Job description
Post: /

Ward Services / Housekeeping Assistant

Department: /

Housekeeping

Reports to: /

Team Leader; Housekeeping Deputy Manager

Responsible to: /

Clinical Support Services Manager

The post holder assists the catering, ward staff and volunteers with the preparation and distribution of quality food, completing patient menus, drinks for patients and, if appropriate, visitors. The post holder maintains high standards of self- presentation and food hygiene procedures at all times.

Hospice values and behaviours

The post holder will be expected to commit to our values and behaviours. Our key principles are respect, compassion and knowledge.

They help us to understand the unique needs of each patient and their family and carers, to remain responsive and caring and to ensure we remain a centre of excellence delivering high-quality care. Our values help us uphold these principles in our day-to-day behaviour and in all the decisions we make; they can be summarised by the acronym: I CARE.

I CARE
Integrity / I will work openly and honestly.
I will treat everyone fairly.
Compassion / I will show genuine interest in all those I come into contact with.
I will be kind and thoughtful towards my colleagues.
Accountability / I will take responsibility for my decisions and actions.
I will not blame others when I make a mistake.
Respect / I will value others and recognise that giving great care depends on everyone doing their job whatever their role may be.
I will value the diversity of others in both opinion and culture and not be rude or dismiss what I do not understand.
Excellence / I will strive to learn, to improve and always do my best.
I will put the person I am helping at the centre of everything I do in order to deliver the best possible experience for them.

1. Key responsibilities

1.1.To prepare cutlery, crockery and trays ready for patients meal times i.e. breakfast/mid-morning and afternoon beverages.

1.2.To ensure the patient nutrition folder is updated on a daily basis.

1.3.To liaise with nursing staff, dietician, volunteersand patients with regard to special dietary requirementssuch as menus

1.4.To ensure the morning staff handover relevant patient information to the late shift. To start patient’s menu from 9.50am on daily basis.

1.5.To ensure all staff complete handover sheets as required.

1.6.To ensure all menu changes are taken to the main kitchen for lunches and suppers.

1.7.To check the contents of the patient menu with the main kitchen before taking the patient’s choices.

1.8.To be available during lunchtime and supper service to patients for special requests by nursing staff by and catering and to support all volunteers during each meal service.

1.9.To have an understanding of portion control and effective food presentation.

1.10.To ensure all patients information sheets are completed by ward services assistant prior to volunteers starting the morning and afternoon beverage round.

1.11.To ensure that the trays used by patients that need assistance by nursing staff areon the red tray system.

1.12.To prepare patient beverage trolley for morning coffee and afternoon tea,are marked using a red dot system, indicating special requirements/assistance needed by nurses on a daily basis.

1.13.To ensure all standard and celebration cakes are collected by Ward Services Assistant on a daily basis.

1.14.To prepare trolleys for nursing staff for afternoon tea service at the weekend only.

1.15.To ensure the patient ice-cream machine is maintained and cleaned following a three day cycle.

1.16.To ensure all patients used items are collected, cleaned and ready for next meal service and to load and empty dishwasher.

1.17.To meet food services time scales.

1.18.To wash and replenish all water jugs twice per day. AM and PM

1.19.To ensure all aspects of health and safety, food hygiene, COSHH and relevant regulations are strictly adhered to.

1.20.To maintain the cleanliness of the ward kitchen before, during and after patient meal service.

1.21.To ensure the ward kitchen/refrigerator is clean, items in date and stock rotated.

1.22.To record fridge/freezer temperatures on a daily basis and defrost fridge when required.

1.23.To empty waste bins and dispose of waste appropriately.

1.24.To ensure all work surfaces/floors swept and mopped clean and left tidy after each meal service as required.

1.25.To report any faulty equipment or potential hazards to housekeeping team leaders/line manager.

1.26.To replenish stock items from main kitchen.

1.27.To maintain patient confidentially at all times.

1.28.To attend to any other requests by ward nursing staff and housekeeping team leaders/line manager.

1.29.To identify and attend all relevant training through the annual appraisal appropriate to personal and service needs.

1.30.To be prepared to give our patients beverages e.g. morning coffee and afternoon tea, if there are no Volunteers available.

To support all Hospitality Volunteers during all patient meal times.

1.31.To support Housekeeping staff as and when required.

1.32.Lead by example, exemplifying the Hospice values and behaviours – Integrity, Compassion, Accountability, Respect, and Excellence.

To undertake any other such duties or general tasks and hours of work as may reasonably be required and to work in other locations within the Hospice organisation.

A job description is not a rigid or inflexible document but acts to provide guidelines to the duties expected while in post.

This job description will be reviewed and amended in the light of changing professional demands.

Signature: / Date:
Personal specification
Post:
Department: / Ward Services / Housekeeping Assistant
Housekeeping
Qualifications and Training
Essential
Desirable /
  • Good standard of general education, including English and Maths
Essential requirements for gateway:
  • Relevant qualifications obtained
  • Ability to take on more responsibility
  • Willingness to undertake basic Food Hygiene Certificate
/ Application form
Work background and experience
Essential
Desirable /
  • Evidence of working to a routine and carrying out procedures
  • Ability to remain calm under pressure and to prioritise workloads effectively
  • Experience of working in catering or care environment
  • Understanding of patients sensitivity/different cultures
  • Customer service skills in care environment
  • Knowledge of patient menus and special dietary requirements
/ Application form
Particular skills and aptitudes
Essential /
  • Ability to communicate with staff and patients
  • Ability to understand written instructions
  • Ability to write and record relevant information
  • Effective listening skills
  • Evidence of working well in a team
  • Ability to work effectively alone and as part of a team
  • Able to demonstrate good food safety practices at all times
  • Ability to produce a high standard of work
  • Awareness of infection control, food hygiene and COSHH
/ Interview
Test
Personal qualities and other requirements
Essential /
  • To be polite, courteous and sensitive to patients, their families, staff and volunteersat all times
  • Flexibility to meet department requirements
  • Well organised
  • Maintaining high standards
  • A ‘can do’ attitude
  • Ability to treat all information confidentially
  • Ability to work under pressure in a calm and efficient manner
  • Ability to work without close supervision
  • Approachable
  • Effective team player
  • Punctual and reliable
  • Flexible approach to work with the ability to adapt to varying situations
  • Awareness of, and commitment to, the Mission, Vision and Values of the Hospice.
/ Interview

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