Band 2 Facilities Catering Operative


Company:	NHS Jobs
Salary:	from £25,272 a year
Hours:	Full-time
Location:	Birmingham, B29 6JA
Job type:	Contract
Posting date:	28 Sept 2026
Closing date:	11 Oct 2026

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Summary

To be aware of the importance of providing accurate meals for Patients with special dietary/cultural requirements Prepare salad, sandwiches and other basic food items for patients, staff and visitors. Support patient meal services, by loading bulk trolleys or ward level service of meals. Undertake basic cooking, e.g. cooking buffets and breakfast items under the guidance of the Facilities Supervisor - Catering. To clean equipment and premises on a daily basis in accordance with duty rotas and work schedules using the appropriate equipment and chemicals. This will include cleaning floors, walls and surfaces. To undertake deep clean of all catering equipment within the department. Adhering to Food Hygiene Standards and Trust policy and procedures. Responsible for deliveries, stock control and cleanliness of stock areas and raise shortfalls immediately to the Facilities Supervisor - Catering. Responsible for checking, cleaning and refilling vending machines and 24 hour catering stores. Completing all Hazard Analysis Critical Control Points (HACCP) documentation and sales controls for audit purposes. To assist customers who are experiencing problems associated with vending machines and resolve on behalf of the customer. To answer and resolve telephone queries and respond to requests from departments accurately and efficiently. Demonstrates role requirements to new starters. To be responsible for setting up meeting rooms and preparing food for special functions, including the preparation of beverages and buffet items, and then following this clearing of the venue and washing up as required ensuring all items are returned to the restaurant. To wash up ward level patient equipment when required. To dispose of all waste food and refuse in a hygienic manner and in accordance with the Trust Waste Management Policy. To prepare servery area and restaurant prior to service to ensure that all areas and display counters are attractively and properly presented at the start of the service and are replenished throughout the opening times. To prepare refrigerated commodities.

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