View unit group

This group performs some or all of the following duties:

• Supervise, co-ordinate 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.

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

• Banquet captains (in 6513 Food and beverage servers)
• Maîtres d'hôtel and hosts/hostesses (6511)
• Mobile canteen service supervisor (in 7305 Supervisors, motor transport and other ground transit operators)
• Restaurant and food service managers (0631)