This is not a traditional catering position.
As Catering Supervisor, you will play a vital role in creating comfort, dignity and moments of normality for people receiving specialist palliative and end of life care. Food is often much more than nutrition within a hospice setting; it can provide reassurance, connection, choice and enjoyment at an important time in a person’s life.
You will lead the day-to-day delivery of our catering service, ensuring patients, families, visitors, volunteers and colleagues receive high-quality, nutritious and appetising meals in a welcoming environment. Alongside your operational responsibilities, you will provide leadership to the catering team, maintaining the highest standards of food safety, infection prevention, quality and customer care.
This role requires a unique blend of culinary expertise, compassion, adaptability and leadership. You will work closely with clinical and non-clinical colleagues to ensure the catering service reflects Cornwall Hospice’s values and commitment to delivering outstanding care and support.
Key Responsibilities
Leadership and Service Management
- Lead the daily operation of catering services at St Julia’s Hospice, ensuring a safe, efficient and high-quality service.
- Create and manage staff rotas, ensuring appropriate staffing levels are maintained, and service continuity is achieved.
- Provide day-to-day leadership, supervision and support to catering team members.
- Contribute to recruitment, induction, training, appraisal and ongoing development of catering staff.
- Identify training and development needs, supporting colleagues to achieve high standards of performance.
- Foster a positive, inclusive and collaborative team culture.
- Communicate effectively with colleagues across all shifts and facilitate regular team meetings.
- Work collaboratively with the Catering Supervisor at Mount Edgcumbe Hospice where required.
Patient, Family and Customer Experience
- Ensure patients, families, visitors, volunteers and staff receive a welcoming and responsive catering service.
- Prepare and cook nutritious, appealing meals that meet the diverse needs and preferences of hospice patients.
- Recognise the significant contribution food can make to a patient’s comfort, wellbeing and quality of life.
- Support the provision of catering for hospice events, meetings, training sessions and functions.
Quality, Safety and Compliance
- Ensure all catering areas are maintained to the highest standards of cleanliness, hygiene and infection prevention.
- Maintain compliance with food safety legislation and hospice policies.
- Ensure compliance with Health & Safety requirements, Care Quality Commission standards, Environmental Health requirements and Trading Standards regulations.
- Work with colleagues to support audits, inspections and continuous improvement activity.
- Keep up to date with relevant legislation, guidance and best practice relating to catering services.
Financial and Resource Management
- Order food and catering supplies that provide value for money while maintaining quality standards.
- Monitor stock levels and ensure effective stock rotation to minimise waste.
- Maintain accurate stock control records.
- Monitor catering expenditure and contribute to budget management.
- Maintain the catering cost tracker and other service records.
- Check and process invoices accurately and ensure required documentation is submitted promptly.
- Verify catering team timesheets before submission to Finance.
Hands-on Catering Delivery
- Work within the rota as an active member of the catering team.
- Prepare, cook and serve meals in line with agreed standards and menus.
- Participate in kitchen cleaning and housekeeping duties throughout and at the end of each shift.
- Ensure catering equipment is used safely and maintained appropriately.
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