The post holder will provide support to the Catering Manager in the effective delivery of catering provision to the establishment and effectively manage and develop prisoners within the Catering Department. The post holder will work with and supervise prisoners within the kitchen and server areas.
Plan, operate and control the production service of prisoner meals that meet specific dietary and cultural requirements and ensure these are prepared and supplied timeously to the highest standard.
Be responsible for the standards of cleanliness and hygiene of premises and equipment and maintain security of all aspects of the Catering Department, e.g. freezers, knives, prisoner movements, etc.
Assist in the on-going supervision, catering training and assessment of all prisoners working within the Catering Department, ensuring accurate records are maintained and that the Prison Records System (PR2) is updated appropriately
Ensure all maintenance of fabric, machinery and equipment is carried out in accordance with regulations and carry out temperature checks when required, e.g. fridges, freezers, hotplates, hot and ambient and chilled foods.
Compliance of health and safety regulations by all staff and prisoners by carrying out daily inspections as well as ensuring good order and discipline of prisoners is maintained. This includes carrying out and recording all aspects of Hazard Analysis and Critical Control Points (HACCP) procedures in conjunction with the SPS Food Safety Manual.
Ensure with SPS staff and develop internal and external catering contacts
SPS recruitment and selection practice is based on the fundamentals of our Behavioural Competency Framework. This identifies behaviours and standards required both of applicants seeking to join us, and our staff in their respective roles. Assessment of specific behaviours, of which there are twelve, will be determined by the role you are applying for. Whilst it is unlikely you will be assessed on all of them , you will be assessed on these identified as key to role.
SVQ Level 2 in Food Preparation and Cooking or equivalent or willing to achieve within 2 years of taking up appointment. Essential
Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene Certificate/willing to achieve within 12 months of taking up appointment Essential
Experience of working in a commercial kitchen providing first class customer service. Essential
Practical application of food preparation and cooking in line with Food Safety, Health and Safety, and Health and Hygiene Legislation. Essential
Experience of developing and supporting others Essential
Knowledge Skills Requirements
Evidence of your ability to confidently and positively influence and where necessary challenge the behaviours of others. Essential
Self-motivated and proactive with the ability to manage competing priorities. Essential
Ability to work individually and as part of a team and demonstrate strong leadership skills as well as an ability to build and maintain effective working relationships. Essential
Basic level of numeracy and literacy skills in order to comprehend and clearly articulate information. Essential