Work setting

• Restaurant

Responsibilities

Tasks

• Establish methods to meet work schedules
• Estimate and order ingredients and supplies
• Maintain records of stock, repairs, sales and wastage
• Prepare food order summaries for chef

Additional information

Work conditions and physical capabilities

• Work under pressure

Personal suitability

• Client focus

Benefits

Other benefits

• Free parking available

The primary responsibilities of A Food Service Supervisor are as follows:

Food service supervisors supervise, direct and coordinate 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.

Supervise, coordinate 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.