Cafeteria Supervisor B - McCalla

Associate’s degree in Culinary, Hospitality, Nutritional, or Business Management or comparable work experience in a restaurant or cafeteria dining setting or equivalent experience. must have a willingness to work a variable work schedule, including holidays, nights, weekends, and extended hours.

Required Qualifications

• must be at least 20 years old
• valid driver’s license and authorization to drive a company vehicle (on or before their start date in the position)
• Associate’s degree in Culinary, Hospitality, Nutritional, or Business Management or comparable work experience in a restaurant or cafeteria dining setting or equivalent experience
• three years of cooking experience in an environment where a variety of products and methods are used
• one year of leadership experience
• ServSafe or equivalent Food Safety Manager certification
• knowledge of federal, state, and local laws pertaining to food in addition to food safety and storage requirements
• must have a willingness to work a variable work schedule, including holidays, nights, weekends, and extended hours
• ability to be on call 24 hours/7 days a week
• ability to travel with overnight stays
• show enthusiasm, initiative, and pride in work
• ability to handle and prioritize a variety of tasks and responsibilities
• ability to remain calm in a crisis situation
• ability to demonstrate organizational and time management skills including the ability to multitask
• ability to demonstrate detailed organization by analyzing, planning, and follow through at a detailed level
• strong analytical, problem solving, and conceptual skills
• ability to demonstrate interpersonal skills
• customer service skills
• knowledge of Publix hiring processes and distribution processes for selecting hourly associates
• ability to demonstrate conflict resolution skills
• ability to encourage participation, learning, innovation, and creativity with teams and associates
• strong facilitation skills
• basic knowledge of Microsoft Office applications (i.e. Word, Excel, Outlook)

Preferred Qualifications

• Bachelor’s degree in Hospitality, Nutritional or Business Management
• four years of cooking experience in an environment where a variety of products and methods are used
• two years leadership experience
• culinary or nutritional certification
• knowledge of sanitation practices and Distribution Food Safety and Quality processes
• knowledge of best industry practices and regulatory guidelines
• knowledge of Publix hiring processes
• knowledge of departmental KPIs, how to interpret performance and financial information, and how to plan improvements

Distribution