Senior Chef

Overview:

Reports to: Executive Chef and Catering Management Team.

Salary: This is a 5 over 7 post, the post holder will on a rotational basis work Sundays and Bank Holidays and will receive premium pay in excess of the salary listed. Appointment will be made on Senior Chef Scale (€50,441 to €53,083 ) at a point in line with Government pay policy.

(The Hospital reserves the right to close the competition early should a substantial number of applications be received.)

Position summary:

The post holder will support, guide and train all other Chefs within the Department. This post holder will demonstrate flexibility, flare and a passion for food.

Responsibilities:

• To manage the core staff in the function on a day to day basis.
• To ensure food production targets in terms of volume and quality are delivered on a daily basis.
• To develop and review menus.
• Responsibility for all food ordering to meet the requirements of the menus.
• As a senior member of the Catering Management Team, work alongside the Executive Chef, the Catering Manager and others to develop the Department as a centre of excellence.
• In conjunction with the Executive Chef bring forward ideas for change in the Department that will support service delivery

General Duties

The Chef Senior will be involved in conjunction with the Executive Chef and other senior members of staff in:

• Ordering and checking of foodstuffs and materials.
• Preparation of both raw and cooked food.
• Cooking of food to a high standard.
• Portioning and packing of both raw and cooked food.
• Rotation and allocation of foodstuffs.
• Labelling, chilling and storage of food.
• Regeneration and services of food.
• Record-keeping.
• Maintaining to the highest possible standard of cleanliness and good order of their area of assignment in line with Hospital policy.
• Efficient and economical use of materials and equipment.
• Adhering to specifications, standards and procedures while at work.
• Practicing all hygiene and health and safety procedures, including HACCP.
• Reporting mechanical defects and need for repairs.
• Taking all necessary steps to ensure the maximum security of their area of assignment and all equipment and supplies contained therein.
• Reporting to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
• Organising and allocating work in the Catering Department to the relevant staff including the duty roster where necessary.
• Checking quality of goods received as per specification.
• Implementing cost control measures aiming to achieve maximum utilisation of resources.
• Liaising with user groups on the compilation of menus and the provision of services.
• Assisting with special functions as required.
• Attending training courses and assisting with training and induction when required.
• Providing assistance and advice to staff in packing/plating areas on portion size.
• Indenting / stocktaking for kitchen supplies.
• Checking meals at service and dispatch point for quality, quantity, and presentation.
• Operating computer system and remaining aware of modern developments in the industry.
• Any other duties relevant to the post as may be allocated by Catering Management.

Health and Safety

The Chef Senior will in conjunction with the Executive Chef and other senior members of staff:

• Take overall responsibility for health and safety in the kitchen including:
• Ensuring that all equipment is apt and in good working order.
• Ensuring that all staff are adequately trained.
• Ensuring that all staff practice health and safety procedures.
• Following up on any health and safety matters that may arise and bring them through to conclusion.
• To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

Training Needs

The Chef Senior will in conjunction with the Executive Chef and other senior members of staff:

• Identify the training needs of Chefs and other catering personnel working within the kitchen.
• Fulfil the role of Chef Trainer in-conjunction with the Executive Chef and other Senior Chefs within the Department and monitor and record training records as required.

Hazard Analysis & Critical Control Point (HACCP)

The Chef Senior will in conjunction with the Executive Chef and other senior members of staff:

• Ensure full compliance of the HACCP system within.
• Ensure that any new developments are implemented.
• Be responsible for all HACCP documentation including daily checks, weekly verification and monthly audit of the records.

KPIs

The Chef Senior will in conjunction with the Executive Chef and other senior members of staff:

• Identify and development of Key Performance Indicators (KPIs).
• The development of Action Plans to address KPI targets.
• Driving and promoting a Performance Management culture.

