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Job description

Purpose of the Role:

• To wash pots, pans and crockery
• To maintain a high standard of cleanliness with the kitchen and storage areas and dining rooms
• To keep food free from harmful bacteria and disease

Personal Standards:

• Appropriate clothing must be worn in the Kitchen at all times
• Long hair must be tied back
• A clean uniform worn daily and plastic Apron worn as required
• No jewelry to be worn other than wedding band and stud type earrings
• Nails clean and short and free from nail varnish
• Neither outdoor clothing nor outdoor shoes to be worn in the kitchen areas. Change into uniform at work
• The wash hand basin must always be used for washing hands – NOT the food or dish sink. Hands are to be washed with soap in running water
• Smoking and eating is allowed in designated areas only
• Food hazard analysis must be adhered to at all times – this prevents problems occurring in the kitchen area
• Check all food at time of deliver for freshness and dates before storing
• Store food as directed on labels
• Report any defects immediately
• Do not store food in contact with water or non edible ice
• Allow air circulation between foods
• Store cooked/uncooked foods apart to stop cross contamination
• Cover an label all containers
• Check temperatures regularly
• Store dry foods at least 45cm off the floor
• Do not store food under sewer or water lines or against damp walls
• Store all cleaning products well away from food
• Defrost the freezers regularly
• Handle plates and bowls from the bottom
• Do not re-use single service utensils
• Keep salt and pepper pots covered
• Complete all cleaning rotas daily and sign

Responsibilities:

• Must hold a basis Food hygiene certificate or be prepared to receive training.
• Attend mandatory training sessions
• Ensure that all required documentation is completed
• Assist the cook in all aspects of menu planning and preparation of foods
• Scrape and rinse dishes well before washing. Familiarize yourself with and understand the operating manual for the dishwasher
• All dishes must be dishwasher dried or air dried – never wipe dishes with clothes
• Cups and glasses must be stored face down, utensils with their handles facing out. Report damages and breakages to Cook or Manager and do not use cracked or chipped crockery.
• Wash food thoroughly in the correct sink and wash hands after cleaning foods.
• Keep washed and unwashed foods separate.
• Use colour coded chopping boards and knives appropriately.
• Clean and sanitize utensils between processing different foods.

Thaw frozen foods only:

• In a fridge at 1 – 4oC
• Under fresh running water at 21oC
• In the microwave, if food will be cooked immediately
• Cool and re-heat foods as seldom and as quickly as possible
• Keep food hot or cold
• Keep hands out of food and off eating surface
• Do not use edible ice for storage
• Store serving utensils properly between servings
• Do not re-use unwrapped food
• Check food temperatures regularly
• Read and familiarize yourself with the Food Hazard Analysis Documents

The above is considered to be a broad representation and not necessarily a comprehensive list. Additional responsibilities will be agreed from time to time as the needs of the Home dictate. Any major variation to the key tasks will be the subject of discussion and agreement between the post holder and the manager

Job Types: Full-time, Permanent

Benefits:

• On-site parking

Schedule:

• 8 hour shift

COVID-19 considerations:
All staff to be fully covid vaccinated as per government guidelines.

Full PPE Provided

Regular covid testing

Ability to commute/relocate:

• Newcastle upon Tyne, NE6 2DB: reliably commute or plan to relocate before starting work (required)

Experience:

• Catering: 1 year (preferred)
• Kitchen experience: 1 year (preferred)

Work Location: In person