Guy’s and St Thomas’ is among the UK’s busiest and most successful NHS foundation trusts. We provide a full range of hospital and community services for people in south London and as well as specialist care for patients from further afield including cancer, renal, orthopaedic, respiratory and cardiovascular services. Guy’s is home to the largest dental school in Europe and a £160 million Cancer Centre opened in 2016. As part of our commitment to provide care closer to home, in 2017 we also opened a cancer centre and a kidney treatment centre at Queen Mary’s Hospital in Sidcup. St Thomas’ has one of the largest critical care units in the UK and one of the busiest emergency departments in London. It is also home to Evelina London Children’s Hospital. Evelina London cares for local children in Lambeth and Southwark and provides specialist services across south east England including cardiac, renal and critical care services. We lead a number of specialist service networks aiming to ensure children are treated locally where possible, but have access to specialist expertise when they need it. Our community services include health visiting, school nursing and support for families of children with long-term conditions. Our adult community services teams deliver care at the heart of the local communities we serve, working in partnership with GPs, local authorities and other healthcare and voluntary sector organisations. Working with our partners in Lambeth and Southwark, we are focusing on new ways of working to improve care for local patients. In February 2021 the Royal Brompton and Harefield joined Guy’s and St Thomas’ NHS Foundation Trust, bringing together world-leading expertise in the care and research of heart and lung disease. Our merger provides a once in a generation opportunity to build a lasting, world-renowned heart and lung centre, providing the highest quality care for patients and conducting world-leading research. We have a reputation for clinical excellence and high quality teaching and research. We are part of King’s Health Partners, one of eight accredited UK academic health sciences centres. In partnership with King’s College London we have dedicated clinical research facilities including an MHRA accredited Phase I clinical trials unit. Patients are at the heart of everything we do and we pride ourselves on ensuring the best possible patient experience as well as safe, high quality care. We are proud to have one of the lowest mortality rates in the NHS. Following a comprehensive Care Quality Commission (CQC) inspection in 2019 we maintained our overall rating of ‘good’. Our adult community services achieved a rating of ‘outstanding’. The commitment of our 23,500 staff is key to our success. We are one of the largest local employers and we aim to develop and support all our staff so they are able to deliver high quality, safe and efficient care. The 2019 NHS staff survey results show that we have one of the most engaged and motivated workforces in the NHS. We know this has a positive impact on the care provided to our patients. We have one of the most ambitious capital investment programmes anywhere in the NHS. Job overview We currently have an exciting opportunity for a Catering Stores and Production Manager to join our team. You will be responsible for the day to day management and implementation of all production, food safety, production hygiene, budgetary controls and monitoring activities and all logistical support associated with production processing and packaging of quality controlled patient, retail and hospitality meals. Contributing to policy implementation and the delegation of staff duties and responsibilities to meet all operational needs. Main duties of the job Managing production for a minimum of 3,000+ meals per day Compliance with legislation and food safety Effectively planning and managing distribution Planning resources and taking corrective actions to address shortfalls within budget Optimising the effective and efficient running of the production kitchen and catering stores to meet budgetary targets and KPIs Preparing and organising the department for internal and external visitors / audits Meeting and continuously improving performance targets Communicating company / departmental information to team leaders to enable information to be cascaded and briefed effectively in a timely manner Team training and development in line with personal development plans Planning menus in partnership with nutritional teams including special diets Working closely with the management team to enhance the customer experience Engaging in the relevant steering groups providing updates and innovative solutions The role will ensure the delivery of the strategic development, delivery and control of the service within the agreed budget parameters. The post holder will build excellent working relationships with key stakeholders (senior nurses, senior management, dieticians and patients and patient representative groups) to ensure a fully inclusive and proactive approach to the on-going development of the service and an effective response to service challenges as they arise. Working for our organisation Working within a busy environment you will have the full support of the management team. Ensuring you have a well balanced working life is a key focus and there are extensive wellbeing support offers to assist you. There are cycle to work schemes, local gyms and swimming pool as well as many other physical activity programmes. Detailed job description and main responsibilities JOB TITLE: Catering Stores and Central Production Manager AREA/SPECIALITY: Central Production Unit (CPU) GRADE: Band 7 DEPARTMENT: Catering RESPONSIBLE FOR: Kitchen Manager, Production Staff and Catering Stores Staff ACCOUNTABLE TO: General Manager Catering LOCATION: St Thomas’ Hospital Job Summary This role will be responsible for the operation of the CPU and catering stores at Guy’s and St Thomas’s NHS Foundation Trust. To include food production for patient, retail and external contract services. The role will have direct operational management responsibility for the catering production services team on site, including budgetary accountability. The