Kitchen Porter

Porter Job description Reports to Restaurant Manager and Kitchen Manager Role purpose Maintain clean, sanitary and organized restaurant facilities, equipment and utensils. Support safe kitchen operations through cleaning, stock handling and assigned basic food preparation. Cleaning and sanitation Clean and sanitize kitchen equipment, utensils, work surfaces and assigned restaurant areas using the approved schedule and methods.

Wash, rinse, sanitize and store dishes and utensils correctly. Check that items are clean and ready for use; report damaged items or equipment faults. Clean restrooms, dining areas, floors and the area around the restaurant as assigned. Replenish hygiene supplies and respond promptly to spills. Remove waste to designated areas, keep waste containers clean and closed, and report signs of pests, leaks or other sanitation concerns.

Safe work practices Use cleaning products at approved concentrations and follow label instructions. Store chemicals separately from food and food contact items; never mix chemicals. Use assigned protective equipment and safe cleaning methods. Follow shutdown instructions before cleaning equipment and report unsafe conditions immediately.

Keep walkways clear, identify wet floors and follow handwashing and cross contamination prevention procedures. Kitchen and stock support Assist with washing and preparing produce and vegetables, and with mixing or blending ingredients, after instruction and in line with approved recipes and food handling procedures. Put away deliveries and retrieve stock according to receiving, storage and rotation procedures.

Keep food off the floor and in designated storage areas. Check stock condition and dates while handling supplies; report damaged packaging, spoilage, shortages and low cleaning supplies to the Kitchen Manager. Teamwork and daily routines Prioritize cleaning and kitchen support tasks with the manager so essential sanitation work is completed during service and at closing.

Complete assigned cleaning records and provide a clear handover of unfinished work or maintenance concerns. Follow restaurant policies and local health department procedures, and perform other related duties assigned by management. Page Break Porter Qualifications and performance expectations Education and hiring credentials Ability to read, write, speak and understand English sufficiently to follow safety instructions, product labels and work directions.

Required hiring credentials: a current Food Handler permit or card accepted for the assigned restaurant location and current Serv. Safe Food Handler certification. Provide copies of both credentials for verification during hiring. Ability to learn cleaning, sanitation, food handling and stock storage procedures. Skills and working conditions Follow written and verbal directions, manage time effectively and ask questions when instructions are unclear.

Remain calm, dependable and flexible while working in a busy restaurant environment. Stand for extended periods, move in close quarters and work around kitchen heat at a fast pace. Lift and move items weighing up to 50 pounds using safe lifting techniques and assistance or equipment when needed. Hygiene and appearance Maintain good personal hygiene, keep nails short and clean without nail polish, and wear the required uniform.

Keep hair covered as required for food service and wear closed shoes suitable for restaurant work. Jewelry is prohibited except for a plain band. Performance standards Assigned areas, appliances, equipment and utensils meet the restaurant cleaning and sanitation standards. Cleaning tasks and records are completed on time, and urgent spills or hazards receive prompt attention.

Chemicals, food and supplies are handled and stored correctly; shortages and equipment faults are reported. Kitchen support work follows instructions, and performance demonstrates initiative, flexibility, dependability and integrity.