Food and Beverage Supervisor (Cook)

Salary: £17,355 per annum
37.5hrs weekly (Weekend work on a rota basis)

Butterwick Hospice Care is looking to recruit an experienced cook and catering Supervisor.

The successful candidate will lead a small catering team and must have experience running a busy catering department, including supervising staff and volunteers, being able to cook meals from core ingredients as well as having baking skills and being able to develop new income streams.

The Supervisor must have sound knowledge of Food Safety/Hygiene, Health & Safety and food preparation.

The purpose of the post is to lead the catering department, working under the direction of the Estates & Facility Manager, to ensure that the Hospice provides a high-quality catering service to our patients, visitors, staff and volunteers at all Butterwick sites including the Stockton Hospice and volunteer café as well as a takeout provision and baked goods service.

The successful candidate will need to be qualified in NVQ level 2 food hygiene qualification or equivalent as well as being educated to GCSE level or equivalent. Whilst it is desirable you will have Food Hygiene Training qualification level 3 it is not essential but you must be willing to undertake the qualification as part of the job role. Driving is essential to the job role as there are a number of sites you will be expected to work at. The successful candidate must also be able to work weekends as part of a rota system once the Hospice returns to running 24/7.

Duties WILL be required to carry out the following:

  • Knowledge and ability to cook to all food allergies
  • Diverse dietary requirements
  • Plan quality menus alongside the E&F Manager and Clinical leads
  • Control stock and ordering for all sites
  • Organise rotas/manage staff/volunteers at all sites
  • Maintain control of food and beverage services over 2 sites
  • Develop the volunteer café
  • Co-ordinate and manage food share schemes that Support Butterwick Hospice
  • Develop and co-ordinate the catering social media outlets alongside the marketing department
  • Develop and oversee take out and baking services that are currently being developed.

We are looking for an enthusiastic person who is well organised, motivated and able to manage a team who can work under pressure as part of a team as well as demonstrate drive, enthusiasm, commitment and flexibility.

Benefits include 35 days holiday per annum pro rata, pension scheme, training and development opportunities, childcare voucher scheme, flexible working as well as on site canteen area and free parking.

For an informal discussion or to request a postal application pack please contact the Estates & Facilities Manager, Anneline Dowell through email [email protected] or call on 01642 607742.

Closing Date: Friday 1st October 2021

Job Title : Food and Beverages Supervisor
Reporting to: Estates & Facilities Manager
Location: Stockton Hospice, Volunteer Cafe

Job Purpose

Provide operational leadership including cooking within the catering department, working under the direction of the Estates & Facilities Manager to ensure that the Hospice provides a high-quality catering service to our patients, visitors, staff and volunteers.

Advise on all aspects of catering within direct services and to other departments in the hospice e.g. fundraising, retail.

Key Responsibilities

  • Develop and plan patient menus in conjunction with the Estates & Facilities Manager and Clinical leads. Prepare, provide appropriate and presentable menu choices, taking into account portion control, presentation, temperature, taste and all dietary requirements whilst observing religious and medical needs for patients, visitors, staff and volunteers, with the emphasis on excellent quality.
  • Co-ordinate all meals for all patients, resident or non-resident, staff and visitors within the hospice, at all mealtimes throughout the day, including weekends and bank holidays; providing suitable food and beverage services including special dietary constraints whilst also observing religious and medical requirements.
  • Undertake and document all necessary checks on food delivery, storage and temperature, complying with current legislation and good practice and maintain an efficient and cost-effective stock and ordering system of food, supplies, consumables and catering equipment.
  • Responsible for planning and ordering of stock, maintaining stock levels and correct labelling and rotation of stock, monitoring supplies and checking deliveries in line with hygiene regulations.
  • Develop baking and take out services at both Hospice sites; monitor and manage accordingly.
  • Co-ordinate and develop all foodshare schemes that Butterwick Hospices are involved in.
  • Develop and co-ordinate the social media outlets for the catering department alongside the marketing department.
  • Receive money for sale of foods and document appropriately in line with company policies and procedures.
  • Day to day line management/supervision of relevant staff and volunteers within the organisation including recruitment selection, appraisal and performance assessments, sickness and absence monitoring, first line disciplinary issues and workplace assessment as well as daily routines such as rotas and staff cover. Also be able to identify training needs of staff and ensure these needs are met, where applicable by completing all training in-house.
  • Maintain accurate and timely records and provide performance information as required in particular relating to patient and customer numbers, wastage, and the supply of provisions to all units as requested.
  • Complete any data submissions or paperwork associated with the role, including but not limited to: activity and performance info, reports, timesheet verification, rostering, absence records, annual leave information, stock order forms and communications.
  • Manage a delegated budget, through the maintenance of effective resource management of people, stock, products, equipment, cash receipts and floats. Report any variances to expected expenditure and resource usage.
  • Maintain personal and professional competencies and development. Make changes to own practice where required and offer suggestions for improving services where appropriate.
  • Undertake surveys/audits as necessary to manage performance, ensure audit action sheets are completed and actioned and all other relevant paperwork is completed
  • Implement policies and procedures in own area and propose changes as necessary.
  • Deputise for your line manager when necessary and provide cover for, and complement the work of, other staff in your organisation.
  • Ensure a high level of hygiene and cleanliness and ensure proper cleaning and maintenance of the kitchen and equipment, including regular scheduled cleaning is undertaken as required; and that the kitchen and dining room are maintained to a high standard of cleanliness and presentation.
  • Meet with the Estates & Facilities Manager on a weekly basis to discuss any concerns or queries about the catering department.
  • Liaise with relevant departments/external sources to arrange catering involvement in events/meetings/talks and presentations.
  • To ensure staff are trained and comply with legal routines including Food Hygiene level 2 and refresher courses to all eligible food handling staff as required by company policy and Government guidelines, HACCP, Health & Safety Legislation and Care Quality Commission Essential Standards.


All staff must safeguard the integrity, confidentiality and availability of sensitive information at all times, this includes information relating to patients, individual staff records, colleagues and contracts. Employees of the Organisation are required to comply with the Organisation’s Principles of Data Protection and Quality.

All staff are required to understand and comply with all relevant policies both Organisation-wide and departmental and to carry out duties in accordance with Butterwick Hospice Care Code of Conduct, NMC, CQC, fundraising information and financial standards and current legislation

All staff are required to take responsibility for attending statutory and mandatory training, and identify their training and development needs.

All staff must take responsibility for managing their own health, safety and wellbeing in accordance with departmental policy and legislation.

All staff will adhere to, and follow good infection control practices and other related policies and guidelines.

All staff have a statutory duty to safeguard children and vulnerable adults during the course of their duties and promote the welfare of children and young people. Employees must be aware of what to do if they have any concerns.

All staff will undergo an annual performance assessment and agree a personal development plan which will ensure that the objectives of the employee, department and organisation are achieved

All staff are personally accountable for improving and maintaining own knowledge and competence.

All staff will be aware of and support the working practices of any volunteers assisting with daily workload

Standards of Business Conduct

The post holder will be required to comply with the Company’s Standing Orders and Standing Financial Instructions and, at all times, deal honestly with Butterwick Hospice Care, with colleagues and all those who have dealing with the Company including clients, patients, service users and other suppliers and stakeholders.