Unijobs on behalf of our public sector client, are currently recruiting for the position of Catering Officer. Working week consisting of 35 hours (4/7). The Hours are between 7:30am- 5:30pm, Monday - Sunday. The successful candidate must be available to start immediately. The role is a temporary 6 month contract. The annual salary is €47,335.

**NOTE: Candidates must hold the relevant qualifications and must submit with application.

Full job description available upon request.

Eligibility Criteria

Qualifications and/ or experience Candidates must demonstrate:

Statutory Registration, Professional Qualifications, Experience, etc One of the following qualifications (or equivalent)

Hold the Bachelors of Arts. NFQ Level 7 in Hospitality Management

(Hospitality Studies (Higher Certificate) (Level 6)

(ii) A Diploma in Dietetics

(iii) An equivalent qualification

Catering Services

Be responsible for the provision of a high quality catering service to all customers and
Develop good customer relations including surveying customer opinions
Be responsible for the organisation of catering facilities including continuous menu planning in conjunction with the Senior Chef to incorporate variety and choice of suitable foods to meet the nutritional needs and personal requests of all service users, specialised diets, functions and the introduction of new menus as appropriate for customers in conjunction with the Senior Chef.
Liaise with the stakeholders & shareholders in relation to all aspects of catering services to customers.
Ensure catering services are operated within budget.
Participate in external audits and other accreditation initiatives as may be required.

Quality Service

Gather information; stock management; food waste; deal with customer's queries and complaints when appropriate and compile reports for the Catering Manager.
Ensure that standards of services are maintained and all aspects of HACCP are fully implemented including ongoing staff training courses.
Have knowledge and experience in a high volume catering setting of IDDSI diets ( Modified Texture Meals for service Users )

Hygiene and HACCP

Check that all areas are kept clean/in hygienic conditions and monitor cleaning schedules.
Ensure that all principles of HACCP are checked on a daily basis and weekly audits are carried out to test the effectiveness of the system.
Administer the HACCP system in the kitchen and other areas in conjunction with the Senior Chef and with each member of staff.
Ensure that all staff are aware of HACCP procedures/controls are acting accordingly.
Ensure that proper work practices are adhered to in relation to food handling and food safety.
Ensure that specified Cleaning Standards are maintained and satisfactorily met.

Health and Safety

Ensure that equipment and work areas/practices are safe, and that maintenance is carried out in a timely and regular fashion
Report and take necessary action in the event of fire, an accident, stock damage and unfit food, and complete the necessary documentation/reports..
Take necessary steps to ensure that security for all equipment, utensils, stores and offices.
Arrange course in fire safety, manual handling, food hygiene and other relevant process, in conjunction with the Catering Manager.
Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, Standards for Healthcare, National Standards for the prevention and Control of Healthcare associated Infections, Hygiene Standards etc and comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role.

Supervision of staff

Supervise and liaise with all Catering Staff assigned to the department.
Complete catering rosters as required and
Ensure, in conjunction with the Catering Manager, that sufficient staff are available each day on all shifts, to provide proper services.
Ensure that all catering staff are adequately trained to provide a high quality service to all customers.
Maintain good communications within the department and encourage good employee relations including ensuring that staff are aware of and comply with personal practices and procedures.
Deal with matters of staff discipline in accordance with the hospital Grievance Procedure.
Keep the Catering Manager informed in relation to staff grievances, discipline issues an staff welfare issues as appropriate
Be responsible for the monitoring and controlling of staff entitlements to leave; completing timesheets, absenteeism reports, and sick leave records, and returning them to the appropriate departments.

Information Technology

Be aware of modern developments within the industry, and assist in the introduction/implementation of new/updated technologies.

Operate existing/new/updated technology as appropriate

Unijobs is an equal opportunities employer.

Catering Management - Portlaoise