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Night Porter - Flesh & Buns Oxford Circus

Flesh and Buns
London (West)
£11.50 - £12.50 per hour
Closing date
10 Oct 2022

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Night Kitchen Porter Wanted! up to £12.50

We’re looking for a Night Kitchen Porter to join our crew and help keep our kitchen running!

We're looking for a Night Kitchen Porter to work 6 days a week from 11pm to 5am, cleaning our Back of House Kitchen area. Kitchen Porter's are the backbone of what keeps a kitchen on its feet. We look forward to having you help us keep our restaurant great!

Some perks for our Night Kitchen Porter include:

• An opportunity to work for a company that genuinely cares about you

• Excellent Salary 

• Lots of opportunities to progress and develop within our growing company.

• Exceptional training and development to help you progress to any role in the business and beyond! 

• 50% discount at all our restaurants for you to enjoy with your family and friends

• Yu Life - Providing support with your daily physical and mental wellbeing as well as giving you discounts and vouchers to loads of things!

• Smart Health - 24/7 GP access to keep your health a priority around your schedule.

• Epic crew parties and events!

• Excellent commuting options with the help of being close to local trains, buses and tubes. 

• Pension scheme

• Free meal of your choice from our menu every day so you can enjoy the same tasty food you're creating for our guests!

• Free merchandise to wear at work

• And plenty of other perks!

At its heart, Flesh & Buns is a Japanese Izakaya. Fundamentally a Japanese gastropub. We focus on sharing plates - Robata grilled meats served alongside bao buns, Sushi, and Sashimi with a twist and small plates.

Our service is very informal but extremely professional and we are always looking for people who like to do something a little different whether working the floor or kitchen. 

As a company, we give a sh*t about what we do and how we treat each other, and so we would like to hire a Night Kitchen Porter who also cares! 

- About their team 

- Learning and getting better 

- Creating a great experience for our guests 

- About having a great time with the crew and our guests

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