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Job Detail
FOOD SERVICES SUPERVISOR GENERAL
An incumbent in this class supervises the planning, production and distribution of food in a medium sized or large provincial institution. Incumbent may participate in development of budgets, policy, procedures and standards of quality for the food service operation and will be accountable for interpreting and implementing same. Position reports to a senior dietetics or administrative authority within the institution.
TYPICAL DUTIES
Supervises production and distribution of food in a large kitchen-dining facility or in two or more smaller facilities. Participates in development and delivery of training and performance management, and may participate in staff selection. Prepares timetables, work schedules, cleaning schedules or coordinates their preparation. Participates in development of sanitation, security and safety standards and ensures implementation of standards established. May develop policies and procedures for operation of services. Provides advice and may oversee standardization of recipes, menu preparation, portion, cost and waste control. Maintains records and provides data for planning and control of operating budgets. Orders food and non-food supplies, checks deliveries and maintains inventory records. Supervises work area, equipment cleaning and maintenance and ensures adherence to all safety procedures pertaining to work methods, equipment operation and fire safety. Performs other duties as assigned.
QUALIFICATIONS
Knowledge, Abilities and Skills Thorough knowledge of the equipment, methods and procedures employed in the preparation, cooking, and distribution of food in a large institution. Good knowledge of modern methods, materials and appliances used in a large- scale food preparation and service. Ability to follow menus and adjust recipes to apply to quantity cooking. Ability to supervise the preparation of special diets in accordance with formulas, recipes and daily work charts involving careful weighing or measuring of ingredients and servings, as required. Ability to communicate effectively orally and in writing. Ability to cook large quantities of food in such a way as to best preserve nutritive value and enhance palatability. Ability to plan work and coordinate activities to meet meal schedules. Ability to supervise, instruct and give on-the-job training to others, including performance evaluation and disciplinary action recommendations. Ability to establish and maintain satisfactory working relationships with subordinates and supervisors. Education, Training and Experience Completion of a recognized course in cooking and food service supervision, preferably a certified Food Service Supervisor with the Canadian and Manitoba Food Service Supervisors' Association. Extensive quantity cooking experience as a supervising Cook in an institution or related setting, or an equivalent combination of training and experience approved by the employing authority.
Overview
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
1 to less than 7 months
Work setting
- Restaurant
Responsibilities
Tasks
- Establish methods to meet work schedules
- Supervise and co-ordinate activities of staff who prepare and portion food
- Train staff in job duties, sanitation and safety procedures
- Estimate and order ingredients and supplies
- Hire food service staff
- Ensure food service and quality control
- Prepare budget and cost estimates
- Address customers' complaints or concerns
- Maintain records of stock, repairs, sales and wastage
- Prepare and submit reports
- Supervise and check assembly of trays
- Supervise and check delivery of food trolleys
- Establish work schedules
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Attention to detail
Personal suitability
- Client focus
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Team player
- Initiative
- Dependability
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