Team Leader Band I

Overview

Post Title:

Catering Team Leader

Post Status:

Permanent

Department:

Catering

Location:

Beaumont Hospital & Affiliated Sites   

Reports to:

Catering Officer or other nominated Manager

Salary:

Appointment will be made on the Band 1 Scale (€42,033 - €49,050) at a point in line with Government pay policy

Hours of work: 

Full-Time, 39 hours per week

Closing Date:

12.00 Noon on 04/09/2026

 

Please note the hospital reserves the right to close the competition early should a substantial number of applications be received.

 

 

 

Position Summary:

The Catering Assistant Team Leader role is essentially a working Catering Assistant with the added responsibility of ensuring the smooth running of the assigned areas and for liaising with the Catering Officers regarding the planning and prioritization of tasks and for addressing issues as they arise.

To motivate and lead a team within a specific area of the Department. To assist with the training of new staff to ensure standards are maintained with regards to the preparation and delivery of a high standard food catering service within Beaumont Hospital including of St. Joseph’s Hospital Raheny and adherence to food safety legislation within the department and associated areas.

Responsibilities

Key Duties & Responsibilities:

Ward Level:

• To ensure that staff are on duty and in uniform and on their assigned wards at the appointed times.
• To ensure the ward catering assistant has all the products and equipment required to undertake their duties.
• Report any breakages and order any items required via the Catering Officer on duty.
• To assist the ward based Catering Assistant if required to undertake their daily tasks.
• To act as a liaison and communication to the Kitchens/Belt/Catering Officer to ensure the ward based catering assistant does not have to leave the ward unnecessarily.
• To co-ordinate the ordering and delivery of supplies to the wards under their remit.
• To ensure all training is up to date. Provide training for all new staff and record same.
• Ensure all policies, procedures and guideline are being followed.
• To ensure HACCP policies are complied with.
• Create a culture of safety and ensure PPE is worn as required and removed appropriately.
• To ensure pantries are clean and assist with audits as required.
• Probing and recording of food temperatures as required.
• Ask for feedback from catering assistants/ward nursing staff and patients on service and food and report same back to
• Catering Management Team.
• Assist with stock rotation and ensure all products are in date and labelled.
• Ensure policies regarding Legionella flushing are complied with.
• Report any incidents and formally report same through incident management process
• Assist with Hospital functions as required.

 

Staff Restaurant:

• Ensure staff are allocated to the various duties and in place and in proper uniform.
• Monitor break times and ensure service is covered at all times.
• Monitor usage of various products and ensure they are replenished, advise the Procurement Officer of any product issues or a need to increase/decrease orders.
• Report any faulty equipment issues and ensure signage is in place if a service or item cannot be used.
• Train all new staff and record same, ensure refresher training is in place and up to date.
• Make sure the area is clean and in a good state of repair, ensure cleaning products are available and in use.
• Make sure bins are emptied regularly and are kept clean.
• Assist the chefs in food preparation.
• Ensure menu boards are updated daily.
• Ensure appropriate signage on all salad dishes.
• Ensure the servery functions efficiently and queues are managed.
• Assist with Hospital functions when required.
• Operation of cash register and cash handling procedures as and when required and ensure staff are appropriately charged for all products purchased.
• Transportation of food through the hospital site as and when required.
• To ensure all HACCP processes are followed.
• At the beginning and end of service switch on and off equipment as required. Ensure areas are locked and secured.

 

Production Areas:

• To ensure staff are on duty, in proper uniform and areas are sufficiently staffed.
• Check all equipment and report any faults.
• Turn on and off equipment depending on the shift pattern or menus for the day.
• Make sure equipment and food trolleys are cleaned and decontaminated.
• Ensure PPE is worn as appropriate.
• Ensure the work environment is clear of obstructions and any leaks or spillages are reported and appropriate signage put in place.
• Act as sender or receiver on the belt – report any issues regarding food availability/ quality etc to the Catering Officer on duty.
• Ensure all food trolleys are sent in the appropriate order.
• Prepare the dish-wash area and check staffing.
• Review each trolley returned and report any issues regarding the presentation of the trolley to the ward based Team Leader on duty.
• Observe and report on wastage patterns.
• Cross check items that have gone through the dish-wash and ensure they are clean.
• Ensure waste is removed efficiently and effectively.
• Assist Chefs in food preparation.
• Train all new staff and record same, ensure refresher training is in place and up to date.
• Report any incidents/accidents and formally report same through incident management process
• Assist with stock rotation and ensure all products are in date and labelled.
• Check and record temperatures in each area per shift.
• Ensure policies regarding Legionella flushing are complied with.