post holder will also have responsibility for contributing to policy implementation and service development. This role will ensure the delivery of the strategic development of the production and external contract services, the delivery and control of the service specifications within the agreed budget parameters. Key Relationships Internal Clinical Directorates; Dieticians: Catering Managers; Clinical Nurse Managers; Ward and Theatre Managers. Business and Finance Managers; Heads of Services and Departments; Trust Regulatory and Compliance Staff and Infection Control Staff. External: Regulatory bodies (eg. local Environmental Health); Suppliers; External Customers. Duties and Responsibilities Contract Management To have an up-to-date, expert level of knowledge and understanding of catering food production using cook chill/freeze process To lead on the formation, negotiation and monitoring of external clients catering contracts To contribute to the provision of timely and high quality information to ensure effective contract management of catering services. This will include leading specific analytical reviews of contract performance and future service development opportunities Liaise with providers in order to develop and monitor contracts as well as to identify solutions to contractual queries or issues To take the lead with finance to review and maintain accurate contract values and variations to ensure forecasts are based upon the latest budgetary values To ensure that financial information is processed in accordance with procedures and the investigation of complex enquiries is carried out in a timely manner To provide detailed analytical reports during the annual budget setting process and to be responsible for complete, accurate and timely documentation of a specified portfolio of contracts to ensure compliance with audit requirements Performance Management Manage the catering production services and catering stores on the Guy’s and St Thomas’ sites. The role will monitor the service provision levels to meet internal quality, contractual and other standards and advise the General Manager Catering of required action to rectify any deficiencies. Ensure that the procedures and systems within the department meet all statutory requirements. Ensure that all procurement and contract negotiations are managed and delivered to agreed parameters of time, costs and quality in accordance with the Directorate’s agreed procedures and Trust’s standing financial instructions. Manage and develop the teams, ensuring that effective structures and professional and occupational skills are in place. Develop clear standards and a consistent approach to managing and operating Trust facilities. This will include attitude, environmental maintenance and ‘front of house’ services that play such an important part in first impressions. The aim will be to create a friendly, courteous and helpful approach to patients by all staff, regardless of their position or role in the organisation. Provide and assist in provision of regular reports to the General Manager Catering and /or committees reflecting performance in the delivery of the catering services requirements as requested. Main Responsibilities Staff Management Manages all staff in the production department and catering stores to ensure that the team meet their set objectives and that staff have excellent opportunities for fulfilling their potential through development Ensure that staff understand their objectives and performance expectations, monitoring capability and taking remedial action when required. Discuss issues of concern with individual members of staff and the General Manager Catering as appropriate. Motivates and develops staff and co-ordinates the education and training requirements of the team in line with the objectives of any staff development initiatives either internally or externally Identifies staff training and development needs of all staff in these areas, ensuring all team members have a regularly updated Personal Development Plan (PDR), are regularly appraised, update their mandatory training each year and are appropriately supervised Review the service areas and vacancies in relation to skill mix and service needs, recruiting staff members as required. Collaborates when appropriate with clinical colleagues, human resources and finance department representatives. Promotes a healthy and safe working environment Controls staff attendance, with regular review and implementation of appropriate procedures. Monitors effective allocation of annual leave Technical Management Agrees, implements, monitors and meets policy objectives set, within catering production and catering stores Takes full responsibility for all aspects of food production throughout the hospital (1200+ patients per day, production for retail outlets and external contracts). Operates standard production procedures and standard recipes for central production processes. Takes full responsibility for the production of patient meals (obtaining and collating meal orders, transfer to wards, waste control, liaison with ward staff) Maintains full and effective control over private patients catering services, including frequent and direct liaison with private patients manager In liaison with General Manager Catering, dieticians and Kitchen Manager in all areas of service provision regularly reviews menus and ensures all nutritional criteria are met Operates and develops a full and effective quality control, patient and user response system Maintains constant communication with dieticians, and oversees diet meal production Develops and supports effective systems for provision of appropriate food service to ethnic and religious minorities Takes responsibility for administrative processes relating to the receiving, storage and issue of provisions and other goods Takes responsibility for health, safety and hygiene throughout areas of immediate responsibility, ensuring compliance with relevant legislation and meeting of appropriate “due diligence” criteria. Ensures weekly reporting of all relevant food hygiene issues to General Manager Catering Organises and controls duty rosters, takes control of overtime and enhanced hours