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Form of work
SalaryBack of House Team Leader
We are currently looking for a Back of HouseTeam Leader to join our team in South Kensington
Benefits include:
- Weekly pay
- Accrue holiday pay
- Meal on duty
roles and responsibility
To agree Porters team schedules/rotas and set team members’ work priorities for the coming weeks to ensure staff resources are used efficiently and in line with outlet labour budgets.
provision of an effective and efficient service.
Assist in management of staff including recruitment and selection, conduct/performance, sickness and attendance, annual leave requests in accordance with Company policies and procedures.
Supervise a team of porters, to meet the needs of the business by ensuring the effective cleaning and maintenance of departmental kitchens and associated areas, including all equipment, utensils and floors.
To work flexibly in accordance with the operational needs of the unit.
Maintain a high level of personal hygiene and ensure clean uniforms.
Manage the cleanliness and hygiene of kitchen areas including fridge/freezers, dry stores and delivery corridor.
To promptly report any faulty equipment, building fabric defects or pest issues to the Help desk and monitor the corrective actions taken and escalate any issues immediately to the Health & Safety Compliance Manager.
To be aware of and adhere to fire procedures, demonstrated by being a Fire Warden for the area.
To be fully conversant with all kitchen equipment and its safe operation.
Previous experience of kitchen porters’ supervision within a similar environment.
Previous experience of supervising a team, with proven ability to motivate and lead team members.
In line with the Campus Services Health & Safety Code of Practice and to actively promote a positive Health & Safety Culture:
- Level 2 H&S and Food Hygiene
- Risk Assessment Foundation Training
- Manual Handling Trainer
- Working at Height/Steps and Ladders
(All of the above, if not demonstrable at time of appointment must be attained within three months of being appointed to the role.)
Ability to use own initiative and prioritise activities, in order to deal with problems which may hinder the delivery of an effective service.
A full understanding of the use of different equipment/machinery within the work area and the ability to operate such equipment/machinery.
A flexible approach to working, sufficient to be able to work a 5/7 days per week arrangement, work evenings and weekends, and able to work at any location/catering outlet, as reasonably requested.
A high level of personal hygiene.
Ability to work effectively as part of a team and independently.
