CPU Catering Manager
At a glance
- Band
- Band 5
- Contract
- Permanent
- Pattern
- Full-time, Flexible working
- Posted
- 11/08/2026
- Closes
- 31/08/2026
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Role summary
This is an exciting opportunity for an enthusiastic and experienced Catering [contact details removed] to join the Devon Partnership NHS Trust Estates and Facilities Management Team as the Central Production Unit (CPU) Manager. The role involves supporting the Catering and Food Safety Lead in delivering a safe, professional, and high-quality catering service for patients, ensuring compliance with food safety legislation and NHS standards. The CPU Manager will work autonomously, making informed decisions, and driving operational service delivery, collaborating with dieticians and clinical teams to meet patients' nutritional needs. Key responsibilities include managing the CPU team, promoting learning and development, monitoring food safety compliance, and contributing to service improvement and menu development.
Essential criteria
- Significant years of recent demonstratable experience of managing a catering team in a CPU setting
- Comprehensive knowledge of a Central Production Unit, evidence of high volume food production and knowledge of cook/freeze operations
- Evidence of delivering workplace training & induction.
- Experience in managing food production planning, menu planning and allergen software & allergen labelling.
- Experience in managing HR matters, absence reporting, concerns and resolution. Shift planning and job allocation, using roster software.
Desirable criteria
- Previous experience of working in a Healthcare or Social Care setting Experience and understanding of Dietetics and Nutrition in a Healthcare setting.
- Knowledge & Skills
- Experience in managing stock control and stock targets. Cost controls and invoice generation.
- Understanding dietetic and nutritional information.
- Proficiency in using systems such as Microsoft Office applications (Outlook, Word, Excel)
- Highly developed interpersonal skills with the ability to build effective work relationships and
- confidently deal with people at all levels.
- Excellent communication skills, both written and verbal, with the ability to engage with people
- from different cultures and backgrounds while maintaining confidentiality and sensitivity.
- Excellent organisational skills, multitasking ability, and a capacity to embrace change.
- Ability to prioritise own and departmental workload and plan ahead.
- Can-do attitude with the ability to identify alternative solutions to problems arising.
- C&G 706/1 & 706/2
- Professional Qualification, such as HND in Hospitality/Culinary Skills or equivalent experience.
- Food Safety Management Level 3
- Allergen Training
- HACCP training Level 3
- Comprehensive knowledge of food safety management systems, HACCP and COSHH regulations
- Evidence of continuing personal development
- Evidence of understanding procurement processes.
- Evidence of managing supplier queries/product information
- Significant years of recent demonstratable experience of managing a catering team in a CPU setting
- Comprehensive knowledge of a Central Production Unit, evidence of high volume food production and knowledge of cook/freeze operations
- Evidence of delivering workplace training & induction.
- Experience in managing food production planning, menu planning and allergen software & allergen labelling.
- Experience in managing HR matters, absence reporting, concerns and resolution. Shift planning and job allocation, using roster software.
- Previous experience of working in a Healthcare or Social Care setting Experience and understanding of Dietetics and Nutrition in a Healthcare setting.
- Knowledge & Skills
- Experience in managing stock control and stock targets. Cost controls and invoice generation.
- Understanding dietetic and nutritional information.
- Proficiency in using systems such as Microsoft Office applications (Outlook, Word, Excel)
- Highly developed interpersonal skills with the ability to build effective work relationships and
- confidently deal with people at all levels.
- Excellent communication skills, both written and verbal, with the ability to engage with people
- from different cultures and backgrounds while maintaining confidentiality and sensitivity.
- Excellent organisational skills, multitasking ability, and a capacity to embrace change.
- Ability to prioritise own and departmental workload and plan ahead.
- Can-do attitude with the ability to identify alternative solutions to problems arising.
- C&G 706/1 & 706/2
- Professional Qualification, such as HND in Hospitality/Culinary Skills or equivalent experience.
- Food Safety Management Level 3
- Allergen Training
- HACCP training Level 3
- Comprehensive knowledge of food safety management systems, HACCP and COSHH regulations
- Evidence of continuing personal development
- Evidence of understanding procurement processes.
- Evidence of managing supplier queries/product information
Useful to know
Agenda for Change 2024/25 pays Band 5 at £29,970 – £36,483 a year, across England.
This advert: £32,073 – £39,043 — outside the standard scale; check for HCAS/London weighting.
Posted 19d ago · Closes in 2d
Applications close soon — apply now if this is a fit.
Full advert · preview
Devon Partnership NHS Trust
CPU Catering [contact details removed]
The closing date is 31 August 2026
Job summary
An exciting opportunity has arisen for an enthusiastic and
experienced Catering [contact details removed] in a new role as the Central Production Unit
Manager to join the Devon Partnership NHS Trust Estates and Facilities
Management Team at Langdon Hospital, Dawlish.
The post holder will support the Catering and Food Safety
Lead in delivering a safe, professional and high-quality catering service for our
patients, ensuring compliance with food safety legislation, NHS standards and
Trust policies at the main Central Production Unit (CPU).
The CPU Manager will work autonomously, making informed
decisions and driving operational service delivery. They will work
collaboratively with the dietician & clinical teams to ensure manufacturing
services meet patients' nutritional/dietary needs, contributing to improved
patient experience.
The role includes managing day to day priorities, hands on
management of the CPU team, promoting learning & development, promoting & monitoring high standards of production food safety compliance and dietary
requirements. Working with the Catering & Food Safety Lead, the Trusts Dieticians and other
Senior Managers, the post holder will also contribute to service improvement,
innovation and the ongoing development of menus and m
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