Chef d'équipe à la plonge - Dishpit leader (Fly-in/fly-out Campement minier)

Dexterra Group; Quebec; On-site; CAD 32,000 - 45,000; Full time

Job summary

Dextera Group in Canada (Quebec) is seeking a Dishwashing Leader to oversee all dishwashing operations in the kitchen. You will supervise, train, and support staff to ensure cleanliness, sanitation, and timely service.

The role involves assigning tasks, monitoring performance, coordinating with kitchen and dining room teams, maintaining supplies, and promoting safety. A minimum of one year in team supervision is preferred; Food Safe Level 1 is an asset; strong computer and administrative skills

Qualifications

• Minimum 1 year experience in supervising a team.
• Food Safe Level 1 certification is preferred.
• Lead by example with a respectful, professional workplace.
• Good computer and administrative skills are desirable.

Responsibilities

• Supervise, train, and support dishwashing staff to ensure efficient daily operations.
• Assign tasks and monitor performance to maintain cleanliness, sanitation, and productivity.
• Ensure all dishware, glassware, cookware, and kitchen equipment are cleaned and stocked.
• Oversee cleaning duties in line with health, safety and sanitation standards.
• Use cleaning products, PPE and safe work procedures appropriately.
• Maintain dishwashing areas, equipment, waste stations and storage areas.
• Coordinate with kitchen and dining room teams for smooth service.
• Ensure adequate supplies of dishes, cutlery, and serving ware.
• Promote a safe workplace by addressing spills and hazards promptly.
• Support kitchen staff and food service operations as needed.
• Deliver professional and courteous service to guests and team members.

Skills

Team supervision

Food Safe Level 1

Professional conduct

Computer skills

Job description

Job description

Job Description

WHAT IS THE JOB ?

As a Dishwasher Leader, you will be tasked with overseeing all aspects of dishwashing operations within the kitchen environment. Your role involves maintaining cleanliness, organizing tasks efficiently, and leading a team to ensure seamless functioning of the dishwashing area.

Tasks and Responsibilities – Dishpit Leader

• Supervise, train, and support dishwashing staff to ensure efficient daily operations.
• Assign tasks and monitor performance to maintain cleanliness, sanitation, and productivity standards.
• Ensure all dishware, glassware, cookware, and kitchen equipment are properly cleaned, sanitized, and available for service.
• Oversee daily, weekly, and scheduled cleaning duties in compliance with health, safety, and sanitation standards.
• Ensure proper use of cleaning products, PPE, and safe work procedures.
• Maintain cleanliness of dishwashing areas, equipment, waste stations, and storage areas.
• Coordinate with kitchen and dining room teams to support smooth meal service operations.
• Ensure adequate supplies of dishes, cutlery, trays, and serving ware are available at all times.
• Promote a safe work environment by addressing spills, hazards, and sanitation concerns promptly.
• Assist kitchen staff and support overall food service operations as required.
• Deliver professional and courteous service to guests and team members at all times.

QUEL EST LE TRAVAIL ?

À titre de Chef de la plonge, vous serez responsable de superviser l’ensemble des opérations de plonge au sein de l’environnement de cuisine. Votre rôle consiste à maintenir un haut niveau de propreté, à organiser efficacement le travail et à diriger une équipe afin d’assurer le bon fonctionnement des activités de plonge.

Tâches et responsabilités

• Superviser, former et soutenir l’équipe de plonge afin d’assurer le bon déroulement des opérations quotidiennes.
• Répartir les tâches et assurer le suivi du rendement afin de maintenir des normes élevées de propreté, de salubrité et de productivité.
• Veiller à ce que toute la vaisselle, la verrerie, les ustensiles de cuisine et les équipements soient correctement lavés, désinfectés et disponibles pour les services.
• Superviser les tâches d’entretien quotidiennes, hebdomadaires et planifiées conformément aux normes de santé, de sécurité et de salubrité.
• S’assurer de l’utilisation adéquate des produits de nettoyage, des équipements de protection individuelle (ÉPI) et des méthodes de travail sécuritaires.
• Maintenir la propreté des aires de plonge, des équipements, des postes de gestion des déchets et des espaces d’entreposage.
• Collaborer avec les équipes de cuisine et de salle à manger afin de soutenir le bon déroulement des services.
• Veiller à ce qu’un inventaire suffisant de vaisselle, d’ustensiles, de plateaux et d’articles de service soit toujours disponible.
• Favoriser un environnement de travail sécuritaire en intervenant rapidement en cas de déversement, de risque ou de problème de salubrité.
• Apporter son soutien aux équipes de cuisine et aux opérations de restauration selon les besoins.
• Offrir en tout temps un service professionnel, courtois et respectueux aux clients et aux membres de l’équipe.

Qualifications

• Minimum 1 year experience in team supervision.
• Food Safe level one Certificate preferred.
• Lead by example in promoting a respectful and professional work environment.
• Strong computer and administrative skills preferred.

Qualifications requises

• Minimum d’un (1) an d’expérience en supervision d’équipe.
• Certification Food Safe niveau 1 considérée comme un atout.
• Capacité à montrer l’exemple en favorisant un environnement de travail respectueux et professionnel.
• Bonnes compétences informatiques et administratives, un atout.