Job description Cook Supervisor in the Centre-du-Québec Region

Find out what work is like for a Cook supervisor in Canada. This work description is applicable to all Food service supervisors (NOC 62020).

Food service supervisors

Description

Food service supervisors supervise, direct and coordinate the activities of workers who prepare, portion and serve food. They are employed by hospitals and other health care establishments and by cafeterias, catering companies and other food service establishments.

Work week duration

Food service supervisors usually work between 35 to 40 hours per week.
Between 35 to 40 hours

Job duties

Here are some of the main activities and tasks that Food service supervisors have to perform, and some of the physical demands they involve:

  • Supervise, coordinate and schedule the activities of staff who prepare, portion and serve food
  • Estimate and order ingredients and supplies required for meal preparation
  • Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
  • Establish work schedules and procedures
  • Maintain records of stock, repairs, sales and wastage
  • Train staff in job duties, and sanitation and safety procedures
  • Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
  • Ensure that food and service meet quality control standards
  • May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
  • May plan cafeteria menus and determine related food and labour costs.

Physical demands Help - Physical Demands

  • Standing
  • Handling material manually
  • Walking and running

Physical demands

Physical demands are the physical activities that the job requires the worker to do. Physical demands are selected according to the likeliness that workers will have to perform them for at least half of the time they spend at work.

Workplaces and employers

Here are the typical workplaces where Food service supervisors are employed and some of their main characteristics:

  • Health care establishments
  • Food service establishments
  • Hospitals
  • Catering companies
  • Cafeterias

Work environment Help - Physical Work Environment

  • Indoors, environmentally controlled
  • Sound and noise
  • Skin injury
  • Extreme temperatures
  • Standard safety equipment

Physical proximity from others Help - Physical proximity from others

  • Close (at arm’s length)

Work environment

The work environment refers to the physical setting in which people work. The characteristics and conditions of the work environment are selected according to the likeliness that workers will be exposed to them at least once a week.

Physical proximity from others

Physical proximity from others refers to the physical distance between individuals in the workplace. The likeliness that the job requires to perform tasks while being physically close to other people is rated on a scale with 3 levels: "Somewhat close", "Close" and "Very close".

Related job titles

Here are some other related job titles that are found in the same occupational category (NOC 62020), and a list of similar occupations:

  • cafeteria supervisor
  • canteen supervisor
  • catering supervisor
  • food service supervisor

Similar occupations Help - Similar occupations

Similar occupations

This section lists other occupations that are part of the same broad occupational category as Food service supervisors in the National Occupational Classification (NOC). These occupations involve similar core qualifications but involve different responsibilities. To see more similar occupations, use the Job Transition Tool.

Sources Occupational and Skills Information System & National Occupational Classification

Labour Market Information Survey
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