Kitchen Porter
Full-time (48h a week) - Mon-Fri (various shifts)
Reports To: On-Site Manager
The Kitchen Porter is responsible and accountable for ensuring the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods as well as various jobs in the back of the house. The Kitchen Porter is responsible for cleaning dishes, pots, pans, kitchen, vegetables, fruits, food preparation equipment, and utensils. We cross train our DMO team for career advancement in the kitchen. Additional areas of responsibility include basic preparation of fruits and vegetables, receiving and storing products, and other entry level kitchen tasks as assigned by the team.
Responsibilities:
Culinary operations:
- Support teammates by upholding and modeling performance expectations, standard operating procedures, food and healthy safety protocols.
- Responsible for full cycle; load, run and unload machine ensuring that all dishes, glassware, flatware and silverware are properly cleaned at proper sanitation temperatures and is ready for service.
- Responsible for maintaining cleanliness and sanitation standards for pots, pans and trays that need to be hand washed.
- Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through the dish machine.
- Sort and stack clean and dry dishes.
- Transport clean dishes to the cook's line and other proper storage areas.
- Sort and remove trash, placing it in designated pickup areas.
- Fill/empty soak tubs with cleaning/sanitizing solutions.
- Sweep, scrub and mop floors.
- Maintain a clean dish pit.
- Monitor and report any functional or mechanical problems immediately.
- Clean and prepare various foods for cooking and serving. Receive and store goods. Up to 20% of the time.
- Follows Food safety and sanitation procedures (HACCP)
- Mutual Respect and Communication:
Foster a culture of mutual respect and effective communication within the team, even during intense and demanding service periods. Ensure respectful communication with each other and with the client, maintaining professionalism and striving to create a harmonious work environment.
- Other duties as assigned.
Requirements:
Food handeling Certification:
For all food handling positions, candidates should hold (or be able to obtain) the relevant Food Safety & Hygiene certification according to the level of the role.
The expected certification levels are:
- Level 2 Food Safety & Hygiene for food handlers and catering staff.
- Level 3 Food Safety & Hygiene for supervisors, team leaders, and Sous Chefs.
- Level 4 Food Safety Management (or equivalent) for Head Chefs, Kitchen Managers, and senior operational management.
- Allergen Awareness Training for all employees involved in food handling or food service.
Skills and Qualities:
- Punctuality, strong organizational skills
- Excellent adaptability
- Ability to move throughout the café and kitchen in a safe manner.
- Ability to handle kitchen equipment and tools safely.
Additional Requirements :
- Follow and apply the company's existing procedures and standards to ensure consistency across operations.
- Adhere to the schedule provided by the supervisor, ensuring to clock in and out as required at the company's designated timekeeping system.
