• To carry out duties as instructed by the Catering Manager, Catering Officers or Executive Head Chef to ensure a quality service is provided 365 days a year to patients and staff in the hospital.
• To work as part of a team to ensure patient food is prepared, cooked and plated on time in accordance with dietary requirements and in line with Nutrition and Hydration Guidelines and food safety protocols (HACCP).
• To prepare and serve freshly cooked meals to customers in the staff cafeteria, at the required times, and in accordance with healthy eating and statutory standards.

To help improve patient menus, cafeteria menus and standardised recipes in order to improve the overall food quality and choice in the hospital.

HSE Dublin North and East Region: There is currently one permanent whole-time vacancy  in Our Lady of Lourdes Hospital, Drogheda, Co. Louth

A panel may be formed upon completion of this campaign for posts in Our Lady of Lourdes Hospital Drogheda / The Cottage Hospital and Louth County Hospital

The HSE has created six new health regions. Each region is responsible for providing both hospital and community care for the people in that area. Bringing community health services and hospitals together means we can take a more patient-centred approach to healthcare.

HSE Dublin and North East provides health and social care to North Dublin, Louth, Meath, Monaghan and most areas of Cavan.

HSE Dublin and North East Region includes the following hospitals;

• Beaumont Hospital
• Cavan General Hospital
• Connolly Hospital
• Louth County Hospital
• National Orthopaedic Hospital Cappagh
• Monaghan General Hospital
• Mater Misericordiae University Hospital
• Our Lady’s Hospital Navan
• Our Lady of Lourdes Hospital
• Rotunda Hospital

Professional Knowledge & Experience

• Sufficient knowledge and competence in professional cookery, including an ability to cater for specific dietary requirements.
• Prepare, Cook and Serve meals to the hospital patients and customers in the staff cafeteria at the required time in accordance with hospital and statutory standards.
• Temperature monitoring and recording in accordance with the Food Safety Manual (HACCP) of all food been prepared, cooked and served to patients or customers in the staff cafeteria.
• Is capable of using and making the best use of cooking equipment.
• Requisitioning of foodstuffs and materials
• Organising and allocating work in the main kitchen to the relevant staff when required.
• Train other staff in relevant areas
• Mobility in the day to day duties including rotation of tasks within the kitchen
• Plating of meals in temperature controlled rooms wearing appriotae PPE.
• Rotation, Labelling and allocation of foodstuffs in correct storage areas (Fridges, holding room etc.)
• Organise the cook chill holding room and prepare trolleys for next service.
• Complete food sampling daily
• Checking meals at all service points throughout the site for quality, quantity and presentation.
• Liaise with user groups on the compilation of specialised menus and the provision of modified diets and any special dietary requirements.
• Knowledge of hospital diets as outlined in the Nutrition & Hydration Guidelines (Renal, Diabetic, Low Fibre etc.)
• Supervise, direct and control staff in the performance of their duties and in doing so, ensure total compliance with the hospital and statutory standards, including health and 
• Provide assistance and advice to staff in Production and Dining Room Service areas on portion size / calories / allergens and menu description.
• Serve in the staff dining room, hot counter etc.
• Assist with special functions as required
• Maintaining the cleanliness and good order of area of assignment and associated areas to the highest possible standard in line with hospital and HSE policy
• A willingness to undertake training and further learning in order to develop the necessary work skills and improve the standard of service delivery.
• A willingness to engage with and develop Information Technology skills relevant to the Role
• Good time management skills including the ability to prioritise multiple tasks effectively.
• Demonstrates flexibility, adaptability and an openness to change, has a positive attitude towards change.
• Communicates effectively and appropriately with a range of people in different circumstances, such as patients/clients, patients’/clients’ families, visitors, peers, staff from other disciplines etc.
• Acts with professionalism and demonstrates resilience under pressure.
• Attend Nutrition and Hydration meetings as required
• Implement cost control measures aiming to achieve maximum utilisation of resources.
• Report to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
• Report mechanical defects and needs for repairs
• Be aware of modern developments and changes in the food industry and assist in their introduction with a view to continued service improvement and maximising sales.
• Adhere to specifications, standards and procedures while at work. Contribute to the formulation, development and implementation of policies, procedures and HACCP reviews as required.
• Any other duties relevant to the post as may be allocated by the Catering Management Team
• Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, HIQA Regulatory Guidance for Residential Services for Older People: Food and Nutrition Hygiene Standards, IDDSI food textures etc. and comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role.
• To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.
• The identification and development of Key Performance Indicators (KPIs) which are congruent with the Catering Department’s service plan targets.
• The development of Action Plans to address corrective actions post Environmental Health Officer (EHO) visits, HIQA inspections or internal audits

