Discover the vocational and technical careers with the best job opportunities in Québec

Food service supervisors

Other titles : cafeteria supervisor, canteen supervisor, catering supervisor, food assembly supervisor, food service supervisor, hospital food service supervisor, railway dining car food service supervisor, shift manager, fast food restaurant, supervisor, food concession, swing manager, fast food restaurant, unit supervisor - food services

Details

Description :

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.

Main 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.

Regions where this career
has the best propspects:

Training

Diploma of College Studies (DCS)

 

Gestion d'un établissement de restauration

(Training program available in French only)

Program length: 3 years

Program Objectives


Le programme Gestion d'un établissement de restauration vise à former des superviseures et superviseurs d'un service alimentaire appelés à exercer leurs fonctions dans divers établissements commerciaux ou institutionnels du secteur de la restauration : restaurants indépendants, restaurants franchisés, traiteurs, restaurants gastronomiques, chaîne de restauration rapide, cuisines centrales, bars, brasseries et tavernes, cantines, épiceries-traiteurs, restaurants-boutiques, cafés, restaurants de casinos, restaurants ethniques, services alimentaires institutionnels, etc. Les personnes en cause seront aptes à gérer les opérations de production, de distribution ou de service de mets et produits culinaires

Educational organization offering the program

 

 

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