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Service Maintenance Job Specs Index

 

Service Maintenance Job Specs

JOB TITLE AND GRADE: Dishroom Supr / SMOJ

JOB CODE: 001124

DATE: February 2004

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JOB PURPOSE:

Provides oversight and participates in cleaning dishes, kitchen, food preparation equipment, and utensils. Coordinates activities of dishroom helpers.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES:

Operates, cleans, feeds, and unloads machines. Sorts and delivers clean wares to designated places.

Washes dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.

Maintains kitchen work areas, equipment, and utensils in clean and sanitary condition.

Trains and supervises workers in proper sanitation procedures, dish machine and garbage disposal operation, and safety practices.

Takes inventory and orders any dishroom supplies when needed.

Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.

Observes and evaluates workers and work procedures in order to ensure quality standards and service.

Assists in other kitchen departments as time permits.

Performs other assigned light-medium cleaning duties.

KNOWLEDGE, SKILLS, AND ABILITIES:

Ability to interpret and follow simple oral and written instructions.

Some knowledge of standard kitchen practices.

Considerable knowledge of basic kitchen sanitation methods.

Knowledge and ability to operate and maintain the specific tools and machinery used in the area of expertise.

Ability to perform work requiring considerable standing and medium-heavy lifting under hot, damp-working conditions.

Acceptable standards of personal cleanliness.

MINIMUM REQUIREMENTS:

Education: High school diploma or GED

Experience: One-year dishroom experience in institutional kitchen. Previous experience in supervising preferred.

Required Certifications/Licenses:

PHYSICAL REQUIREMENTS:

Sitting, standing, walking, squatting/kneeling, climbing, balancing, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying, fingering, talking, hearing, and seeing.

WORKING CONDITIONS:

Spends most time indoors with possible exposure to extreme hot when working with dish washing equipment. Possible exposure to distraction/uncomfortable noise levels. Risk of bodily injury from mechanical parts, electricity, etc. Possible exposure to fumes, odors, etc. that may affect respiration and skin.

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The intent of this job specification is to provide a representative summary of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position.  Employees may be requested to perform job-related tasks other than those specifically presented in this specification.