Working Together to Achieve the Healthiest s2

Candidate information packVisit 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:Bank CookJob Reference Number:A/596/17Informal Enquiries: Informal enquiries are welcomed by: Robert McLaughlin, Catering Services Manager on 01563 577050.Closing Date:20 December 2017Process 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 [email protected] or to the Department of O&HRD, 63A Lister Street, University Hospital Crosshouse, Kilmarnock, KA2 0BEPlease 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.ukNorth Ayrshire Council – www.north-ayrshire.gov.ukSouth Ayrshire Council – www.south-ayrshire.gov.uk Section two: NHS Ayrshire & Arran as an employerNHS Ayrshire & Arran recognises that our staff are vital to delivering our purpose, values and commitments and to achieving our strategic objectives. Our purposeWorking together to achieve the healthiest life possible for everyone in Ayrshire and ArranOur values Caring Safe RespectfulOur 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 servicesAcute ServicesEmergency 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 AyrUniversity 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 CrosshouseUniversity 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 servicesFollowing 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 PartnershipCommunity ServicesGeneral 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 servicesInpatient 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 CrosshouseLearning 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 futureThere are two major capital developments underway within NHS Ayrshire & Arran to ensure safe, effective and person centred care:Building for better careWe 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 ViewWe 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. Section five: Post Details1. Job IdentificationJob Title: ChefResponsible to : Chef Supervisor Department(s): Catering Services DepartmentDirectorate: Facilities Directorate Operating Division: NHS Ayrshire & Arran General Hospitals DivisionJob Reference: A/596/17No of Job Holders: 35Last Update: April 20052. Job PurposeTo provide an efficient, comprehensive and cost-effective Catering Service that meets the needs of Patients, Staff and Visitors and fulfils the objectives of the General Hospitals Division in accordance with Food Hygiene Regulations and Codes of Practice for Caterers3. Dimensions The Jobholder is one of a team of 35 Chefs employed by the Catering Services Department to ensure provision of a high quality, hygienic and efficient service across the General Hospitals Division, which includes The Ayr Hospital, Ayrshire Central Hospital, Biggart Hospital, Crosshouse Hospital, and is directly responsible to the site Production Controller/Supervisor/Co-ordinator and the Assistant/Catering Services ManagerThe Jobholder is based in the Kitchen area within any of the above sites and is responsible for the preparation, production and service of food for patients, staff, visitors, functions and seminars/conferences under the direction of the Chef Supervisor of the site in which they are based.The numbers of Chefs vary according to each site:- Ayr Hospital 10 Chefs  Ayrshire Central Hospital: 7 Chefs  Biggart Hospital: 6 Chefs  Crosshouse Hospital: 12 Chefs The Catering Services Department caters for approximately 1,400 Patients and 5,000 Staff across the General Hospitals Division during the hours of 6.30am and 9.00pm, seven days per week with staff working in 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, Departmental Meetings, Community Health Division, external functions, etc.Catering requirements vary according to each site, the number and types of patients and the number of staff.4. ORGANISATIONAL POSITIONSite Catering Services Manager|Production Controller/Production Supervisor/Co-ordinator |Chef Supervisor |CHEF5. ROLE OF DEPARTMENT  Maintain high standard of cleanliness throughout all Catering Departments, Kitchens and Dining Areas, washing-up of all equipment, machinery, crockery and cutlery associated with the Catering Service  Maintain safe systems of work and a safe working environment in accordance with Divisional Health & Safety Policies, COSHH, Departmental HACCP, the Food Safety Act and Food Hygiene Regulations  Preparation and interpretation of Patients’ Menu Cards  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 the Departmental Codes of Practice for Caterers 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, external functions, etc.  Safe preparation and service of food and beverages for patients, staff, visitors and functions 6. KEY RESULT AREAS The Jobholder must always be aware that he/she is a member of a Frequen Weight team and is required to co-operate with other Catering Services work cy areas in order to obtain maximum effect and output.  Compliance with the Catering Department Codes of Practice Guidelines, Food Hygiene Legislation and Departmental HACCP to ensure high quality and cost-effective service provision  Ensure best practice in relation to key methods of working to engender continuing improvement of the service  Ensure correct interpretation of Patients' Menu Cards, particularly with regard to special/ therapeutic diets, efficient preparation, production and service of food, with waste being kept to a minimum, in order to exhibit professionalism and competence  Excellent communication and organisational skills to ensure efficient service provision  Safe and hygienic preparation and production of food, in accordance with Regulations, to create a safe working environment that reflects high standards of culinary practice for the benefit of all users of the service All  Prepare and produce food for patients, staff, visitors and functions in a manner that reflects high standards of culinary practice equip  Assist with service of food to patients, staff, visitors and functions ment  Check food being served to patients/staff/visitors/functions for quality, in quantity and presentation accord  Develop a close working liaison with other kitchen staff groups in order to ance maximise departmental efficiency and co-operation with  Ensure economic use of catering provisions/materials and energy sources in H&S order to minimise waste Regula  Ensure compliance with Divisional Waste Disposal/Management Policy tions  Ensure compliance with standard recipes and portion