• A food supervisor works in a hospital, nursing home or school cafateria.Taiwan - Food market / Asian Food image by St??phan SZEREMETA from Fotolia.com
  
  A food supervisor is used in any industry that maintains a cafeteria such as hospitals, nursing homes or schools. Most food supervisor are promoted from within the companies in which they, but some industries require a degree. According to the Bureau of Labor Statistics, a food service manager or supervisor has an annual median income of $46,320 as of May 2008.
  
  

Menu

• The food supervisor works closely with the dietitian to ensure all menu items are healthy and meet the dietary needs of the individuals being served. Menus are prepared days or weeks in advance in order for the food supervisor to order the supplies required to prepare the meals listed on the menu.
  
  

Training

• A food supervisor trains all employees in their duties including meal preparation, serving procedures, cleaning procedures and other job duties of the kitchen or cafeteria. This training is documented in order to meet any state or federal training regulations or guidelines. The food supervisor also trains or ensures all new employees are trained in the proper safety procedures of the kitchen or cafeteria.
  
  

Order and Inventory

• All food inventory is monitored or maintained by the food supervisor. This inventory is inspected periodically to make sure the minimum supplies are being maintained. When supplies are depleting, the food supervisor orders new products to restock the pantry. This ordering is done on a daily, weekly or monthly basis depending on the type of food products listed on the menus each week.
  
  

Administrative

• The administrative duties of the food supervisor include scheduling employee work hours, filling out payroll, employee records such as training and certificates and other necessary paperwork such as sales receipts. This administrative duty takes a great portion of the supervisors time and can be delegated to the assistant food supervisor. This documentation ensures orders are prepared on time, employees are paid regularly and supplies are paid.
  
  

Financial

• The food supervisor is required to maintain all the cashier receipts, bank deposits, auditing procedures and other financial duties that come with a public cafeteria. Reconciliation of cash register receipts with money on-hand is done on a daily basis in order to monitor the cash flow of the kitchen or cafeteria. The food supervisor maintains a financial record of the cost of each meal preparation and the selling price to ensure the profit margins are within the company guidelines.