Cafeteria Supervisor 1 - Boynton

The purpose of this position is to lead the day-to-day activities and functions within one of 18 Publix associate cafeterias and assist the Cafeteria Manager in the planning and execution of departmental strategies. This position assists with developing hourly associates, determining, implementing, and executing best practices, meeting objectives and goals, driving improvement, directing associates, ensuring a safe work environment for associates and reporting on operations to departmental leadership.

assisting supervision in the efficient operation of the department and ensuring premier service to customers (Distribution, Manufacturing, Office, and all other support associates)

monitoring and executing a cafeteria’s annual operating cost plan ($500K - $2M)

facilitating and executing business area process changes in the cafeteria to ensure smooth transitions

Associates 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)

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