Food Service Supervisors

Main Duties
Food Service Supervisors perform some or all of the following duties:

1. Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food
2. Estimate and order ingredients and supplies required for meal preparation
3. Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
4. Establish methods to meet work schedules
5. Maintain records of stock, repairs, sales and wastage
6. Train staff in job duties, and sanitation and safety procedures
7. Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
8. Ensure that food and service meet quality control standards
9. May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
10. 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
  or
  Several years of experience in food preparation or service are required.