Magdalen College
Kitchen Porter
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Kitchen Porter
Department: Catering
Employment Type: Permanent - Full Time
Location: Central Oxford
Compensation: £24,215 - £28,778 / year
Description
Magdalen College is one of the most beautiful of the Oxford colleges with a hundred-acre site of ancient and modern buildings including the landmark Great Tower beside Magdalen Bridge. Accommodation is provided to over five hundred graduate and undergraduate students. The College also houses several residential Fellows and provides teaching and meeting rooms, offices and common rooms that are serviced seven days a week. The catering team also service the Senior Common Room, providing lunch and High Table dinners. The Buttery provides Breakfast, Lunch and Dinner provision for Middle Common Room and Junior Common Room members in Hall. The Old Kitchen Bar provides a snack bar service throughout the day as well as a licensed bar during the evenings, also providing a venue for students bops and functions. The College is a busy conference venue during the summer months and is also a popular destination for visitors to Oxford during the vacations.
Key Responsibilities
Food Service
- Receiving deliveries from suppliers and monitoring them as required for quality and food safety.
- Rapidly distributing deliveries to the appropriate stores, work areas or chefs.
- Transferring waste to the correct external waste bins and maintaining clean waste areas.
- Cleaning pots, pans, utensils and other kitchen equipment to the required standard.
- Operating the dishwashing machine safely and as instructed.
- Keeping kitchen walls, floors, food preparation surfaces, fixtures and fittings clean.
- Carrying out periodic cleaning of cooking equipment and other catering equipment as required.
- Assisting chefs with basic food preparation when required.
- Working efficiently and ensuring critical service areas are ready for serving times.
- Working in any area of the Catering Department to meet the needs of the College.
People Skills
- Providing a courteous and professional service to all College customer groups and colleagues.
- Readily accepting mentoring and training when and where required.
- Understanding the benefits of teamwork, mutual respect and supporting colleagues during busy periods.
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Professional Obligations
- Having an open mind to change and to the development of the Department.
- Providing a quality of service which meets the Catering Code of Practice.
- Feeding back operational information, issues or concerns to the Line Manager and colleagues.
- Being prepared to work in any area of the College and to cover emergencies and special business needs from time to time.
- Being commercially aware in terms of service standards and the need to reduce waste.
- Gaining an understanding of relevant legislation and striving to implement it as required.
Administration
- Completing health and safety, goods delivery, cleaning and other administrative records as required.
- Reporting accidents, breakages, losses, unsafe working conditions and other irregularities to the appropriate manager.
Health and Safety
- Taking responsibility for your own and your colleagues’ health and well-being.
- Working in a safe and responsible manner at all times.
- Understanding and complying with College and statutory requirements relating to food hygiene, health and safety.
- Maintaining COSHH standards and using cleaning chemicals and materials safely and as instructed.
- Maintaining a high standard of personal cleanliness and wearing and maintaining the appropriate uniform at all times.
Skills, Knowledge and Expertise
- Reliable with good time management skills.
- First-class standard of personal presentation and personal hygiene.
- Be a team player with a professional and positive attitude.
- Flexible approach and willingness to work across the Catering Department as required.
- Motivated, consistent and willing to learn.
- Ambition to develop and improve.
- Willingness to be flexible to ensure the Department attains high standards.
- Understanding of, or willingness to learn about, food hygiene, health and safety and COSHH.
- Ability to converse fluently in English.
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The above list of duties and responsibilities is not exhaustive and you may be required to carry out alternative tasks as instructed by your Supervisor to ensure the department can operate an efficient service at all times.
Hours of Work
The hours of work will be full-time, 80 hours per fortnight on a two-week roster, with some split shifts to include weekends.
Benefits
- The salary for the post will be on the scale £24,215 – £28,778 per annum (Grade 3 of the College Unified Pay Scale), depending on skills and experience, plus Oxford Location Allowance of £1,730 per annum.
- Membership of contributory pension scheme.
- 30 days holiday per year.
- Free lunch may be provided.
- Car parking may be available.
- Use of sports facilities.
- Optional contributory Healthcare Scheme.
- Bus pass purchase scheme.
- Car benefit scheme.
- Cycle to Work Scheme.
- The College provides for maternity leave on a basis that exceeds the statutory provisions. This is a day one entitlement and there is no qualifying period, women are eligible for 26 weeks’ maternity leave on full pay, followed by 13 weeks of leave on Statutory Maternity Pay (SMP) and 13 weeks of unpaid maternity leave. Arrangements for Adoption Leave, Shared Parental Leave, and Paternity Leave. Magdalen College has a priority claim for University nursery places.
Applications
To apply for this position, please click the 'Apply Now' button. Incomplete applications will not be accepted.
The College is committed to maintaining a working, learning and social environment in which the rights and dignity of all staff, students and visitors are respected. We welcome applications from individuals from all backgrounds, including those under-represented within higher education. Recruitment, and progression within employment, will be determined according to personal merit and the duties and requirements of the post. In all cases, the ability to perform the job will be the primary consideration.
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