Lead Dishwasher

ASM Global•San Francisco, CA

21d•Onsite

About The Position

The Lead Dishwasher oversees all dishwashing functions and is responsible for inventorying china, glassware, silverware, and serving equipment. The position maintains cleanliness in Food & Beverage preparation and service areas, including the main kitchen, concessions kitchen, and back hallways, and ensures equipment is cleaned, organized, and delivered for events on time. The Lead Dishwasher coordinates assigned staff and breaks, monitors supplies and operating-equipment par levels, supports kitchen and front-of-house service needs, and ensures compliance with sanitation and food-safety requirements. The role also coordinates banquet needs, handles equipment requests and repair work orders, provides staff-performance feedback to the manager, and completes closing duties and paperwork.

Requirements

Must be at least 18 years of age.
At least two years of experience in a Food & Beverage environment.
Ability to lift, push, and pull heavy equipment.
Ability to stand, walk, push, pull, and lift.
Advanced communication skills.
Strong ability to work with other facility staff.
Results-oriented, with the ability to meet required timelines.
Excellent organizational skills.
Ability to undertake and complete multiple tasks.
Must adhere to all food codes.
Must have a flexible schedule, including nights, weekends, holidays, and overtime.

Responsibilities

Comply with departmental policies, service procedures, and standards.
Maintain knowledge of proper equipment maintenance and use equipment only as intended.
Maintain cleanliness, sanitation, and organization in assigned work areas.
Ensure assigned staff report for work and coordinate their breaks.
Communicate additions or changes to assignment sheets during the shift.
Check supply levels in remote storage locations and submit requisitions to maintain par levels.
Inspect storage areas and assign staff to correct deficiencies.
Check workstations for supplies, organization, cleanliness, and mechanical problems, and instruct staff to correct deficiencies.
Review stewarding needs from kitchen and front-of-house service throughout the shift and ensure requirements are met.
Coordinate and assist with banquet-function requirements as assigned.
Review equipment pull sheets and ensure equipment is collected, organized, and staged on time for designated services.
Monitor and maintain designated par levels of operating equipment.
Monitor work areas for compliance with State Health regulations and follow up on violations.
Ensure dishwashing, pot-washing, and storage temperature and chemical-solution requirements are met.
Assist Stewarding staff as needed to maintain cleanliness and service standards.
Complete maintenance work orders and submit them to management; contact Engineering directly for urgent repairs.
Accommodate requests for additional wares promptly and courteously, and follow up on their delivery.
Provide staff-performance feedback to the manager.
Ensure staff assignments are completed before staff sign out.
Complete paperwork and closing duties, and review assignment status and follow-up actions with the manager.