Kitchen porter

 Your role: At a glance

• To set up and close down the potwash area, following station guides.
• To maintain the potwash area throughout the shift – ensuring that hygiene standards are met consistently.
• To communicate with other stations, the team and the co-ordinator to ensure that all required items are available for a smooth and efficient operation.
• To adhere to all Wetherspoon standard operating procedures (SOPs) and company policies to maintain a clean, safe and legal workplace.

Essential requirements:

All of the training which we provide will teach you everything you need to know to succeed, but there are a few essential requirements you’ll need to start:

• Have a proof of right to work in the place where you will be based (UK or ROI).
• Have a bank account in your own name in the place where you will be based (UK or ROI).
• Be able to converse in English and to understand the language to complete training and other duties associated with your job role.
• Have a fixed place of residence within reasonable travelling distance of your place of work.
• Basic computer literacy.

About you:

• Demonstrate passion and enthusiasm in your role and show commitment to your pub and to Wetherspoon.
• Have the ability to manage time and prioritise tasks.
• Have a friendly nature and the ability to develop good communications skills.
• Be honest, trustworthy and respectful.
• Remain calm when working in a fast-paced environment.
• Adhere to kitchen uniform standards, at all times.
• Receive regular feedback from the management team and achieve any actions agreed on.

A day in the life:

• Work as a team to achieve the company’s mission statement: ‘To have by far the best CQSMA standards in the pub world, to be the best company to work for and, by doing these things, to be the most profitable.’
• Deliver consistently high standards of cleanliness, quality, service, maintenance and atmosphere (CQSMA).
• Set up and close down the potwash area, following station guides.
• Communicate with other stations, the team and the co-ordinator to ensure that all required items are available for a smooth and efficient operation.
• Assist, when required, in the set-up and closedown of other workstations in the kitchen.
• Always follow dishwashing processes.
• Follow all grease-management practices.
• Maintain hand-washing areas.
• Ensure that all cutlery is cleaned, polished and stored in line with guidelines.
• Maintain all general waste and recycling (including food waste) procedures.
• Receive and store food, drinks and non-consumable deliveries
• Have a good understanding of stock rotation to refill fridges and freezers, maintaining them to a high standard.
• Follow guidelines to complete defrost and preparation.
• Take pride in maintaining the highest standards of cleanliness by adopting a ‘clean as you go’ philosophy:
• Respond to any customer feedback in a positive and helpful manner, seeking support, if required.
• Carry out any reasonable task as requested by the management team.