The job holder will work within catering areas in the establishment and be responsible for assisting the catering team in providing healthy and nutritious food for prisoners. This is a non-operational job with no line management responsibilities. Responsibilities, Activities and Duties The job holder will be required to carry out the following responsibilities, activities and duties:

Assist the Catering Manager in ensuring all food is produced in-line with current legislation and good practice and delivered safely.
Support the Catering Manager with menu production.
Assist with the supervision of prisoners working in the kitchen.
Assist with catering orders as directed by Catering Manager.
Assist with stock rotation, ensuring low stock levels and high stock turn over, keep accurate stock records of all issues from the stores.
Monitor 'use by date' products effectively to required standards to minimise waste.
Provide a daily change of clothing for prisoners working in catering areas.
Maintain adequate stocks of clothing/shoes/hats for all prisoners employed in catering areas and order appropriately.
Update the database with prisoners employed into work. Contact units to clarify missing prisoners and log on daily movement sheet.
Ensure log is kept updated and checks on all catering areas are completed weekly, reporting to line manager when required.
Maintain a log of adequate serving utensils and equipment and heat measuring probes issued for all the kitchen units within the establishment.
Liaise with gate staff and take responsibility for the delivery of all orders to the kitchens and main stores.
Assist manager to be audit compliant to preserve standards and adhere to the control measures in place.
Ensure that staff and visits vending machines are stocked, cleaned and maintained.
Undertake administrative duties relating to area of work as required.

Working Together
Managing a Quality Service
Communicating and Influencing
Developing Self and Others, Job holder must hold the following essential qualifications; primary level 2 certificate in Food Safety or equivalent. Additionally, they must 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.
Must be able to demonstrate competency within an industrial kitchen environment

Annual Leave
To Transformative Business Services (0345 241 5358 (Monday to Friday 8am - 6pm) or e mail moj-recruitment-vetting-enquiries@resourcing.soprasteria.co.uk);
To Ministry of Justice Resourcing team (resourcing-management-office@justice.gov.uk);
To the Civil Service Commission (details available here)

3 temporary Hospitality / Catering / Tourism jobs in Rayleigh, Essex