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Kitchen staff

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J D Wetherspoon

23d ago

Applications are closed

  • Job
    Full-time
    Entry Level
  • Customer Relations
    Hospitality & Retail
  • Carlisle

Requirements

  • We`re looking for fun, enthusiastic, passionate people to join our hard-working teams.
  • No experience is needed, just a good attitude, a willingness to learn and a calm head under pressure.
  • If you`re reliable, friendly and love working as part of a team - this role could be perfect for you.

Responsibilities

  • preparing, cooking and presenting food to the correct spec
  • operating kitchen work stations, including grills, fryers, microwaves and more
  • working as a team to keep to time and quality targets
  • following food hygiene and allergen, as well as health and safety, standards
  • cleaning as you go, including full kitchen clean-downs
  • rotating stock and storing food safely
  • completing required induction, role-specific and ongoing refresher training and contributing to continuous improvement

FAQs

What is the salary for the Kitchen staff position?

The salary for the Kitchen staff position is £14.09 per hour.

Is experience required for this role?

No experience is needed; we are looking for enthusiastic individuals with a good attitude and a willingness to learn.

What kind of training is provided?

We offer an award-winning training program that teaches you the skills needed to succeed in the role.

What benefits are included with this position?

Benefits include a competitive rate of pay, a free meal and drink when working, a 20% discount on food and drinks when not working, extra pay for late-night shifts, a bonus scheme, guaranteed-hours and variable-hours contracts, paid holiday, free shares after a qualifying period, and a loyalty reward scheme.

What are the main responsibilities of the Kitchen staff?

Main responsibilities include preparing, cooking, and presenting food, operating kitchen work stations, maintaining high standards of cleanliness, following food hygiene and safety standards, and cleaning as you go.

What are the shift patterns like for this role?

Shift patterns are flexible and may include mornings, evenings, weekends, and late finishes.

Is there room for career progression within this role?

Yes, there are opportunities for progression into roles such as team leader, kitchen-shift leader, and pub manager, with support for development through structured training and apprenticeships.

Are there any specific requirements for under-18 applicants?

Yes, under-18 applicants may attract a lower rate of pay, always in line with, but usually above, national guidelines.

What is the expected weekly work hours for this position?

The expected weekly work hours for this position are 12 hours.

Can you tell me about the working environment?

Wetherspoon promotes an inclusive working environment where everyone is welcomed and supported, allowing you to feel comfortable being yourself at work.

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J D Wetherspoon

Retail & Consumer Goods
Industry
10,001+
Employees
1979
Founded Year

Mission & Purpose

Our founder and chairman, Tim Martin, set up J D Wetherspoon in 1979. Why ‘J D Wetherspoon’? Because ‘J D’ form the initials of Sheriff JD Hogg from The Dukes of Hazzard TV series, of course, while Mr Wetherspoon was one of Tim’s teachers in New Zealand! In addition to our Wetherspoon pubs, we also run Lloyds No.1 bars – the same great standards and value, but with music. We also have Wetherspoon hotels – quality accommodation, at great prices. Starting with a single pub, Tim stood behind the bar and approached the difficult learning curve of running a pub, while gaining an appreciation of the importance of thousands of baby steps and small improvements which make a business successful. This same ethos stands as true today as it did back in 1979 – and Tim characterises his business by adopting a very democratic approach to running the pubs, creating an inclusive environment for all staff to be involved in changes and ideas. Tim believes that fixing small things and making small improvements are more important in a company than the more grandiose schemes which might attract the attention of the media or the stock market. He also tries to ensure that big ideas emanating from the board or senior managers are subjected to a ‘sense test’, by being put forward at weekly meetings to a wide range of staff. This helps to prevent his and others’ flights of fancy from being adopted simply because they are from directors. Tim also understands that pubs are run by managers and are about people; so, every week, he still pounds the beat, visiting numerous pubs, looking at the smallest details, talking to customers and ensuring that the business is always seeking to move forward.