Working Together to Achieve the Healthiest s5

Candidate information pack

Visit our website: www.nhsaaa.net All our publications are available in other formats Find us on Facebook at www.facebook.com/nhsaaa Follow us on Twitter @NHSaaa Post Title:

Catering Assistant

Job Reference Number:

A/723/17

Informal Enquiries: Informal enquiries are welcomed by: Vilma Fowlie, Deputy Catering Manager, on 01563 826434

Closing Date:

15 February 2018

Process for Submitting Application Form:

You can apply using the online application form on the SHOW website – www.jobs.scot.nhs.uk Alternatively your completed application form can be returned to @aapct.scot.nhs.uk or to the Department of O&HRD, 63A Lister Street, University Hospital Crosshouse, Kilmarnock, KA2 0BE

Please note: if applying using the online application facility on the SHOW website, please avoid using symbols, &/£ signs, etc. For all applications, either online or paper, please limit your supporting statement to no more than 500 words. If limit is exceeded text will be cut off.

All correspondence will be sent by email. We have experienced some issues with personal email addresses and there is no guarantee correspondence will be sent to your inbox. It is therefore your responsibility to check all email folders, including your junk folder, as we have no control over which folder the correspondence will be sent to. Section one: Why work in Ayrshire?

Ayrshire is situated in the south-west of Scotland on the Firth of Clyde, and is characterised by 80 miles of varied coastline, picturesque beaches, rolling green hills and islands.

Just a 30-minute drive from Glasgow city centre, Ayrshire is an ideal location for those who want to enjoy city life, with all the benefits of living in a semi-rural area. Ayr, Irvine and Kilmarnock are the largest towns. However, there are many rural towns, villages and communities throughout the area should you wish to relocate to Ayrshire. Whether you decide to locate to Ayrshire or a neighbouring area, you will find that property prices are more affordable than in other parts of the UK.

Alternatively, working in Ayrshire provides an easy commute from both Glasgow and the wider central belt. There is an excellent network of both rail and bus links throughout Ayrshire to Glasgow and beyond. There are UK and international flights available from Glasgow Airport, as well as a range of services from Glasgow Prestwick Airport.

Ayrshire provides a wide range of excellent recreational activities: whether you are interested in history and heritage, outdoor pursuits, events and festivals, or simply food and drink, there is something for everyone.

Ayrshire boasts more than 40 quality golf courses, including two Open Championship courses at Turnberry and Royal Troon.

For more information on the range of recreational activities in Ayrshire, visit www.visitscotland.com /ayrshire-arran

Local educational standards are very high at primary and secondary level. However, private education is also available in the area. See below for more information on local authority services:

East Ayrshire Council – www.east-ayrshire.gov.uk

North Ayrshire Council – www.north-ayrshire.gov.uk

South Ayrshire Council – www.south-ayrshire.gov.uk Section two: NHS Ayrshire & Arran as an employer

NHS Ayrshire & Arran recognises that our staff are vital to delivering our purpose, values and commitments and to achieving our strategic objectives. Our purpose

Working together to achieve the healthiest life possible for everyone in Ayrshire and Arran

Our values Caring Safe Respectful

Our aim is to create an organisation where people want to work and strive to deliver excellence each day; where staff wellbeing and personal resilience is supported; where careers are interesting and developed; where staff are encouraged to reach their full potential; and where staff feel their contribution is recognised and valued.

To do this, we need to attract, develop, support and retain our staff and enhance their work experience. This will directly contribute to our aspiration to deliver excellent high quality services to every person every time. We believe the unique factors that help to define us as an employer are:

 our friendly and supportive environment;  our commitment to staff engagement and effective team working;  our track record in creativity and innovation and our ability to successfully implement change and redesign;  our track record in supporting our staff’s learning, development and career aspirations, from an initial comprehensive three-day corporate induction programme to the availability of a wide range of internal training programmes;  our commitment to supporting flexible working through a wide range of family friendly policies; and  our commitment to support and improve our staff’s health, safety, wellbeing and resilience. We do this by implementing our Staff Health, Safety and Wellbeing Strategy, and in our work towards achieving and maintaining the Health Working Lives Gold Award. In addition, our Staff Care and Occupational Health Service provide a range of support and interventions to our staff.

The organisation has a statutory responsibility to ensure the Staff Governance Standard is embedded and adhered to as part of the governance framework – staff, financial, information and clinical governance – in which NHS Boards operate. The Staff Governance Standard requires all NHS Boards to demonstrate that staff are:

 well informed;

 appropriately trained and developed;

 involved in decisions;

 treated fairly and consistently, with dignity and respect in an environment where diversity is valued; and

 provided with a continuously improving and safe working environment, promoting the health and wellbeing of staff, patients and the wider community.

