OFFICIAL
Job Description (JD)
Band 6
Group Profile: Facilities and Services Unit
Manager (FSUM)
Job Description: FSUM: Catering
Document Ref.
OR-JES-083-JD-B6: FSUM: Catering v11.0
Document Type
Management
Version
11.0
Classification
Official - Sensitive
Date of Issue
24 April 2025
Status
Baselined
Produced by
Job Evaluation Assurance and Support Team
Authorised by
Reward Team
JD Evidence
OFFICIAL
OR-JES-083-JD-B6: FSUM: Catering v11.0
OFFICIAL
Job Description
Job Title
FSUM: Catering
Group Profile
Facilities and Services Unit Manager
Organisation
First Line Management
Level
Band
6
Overview of the
This is a management job in an establishment.
job
All staff have a responsibility to safeguard and promote the
welfare of children. The post holder must undertake the
appropriate level of training and is responsible for ensuring that
they understand and work within the safeguarding policies of the
organisation.
Summary
The job holder will be responsible for the Food Services for the
establishment including responsibility for the activities within all
food areas (and staff mess).
This is a non-operational job with line management
responsibilities. This role is non-rotational.
Responsibilities,
The job holder will be required to carry out the following
Activities and
responsibilities, activities and duties:
Duties
• Responsible for ensuring the provision of meals for prisoners
and for the quality and quantity of meals served.
• Responsible for monitoring a safe working environment e.g.
requesting repairs to kitchen equipment, on-going testing
and reporting operating faults on computer aided facilities
management system.
• Responsible for the achievement of Service Levels
Indicators within the unit, verifying and signing off
documentation as appropriate.
• Responsible for compliance with all Food Safety
Management systems and Hygiene Assessments within the
kitchen and associated areas. Undertaking Risk
Assessments and responding to hazards as and when
appropriate.
• Responsible for costing the menu requirements and
management of the catering budget including the provision
of cultural, health nutrition and special dietary needs.
• Act as point of contact for all external/internal stakeholders
visiting the kitchen including Independent Monitoring Body
(IMB) and His Majesty’s Inspectorate of Prisons (HMIP).
• Responsible for estimating, ordering and managing
resources (generally food and ingredients to deliver the
catering requirements of the establishment). Ensure effective
utilisation of those resources to maximise the reduction of
waste.
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OR-JES-083-JD-B6: FSUM: Catering v11.0
OFFICIAL
• Responsible for maintenance of security standards in the
kitchen area in line with Local Security Strategy (LSS) and
National Security Framework (NSF).
• Responsible for prisoner workforce in the kitchens, ensure
that they are appropriately inducted, trained, supervised and
paid and complete all documentation relating to prisoners
where required.
• Responsible for implementation of national policy and/or
contribution towards the development of local policy,
procedures and practice for catering and ensures
consistency across the unit in the application of policies and
procedures affecting prisoners and staff.
• Responsible for the collection, collation, analysis and acting
on data concerning the catering function including feedback
on the choice and quality of food provided and weekly
individual menu choices from residential area.
• Responsible for training wing food handlers on hygiene
stand.
• Responsible for carrying out kitchen inspections, audit
preparation and documentation for audit purposes.
Undertake other management tasks as follows:
• Manage devolved budgets in accordance with the financial
procedures outlined in the budget delegation.
• Responsible for the management of all staff within their area.
This includes staff performance, development and annual
appraisal through to sickness absence management.
• Ensure all HMPPS standards and Service Delivery Indicators
(SDIs) are implemented and managed within the relevant
work area.
• Ensure all national and local policies and procedures are
implemented and compliant (examples; NSF, LSS, Finance
Manual).
• Attend as directed any relevant boards/meetings and actively
contribute, either as chair or team member.
• Provides leadership and direction to supervisors and staff
within their defined work area through briefings, building
informal and formal relationships and effective
communication.
• Produce relevant reports as required and ensure all
correspondence is replied to within agreed timescales.
• Liaise and form good relationships with internal and external
stakeholders.
• Contribute to the preparation of the prison contingency and
emergency plans and ensure implementation when required.
• Manage resources to deliver the activities within the defined
work area and contribute to the mid-to-long term business
planning process.
• Ensure the defined work area and associated activities
comply with Health and Safety legislation. Ensure all risk
assessments are undertaken and staff are made aware of
their personal responsibility towards ensuring Health and
Safety compliance.
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OR-JES-083-JD-B6: FSUM: Catering v11.0
OFFICIAL
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.
Civil Service Success Profile Criteria
Behaviours
• Working Together
• Managing a Quality Service
• Communicating and Influencing
• Leadership
Strengths
We recommend you choose 4 to 8 strengths locally.
Experience
Technical
Must hold qualifications and competences of F&S Supervisor -
requirements
Catering. In addition they must hold a Food Hygiene Level 4
Diploma or equivalent Level 4 award in HACCP. They are
required be familiar with applying all current health, safety and
hygiene related regulations that apply in a working kitchen
environment and demonstrate previous competency at
supervising or management of staff within a kitchen environment.
Refresher training in Food Safety (HACCP) should be completed
at 3 year intervals environment.
Ability
Minimum
Please do not alter this box
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.
Hours of Work
37 hour working week.
(Unsocial Hours)
Allowances
Required Hours Allowance will be confirmed by the
Recruiting Manager and only paid where applicable:
Required Hours Allowance
This role requires regularly working unpredictable and unsocial
hours and be on call to attend their place of work at any time. A
payment at the current organizational rate 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.
OFFICIAL
OR-JES-083-JD-B6: FSUM: Catering v11.0