Food service supervisors (NOC 6311)

Food service supervisors perform some or all of the following duties:

• supervise, coordinate and schedule the activities of staff who prepare, portion and serve food
• estimate and order ingredients and supplies for meal preparation
• prepare food order summaries for chefs according to requests from dieticians, patients in hospitals or other customers
• establish methods to meet work schedules
• maintain records of stock, repairs, sales and waste
• 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
• make sure that food and service meet quality control standards
• may participate in the selection of food service staff and help with the development of policies, procedures and budgets
• may plan cafeteria menus and determine related food and labour costs

• Work typically takes place in an indoor environment, such as a cafeteria or canteen.