Job Description (JD)
Band 4
Group Profile - Facilities and Services Supervisor (FSS)
Job Description - FSS: Catering
Document Ref.
OR-JES-197-JD-B8 : FSS : Catering v10.0
Document Type
Management
Version
10.0
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-197-JD-B4 : FSS : Catering v10.0
Job Description
Job Title
FSS : Catering
Group Profile
Facilities and Services Supervisor
Organisation Level
Delivery
Band
4
Overview of the job
This is a Facilities and Services delivery job in an establishment with supervisory
responsibilities.
Summary
The job holder will be a qualified Caterer and will have responsibility for the
supervision of staff, prisoners and activities to deliver catering services (and Staff
Mess.)
They will ensure the provision of catering services within an establishment,
contributing to the quality and quantity of meals served. They will also have
supervisory responsibilities for a prisoner workforce.
This is a non-operational job with no line management responsibilities; however
they will have supervisory responsibilities for staff.
Responsibilities,
The job holder will be required to carry out the following responsibilities, activities
Activities and Duties
and duties:
• Allocate daily staff resources to activity within their Unit where appropriate
• Supervise and support staff and prisoner in all activities within the kitchen;
including food preparation and delivery
• Create menus, incorporating any special requirements and provide meal
descriptions for prisoners
• Check receipt of deliveries, stores and stock control
• Visit residential areas to check on hygiene standards and food servery activity;
offer guidance, carry out checks and support wing staff and servery workers
• Provide Food Safety, Health and Hygiene training
• Reports equipment breakdown and records maintenance requirements
• Assist the Catering Manager to produce meals for different events
• Undertake all the duties of a Caterer as required
Undertake other Supervisory tasks including :
• Supervise all staff within their area of responsibility, ensuring they are briefed on
the work for the day and that relevant work area is maintained to a high standard
• Prioritise activities in-line with local procedures ensuring workload/regime is
delivered escalating issues to the Catering manager when required
• Contribute to the development of local practice, process and initiatives, ensure
consistency across the unit in the application of policies and procedures affecting
prisoners and staff
• Carry out prisoner interviews, inductions and supervise prisoners within the area
of work, ensuring that they are appropriately inducted and deployed, completes
basic documentation relating to prisoners where required such as logging hours
worked
• Ensures prisoner security is maintained including conducting prisoner rub down
and pat down searches in accordance with policy.
• Contribute to staff appraisals providing relevant performance information to Line
Managers
• Manage the tool inventory and maintains security standards within the work area
OR-JES-197-JD-B4 : FSS : Catering v10.0
• Maintain the discipline of prisoners working within the work area. This includes
issuing of behaviour warnings, governor reports and minor reports
• Update prisoner wing files on the prison databases and confirm prisoner’s
attendance to work and authorise the pay
• Complete paperwork for accident reports
• Support the achievement of Service Delivery Indicators (SDI)and standards,
checking compliance with specific policy standards and suggesting improvements
• Undertake compliance checks, contribute to risk assessments and respond to
hazards as and when appropriate
• Ensure effective utilisation of resources and reduction of waste in area of work
• Collect and prepare all Management Information required
• 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
• Maintain sufficient levels of stock and when required procure goods and services
using procurement system ensuring value for money and compliance with
procurement/finance rules
• Promote prison service policy in all activities and behaviours by promoting
diversity, decency, safety and reducing re-offending agendas
• Operate within command mode, in-line with local contingency plans
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
• Making Effective Decisions
• Communicating and Influencing
• Working Together
• Managing a Quality Service
• Developing Self and Others
• Leadership
Strengths
It is advised strengths are chosen locally, recommended 4-8.
Essential Experience
Technical
Job holder must hold as a minimum the following essential qualifications; level 2
Requirements
certificate in Food Production within Hospitality and Catering or equivalent and either
have attained higher qualifications or be working towards them as noted.
Staff can work towards a relevant vocational qualification at level 3 or already hold
formal qualifications in catering e.g. City and Guilds 7061 / 7062 or NVQ Level 3.
Additionally they must hold a Food Hygiene Certificate Level 3 (intermediate level)
they are required be familiar with all current health, safety and hygiene related
regulations for working in a kitchen environment. Refresher training in Food Safety
(HACCP) should be completed at 3 year intervals.
When transferring to a Young Persons establishment the job holder will be required
to successfully undertake an assessment to demonstrate suitability to work with
Young People
OR-JES-197-JD-B4 : FSS : Catering v10.0
Ability
Minimum Eligibility
Please do not alter this box
• 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 (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-197-JD-B4 : FSS : Catering v10.0
Success Profile
Strengths
Behaviours
It is advised strengths
Ability
Experience
Technical
are chosen locally,
recommended 4-8
Making Effective Decisions
Level 2 certificate in Food Production
within Hospitality and Catering or
equivalent and either have attained
higher qualifications or be working
towards them as noted.
Communicating and Influencing
Work towards a relevant vocational
qualification at level 3 or already hold
formal qualifications in catering e.g. City
and Guilds 7061 / 7062 or NVQ Level 3.
Working Together
Food Hygiene Certificate Level 3
(intermediate level).
Managing a Quality Service
Familiar with all current health, safety
and hygiene related regulations for
working in a kitchen environment.
Developing Self and Others
Refresher training in Food Safety
(HACCP) should be completed at 3 year
intervals.
Leadership
When transferring to a Young Persons
establishment the job holder will be
required to successfully undertake an
assessment to demonstrate suitability to
work with Young People
Working T
OR-JES-197-JD-B4 : FSS : Catering v10.0