• Employees must attend fire lectures periodically and must observe fire orders.
• All accidents within the Department must be reported immediately.
• Infection Control Policies must be adhered to.
• In line with the Safety, Health and Welfare at Work Acts 2005 and 2010 all staff must comply with all safety regulations and audits.
• Strict adherence to the Catering Department uniform policy must be adhered to.
• Provide information that meets the need of Senior Management.
• To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

• The management of Risk, Infection Control, Hygiene Services and Health & Safety is the responsibility of everyone and will be achieved within a progressive, honest and open environment.
• The post holder must be familiar with the necessary education, training and support to enable them to meet this responsibility.
• The post holder has a duty to familiarise themselves with the relevant Organisational Policies, Procedures & Standards and attend training as appropriate in the following areas:
• Continuous Quality Improvement Initiatives
• Document Control Information Management Systems
• Risk Management Strategy and Policies
• Hygiene Related Policies, Procedures and Standards
• Infection Control Policies
• Safety Statement, Health & Safety Policies and Fire Procedure
• Data Protection and confidentiality Policies
• The post holder is responsible for ensuring that they become familiar with the requirements stated within the Risk Management Strategy and that they comply with Risk Management Incident/Near miss reporting Policies and Procedures.
• The post holder is responsible for ensuring that they comply with hygiene services requirements in your area of responsibility. Hygiene Services incorporates environment and facilities, hand hygiene, catering, cleaning, the management of laundry, waste, sharps and equipment.
• The post holder must foster and support a quality improvement culture through-out your area of responsibility in relation to hygiene services.
• The post holders’ responsibility for Quality & Risk Management, Hygiene Services and Health & Safety will be clarified to you in the induction process and by your line manager.
• The post holder must take reasonable care for his or her own actions and the effect that these may have upon the safety of others.
• The post holder must cooperate with management, attend Health & Safety related training and not undertake any task for which they have not been authorised and adequately trained.
• The post holder is required to bring to the attention of a responsible person any perceived shortcoming in our safety arrangements or any defects in work equipment.
• The post holder is required to bring to the attention of a responsible person any perceived shortcoming in our safety arrangements or any defects in work equipment.

The above Job Specification is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to him/her from time to time and to contribute to the development of the post while in office.

Qualifications:

Applications will be assessed on the basis of how well candidates satisfy these criteria.

Mandatory Criteria:

Professional Qualifications, Experience, etc

(a) Eligible applicants will be those who on the closing date for the competition: (i) Have obtained a Professional Cookery award at minimum Level 6 on

1. Age

1. Health

1. Character

Candidates for and any person holding the office must be of good character.

Post Specific Requirements:

• The appointee must complete a Preliminary Hygiene Course to Level 1 and the Implementing Hazard Analysis (HACCP) Health & Safety course. If the successful candidate has not completed these courses he/she will be required to do so and the necessary training will be provided

Skills, competencies and/or knowledge

Candidates must demonstrate:

• An understanding of catering in the healthcare environment
• Effective planning and organising skills
• Strong supervisory skills along with an ability to maintain a positive working environment for all staff under their span of control.
• Effective resource and time management skills
• Initiative and innovation
• Ability to contribute to development of the service
• Leadership and strong team skills
• Ability to recognise the training requirements of others
• A strong commitment to maintaining work standards and delivering a quality service to service users
• An understanding of the importance of value for money whilst maintaining a high standard of service
• Effective communication and interpersonal skills
• Effective problem solving and decision making skills
• Commitment to continuous professional development
• Knowledge in IT skills as appropriate to the role.

Therefore it is very important that you think about your experience in light of those requirements.

Failure to include information regarding these requirements may result in you not being called forward to the next stage of the selection process.

Those successful at the ranking stage of this process (where applied) will be placed on an order of merit and will be called to interview in ‘bands’ depending on the service needs of the organisation.

Management Unit: www.beaumont.ie/hr

If an appointee has previously been employed in the Civil or Public Service and that appointee is entitled to or in receipt of a pension from the Civil or Public Service or where a Civil/ Public Service pension comes into payment during the appointee’s re-employment that pension will be subject to abatement in accordance with Section 52 of the Public Service Pensions (Single Scheme and other Provisions) Act 2012.

Please note: In applying for this position you are acknowledging that you understand that the abatement provisions, where relevant, will apply. It is not envisaged that the employing Department/ Office/ Body will support an application for an abatement waiver in respect of appointments to this position

Email: elizabethobyrne@beaumont.ie

The reform programme outlined for the Health Services may impact on this role and as structures change the job specification may be reviewed.

This job specification is a guide to the general range of duties assigned to the post holder. It is intended to be neither definitive nor restrictive and is subject to periodic review with the employee concerned.