working, completion of pay returns and related duties, to ensure budgetary control Ensures that all areas, furnishings, fittings and equipment are maintained in good condition and, where appropriate, correct working order Becomes involved with and keeps informed of current technical advances (work techniques, management techniques, IT, equipment, etc.). Communications Responsible for communicating technical information to the team Ensure that effective communication exists at all levels and key local and corporate messages are effectively communicated to all staff Present information on multi stranded projects to General Manager Catering. Be able to present financial, contractual and time sensitive information with respect to the above project To initiate the team briefing hierarchy and communicate effectively with all operation teams Financial Management Take responsibility for all planning and budgeting of man power for the catering production team within the designated area To attend monthly reviews with line manager on financial and operational performance Develop and gain agreement for business plans, aimed at achieving target activity within the constraints of budget provisions and quality standards Be responsible for financial performance against agreed budgets and be able to demonstrate the cost effective delivery of the services. Where appropriate, develop financial performance action plans to achieve cost efficiency and cost improvement Responsible for the budgetary control of labour, materials etc Continuingly review the department’s performance and strive to improve efficiency and service delivery to reduce the revenue cost base for central services Ensure that all applicable financial standing instructions are met. Ensuring that income generation opportunities are maximised by selling the food offer to partner organisations and within the local health economy. General The post holder is expected to carry out other duties as allocated, commensurate with the grade To regularly attend and actively participate in and contribute to the catering management team To participate in the Catering on call system To be flexible in regard to place of work or nature of duties Regularly visit wards and records details of such visits and information To actively participate in the development and delivery of new ideas that will improve business efficiency by optimising the use of resources or increasing sales. Person specification Education and Qualifications Essential criteria Educated to degree level with an appropriate post graduate qualification or equivalent management experience Relevant management qualification relating to food production and stores management Level 3 food hygiene certification Desirable criteria Advanced food hygiene certification level 4 Experience Essential criteria Direct senior management experience within a catering environment with responsibility for 30+ personnel, training and disciplinary procedures Management experience working in a central production kitchen Experience of managing budgets and profit and loss accounting Demonstrate experience in motivating and leading a team Experience in working within the NHS and managing organisational change/restructures In-depth experience in patient feeding and special diets Desirable criteria SALSA accreditation experience Experience in managing a production kitchen and catering stores operation Understanding of FFL Skills and Knowledge Essential criteria Strong interpersonal and people management skills Ability to prioritise, meet deadlines and objectives Previous knowledge of production cook chill and cook freeze operations Advanced knowledge of microsoft and production systems (Saffron) Ability to communicate clearly and confidently at all levels Menu planning, costings and dietetic understanding Ability to lift, move and carry items following the correct manual handling techniques Desirable criteria Ability to negotiate, persuade and influence at all levels Food for Life implementation Experience in managing and delivering to external business contracts Guy’s and St Thomas’ celebrates, respects and values the diversity of its staff and patients. We review our policies, procedures and practices to ensure that all employees, patients and carers are treated equitable according to their needs. We are actively committed to ensuring that no one who applies for a job, works or study’s at the Trust, or accesses our services is discriminated against on the grounds of race, ethnicity, nationality, disability, religion or belief, age, gender identity , gender reassignment, sexual orientation, pregnancy and maternity/paternity, or marital/civil partnership. Applications are welcomed from applicants with a disability. We can make reasonable adjustments and offer support and advice in a variety of ways throughout the application process. Equality of opportunity is our policy. As an organisation we are committed to developing our services in ways that best suit the needs of our patients. This means that some staff groups will increasingly be asked to work a more flexible shift pattern so that we can offer services in the evenings or at weekends. Flexible working We are committed to supporting all employees to achieve a healthy work life balance and to work in a way that is best for them and our patients. We will consider all requests to work flexibly, taking in to account the individual’s personal circumstances as well the needs of the service. We encourage all prospective applicants to discuss their individual circumstances with the recruiting manager as part of the on-boarding process. Your e-mail address is important to us - We communicate to all job applicants via the e-mail address which has been provided on the application form. Please ensure that you check your e-mail on a regular basis. Please apply for this post by clicking "Apply Online Now." Applicant requirements You must have appropriate UK professional registration. 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. Further details / informal visits contact Name Robert Cormack Job title General Manager Catering Email address [email protected] Telephone number 07824561379 Additional information [email protected]