A professional who supervises employees engaged in serving food in hospital, nursing home, school, or similar institutions, and in maintaining cleanliness of food service areas and equipment. Respnsibilities include:

• Trains workers in performance of duties.
• Assigns and coordinates work of employees to promote efficiency of operations.
• Supervises serving of meals.
• Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met.
• Keeps records, such as amount and cost of meals served and hours worked by employees.
• Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.
• Prepares work schedules and evaluates work performance of employees.
• May direct preparation of foods and beverages.
• May assist clinical dietitian in planning menus.
• May interview, select, or hire new employees.
• When supervising workers engaged in tray assembly, may be designated Tray-Line Supervisor.