy and with
any guidance produced by NHS Tayside specific to your employment.
9.
PHYSICAL DEMANDS OF THE JOB
Physical
Occasional requirement to move stock and equipment weighing up to 15kg. Standing for excessive
periods whilst monitoring systems. Perform repetitive tasks that require co-ordination and dexterity
including use of knives. Lift and transport moderately heavy containers of hot foodstuffs.
Mental
Frequent concentration required when compiling/processing reports, financial/ staffing information for up to
an hour at a time. Frequent interruptions to deal with staff/ service issues or complaints where work
pattern is unpredictable.
Emotional
Occasional exposure to distressing or emotional circumstances i.e. staff welfare, monitoring of staff
performance, disciplinary, complaint handling (patient, staff and public). Coping to achieve targets within
time restraints whilst working to budgetary demands.
Environmental
Frequent exposure to kitchen temperatures, humidity, noise and smells. Use of VDU equipment with no
available natural lighting. Working within an environment with no natural or mechanical ventilation.
10.
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DECISIONS AND JUDGEMENTS
Responsible for appropriate and cost effective use of resources.
Communication with Service users – internal and external customers.
Ensuring introduction and compliance with the Policies and Procedures of NHS Tayside.
Deal with staff issues appropriately, diligently and creatively.
Identification of budgetary needs, cost reduction and issue targets.
Development of strategic plans including identification of working methods, working practices and
systems including identification of costs.
Development of Capital plans, Business Case and Business Plans
Ability to review catering provision with regard to customer needs, equipment and buildings, staffing
and revenue implications.
Make judgements on expenditure requirements based on analysis of financial information.
Produce and interpret statistical information.
Supports strategic planning for catering provision across NHS Tayside.
Interpret and define ‘best practice’ standards, key performance indicators and value for money
initiatives and exercises.
Determine and interpret systems required for achievement of QIS standards, Audit Scotland targets
and all local/national NHS initiatives with regard to Catering Services.
Determine Strategies, Policies and Procedures for the management of ‘risk’ with regard to Catering
including risk management processes, food safety management, HACCP Procedures and due
diligence records.
Agree and arrange introduction of remedial action based on EHO inspection reports.
Liaise with National Procurement to determine product specifications, contracts and purchasing
arrangements.
Identify, implement and monitor statistical and financial information for Catering regarding manpower
needs and usage, overtime working, sickness absence management, productivity, food wastage.
Develop Catering IT systems to ensure maximisation of usage for timely management and control
information.
Key to the success of the post is the appropriate and cost effective use of resources, communication
with service users, compliance with the Policies and Procedures of NHS Tayside and the effective
management of staff issues.
Contributes to and influences catering professional initiatives at national level.
Leads all catering related policy development for NHST.
11.
MOST CHALLENGING/DIFFICULT PARTS OF THE JOB
Supports the Locality Site/Support Services Manager in the planning and delivery of catering services and
ensures the implementation and maintenance of a Catering Service, which is highly regarded by patients,
staff and visitors and which meets the future needs of the Organisation.
Ensuring consistently high standards of services on time, within the specification and suitable for a variety
of needs in a hospital environment.
On a day to day basis maintain financial stability and income levels whilst achieving agreed service levels.
Motivation of a largely unqualified staff.
Working within strict financial and budgetary controls.
Managing the workload of the managers, supervisors and staff
Continually supporting staff who may have highly emotive personal issues which they bring to the
workplace.
Person Specification
POST REF NO:
JOB TITLE/BAND:
D/MB/82/13
Locality Catering Services Manager (Perth&Kinross), Band 6
LOCATION:
HOURS:
Perth Royal Infirmary
37.5 Hours per week
CRITERIA
ESSENTIAL
EXPERIENCE:
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QUALIFICATIONS:
(Training; Research;
Publications)
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KNOWLEDGE &
SKILLS:
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Proven track record and
experience in large corporate or
multi site catering.
Food Safety & Hygiene
Management.
Health, Safety & Risk
Management.
Budgetary Control.
Management of a large
workforce.
Income generation.
Professionally qualified to
HND/HCIMA or equivalent.
Professional Management
qualification.
Advanced level Food Hygiene
qualification.
