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OaSIS 2025 Version 1.0
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62020.00 – Food service supervisors

Food service supervisors supervise, direct and coordinate the activities of workers who prepare, portion and serve food.

Overview

Example job titles

  • Cafeteria supervisor
  • Canteen supervisor
  • Catering supervisor
  • Food service supervisor

Core competencies

  • Time Management to coordinate the timing of food preparation, cooking and serving so orders are completed promptly and efficiently, especially during peak hours
  • Monitoring to oversee food preparations by staff to ensure items are cooked to safe temperatures and sanitation procedures are followed
  • Verbal Ability and Speech Clarity to communicate instructions to workers to avoid misunderstandings or errors in food preparation, service or safety violations
  • Problem Identification to quickly recognize issues that can affect the efficiency and quality of food service operations
  • Stress Tolerance to tolerate and manage stress to remain calm, make quick decisions and maintain control over operations, ensuring service runs smoothly
  • Knowledge in Client Service to understand principles in client services to address clients concerns, handle complaints and train employees for customer interactions

Main duties

This group performs some or all of the following duties:

  • 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.

Additional information

No data has been provided for this section.

Similar occupations classified elsewhere

Exclusions:

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations

Major group

62 – Retail sales and service supervisors and specialized occupations in sales and services

Sub-major group

620 – Retail sales and service supervisors

Minor group

6202 – Service supervisors

Unit group

62020 – Food service supervisors

Occupational profile

62020.00 – Food service supervisors

O*NET in-it

This page includes information from the O*NET 27.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Employment and Social Development Canada has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.