Nutritional Standards Project Co-ordinator

JOB SUMMARY

The Nutritional Standards aim to support the provision of healthy, affordable and sustainable food choices for staff and visitors in HSC settings. The Standards apply to all facilities that serve food or beverages to staff or visitors operating within HSC settings. This includes catering facilities, privately owned retail units and vending machines.

The post holder will act as a coordinator and champion for implementation of the standards in the Health and Social Care Trust. Working in partnership with catering and dietetic colleagues they will assist the Catering Service Lead with implementing the Nutritional Standards for staff and visitors across catering facilities.

KEY DUTIES / RESPONSIBILITIES

Operational Responsibilities

The post holder will be responsible for:

• Acting as a coordinator and champion for implementation of the standards in the Health and Social Care Trust.
• Working in partnership with catering and dietetic colleagues to assist the Catering Service Lead with implementing the Nutritional Standards for staff and visitors across catering facilities.
• Ensuring the standards are embedded into future contracts with the private retail outlets in the Health Care Trust
• Working in partnership with public health dietitian colleagues to deliver on Nutritional Standards awareness raising sessions with wider HSC staff.
• Working in partnership with public health dietitian colleagues to identify and address nutritional standards training needs through tailored training sessions within catering.
• Participating in regional implementation meetings with a range of colleagues across the HSCTs to share project learnings.
• Compiling, analysing and actioning reports, working to agreed timescales
• Planning, implementing and reviewing compliance audits in partnership with catering and dietetic colleagues.
• Analysing sales data to establish the current level of compliance with the standards and developing an implementation plan
• Assisting in the development of a marketing strategy for the promotion/display of healthier options within catering and retail facilities.
• Assisting in the development and standardisation of recipes and menus
• Having regard to standards of Health and Safety, hygiene, environmental cleanliness and customer satisfaction to ensure that the standard of service meets the high quality standards expected by customers
• Attending meetings, advising and supporting relevant staff groups and committees within the Trust.
• Ensuring risk assessments are carried out in accordance with Trust Health and Safety Policy.
• Developing and maintaining working relationships with Departmental/Ward /Facility Managers and Public Health / Health Improvement dietitians to ensure the set objectives are achieved.
• Providing feedback on progress to the Regional Steering Group for the HSC Nutritional Standards (mechanism to be determined once in post).
• Leading by example in practising the highest standards of conduct in accordance with the Code of Conduct for Trust staff
• Providing advice and guidance with regards to the Nutritional Standards to HSC Staff.
• Establishing and maintaining effective communication networks within the team and with service users in line with the Directorate’s communication strategy.
• Participating in the handling of public complaints ensuring appropriate follow up action is taken.
• Obtaining user views on the quality of services provided by the Department and recommending improvements in services offered in response to customer feedback.
• Ensuring legislative requirements are maintained within their areas of responsibility.
• Ensuring that the needs of the customers are at the core of the services provided.
• Having due consideration of the budget when working with catering staff to implement the standards, to ensure strict financial control.