HMP High Down Catering Manager

Responsibilities Ensure the provision of meals for prisoners and oversee quality and quantity of meals. Maintain a safe working environment: request repairs, test equipment, report faults on the facilities management system. Achieve Service Level Indicators, verify and sign off relevant documentation. Ensure compliance with all food safety systems and hygiene assessments in kitchen and associated areas; conduct risk assessments and respond to hazards. Cost the menu requirements and manage the catering budget, including cultural, health, nutrition and special dietary needs. Act as contact point for external/internal stakeholders visiting the kitchen (IMB, HMIP). Estimate, order and manage resources (food and ingredients), maximise reduction of waste. Maintain kitchen security standards in line with Local Security Strategy and National Security Framework. Supervise prisoner workforce: induction, training, supervision, pay, documentation. Implement national and local policy, procedures; ensure consistency across the unit. Collect, collate, analyse and act on data on catering function quality and weekly menu choices. Train wing food handlers on hygiene standards. Carry out kitchen inspections, audit preparation and documentation for audit purposes. Manage devolved budgets and staff within area, including performance, development, annual appraisal, sickness absence. Implement HMPPS standards and Service Delivery Indicators. Attend relevant boards/meetings, often chairing or participating. Provide leadership and direction to supervisors and staff through briefings and effective communication. Produce reports as required, respond to correspondence within agreed timescales. Liaise and build relationships with internal and external stakeholders. Contribute to prison contingency and emergency plans. Manage resources to deliver activities; plan mid‑to‑long‑term business planning. Ensure compliance with Health and Safety legislation; undertake risk assessments and ensure staff awareness. Qualifications & Requirements Must hold qualifications and competences of F&S Supervisor – Catering. Must hold a Food Hygiene Level 4 Diploma or equivalent Level 4 award in HACCP. Familiar with current health, safety and hygiene regulations in a kitchen environment. Previous competency supervising or managing staff within a kitchen environment. Refresher training in Food Safety (HACCP) completed at 3‑year intervals. English language fluency; Welsh where required. Strong knowledge of National Personnel Service (NPS) and HMPPS policies. Ability to work unpredictable and unsocial hours, be on call. Behaviours Working Together Managing a Quality Service Communicating and Influencing Leadership Benefits Pensions: choice of the Civil Service pension schemes. Bank, public and privilege holidays: entitlement of 9 days. Season ticket advance after 2 months’ service. Flexible working subject to approval. Hybrid Working available in certain circumstances. Unsocial hours allowance: payment for hours outside 0700 – 1900 weekdays. As a Disability Confident employer, the MoJ is committed to providing adjustments to enable full participation of candidates with disabilities. Equal opportunities: positions open to UK nationals, EU nationals, Commonwealth nationals with right to work in the UK, Irish nationals and their families with settled or pre‑settled status, Turkish nationals, and others as listed. #J-18808-Ljbffr Ministry of Justice