During 2013, we consulted with our staff to select the key values and behaviours which they believed were essential to create a safe, effective and person-centred working environment which benefits patients, staff and carers. This allowed us to develop our purpose, values and commitments. We passionately believe in creating a culture which is open, fair and just. Section three: Delivering our services

Acute Services

Emergency and elective hospital services are provided by our acute services, which includes inpatient, outpatient and day case care. There are two district general hospitals within Ayrshire: University Hospital Ayr and University Hospital Crosshouse. These hospitals provide a wide range of acute services:

 University Hospital Ayr

University Hospital Ayr provides medical and surgical services on an inpatient, day case and outpatient basis. It is the main Accident and Emergency service for South Ayrshire. It provides a number of Ayrshire-wide services including Vascular Surgery, Ophthalmology and Audiology.

 University Hospital Crosshouse

University Hospital Crosshouse provides medical and surgical services on an inpatient, day case and outpatient basis. It is the main Accident and Emergency service for East and North Ayrshire. Inpatient paediatrics, the Ayrshire Maternity Unit and the main Laboratories for Ayrshire are on the Crosshouse site.

Community, mental health and learning disabilities services

Following the introduction of Health and Social Care Integration, the operational delivery for the range of community healthcare services and mental health and learning disabilities services is through the newly created Health and Social Care Partnerships and the Integrated Joint Boards:

 East Ayrshire Health and Social Care Partnership

 North Ayrshire Health and Social Care Partnership

 South Ayrshire Health and Social Care Partnership

Community Services

General medical and dental services are provided throughout Ayrshire and Arran by general practitioners, dentists, community pharmacies and optometry practices. Community nurses, health visitors and Allied Health Professionals are all involved in providing care within our local communities.

Out-of-hours general medical services are provided by Ayrshire Doctors On Call (ADOC) within the community. Mental health and learning disability services

Inpatient mental health services, including the Intensive Psychiatric Care Unit, are largely delivered at Ailsa Hospital in Ayr with further mental health inpatient services provided at University Hospital Crosshouse

Learning disability services are provided from Arrol Park in Ayr. Elderly mental health inpatient services are provided from Ayrshire Central Hospital in Irvine, and East Ayrshire Community Hospital in Cumnock. Community based services are provided throughout Ayrshire for the range of clinical groups: adults, child and adolescent, elderly and addiction services.

For more information on the full range of clinical services provided by NHS Ayrshire & Arran, visit our website www.nhsaaa.net Section four: Investing for the future

There are two major capital developments underway within NHS Ayrshire & Arran to ensure safe, effective and person centred care:

Building for better care

We are investing £27.5 million to provide fit for purpose front door services for University Hospitals Ayr and Crosshouse, in order to improve emergency and urgent care for patients who come to hospital for anything other than a scheduled appointment.

North Ayrshire Community Hospital – Woodland View

We are investing £47 million to provide a 206 en-suite bedroom integrated mental health and community facility, including older people’s long term care and rehabilitation. This development will bring together a full range of outpatient and inpatient facilities. JOB DESCRIPTION

1. JOB IDENTIFICATION

Job Title: Catering Assistant

Accountable to : Catering Supervisor

Department(s): Catering Services Department

Directorate: Facilities Directorate

Operating Division: NHS Ayrshire and Arran

Job Reference: A/704/17

No of Job Holders: 250

Last Update: April 2006

2. JOB PURPOSE To assist in the provision of an efficient, comprehensive and cost-effective Catering Service that meets the needs of Patients, Staff and Visitors and fulfils the objectives of the Hospital Services in accordance with Food Hygiene Regulations and Codes of Practice for Caterers.

3. DIMENSIONS The Jobholder is employed by the Catering Services Department to assist in the provision of a high quality, hygienic and efficient service across the General Hospitals Division, which includes The Ayr Hospital, Ayrshire Central Hospital, Biggart Hospital and Crosshouse Hospital.

The Jobholder may be based in one of the relevant areas within any of the above sites and is directly responsible to the Supervisor of that area, e.g.:-  Kitchen  Patients’ Meals  Servery area  Dining Room / Function Work

The Department caters for approximately 1,400 Patients and 5,000 Staff across the area .

The Department operates during the hours of 6.30am and 9.00pm, seven days per week with Catering Assistants working shifts within these hours.

The Jobholder may occasionally be asked to work out-with these hours in the event of special functions.

In addition to main meal and break times, catering is provided for internal meetings, functions held within the Division premises, Medical Reps’ Lunches, Volunteer Shops and providing a catering service for external sites, e.g. The Three Towns Alzheimers Association, Disability Resource Centre, Community Health Partnerships, Community Health Division, NHS Ayrshire & Arran

Catering requirements vary according to each site, the number and types of patients and the number of staff.

