First-Line Supervisors of Food Preparation and Serving Workers

Job Description

First-line supervisors of food preparation and serving workers directly supervise and coordinate activities of workers engaged in preparing and serving food.

Academic Requirements

Food service workers at all levels have the option of gaining certification through professional organizations or government agencies, such as the National Restaurant Association Educational Foundation, the American Culinary Federation or a state’s department of health. Directors, kitchen staff, and culinary professionals can earn credentials that demonstrate a level of knowledge and skill that meets industry standards.

First-Line Supervisors of Food Preparation and Serving Workers
$25-41
Thousand
Average
Salary
Low
Patient
Interaction
11.18%
Job
Growth
 
None
Blood
Interaction
High School diploma or equivalent
Education
Required

Schools

School results are based on career category, not specific degree field. For specific program and degree information, please visit the school page.

Career Spotlight

Medina Mesic, Nutrition Services

Many people have enjoyed the food at St. Anthony’s catered events and cafés, but few know how much work goes into every dish.

Medina Mesic, food prep employee for St. Anthony’s Nutrition Services, is one of the select few who prepares the fruit trays, salads, sandwiches, wraps, pasta, parfaits, cookie platters and more for St. Anthony’s events and cafés.

St. Anthony’s Nutrition Services caters many of St. Anthony’s events, including important meetings, new hire lunches, community leader breakfasts and other community events. St. Anthony’s also boasts six cafés – Café 21, Café Anthony,
Café Brevé, Hyland Café, Market Café and RX Café – that sell fresh salads, sandwiches, wraps and parfaits on a daily basis.

Medina works from Sunday to Thursday to create the tasty platters. She begins work each day at 6 a.m., checking the orders for the day and making sure she has the supplies she needs. She then begins preparing the foods in an assembly
line process.

“Over the years I’ve developed my own ways of doing things,” Medina says as she quickly cuts the rinds off a honeydew melon and begins slicing the sweet fruit for a fruit tray.

During her 10 years at St. Anthony’s, she has learned to work efficiently. If she is preparing salads, she first lays out all of the bowls, then adds lettuce to the bowls, then the tomatoes, etc. She has similar processes for sandwiches and wraps.

In addition to preparing the food, Medina labels each item, depicting what it is and how long it will remain fresh. She keeps the food prep area clean, wiping it between food preparations. She makes sure the food is refrigerated properly
and answers the phone to take orders.