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The Canteen Supervisor is responsible for operating the canteen. This position is governed by state and federal laws and agency policy.

Class Code:


Job Grade:


Special Job Requirements:


Typical Functions:

Supervises a small service/maintenance staff by interviewing, recommending for hire/termination, training, assigning and reviewing work, counseling, and evaluating the performance of incumbents. Maintains inventory, orders supplies, and receives and checks in merchandise. Performs cashier duties by collecting money, making change, filling out cash reports, balancing cash receipts, and making bank deposits. Oversees maintenance or cleans canteen by sweeping and mopping floors, cleaning tables, emptying ashtrays, and washing glass surfaces, including windows. Takes customers’ orders and may prepare food. Prepares monthly financial report for the accounting department. Maintains sanitized equipment. Calls maintenance department and/or vendors for repairs. May set up unit kitchen on holidays and on weekends. Cleans up unit after meals. Performs other duties as assigned.

Knowledge, Abilities, and Skills:

Knowledge of supervisory practices and procedures. Knowledge of sanitation and safety requirements of a food service facility. Knowledge of methods, materials, and appliances used in food preparation and service. Knowledge of basic mathematics. Knowledge of state purchasing practices and procedures. Ability to plan, organize, and oversee the work of subordinates. Ability to maintain inventory of supplies. Ability to understand and prepare records and reports. Ability to operate and maintain food preparation equipment.

Minimum Qualifications:

Completion of sufficient education and training to read and write; plus two years of experience in canteen, food service or a related field, including one year in a supervisory or leadership capacity.

Required Certificates:



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