4. ORGANISATIONAL POSITION

General Manager – Facilities |

Site Catering Services Manager

Production Controller/Co-ordinator/Supervisor

Catering Supervisor

(Dining Room/Kitchen/Patient Meals)

CATERING ASSISTANT 5. ROLE OF DEPARTMENT  Provide a high quality, safe and cost-effective catering service to patients, staff and visitors throughout the General Hospitals Division, maintaining a high standard of Food and Personal Hygiene, in accordance with Catering Departments’ Codes of Practice for Caterers  Maintain high standard of cleanliness throughout all Catering Departments, Kitchens and Dining Areas, washing-up of all equipment, machinery, crockery/cutlery and surfaces associated with the Catering Service  Maintain safe systems of work and a safe working environment in accordance with Divisional Health & Safety Policies, COSHH, the Food Safety Act, Food Hygiene Regulations and the Departmental HACCP  Preparation and interpretation of Patient's Menu Cards, ensuring particular attention is paid to special/therapeutic diet requirements  Provide a high quality and safe catering service for functions being held within the Division’s Premises  Provide additional high quality and safe catering service to external bodies, e.g. Volunteer Shops, Medical Reps’ Lunches, Meetings, Community Health Division and other external functions, etc.  Safe and hygienic preparation and service of food and beverages for patients, staff, visitors and functions

6. KEY RESULT AREAS The Catering Assistant is required to be flexible and prepared to work in any of the areas within the Catering Services Department detailed below, following training. The Jobholder must always be aware that he/she is a member of a team and is required to co-operate with other work areas in order to obtain maximum effect and output.

General – all areas:-

 Assist in cleaning and wash-up of all equipment, machinery, crockery and cutlery associated with the Catering Service, including using Dish/Pot washer Machines  Assist in receipt and correct storage of Catering Supplies  Cleaning of all surfaces – tables, floors, etc, within Catering Department Kitchens/ Dining Rooms/Servery areas  Assist in preparation, production and service of food for patients, staff and visitors, as and when required, observing economic use of catering provisions/materials in order to minimise waste  Collection and cleaning of crockery, cutlery, etc, from external function/meeting rooms as and when required  Ensure operation of “Clean as you Go” policy  Maintain and ensure maximum use of merchandising goods  Maintain correct Record Keeping, including HACCP Records  Maintain high standard of food and personal hygiene and cleanliness throughout the department  Maintain safe systems of work and must report faults to Supervisor/Manager immediately  Maintain compliance with Divisional Policies/Procedures, e.g. HACCP, COSHH, Health & Safety, Lifting & Handling, Risk Assessment, Fire Drill and Environmental Policy  Preparation of sandwiches/meals/beverages for patients, staff and visitors, ensuring effective and economic production in a manner that reflects high culinary practice in a safe environment  Waste Disposal/Management

Additional/Specialist Duties: –

Dining Room:

 Assist in service of meals to Staff and Visitors  Ensure the merchandising of goods is at the most opportune points  Cash handling/Security, including operation of cash registers, cash float, change control and cashing up/security of cash  Stocking/recording of contents and cleaning of Vending Machines

Kitchen:

 Maintain safe systems of work and operation of kitchen plant/equipment, immediately reporting any faults to Supervisor/Manager

Plated Meals:

 Assist in plating of meals for distribution to wards for patients  Assist in computerised menu analysis  Interpretation of Patients' Menu Cards, particularly special diets - diabetic/ therapeutic, etc. Loading and conveyance of Food Trolleys to Wards/Departments

7a. EQUIPMENT AND MACHINERY Examples of equipment and machinery that will be used within the department

Standard

 Bain Marie, both hot and chilled  Beverage dispensers  Loading food items and crockery/cutlery/pots on to moving conveyer belt  Loading/Manoeuvring Trolleys – for conveying food/crockery/patients meals  Refrigerators/Freezers  Vegetable preparation machines  Waste Disposal Unit

Specialist

 Baked potato machine  Cash Registers, where applicable  Deep Fat Fryer  Ovens – Combination/Steam/Convection and microwave  Temperature probes/gauges  Food Slicer  Vending Machines  Rotary Floor Scrubber/Vacuum Cleaner/Wet Pick-up Machine for cleaning duties

Highly Expensive

Dishwashers – main kitchen wash-up area/wards

7b. SYSTEMS  Menu Card System  Special therapeutic diets  Computerised print-outs/Recipes/Portion Control  Stores requisition system

8. ASSIGNMENT AND REVIEW OF WORK  Duties, which can be flexible, are determined by daily service requirements.  Other duties are assigned and reviewed daily by the Supervisor and consist of various general duties and other specific duties according to the relevant area.  The Supervisor monitors work performance according to work schedule  Ongoing supervision is carried out on-the-job  Reviews are undertaken in accordance with HACCP procedures, involving Catering Supervisor and Catering Management  Appraisals undertaken annually

