food service supervisor

Government of Canada; Delta; On-site; CAD 40,000 - 60,000; Full time

Job summary

A governmental organization in Delta, Canada, is seeking a Food Service Manager responsible for overseeing food preparation and service operations. The role demands supervising kitchen staff, maintaining quality standards, and managing budgets. Applicants should have college education or equivalent experience, preferably with 1-2 years in food service management. This is an on-site position requiring strong leadership skills and knowledge of culinary genres.

Qualifications

• 1 year to less than 2 years of experience in food service management.
• Knowledge of culinary genres and food safety procedures.
• Ability to supervise and coordinate staff effectively.

Responsibilities

• Establish methods to meet work schedules.
• Requisition food and kitchen supplies.
• Supervise and coordinate activities of staff who prepare and portion food.
• Train staff in job duties, sanitation and safety procedures.
• Estimate ingredient and supplies required for meal preparation.
• Hire food service staff.
• Ensure that food and service meet quality control standards.
• Prepare budget and cost estimates.
• Address customers' complaints or concerns.
• Maintain records of stock, repairs, sales, and wastage.
• Prepare and submit reports.
• Prepare food order summaries for chef.
• Establish work schedules.

Education

College/CEGEP

Job description

Overview Languages

English

Education

• College/CEGEP
• or equivalent experience

Experience

1 year to less than 2 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities Tasks

• Establish methods to meet work schedules
• Requisition food and kitchen supplies
• Supervise and co-ordinate activities of staff who prepare and portion food
• Train staff in job duties, sanitation and safety procedures
• Estimate ingredient and supplies required for meal preparation
• Hire food service staff
• Ensure that food and service meet quality control standards
• Prepare budget and cost estimates
• Address customers' complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Prepare and submit reports
• Prepare food order summaries for chef
• Must have knowledge of the establishment's culinary genres
• Establish work schedules