Job Description (JD)
Band 3
Group Profile - Skilled Delivery (SD)
Job Description - SD : Catering
Document Ref.
OR-JES-216-JD-B3 : SD : Catering v8.0
Document Type
Management
Version
8.0
Classification
Official
Date of Issue
25 May 2022
Status
Baselined
Produced by
Job Evaluation Assurance and Support Team
Authorised by
Reward Team
JD Evidence
OR-JES-216-JD-B3 : SD : Catering v8.0
Job Description
Job Title
SD : Catering
Group Profile
Skilled Delivery
Organisation Level
Delivery
Band
3
Overview of the job
This is a delivery role within an establishment requiring an appropriate trade.
Summary
The job holder will be a Caterer by trade and will deliver catering services to
prisoners within the establishment operating associated equipment in a safe and
secure manner.
This is a non-operational job with no line management responsibilities.
Responsibilities,
The job holder will be required to carry out the following responsibilities, activities
Activities and Duties
and duties:
• Work with prisoners in the kitchens, supporting them to work in a safe and
efficient manner, making sure that security is maintained.
• Prepare and cook food, ensuring effective use of ingredients to reduce waste,
providing catering for specialist diets on the grounds of religious beliefs and
medical issues.
• Prepare food order and other catering goods as required, for authorisation by
managers; check in any deliveries for the kitchen and ensure stock rotation.
• Co-ordinate resources, including food, ingredients and staff/prisoner workforce
to deliver the day to day catering requirements of the establishment.
• Serve food in the kitchen or hotplate areas; visit residential areas to check
hygiene standards and food servery activity as required.
• Undertake food trolley delivery and collection, which may involve the use of a
delivery vehicle.
• Contribute to the review of catering practice in the kitchens consistency across
the unit in the application of policies and procedures that affect prisoners and
staff.
• Ensure prisoners comply with relevant Health and Safety policies when carrying
out duties within the kitchen.
• Participate in the selection process of prisoners for kitchen duties.
• Completes regime monitoring information and update prisoner training records.
• Ensure all tools and equipment are safe, secure and properly accounted for and
report maintenance and repair when required in line with Local Security Strategy
and National Security Framework.
• Assist in the delivery of training to prisoners.
• Maintain regular communications via radio net in accordance with Local Security
Strategy (LSS).
• Undertake regular tool checks in line with Local Security Strategy and National
Security Framework.
• Comply with all Food Safety, Health and Safety policies and legislation.
• Rub down and pat down search prisoners as required by management.
• Operate within command mode, in-line with local contingency plans.
• Open and complete Assessment Care in Custody and Teamwork (ACCT) forms,
Violence Reduction Incident Reports (VRIR) and Security Information Reports
(SIRs) when required and contribute to Incentive Earned Privileges (IEP) reports.
• Ensure all daily monitoring records that support food safety systems and
procedures are completed.
OR-JES-216-JD-B3 : SD : Catering v8.0
The duties/responsibilities listed above describe the post as it is at present and is not
intended to be exhaustive. The job holder is expected to accept reasonable
alterations and additional tasks of a similar level that may be necessary. Significant
adjustments may require re-examination under the Job Evaluation Scheme and shall
be discussed in the first instance with the job holder.
An ability to fulfil all spoken aspects of the role with confidence through the medium
of English or (where specified in Wales) Welsh.
Behaviours
• Developing Self and Others
• Managing a Quality Service
• Communicating and Influencing
• Making Effective Decisions
• Working Together
Strengths
It is advised strengths are chosen locally, recommended 4-8.
Experience
• Must be able to demonstrate competency within an industrial kitchen
environment.
Technical
• Must have a Vocational Qualification at Level 3 or be willing to work towards
Requirements
gaining this qualification within an agreed timescale.
• Job holder must hold the following essential qualifications:
o Level 2 certificate in Food Production within Hospitality and Catering or
equivalent
o Food Hygiene Certificate Level 2
• Required be familiar with all current health, safety and hygiene related
regulations for working in a kitchen.
• Refresher training in Food Safety (HACCP) should be completed at 3 year
intervals.
Ability
Minimum Eligibility
• All candidates are subject to security and identity checks prior to taking up post.
• All external candidates are subject to 6 months’ probation. Internal candidates are
subject to probation if they have not already served a probationary period within
HMPPS.
• All staff are required to declare whether they are a member of a group or
organisation which HMPPS consider to be racist.
OR-JES-216-JD-B3 : SD : Catering v8.0
Hours of Work
37 hour working week (standard).
(Unsocial Hours)
Allowances
HMPPS Staff on closed pay structures only:
Additional Conditioned Hours Pensionable (ACHP)
Staff moving from a closed 39 hour pay structure will be eligible for the two
protected pensionable additional committed hours (ACHP). They will work a 39 hour
week consisting of the standard 37 hour week and a further 2 additional hours
(ACHP) paid at plain time pensionable rate.
Unsocial Hours Working will be confirmed by the Recruiting Manager and only paid
where applicable:
Unsocial Hours Working
This role requires working regular unsocial hours and a 17% payment will be paid in
addition to your basic pay to recognise this. Unsocial hours are those hours outside
0700 - 1900hrs Monday to Friday and include working evenings, nights, weekends
and Bank / Public holidays.
OR-JES-216-JD-B3 : SD : Catering v8.0
Success Profile
Strengths
Behaviours
It is advised strengths
Ability
Experience
Technical
are chosen locally,
recommended 4-8
Developing Self and Others
Must be able to demonstrate
Must have a Vocational Qualification at
competency within an industrial
Level 3 or be willing to work towards
kitchen environment.
gaining this qualification within an
agreed timescale.
Managing a Quality Service
Must hold a Level 2 certificate in Food
Production within Hospitality and
Catering or equivalent.
Communicating and Influencing
Must hold a Food Hygiene Certificate
Level 2.
Making Effective Decisions
Required be familiar with all current
health, safety and hygiene related
regulations for working in a kitchen.
Working Together
Refresher training in Food Safety
(HACCP) should be completed at 3 year
intervals.
OR-JES-216-JD-B3 : SD : Catering v8.0