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Food Service Supervisor

McDonald's Grand Bend

Grand Bend

On-site

CAD 30,000 - 60,000

Full time

Today
Be an early applicant

Job summary

A leading fast-food restaurant in Grand Bend is seeking a Food Service Supervisor to oversee operations and ensure quality control. Responsibilities include hiring and training staff, managing work schedules, and maintaining service standards. The ideal candidate has supervisory experience and a high school diploma. This is a full-time, permanent position with benefits including medical and dental coverage.

Benefits

Disability benefits
Medical benefits
Dental benefits
Life insurance benefits
Vision care benefits

Qualifications

  • Experience training staff in job duties and safety procedures.
  • 1 to 2 years of experience in a supervisory role.

Responsibilities

  • Establish work schedules to meet service demands.
  • Hire and supervise food service staff.
  • Maintain records of stock and ensure quality control.

Skills

Training staff
Supervisory skills
Quality control

Education

Secondary (high) school graduation certificate
Job description
FOOD SERVICE SUPERVISOR NOC 62020
  • Establish methods to meet work schedules
  • Train staff in job duties, sanitation and safety procedures
  • Hire food service staff
  • Supervise and co-ordinate activities of staff who prepare and portion food
  • Estimate and order ingredients and supplies
  • Ensure food service and quality control
  • Maintain records of stock, repairs, sales and wastage
  • Establish work schedules

Education: Secondary (high) school graduation certificate

Experience: 1 year to less than 2 years

Wage: $23.08 per hour

Hours: 40 Hours per week

Benefits: Disability benefits, Medical benefits, Dental benefits, Life insurance benefits, Vision care benefits

Terms of employment: Permanent, Full time

Language: English

How to Apply:

By Email: rob.reid@post.mcdonalds.ca

By Mail:

261 Main Street North

Exeter, ON

N0M1S3

McDonald’s Restaurant

Rob Reid

Grand Bend, ON

Expiration Date: May 4, 2026

Source: Hospitality Online

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