Food Service Supervisor
About the job
- Three years of supervisory experience.
- Knowledge of food safety and sanitation laws, regulations, and rules.
- Comfort working in a correctional facility and alongside and supervising inmates.
- Ability to meet daily operating standards and follow standard operating procedures.
- Ability to multitask and attention to detail.
- Communication and problem-solving skills.
- Integrity, organization, compliance, and professionalism in conversations.
- Reliable transportation.
- Knowledge of basic work area operations and procedures.
- Ability to obtain or maintain sanitation certification.
- Review the master menu cycle to ensure the correct production records and recipes are used.
- Verify that daily menu items are prepared for the serving line and that menu and service items are available in the correct quantities, locations, and at the proper times.
- Review the menu, portion sizes, serving utensils, required hats, gloves and aprons, and line setup.
- Check excess production with the Food Service Manager to determine its use.
- Label items with their name, date, and meal; complete production records as directed and maintain accurate daily menu records.
- Delegate duties to inmates and supervise their work.
- Monitor timely service, record temperatures of foods served, and check and record food temperatures.
- Enforce sanitation, safety, inventory security, portion control, and preparation processes.
- Monitor inventory controls, check in daily orders, maintain inventory records and loose equipment inventories, and manage weekly purchased inventory.
- Determine the quality and quantity of prepared items and prepare menu items for daily use.
- Answer phones, maintain knowledge of daily participation, and file routine documents.
- Adjust employee schedules and assignments to ensure efficient kitchen operation.
- Make changes and suggestions to improve inmate satisfaction when needed.
- Participate in employee meetings and training programs.
- Evaluate service quality and investigate complaints.
- Maintain the officers’ meal program.
- Help protect operational assets and the personal safety of staff and inmates through security practices.
- Help manage operations in compliance with established policies, procedures, and applicable local, state, and federal laws and regulations.
- Follow safety procedures and enforce sanitation and cleaning standards, including the cleaning schedule.
- Use menu instruction sheets to provide consistent service.
- Ensure food is prepared on time, meets nutritional, contractual, and Department of Health standards, and is presented attractively.
- Supervise personnel to ensure proper portions are served economically while maintaining required standards, and ensure kitchen equipment is used safely.
- Review and sign timesheets and leave requests for accuracy.
- Maintain records required by governing agencies and secure the facility at the end of each shift.
- Order supplies as needed and ensure proper storage and use of food.
- Maintain rapport with staff, administrators, and the public, and take an active role in management team development.
- Upgrade skills using appropriate methods.
- Provide temporary coverage when staff shortages occur and perform other duties as assigned by management or a supervisor.
- High school diploma or GED.
- Post-secondary courses.
About the company
Continental Services is a contract dining management company that provides fresh, handcrafted food for corporate workplaces, grab-and-go pantry-style vending, special events, and luxury yachts. The company runs on long-term contracts and event-based services, delivering tailored dining solutions through on-site staffing, menu design, catering operations, and specialized yacht provisioning. By managing client needs end-to-end, Continental ensures high-quality food and reliable service for businesses, events, and luxury vessels. What sets Continental apart is its collaborative culture, flexible hours, and a track record of adapting to crises (notably its COVID-19 response, where it fed frontline health workers), along with its focus on reimagining workplace dining. The company’s goal is to be a trusted partner for corporate dining, events, and luxury hospitality by delivering customized, consistent, and dependable food experiences while supporting clients’ operational needs.
Company Size
201-500
Company Stage
N/A
Total Funding
N/A
Headquarters
Troy, Michigan
Founded
1989
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Simplify's Take
What believers are saying
- Continental claims more than 3,000 clients, including Fortune 100 companies, as of April 2026.
- Updated July 2026 materials highlight award-winning teams and 24/7 service technicians.
- Its Midwest footprint spans Detroit, Cleveland, Columbus, Indianapolis, and other dense markets.
What critics are saying
- Private-equity ownership shifted to Morgan Street Holdings in November 2024, pressuring exit-driven execution.
- Michigan Central and similar premium accounts concentrate revenue in event-driven, discretionary spending.
- Workplace dining demand stays fragile if remote work reduces on-site headcount through 2026.
What makes Continental Services unique
- Detroit-founded since 1989, Continental serves workplaces, events, and yachts across the Midwest.
- It pairs contract dining with micro-markets, coffee, delivery, and custom culinary programs.
- Michigan Central named Continental exclusive catering partner on April 20, 2026.
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Benefits
- Meal Benefits