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Position Description

|Role Specification |

|Role Title: |Food Services Team Leader |

|Business Unit: |Enliven Residential |Location: |Enliven Home |

|Reports to: (role title) |HOME MANAGER |

|Direct reports (role titles) | |

|Purpose of the role (What the role does; how the role contributes to the organisation goals) |

|To lead a team of cooks and kitchen hands to provide tasty, nutritious meals which meet the quality standards of the complex, in a hygienic and |

|organised kitchen. |

|Key Accountabilities (Key activities, tasks and outcomes to be achieved) |

|Supporting resident’s independence |

|Is familiar with Eden philosophy. |

|Residents are treated as individuals by respecting their individuality, spiritual and cultural heritage. |

|All residents’ requests and complaints are reported to the manager. |

|Works with care staff to ensure resident’s nutritional needs and individual preferences are met. |

|Team work and leadership |

|Provide leadership to the kitchen staff. |

|Actively supervises the day–to-day running of the kitchen and kitchen tasks are performed as pre each work schedule. |

|Is responsible for helping with recruitment and doing performance appraisals on kitchen staff. |

|All resources are used appropriately and in a cost effective manner. The kitchen budget is managed and wastage is minimised. |

|Act as a member of the home senior management team, participates fully and constructively in management team meetings. |

|Provides daily supervision and leadership to the kitchen staff. Ensure that all staff complete the appropriate orientation and induction |

|procedures, including mandatory training days. |

|Takes responsibility for resolving minor staff issues at an early stage before bring in home manager if unresolved. |

|Manages staff in line with PSC policies and procedures. |

|Demonstrates knowledge of industry trends and standards. |

|Food service |

|Meals are adapted to allow for spontaneity and other actives occurring within the home. |

|The menu is followed and feedback given to the Hospitality Coordinator where required. |

|Food is tasty, well presented and at the right temperature, including modified meals. |

|Meals are to be served at the appropriate size and meet resident’s needs. |

|Wastage is minimal – correct amount of food is prepared based on the number of residents using food service data base. |

|Specified menu is followed and replacement meals meet nutritional guidelines. |

| |

|Quality |

|Ensure that the kitchen and associated food preparation areas are clean and hygienic. |

|Demonstrates knowledge of food safety regulations. And ensures food safety regulations are adhered to. |

|Makes sure PSC procedures, standards, guidelines and documentation are followed at all times. |

|The food database is used appropriately to ensure nutritional guidelines are met and correct quantities of stock are ordered. |

|Provides a high level of customer service participates and contributes to quality improvement initiatives. |

|Seeks feedback regularly from residents and family either verbally or through the resident’s survey. |

|Staff are trained in food service and dining room etiquette. |

|Good practice is role modelled and staff supported to gain New Zealand Certificates in food preparation. |

|All risks are identified and reported to the home manager. |

|.Maintains own professional knowledge, skill and demonstrates leadership through own professional development. |

| |

|Kitchen management |

|Attends annual Peer Support meetings and participates constructively in food services teleconferences. |

|Ensures all resources are used appropriately and in a cost-effective manner. The kitchen budget is managed within approved levels and wastage is |

|minimised. |

|Stock levels are monitored, and stock is dated and rotated i.e. first in, first out. |

|Stock being ordered is only to be ordered from PSC contacted suppliers. |

|Maintains a constructive and positive relationship with suppliers. |

|Recognises when equipment requires maintenance or replacement and discusses options with home manager. |

|Performs other duties as required by management. |

|Core competencies |

|Competent performance in the role requires demonstration of the following competencies. These competencies provide a framework for selection and |

|development. |

| |

|Teamwork |

|Develops constructive working relationships with other team members. |

|Has a friendly manner and positive sense of humour. |

|Works cooperatively – willingly sharing knowledge and expertise with colleagues. |

|Shows flexibility and an understanding of how one’s role directly or indirectly supports the work of wider team. |

|Functional/technical skills |

|Provides quality service to everyone. |

|Looks for ways to improve work processes. |

|Explores and trials ideas and suggestions for improvement made by others. |

|Shows commitment to continuous learning and performance development. |

|Is results focussed and committed to making a difference. |

|Plans and organises work, adjusts work style and approach to fit in with requirements. |

|Perseveres with tasks and achieves objectives despite obstacles. |

|Is reliable. |

|Consistently performs tasks correctly. |

|Is a good listener. |

|Peer relationships |

|Explains information and gives instructions in clear and simple terms. |

|Willingly answers questions and concerns raised by others. |

|Responds in a non – defensive way when asked about errors or oversights, or when own position is challenged. |

|Is confident and appropriately assertive in dealing with others. |

|Deals effectively with conflict. |

|Person Specification |

|Key job requirements |

|Qualifications |

|City and Guilds 706/1 and 706/2 or NZQA 75/1 and 75/2 (or current certificate in Hospitality Cookery Level 4. |

|Current recognised food related hygiene certificate. |

|Current drivers licence. |

|Current first aid certificate preferred. |

|Experience |

|Minimum 5 years experience in leading a team of kitchen staff. |

|Demonstrates knowledge of food safety regulations. |

|Demonstrate a high standard of personal hygiene and appearance. |

|Treaty of Waitangi |

|Enliven, Presbyterian Support Central is committed to working in a multi-cultural way and affirms the place of Maori as Tangata Whenua and seeks |

|to actively promote the spirit of equality and partnership inherent in the Treaty of Waitangi. |

The role description will be reviewed regularly in order for it to continue to reflect the changing needs of the organisation. Any changes will be discussed with the position holder before being made. Annual objectives and performance measures will be set each year during the annual performance planning and development meeting.

|I have read this job description and accept it. |

| |

|Signed: ……………………………………… Date: ……………….. |

| |

|Employee’s Name: ……………………………………… |

|Prepared by: |Matthew Gutschlag |Date: | |

|(Name and position) |HR Director | | |

|Approved by: |Nicola Turner |Date: | |

|(Name and position) |GM – Enliven Residual | | |

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