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Food Safety Legislation &
HACCP procedures/guidelines.
Budgetary Management.
Stock Control.
I.T skills
Leadership and Interpersonal
skills.
Motivation skills.
Marketing skills.
PERSONAL
QUALITIES:
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Excellent Communication skills.
Excellent Leadership skills.
Excellent Organisational skills.
Excellent Interpersonal skill.
OTHER:
(e.g. travel across
Tayside)
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Flexibility in working patterns.
Driving License
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DESIRABLE
General Conditions of Service
POST REF NO:
D/MB/82/13
JOB TITLE/GRADE:
Locality Catering Services Manager (Perth & Kinross), Band 6
LOCATION:
Perth Royal Infirmary
Conditions of Service
Remuneration
Hours of Duty
Superannuation
The terms and conditions of service for this post are those
determined by the NHS Staff Council.
The current salary scale for the post is £25,783 to £34,530 per
annum (pro rata for part-time staff). Placing on the scale on
appointment is normally at the minimum but may be higher
subject to verification of previous relevant service.
Salary is paid monthly by Bank Credit Transfer.
The hours of the post are 37.5 per week.
Start and finish times will be determined by the needs of the
service.
Membership of the NHS Superannuation Scheme is not
compulsory but is open to all staff between the ages of 16 and
70 (65 in some instances).
The contributions paid are a percentage of superannuable pay,
which is essentially basic pay excluding, for example, overtime
or travelling expenses.
Contribution rates with effect from 01.04.13 are as follows:
Annual Pensionable Pay
(Full-time equivalent)
Up to £15,278
£15,279 to £21,175
£21,176 to £26,557
£26,558 to £48,982
£48,983 to £69,931
£69,932 to £110,273
£110,274 and over
Annual Leave
Contribution
5%
5.3%
6.8%
9.0%
11.3%
12.3%
13.3%
Contributions are subject to tax relief and reduced National
Insurance contributions. NHS Tayside also makes a substantial
contribution towards scheme benefits – currently around 14% of
basic pay.
On appointment = 27 days (pro rata for part-time Staff) or 5.4
weeks per year.
After 5 years aggregated service = 29 days (pro rata for part-time
staff) or 5.8 weeks per year
After 10 years aggregated service = 33 days (pro rata for parttime staff) or 6.6 weeks per year
Public Holidays = 8 days (pro rata for part-time staff) or 1.6
weeks per year
References
Occupational Health
Clearance
Rehabilitation of
Offenders Act 1974
(Exclusions and
Exceptions) (Scotland)
Order 2003
Disclosure Scotland
Immigration, Asylum and
Nationality Act 2006
All offers of appointment are subject to receipt of two satisfactory
references
All offers of appointment to new entrants to the National Health
Service are subject to a medical examination.
Medical
examinations are arranged and undertaken by the Occupational
Health and Safety Advisory Service (OHSAS).
All current or spent criminal convictions, cautions, warnings or
any case pending must be disclosed prior to commencing in
employment as detailed on the application form.
Please note that having a conviction will not automatically debar
you from obtaining employment with NHS Tayside. Careful
consideration will be given to the relevance of the offence to the
particular post in question. However, if you are appointed, and it
is found that you did not reveal a previous conviction your
employment may be terminated.
Not required
It is a criminal offence for an employer to employ anyone who
does not have permission to live or work in the UK.
Shortlisted applicants will be asked to produce specific original
documentation at interview e.g. Passport, or full birth certificate
together with an official document giving the applicants
permanent National Insurance Number and name issued by a
Government Agency or a previous employer, as well as
photocopies of these documents.
Professional Registration/ New entrants to NHS Tayside will be required to achieve the
Induction Standards &
mandatory Induction Standards for Healthcare Support Workers
Code of Conduct
(HCSWs) in Scotland and comply with the Code of Conduct for
HCSWs throughout your employment.
Smoking Policy
Smoking is prohibited within NHS premises and grounds.
Applications
Completed forms should be returned to:
recruitment.tayside@nhs.net quoting the job reference in the
subject line
or
to Human Resources Directorate, NHS Tayside, Level 9,
Ninewells Hospital, Dundee DD1 9SY
By closing date of Friday 24 January 2014