Band 3 Catering Supervisor - Uffculme Centre

Band 3 Catering Supervisor - Uffculme Centre

The closing date is 22 June 2026

The Catering Supervisor is responsible for supporting the safe, efficient and high-quality day-to-day delivery of catering services at the Uffculme Centre within Corporate Services.

The post holder's main role will be to cook for the cafe and supervise the day-to-day operation of the kitchen and on-site caf, support hospitality and catering provision for meetings and events, and ensure that food safety, hygiene, customer service and presentation standards are consistently maintained.

Main duties of the job

• Prepare and oversee daily food production for the on-site caf and hospitality services.
• Provide day-to-day supervision of catering staff and allocate duties during shifts.
• Maintain high standards of food quality, cleanliness, presentation and customer care.
• Support catering provision for internal meetings, training events, corporate hospitality and other functions.
• Ensure compliance with food safety legislation, HACCP, allergen requirements, health and safety legislation and Trust policies.
• Monitor stock, wastage and service standards to support efficient and cost-effective service delivery.
• Deputise for the Hospitality and Events Manager when required, within the scope of the role.

Training and qualifications

• Level 2 food safety certificate
• Relevant catering qualification NVQ level 2 or 3 in professional cookery or 706/1 or 706/2 city and guilds
• GCSE emglish or math sor equivalent

Knowledge and experience

• Experience of working in a busy catering or food service environment
• Experience of supervising staff or overseeing day-to-day service delivery
• Knowledge of food safety, HACCP, allergen management, stock rotation and cleaning standards.
• Experience of cash handling and till reconciliation.
• Ability to prioritise workload and work effectively under pressure.
• Experience of function catering or hospitality services
• Experience within the Contract catering, NHS, public sector or corporate hospitality environment
• Basic IT skills

Skills

• Excellent food preparation and cooking skills
• Good verbal and written communication skills.
• Ability to work as part of a team and use own initiative appropriately
• Ability to maintain accurate records and follow procedures
• Knowledge of dietary requirements and allergens in hospitality settings
• Professional, reliable and flexible approach to work.
• High level of customer focus.
• Ability to manage time effectively and meet deadlines
• Ability to build effective working relationships with colleagues and stakeholders
• Commitment to the Trust's values and standards of behaviour

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer name

Birmingham and Solihull Mental Health NHS Foundation Trust

£25,760 to £27,476 a year per annum, pro rata