Role overview
Peter McVerry Trust is a national housing and homeless charity committed to reducing homelessness and the harm caused by substance misuse and social disadvantage.
The role of Kitchen Porter provides essential support to the catering team in providing a high-quality catering service to our participants and other stakeholders.
Responsibilities
The role of Kitchen Porter in our Catering Service will include but not limited to, the following key responsibilities:
Operational Duties:
· Maintain compliance with Policies and Procedures, e.g. Food Safety, Hazard Analysis and Critical Control Points (HACCP), Control of Substances Hazardous to Health (COSHH), Health and Safety, Moving and Handling Regulations. To bring deviations from HACCP standards/requirements to the attention of the Catering Management and to co-operate fully with the implementation of the principles of HACCP
· Follow all cleaning schedules with due regard to specified standard operational procedures
· Undertake regular training, as and when required, including yearly food safety refresher training, infection control refresher, manual handling refresher and fire safety, new cleaning methods/procedures and any other training required.
· Assist with stock rotation
· Assist with functions when required
· Manual and mechanical washing of dishes, pots and utensils to HACCP standards when required
· Transportation of food through the site as and when required
· To demonstrate ‘best practice’ personal hygiene standards
· Uniform protocol must be observed in adherence with food safety guidelines
· Strict time-keeping to be observed for commencement of shift, in and out of breaks and at the end of rostered shift
· Notify Catering Manager or other relevant staff of faulty equipment, building / equipment repairs, maintenance requirements, requests for chemicals / personal protective equipment / light equipment.
· Maintain a flexible approach to the performance of duties and rotas as specified
· To perform duties efficiently, effectively and economically and in line with best practice or as directed by Management
· To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee.
· Receiving and checking of all foodstuffs
· Rotation and allocation of foodstuffs detailing any differences
· Labelling and storage of all foods
· Rotation / preparation / portioning and packing of both raw and cooked food
· Ensure efficient and economical use of materials and equipment in relation with waste management policy
Health and Safety:
· Maintain a safe work environment in co-operation with the Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policy
· To report immediately any accidents or incidents involving staff or members of the public to the Catering Manager
· To ensure a safe environment for himself/herself, colleagues and visitors.
· To report mechanical defects and need for repairs
· Promote the highest standard of cleanliness and hygiene as outlined by HACCP
· Reporting of any non-conformance and supporting necessary corrective actions
· To cooperate fully with on-going developments relating to food hygiene legislation
General Duties:
· The Kitchen porter will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practice
· Evidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Catering Manager. From time to time, mandatory participation in in-service training programmes will be required
· To assume responsibility for his/her own professional development and safe work practice.
· To attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the trust.
· To be familiar with all Peter McVerry Trust policies, practices and procedures and to adhere to departmental policies at all times
· To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein
· Any other duties relevant to the post as may be allocated by the Head Chef, Sous Chef or any other senior member of the Catering Team.
· To ensure confidentiality in all matters of information obtained during the course of employment
· To present and act in a professional manner at all times and ensure colleagues do likewise
Other Duties:
· Undertake any other agreed duties to ensure the provision of the service.
Experience required
· Relevant experience and training in a catering environment and/or willingness to undergo relevant training.
· Hold a full current driver license and have access to a car
How to apply
To apply, please download the application form available at pmvtrust.ie/careers and return to [email protected].
Peter McVerry Trust is an Equal Opportunity Employer.
Registration Number 412953 | Charity Number CHY7256
Job Types: Full-time, Fixed term
Pay: €32,400.00 per year
Benefits:
- Employee assistance program
- On-site parking
- Sick pay
Application question(s):
- Do you have any experience or training in a catering environment ?
Licence/Certification:
- Driving Licence (required)
Work authorisation:
Work Location: In person
