Food service supervisors perform some or all of the following duties:
Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food
Estimate and order ingredients and supplies required for meal preparation
Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
Establish work schedules and procedures
Maintain records of stock, repairs, sales and wastage
Train staff in job duties, and sanitation and safety procedures
Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
Ensure that food and service meet quality control standards
May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
May plan cafeteria menus and determine related food and labour costs.
Completion of secondary school is usually required.
Completion of a community college program in food service administration, hotel and restaurant management or related discipline orSeveral years of experience in food preparation or service are required.
Banquet captains (in 6513 Food and beverage servers)
Maîtres d’hôtel and hosts/hostesses (6511)
Mobile canteen service supervisor (in 7305 Supervisors, motor transport and other ground transit operators)
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