9. DECISIONS AND JUDGEMENTS In the absence of the Supervisor/Duty Chef Supervisor, the Jobholder is expected to use own initiative in the execution of duties and may be required to make decisions regarding the utilisation/service of food to patients/staff/visitors/ functions, ensuring minimal waste, and occasionally deal in the first instance with a customer complaint

10. MOST CHALLENGING/DIFFICULT PARTS OF THE JOB  Dealing with customers/ward staff  Economic use of materials and effective production/adherence to standard recipes  Ensuring Catering Standards are adhered to, thus meeting expectations of Patients, Staff and Visitors  Interpretation and understanding of Menu Cards and Menu Systems, with particular attention to special/ therapeutic diets  Pressure of work in the event of staff shortages  Working within strict time-scales

11. COMMUNICATIONS AND RELATIONSHIPS The Jobholder is a member of a team embracing all Catering Staff Groups and is therefore required to develop and maintain effective communication links and working relationships with the following:- Internal:  Catering Services Colleagues, Supervisors and Management  Catering Stores staff and Clerical staff  Patients/Visitors/Customers/members of public  Estates staff  Heads of Departments/Wards and Medical/Nursing Staff Portering and Transport Staff External:  Supplies delivery staff

12. PHYSICAL, MENTAL, EMOTIONAL AND ENVIRONMENTAL DEMANDS OF THE JOB PHYSICAL EFFORT/SKILLS:

 Moving & Handling with the necessity to dismantle/assemble/operate/clean kitchen equipment, surfaces and floors  Noise from dishwasher and other kitchen equipment  Standing/Walking for long periods constantly throughout shift period when preparing and/ or serving food items, patients meal trays, manoeuvring trolleys, washing equipment, cleaning flooring areas

 Working in areas of variations in temperature, high level of activity and noise and potentially hazardous underfoot conditions (slippage)  Requirement to exert moderate physical effort to move trolleys/cages in confined spaces for short periods of time

MENTAL EFFORT/SKILLS:

Concentration required at all times throughout shift period for:-  Completing HACCP procedures correctly and timeously  Operation of Cash Register and cash handling/security procedures where appropriate to the post  Reading food temperature probes and temperature gauges on refrigerators/freezers  Reading/understanding Menu Card System/understanding special requirements/ special therapeutic diets  Reading/understanding computerised print-outs/Recipes and correct Portion Control  Understanding/operating Stores Requisition system  Requirement to constantly work accurately and speedily in the dispensation of duties in accordance with strict time-scales  Maintaining level of general awareness during working day

EMOTIONAL EFFORT/SKILLS:

 The Jobholder may occasionally have contact with very ill patients/distressed visitors

ENVIRONMENTAL DEMANDS:

 Exposure to very warm/uncomfortable/varying temperatures  Potentially dangerous underfoot conditions, e.g. spillages  Changing over of automated detergents which may result in uncontained exposure to caustic substances, e.g. dishwasher detergents and oven cleaners  Occasional exposure to body fluids on patients' meal trays/visitors in Dining Room

13. KNOWLEDGE, TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB The Jobholder will undertake on-the-job training and induction and requires to have knowledge of, be proficient in, or undertake training in the following:-

 Basic Food Hygiene Certificate  Cash Handling/Security, where applicable  Catering Department Codes of Practice  Communication skills  Complaints Procedures  Control of Infection Regulations  COSHH  Customer Care  Equipment Manual and Usage  Environmental Policies  Fire Drill/Regulations  Food and Personal Hygiene Regulations  General Risk Assessment  HACCP procedure  Health & Safety Policies/ Regulations  Moving & Handling Regulations  Menu Cards – interpretation of / Menu System – understanding of  Numerate, Literate and Practical  Waste Management Policy  Ability to work under pressure  Ability to be flexible and adaptable Person Specification

Qualifications & Training – Essential Criteria

Qualifications & Training – Desirable Criteria

Elementary Certificate in Food Hygiene

Experience – Essential Criteria

Working in large scale catering Experience – Desirable Criteria

Working within the NHS in Catering Knowledge – Essential Criteria

Knowledge of working in a kitchen environment

Knowledge – Desirable Criteria

Basic food hygiene / basic knowledge of working in NHS catering

Competencies & Skills – Essential Criteria

Ability to work in a hygienic setting regarding all aspects of food handling

Competencies & Skills – Desirable Criteria

Customer Care experience Personal Characteristics and Other – Essential Criteria Availability to complete induction training programme

Personal Characteristics and Other – Desirable Criteria

Flexibility in working hours to cover operational challenges