 

General:

• Maintain a flexible approach to the performance of duties and rotas as specified
• To perform duties efficiently, effectively and economically and in line with best practice or as directed by Management
• To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee.
• Undertake any training required to operate the function

 

Areas of Work

• Staff restaurant, production kitchens, belt area, stores, all wards, all day wards, all clinics, A&E, functions onsite and all other areas associated with the catering department

 

Self-Development

• To be aware of current developments and issues in health care by reading current literature and keeping abreast of new developments, attending ‘in-house’ seminars, lectures and courses when possible and as appropriate in consultation with your Head of Department.
• To assume responsibility for his/her own professional development and safe work practice.
• To ensure a safe environment for himself/herself, colleagues and visitors.
• To actively participate and co-operate fully with quality training programmes such as food hygiene, HACCP, customer care and cleaning programmes

 

Professional

• To ensure confidentiality on all matters and information obtained during the course of employment.
• To have a working knowledge of Beaumont Hospital policies.
• To present and act in a professional manner at all times and ensure colleagues do likewise.
• Job Evaluation forms as completed by Team Leaders
• All acknowledge that they perform full catering assistant roles.

 

Supervision

• Check daily roster and make sure staff are insitu, report any issues to Catering Officer.
• Guide staff in their various activities according to procedures ensuring timelines are met.
• Work with Catering Officers to plan and prioritise tasks and address issues as they arise.
• Support Catering Management in all aspects of service delivery.
• Delegate work.
• Provide expert assistance and advice to Catering Assistants.
• Hold officers phones ad hoc for meeting
• Liaise between catering assistants and ward staff to resolve any local issues.

 

Training:

• Train staff and supervise their training from start to end of probation
• Retrain staff in various repeat training – PPE etc.
• Complete on the job assesment forms.

 

Equipment:

• Check in working order
• Report Faults

 

HAACP:

• Check and ensure cleanliness of all areas.
• Ensure staff are wearing correct uniform.
• Train on PPE and ensure it is worn correctly.
• Check and record temperatures.

 

Communications:

• Keep morale up.
• Ensure open and good communication between all for example Catering Officers, Catering Assistants, CNMs Porters, Cleaners, Dietitians etc.

 

Supplies:

• Check and receive all incoming orders against dockets.
• Rotate stock in various sections and check expiry dates.

 

Cash Handling:

• Cash off tills when required.
• Place cash in safe.
• Count cash with officer.
• Lock and unlock various fridges, drink machines and coffee machines.

 

 

The job description is an outline of the post as it is currently perceived by the hospital and will be subject to review and amendment. This job description will therefore be subject to change in light of the various strategies for the hospital and the development of the Clinical Directorate model and any future developments that arise and will evolve and change over time.

Qualifications

Selection Criteria: 

Selection criteria outline the qualifications, skills, knowledge and/or experience that the successful candidate would need to demonstrate for successful discharge of the responsibilities of the post. 

Applications will be assessed on the basis of how well candidates satisfy these criteria.

 

Mandatory:

• Must have at least 5 years’ experience of working in a catering department in a Hospital Environment.
• Must have demonstrated computer literacy skills.
• Excellent Knowledge of HACCP procedures.

 

 

Desirable:

• Level 5 Food Safety Management
• Experience of managing staff

 

 

If an appointee has previously been employed in the Civil or Public Service and that appointee is entitled to or in receipt of a pension from the Civil or Public Service or where a Civil/ Public Service pension comes into payment during the appointee’s re-employment that pension will be subject to abatement in accordance with Section 52 of the Public Service Pensions (Single Scheme and other Provisions) Act 2012.

 

 

Please note: In applying for this position you are acknowledging that you understand that the abatement provisions, where relevant, will apply. It is not envisaged that the employing Department/ Office/ Body will support an application for an abatement waiver in respect of appointments to this position.

 

 

Please be aware that Beaumont Hospital will never ask candidates to pay money at any stage of the recruitment process. Any requests for payment, bank details, or financial information in connection with a job application should be treated as fraudulent. If you receive such a request claiming to be from Beaumont Hospital, please do not respond and report to the recruitment department immediately

 

 

 

 

Supplementary information:

The Hospital

www.beaumont.ie

Management Unit:

www.beaumont.ie/hr

Other (Please specify):

 

 

 

                                                

Informal Enquiries ONLY to: (Please note NO APPLICATIONS will be accepted via the Informal Email)

Name:

Elizabeth OByrne

Title:

Catering Business Support Manager

Email address:

[email protected]

 

 

 

A short listing exercise may be carried out on the basis of information supplied in your application. The criteria for ranking and or short listing are based on the requirements of the post as outlined in the eligibility criteria and skills, competencies and/or knowledge section of this job specification. In the event of a high volume of applications additional shortlisting criteria may be utilised.