Hospital Food Service Supervisor

FillaRole; Salmon Arm; On-site; CAD 30,000 - 60,000; Full time

Job summary

A food service company in Salmon Arm is seeking a Food Service Supervisor to oversee and coordinate the activities of staff preparing and serving food. The role includes estimating orders, scheduling work, and training staff in sanitation and safety procedures. Candidates should have relevant college education or extensive experience in food service. This position is pivotal in ensuring service meets quality control standards and may involve participating in staff selection and menu planning.

Qualifications

• Completion of a community college program in food service administration, hotel and restaurant management, or several years of experience in food preparation or service are required.
• Completion of secondary school is usually required.

Responsibilities

• Supervise, coordinate and schedule activities of staff preparing and serving food.
• Estimate and order ingredients and supplies for meal preparation.
• Prepare food order summaries for chef according to requests.
• Establish work schedules and procedures.
• Maintain records of stock, repairs, sales, and wastage.
• Train staff in job duties and safety procedures.
• Supervise assembly of special diet trays for patients.
• Ensure food and service meet quality control standards.
• Participate in selection of food service staff.

Skills

Supervision

Food safety

Scheduling

Inventory management

Education

Completion of a community college program in food service administration or related discipline

Completion of secondary school

Job description

A food service company in Salmon Arm is seeking a Food Service Supervisor to oversee and coordinate the activities of staff preparing and serving food. The role includes estimating orders, scheduling work, and training staff in sanitation and safety procedures. Candidates should have relevant college education or extensive experience in food service. This position is pivotal in ensuring service meets quality control standards and may involve participating in staff selection and menu planning.