Title: Dish Room Supervisor

REPORTS TO: Executive Chef

FLSA STATUS: Exempt

Position Summary:

The Dish Room Supervisor assists the Chef with overseeing and coordinating daily activities and operations of dish washers and other employees engaged in dish washing activities; assists the Chef in maintaining the quality, presentation, professional attitude, and sanitation of the kitchen, specifically relating to the Dishwashing team.

Essential Duties and Responsibilities:

• Train and develop dish washing staff, teach them the essential functions of dish washing, pot washing, cleaning, and other jobs as assigned.
• Ensure that level of cleanliness and organization is adhered to.
• Monitor and maintain stocks of plates, pots and pans, small wares and other items required by the FOH and BOH employees.
• Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.
• Assist chef/executive chef as needed.
• Establish procedures, prepares and coordinates schedules, and expedites workflow.
• Assist with hiring, training, motivating, disciplining and rewarding kitchen staff.
• Ensure all necessary reports and forms are completed daily.
• Work a station as assigned in the capacity of dishwasher with additional responsibilities.
• May perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Dishwashing experience, including verifiable supervisory experience. Experience directing the actions of others. Experience in high volume restaurant working all shifts opening to closing.

Must possess thorough knowledge of all aspects of dish washing and cleaning. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.

Job Demands and Conditions Analysis

O = Occasional, less than 1 time per week F = Frequent, from 1/3 to 2/3rds of the time

S = Some, less than 1/3 of the time C = Consistent, more than 2/3rds of the time

Blank = not required