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Kitchen staff

Applications are closed

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

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.
  • As a UK Top Employer with an award-winning training programme, we know that we can teach you the skills you`ll need to succeed.
  • Whether you`re looking for a long-term career or just some extra shifts, 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 £12.91 per hour.

Is previous experience required for this role?

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

What are the working hours for this position?

The role offers great flexibility with shift patterns, including mornings, evenings, weekends, and late finishes, with an average of 12 hours per week.

What benefits do you offer to Kitchen staff?

Benefits include a competitive rate of pay, a free meal and drink while working, a 20% discount on food and drinks when not working, £1 extra per hour for nighttime shifts, a bonus scheme, paid holiday, free shares after a qualifying period, and a loyalty reward scheme.

How can I progress in my career from this position?

You can progress through structured on-the-job training, apprenticeships, management academies, cross-training into other areas, and opportunities to move into leadership roles.

Do you promote an inclusive working environment?

Yes, Wetherspoon promotes an inclusive working environment where everyone is welcome, and we ensure you have the skills and knowledge needed for a great career.

Can I apply if I am under 18?

Yes, under-18s can apply, but they may attract a lower rate of pay in line with national guidelines.

Do I need to apply by a certain date?

Yes, the closing date for applications is 12-04-2026.

What duties will I be responsible for in this role?

Duties include preparing, cooking, and presenting food, operating kitchen workstations, maintaining cleanliness, following food hygiene standards, and contributing to team efficiency.

What happens if a high number of applications are received?

If a high number of applications is received, the vacancy may close early.

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.