First-line Supervisors of Food Preparation and Serving Workers directly supervise and coordinate activities of workers engaged in preparing and serving food.
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Print Occupation
- First-Line Supervisors of Food Preparation and Serving Workers
Hospitality and Tourism
What do they typically do
- Oversee food preparation, portion sizes, and the overall presentation of food
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Make sure that employees comply with health and food safety standards and regulations
- Manage the inventory and order food and beverages, equipment, and supplies
- Investigate and resolve complaints about food quality or service
- Perform financial activities such as cash handling, deposit preparation, and payroll
- Inspect supplies, equipment, and work areas
- Compile and balance cash receipts at the end of the day or shift
Number of Jobs
Average Annual
Job Growth +1.8%
Job Openings 7,477
Industry/Employer
Bakeries and Tortilla Manufacturing
Beverage Manufacturing
Book Retailers and News Dealers
Civic and Social Organizations
Colleges and Universities
Community Care Facility for the Elderly
Drinking Places (Alcoholic Beverages)
Elementary and Secondary Schools
Gasoline Stations
General Medical and Surgical Hospitals
Motion Picture and Video Industries
Nursing Care Facilities
Other Amusement & Recreation Industries
Psychiatric & Substance Abuse Hospitals
Special Food Services
Traveler Accommodation
Education & Training
- Education These occupations usually require a high school diploma.Associated Programs or MajorsLicense
NC Workforce Credentials
- Certified Food Protection Manager (CFPM) [American National Standards Institute (ANSI)]
Private Training Programs
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