Principal Food Services Supervisor (Permanent position)

This permanent Principal Food Services Supervisor post is based at the West Coast TB Centre, where the successful candidate will take charge of the day-to-day running of the food service unit within a healthcare environment. Reporting to and relieving the Food Service Supervisor when required, the role is essentially a second-in-command position that becomes the acting manager of the unit in the supervisor’s absence. The work is operationally demanding and requires a willingness to work shifts and overtime, as meal production and ward distribution must continue without interruption. The broader context is patient care: the unit provides both normal and therapeutic diets, so the supervisor must ensure that meals are not only safe and hygienic but also nutritionally appropriate for patients with specific clinical needs.

To be considered, applicants need a Food Certificate as the minimum educational qualification, together with appropriate and relevant supervisory experience in a food service unit. Beyond these formal requirements, the role calls for a solid working knowledge of HACCP and food safety principles, as well as infection control, pest control, hygiene, and occupational health and safety standards. The ideal candidate will understand cultural diversity and possess strong communication and interpersonal skills, enabling them to lead a team effectively. They must also be able to apply disciplinary procedures, manage conflict, and maintain discipline among subordinates. Sound organisational skills are essential, along with computer literacy in Word and Excel, good writing and numerical abilities, and familiarity with the national guidelines for the safe preparation, storage, and handling of powdered infant formula in health facilities.

The duties are wide-ranging and centre on controlling food preparation and production for both normal and therapeutic diets. This includes supervising the preparation and distribution of meals to the wards according to standardised recipes and the standard operating plan, while maintaining strict temperature control throughout the various processes. The supervisor must uphold quality control systems for food, manage stock, and ensure the safe operation of machinery and equipment. Personnel administration forms a major part of the job, covering SPMS reports, duty rosters, annual leave schedules, training of subordinates, staff meetings, and disciplinary procedures. The role also involves processing statistics to keep food expenditure within budget, assisting with menu and meal costing, managing computerised costing systems, and handling the procurement process through LOGIS, including ordering and receiving supplies. Ultimately, the post holder is responsible for monitoring all activities in the food service unit in line with Provincial Food Services SOPs.

This is a permanent post with the usual public service benefits attached, and the employer is the Western Cape Department of Health. Interested applicants should note that no payment of any kind is required when applying, and all enquiries should be directed to the named contact person. The position offers an opportunity for an experienced food service professional to take on real managerial responsibility within a specialised TB healthcare setting, where attention to dietary detail and operational discipline directly supports patient recovery and wellbeing.