controls All  Ensure compliance with computerised catering management system - duties Menumark, including the production planning element daily  preparation of therapeutic dietary/modified consistency foods ongoing  preparation of dietary supplements  Ensure that pre-arranged service time-scales are being met  Ensure correct Record Keeping, including HACCP Records, are maintained Weight  Ensure high standards of food and personal hygiene and cleanliness throughout the department are maintained : As is  Ensure operation of “clean as you go” Policy comfor  Ensure all aspects of departmental security are rigorously adhered to table in  Maintain safe systems of work and regularly monitor kitchen plant/ accord equipment to ensure ance it is in working order, reporting any faults to Senior Kitchen Staff with Moving  Participate in Satisfaction Surveys as and when required &  May require to act as shift leader  Promote a food-safe working environment, ensuring compliance with Handli Policies and ng Practices contained in the Departmental HACCP document Risk Assess  Promote compliance with Divisional Policies/Procedures, e.g. HACCP, ments. COSHH, Health  & Safety, Lifting & Handling, Risk Assessment, Fire Drill and Environmental All Maxim Policies to ensure a safe, hygienic working environment duties um:- daily ongoing 17kg Female25kg Male 7a. EQUIPMENT AND MACHINERY Examples of equipment and machinery that will be used within the departmentStandard 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 UnitSpecialist 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 ExpensiveDishwashers – main kitchen wash-up area/wards7b. SYSTEMS  Menu Card System  HACCP  Special therapeutic diets  Computerised print-outs/Recipes/Portion Control Stores requisition system8. ASSIGNMENT AND REVIEW OF WORK  The jobholder works with a degree of autonomy but duties can be assigned and reviewed daily by the Chef Supervisor.  The Jobholder is expected to use own initiative in carrying out general duties  Reviews are undertaken, in accordance with HACCP Procedures, by 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 complaint10. MOST CHALLENGING/DIFFICULT PARTS OF THE JOB  Ensuring Catering Standards are adhered to, thus meeting expectations of Patients, Staff and Visitors  Diplomacy with staff and customers  Economic use of materials  Effective production/adherence to standard recipes and portion control  Ensure correct interpretation of Menu Cards and Menu Systems and understanding of special therapeutic diets  Working within strict time-scales Work within the parameters of Food Hygiene Regulations11. 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 and Management  Catering Stores/Ingredient Control staff  Clerical staff within Catering Services and other Departments  Heads of Departments/Wards  Medical and Nursing Staff  Patients/Visitors/Customers/members of public  Estates Staff  Portering and Transport Staff External: Delivery staff12. PHYSICAL, MENTAL, EMOTIONAL AND ENVIRONMENTAL DEMANDS OF THE JOB PHYSICAL EFFORT/SKILLS: Freque Weight Frequent, over short periods, throughout the shift intense physical demands e.g.ncy  Moving & Handling with the necessity to dismantle/assemble/operate All equipment equipme  Moving & lifting pots manually, which can be contain very warm food/liquid nt in  Heavy pots, over 15kg, may require assistance accorda  Noise from ventilation systems and other kitchen equipment All nce with  Standing/Walking for long periods constantly throughout shift period when duties H&S preparing and/or serving food items, patients meal trays, manoeuvring daily Regulati trolleys ongoin ons  Working in areas of variations in temperature, high level of activity and noiseg and potentially hazardous underfoot conditions (slippage)  Moving trolleys/cages in confined spaces Weight:  Food preparation skills - knowledge & experience As is comforta  Knife Skills - high level of hand/eye co-ordination ble in accorda MENTAL EFFORT/SKILLS: nce with  Concentration required at all times throughout shift period for:- All Moving  Operating equipment/machinery duties &  Reading Recipes and Portion control daily Handling  Reading food temperature probes/temperature gauges on ongoin Risk fridges/freezers g Assess  Reading Menu Cards/understanding special requirements, e.g. special/ ments. therapeutic diets Maximu  Reading/understanding computerised print-out /Recipes m:-  Completing HACCP procedures correctly and timeously 17kg Female EMOTIONALEFFORT/SKILLS: 25kg  Occasional contact with distressed customers/dealing with complaints Freque Male nt ENVIRONMENTAL DEMANDS: Occasi  Noise from kitchen equipment  Underfoot conditions (e.g. spillages) Occasi  Frequent exposure to extreme temperatures onal  Exposure to body fluids from patients’ trays  Exposure to non-human body fluids i.e. raw meat/chickenFrequeFrequeFreque13. KNOWLEDGE, TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB The Jobholder requires  Food Hygiene Basic Certificate  Diet Cookery Certificate  City & Guilds 706/2 (or equivalent) The Jobholder will undergo on-the-job training on:  Catering Department Codes of Practice  Communication skills  Complaints Procedures  Control of Infection Regulations  COSHH  Customer Care  Equipment Manual and Usage  Environmental Policies  Fire Drill/Safety  Food 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  Personal Hygiene  Safe Working Practice Waste Management PolicyPerson SpecificationQualifications & Training – Essential Criteria City & Guilds 706/1/2 and or SVQ equivalentQualifications & Training – Desirable CriteriaElementary Certificate in Food HygieneExperience – Essential CriteriaPrevious Work in catering Experience – Desirable CriteriaWorking within the NHS in Catering Knowledge – Essential CriteriaKnowledge of working in a kitchen environment Knowledge – Desirable CriteriaBasic food hygiene / basic knowledge of working in NHS catering Competencies & Skills – Essential CriteriaAbility to work in a hygienic setting regarding all aspects of food handling Competencies & Skills – Desirable CriteriaCustomer Care experience Personal Characteristics and Other – Essential Criteria Availability to complete induction training programme Personal Characteristics and Other – Desirable CriteriaFlexibility in working hours to cover operational challenges

Working Together to Achieve the Healthiest s2

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