Kitchen Porter

The Catering Department at Walsall Manor Hospital are looking for dedicated Bank Kitchen Porters with catering knowledge to join a small team. In your role you will be expected to promote Trust values, support your team and be a role model for team members. Ensuring that we provide our patients with nutritious meals and beverages.

Kitchen Porter (Bank)

We are currently recruiting for a Band 2 Bank Kitchen Porters to joining our friendly team at Walsall Healthcare NHS Trust. The role is based at The Manor Hospital.

The hours vary between 7am and 8pm over seven days per week.

The post will ideally require previous experience in catering. The role will require the preparation, and reheating of food and beverage services.

You must be flexible, reliable, organized, hardworking, have good communication skills and be prepared to help cover colleagues in their absence.

As the hospital runs seven days a week you may be required to work alternating weekend days.

Walsall Hospitals NHS Trust is one of the largest employers in the local area with over 3,000 staff. The Trust supports Flexible Working Arrangements and Race Equality. We have a commitment to education, training and staff development. The hospital has just completed a £170 million hospital redevelopment bringing first class facilities and a multi-professional education centre.

Main Responsibilities

Has a sound working knowledge or procedures and practices and equipment for catering services including food hygiene processes, Level 2 vocational qualification or equivalent and a working knowledge of dietary requirements.

1. Organises daily work and prioritises, cooking, food preparation, storage of food in accordance with Food Hygiene Regulations. Has working knowledge of current menu’s and availability.
2. Ensures dietary information is communicated to patients or clients.
3. Ensures all documentation related to the role is completed accurately and in a timely manner.
4. Ensuring that working areas are kept in a clean and hygienic state and that good hygienic practices are observed in line with Food Hygiene Standards and Trust Policies.
5. To maintain a clean & tidy appearance and observe Uniform Policy at all times.
6. To observe correct use and care of equipment and to report to supervisor any fault in machinery or materials, in line with Health & Safety and C.O.S.H.H. Policies.
7. To co-operate with other members of staff in efficient running of the service.
8. To report accidents and untoward occurrences immediately to supervisor/manager.
9. To account for materials used and for return of equipment in a proper condition to appropriate storage.
10. Dispose of all types of refuse and food waste as required.
11. When required, to assist in providing cover to other areas of the Trust which may include working away from the main hospital site.
12. To attend mandatory training and all training sessions required as and when required, in order to maintain and improve the catering service.
13. To cover food service for patients/clients in the event of staff shortages.
14. To practice strict portion control, detailed labelling of products.
15. To monitor day to day food products, use by or best before dates and ensure good stock rotation.
16. To maintain good communication with customers, patients, and colleagues.
17. To undertake all duties in line with the Trusts policies and procedures.
18. To ensure waste is segregated, recorded, reduce waste, and promote recycling within the Trust.