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Food service supervisors

OaSIS code 62020.00

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

Overview

Also known as

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

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:

  • Restaurant and food service managers (60030)
  • Maîtres d'hôtel and hosts/hostesses (64300)
  • Mobile canteen service supervisor (in 72024.00 Supervisors, motor transport and other ground transit operators)
  • Banquet captain (in 65200.00 Food and beverage servers)

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

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Establishing and Maintaining Interpersonal Relationships
4 - High Level
Applying New Knowledge
3 - Moderate Level
Assisting and Caring for Others
3 - Moderate Level
Coaching and Developing Others
3 - Moderate Level
Communicating with Persons Outside Organization
3 - Moderate Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
3 - Moderate amount of freedom
Work Week Duration
Worked hours in a typical week
2 - Between 35 to 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

Sitting
Duration
2 - Less than half the time
Standing
Duration
4 - More than half the time
Bending or Twisting the Body
Duration
2 - Less than half the time

Interpersonal Relations

Contact with Others
Frequency
5 - Every day, almost continuously
Duration
4 - More than half the time
Work with Work Group or Team
Importance
4 - Highly important
Frequency
5 - Every day, almost continuously

Workplaces/employers

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

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Categorization Flexibility
3 - Moderate Level
Information Ordering
3 - Moderate Level
Near Vision
3 - Moderate Level
Problem Identification
3 - Moderate Level
Speech Clarity
3 - Moderate Level

Skills

Proficiency or complexity level
Management of Financial Resources
4 - High Level
Management of Material Resources
4 - High Level
Monitoring
4 - High Level
Time Management
4 - High Level
Coordinating
3 - Moderate Level

Personal Attributes

Importance
Adaptability
4 - Highly important
Attention to Detail
4 - Highly important
Collaboration
4 - Highly important
Independence
4 - Highly important
Leadership
4 - Highly important