  Education:

• All Chefs must attend Mandatory Education within the organisation.
• For example: Hand Hygiene, Manual Handling, Fire Safety, Food Safety (HACCP), Infection Control, Children’s First, Open Disclosure, Cyber Security, GDPR and any other training as requested by management.
• Staff may be asked to attend regular department team meetings to ensure that the service delivery to patients and staff is of the highest standard.
• Each member of the catering department is required to be familiar with HSE, and Hospital Policies in relation to the following:

 Catering Health & Safety Statement

 Catering Food Safety Manual (HACCP)

 Infection Control Policy and Hand Washing policy

 Waste Policies

 Incident and Accident reporting

Hospital Risk Management

Complaints Procedure

Health Service Executive Employee Manual

Any other policies relating to their employment

Health & Safety:

• Comply with the policies, procedures and safe professional practice of the Irish Healthcare System by adhering to relevant legislation, regulations and standards.
• Document appropriately and report any near misses, hazards and accidents and bring them to the attention of relevant / designated individual(s) in line with best practice.
• Work in a safe manner with due care and attention to the safety of self and others.
• Be aware of risk management issues, identify risks and take appropriate action to promote a culture that values diversity and respect for all.
• All defective equipment must be reported to the Catering Manager / designated Manager / Supervisor.

The above Job Description is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to him/her from time to time and to contribute to the development of the post while in office.

Candidates must have at the latest date of application: -

1. Professional Qualifications & Experience, etc.

(a)

1. i) Have obtained a Professional Cookery award at minimum Level 6 on National Framework of Qualifications (NFQ) or equivalent maintained by the Quality and Qualifications Ireland (QQI).

Or

1. ii) Have obtained an equivalent qualification to i) from another jurisdiction.

Or

• iii) Be currently employed as a Chef in the Irish Health Service.

And

(b)  Candidates must possess the requisite knowledge and ability, including a high standard of suitability and professional ability, for the proper discharge of the duties of the office.

Age

Age restriction shall only apply to a candidate where s/he is not classified as a new entrant (within the meaning of the Public Service Superannuation (Miscellaneous Provisions) Act, 2004). A candidate who is not classified as a new entrant must be under 65 years of age on the first day of the month in which the latest date for receiving completed application forms for the office occurs.

Health

A candidate for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service.

Character

Each candidate for and any person holding the office must be of good character.

Note¹: Candidates must achieve a pass in Ordinary or Higher level papers. A pass in a foundation level paper is not acceptable.  Candidates must have achieved these grades on the Leaving Certificate Established programme or the Leaving Certificate Vocational programme.  The Leaving Certification Applied Programme does not fulfil the eligibility criteria.

Desirable Criteria:

Demonstrate an understanding of catering in the healthcare environment.

Some knowledge of Hospital Diets (Modified Diets, Nutrition & Hydration Guidelines

Professional Knowledge & Experience

• Demonstrate an understanding of catering in the healthcare environment
• Demonstrate knowledge and commitment to food/hygiene best practices including HACCP.
• Demonstrate an ability to cater for specific dietary requirements ie. Modified diets / hospital specific diets
• Demonstrate the ability to manage workload including staff management.
• Demonstrate leadership potential and strong team skills
• Demonstrate a strong commitment to maintaining work standards and delivering a quality service to service users
• Demonstrate knowledge of health & safety and employment legislation as it applies to the role.

Planning & Managing Resources

• Demonstrate strong organisational skills including awareness of resource management and importance of value for money.
• Demonstrate ability to manage challenging deadlines and effectively handle multiple tasks.
• Demonstrate an ability to manage change and to deliver change within an organisation.
• Demonstrate flexibility, adaptability and openness to working effectively in a changing environment.
• Demonstrate the ability to supervise, manage and team building skills.
• Demonstrate an ability to recognise the training needs of others.

Evaluating Information, Problem Solving & Decision Making

• Demonstrate sound practical judgement and decisiveness.
• Demonstrate evidence of incorporating the needs of the service user into service delivery.
• Demonstrate the ability to quickly grasp and understand complex issues and the impact on service delivery.
• Ability to resolve issues that arise due to supply change breakdowns.

Communication & Interpersonal Skills

• Demonstrate effective communication skills including; the ability to present information in a clear and concise manner.
• Demonstrate effective communication and interpersonal skills in order to deal effectively with a wide range of stakeholders.
• Demonstrate IT skill relevant to the role.

This Job Description is intended as a basic guide to the scope and responsibilities of the position and is subject to regular review and amendment. The role holder will be required to be flexible in this position and is expected to facilitate working additional hours on occasion, when requested.

451YCHEF10225 Job Specification