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Occupational Profile

Food Service Supervisor

Food service supervisors are responsible for the day-to-day management of food services in health care facilities, cafeterias, catering and hospitality establishments.

  • Avg. Salary $30,437.00
  • Avg. Wage $15.49
  • Minimum Education High school diploma
  • Outlook Up
NOC & Interest Codes
The Food Service Supervisor is part of the following larger National Occupational Classification (NOC).
Food Service Supervisors
NOC code: 6212
METHODICAL

Interest in co-ordinating information to establish methods to meet work schedules and maintain records of stock, repairs, sales and wastage; and in ensuring that food and service meet quality control standards; may plan cafeteria menus and determine related food and labour costs

DIRECTIVE

Interest in supervising and checking assembly of regular and special diet trays, and delivery of food trolleys to hospital patients; may participate in the selection of food service staff and assist in the development of policies, procedures and budgets

social

Interest in training staff in job duties and sanitation and safety procedures

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation. 

A code in all lowercase letters means the fit is weaker.

Learn More

Duties
Updated Mar 28, 2017

Food service supervisors work under the direction of food service managers. Duties vary from one position to another but, in general, food service supervisors:

  • direct and co-ordinate the activities of workers operating kitchen equipment and preparing, portioning and serving food
  • forecast menu requirements based on a master menu and prepare production sheets or orders for food preparation workers
  • estimate requirements and order food, equipment and supplies
  • supervise and direct the assembly of special diet and regular trays, and the delivery of food carts
  • ensure that food safety regulations are followed
  • maintain food and equipment inventories
  • develop equipment maintenance schedules, arrange for repairs as needed and evaluate new products
  • supervise cafeteria services and catered events
  • conduct audits regarding patient or client satisfaction, food waste, sanitation and safety
  • set up work schedules and train food service workers.

Depending on the size of the food service department, supervisors also may help to:

  • develop departmental objectives, budgets, policies, procedures and strategies
  • select and supervise food service staff.

In continuing care centres and nursing homes, food service supervisors may work with dietitians to visit incoming residents to determine their nutritional needs and preferences.

Working Conditions
Updated Mar 28, 2017

Shift work usually is required, including weekends and holidays.

Food service supervisors spend long periods of time on their feet in warm and sometimes noisy kitchens. They may be required to lift up to 10 kilograms.

  • Strength Required Lift up to 10 kg
Skills & Abilities
Updated Mar 28, 2017

Food service supervisors need to possess:

  • emotional maturity
  • physical health and stamina
  • excellent communication and organizational skills
  • good interpersonal skills for dealing with all types of people
  • good problem-solving skills
  • an ability to work effectively in a team environment
  • an ability to remain composed when faced with unexpected problems and stressful situations.

They should enjoy co-ordinating information (for example, schedules, inventory), supervising the work of others and working with people.

Educational Requirements
Updated Mar 28, 2017

Food service supervisors must be familiar with all aspects of food service including:

  • food production
  • menu planning and costing
  • food safety and sanitation regulations
  • food service activities and policies
  • effective business practices.

Most employers prefer to hire job applicants who have related post-secondary education, certification and computer skills.

Those who wish to advance to management positions in the hospitality industry should obtain related training and certification.

All staff involved in the sale and service of liquor in licensed premises (for example, owners, managers and supervisors, retailers, bartenders and servers, greeters and hosts, and security staff) must have ProServe Liquor Staff Training. This is a provincial government training program designed to ensure liquor service and sales activities are conducted with integrity and in a socially responsible manner. ProServe is available online, as a self-directed program of study using a video and a manual, or by seminar.

In Alberta, food safety courses are offered by:

Visit the Government of Alberta website or contact 780-427-7164 for a listing of approved food and safety training options.

The Government of Alberta awards a Food Sanitation and Hygiene Certification to those who complete approved training and achieve at least 70% on a provincial exam. Food facilities generally must employ at least 1 person who is certified. Where 6 or more people are working on site, at least 1 person present must be certified. Where fewer people are working on site, the certified person may be absent.

For a broad list of programs and courses that may be related to this occupation try searching using keywords.

Certification Requirements
Updated Mar 28, 2017

Certification is not required, as there is currently no legislation regulating this occupation.

However, Tourism HR Canada (formerly the Canadian Tourism Human Resource Council or CTHRC) offers 2 certifications through the emerit website for food and beverage managers on a voluntary basis. These include:

  1. Food and Beverage Manager
  2. Food and Beverage Management International

The Food and Beverage Manager certification leads to the Tourism Certified Manager (TCM) designation, while the Food and Beverage Management International certification leads to the Certified International Foodservice Management (CIFM) designation.

Employment & Advancement
Updated Mar 28, 2017

Above-average occupational growth is expected in Alberta for 2016 to 2020. Job openings are a result of employment turnover and newly created positions.

Most food service supervisors are employed by:

  • hospitals and community health centres
  • continuing care facilities
  • large organizations that have their own cafeterias
  • commercial food establishments (including fast food outlets)
  • contract food companies.

Advancement opportunities may be limited for food service supervisors who do not have related post-secondary education.

In Alberta, 87% of people employed as food service supervisors work in the Accommodation and Food Services (PDF) industry.

The employment outlook (PDF) in this occupation will be influenced by a wide variety of factors including:

  • trends and events affecting overall employment (especially in the Accommodation and Food Services industry)
  • location in Alberta
  • employment turnove (work opportunities generated by people leaving existing positions)
  • occupational growth (work opportunities resulting from the creation of new positions)
  • size of the occupation.

Over 8,000 Albertans are employed in the Food service supervisors occupational group. This group is expected to have an above-average annual growth of 2.4% from 2016 to 2020. As a result, 192 new positions are forecast to be created each year, in addition to job openings created by employment turnover.

Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.

Wage & Salary
Updated Mar 28, 2017

Salaries for food service supervisors vary depending on the size and location of the employing organization.

Food service supervisors are part of the larger 2011 National Occupational Classification 6311: Food service supervisors.

According to the 2015 Alberta Wage and Salary Survey, Albertans in the Food service supervisors occupational group earned on average from $14.21 to $17.12 an hour. The overall average wage was $15.49 an hour. For more information, see the Food service supervisors wage profile.

Related High School Subjects
  • Science
  • Business, Administration, Finance and IT
    • Management and Marketing
  • Health, Recreation and Human Services
    • Foods
    • Tourism
Related Post-Secondary Field of Study
  • Personal and Food Services
Other Sources of Information
Updated Mar 28, 2017

Canadian Association of Foodservice Professionals website: www.cafp.ca

Canadian Society of Nutrition Management website: www.csnm.ca

HealthCareCAN website: www.healthcarecan.ca

emerit website: www.emerit.ca

National Restaurant Association [United States] website: www.restaurant.org

ProServe Liquor Staff Training website: www.proserve.aglc.ca

Restaurants Canada website: www.restaurantscanada.org

Tourism HR Canada website: tourismhr.ca

 

For more information on career planning, education and jobs, visit the Alberta Learning Information Service (ALIS) website, call the Alberta Career Information Hotline toll-free at 1-800-661-3753 or 780-422-4266 in Edmonton, or visit an Alberta Works Centre near you.

Updated Mar 28, 2017. The information contained in this profile is current as of the dates shown. Salary, employment outlook and educational program information may change without notice. It is advised that you confirm this information before making any career decisions.

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