Food service supervisors – NOC : 6311

Unit Group

6311 Food service supervisors

Food service supervisors, supervise, direct and co-ordinate the activities of workers who prepare, portion and serve food. They are employed by hospitals and other health care establishments and by cafeterias, catering companies and other food service establishments.

Example Titles

cafeteria supervisor

canteen supervisor

catering supervisor

food service supervisor

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Main duties

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 methods to meet work schedules
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.

Employment requirements

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.

Classified elsewhere

Banquet captains (in 6513 Food and beverage servers )
Maetres d’hetel and hosts/hostesses (6511)
Restaurant and food service managers (0631)