Kitchen Manager - Outback Belém

Description

Job Summary: Manage kitchen production and plating, optimize processes, lead the team, and ensure food quality and hygiene, while supporting financial management and talent development. Key Highlights: 1. Kitchen team leadership (BOH) 2. Process optimization and quality assurance 3. Talent development and inventory management Bold Hospitality Company is the holding group responsible for the Outback, Abbraccio, and Aussie brands in Brazil. With 27 years of experience and recognition, we retain the renewed energy of a company just beginning its journey: at the end of 2024, we became a fully national company, born from the partnership between two shareholders — Vinci Compass and Bloomin’ Brands Inc. Outback, our largest and most well-known operation, operates 187 restaurants nationwide. Abbraccio, an Italian-themed restaurant, has 17 physical locations; and Aussie, focused on chicken protein, operates two physical restaurants — one at Shopping Eldorado in São Paulo, and one at New York in Barra da Tijuca — Rio de Janeiro — plus a delivery-only operation. Bold Hospitality Company carries its compass in its name: hospitality. To us, it is extremely important that people feel warmly welcomed, embraced, and have a positive experience with us in every aspect. WHAT WILL YOUR RESPONSIBILITIES BE? Responsible for daily production planning and preparation/plating workflow to organize and optimize the process. * Manage all kitchen staff activities, delegating tasks appropriate to each role; * Ensure optimal communication flow across all kitchen departments; * Create work schedules, rest periods, and vacation plans for Back of the House (BOH) staff, ensuring compliance with legal requirements. * Ensure adherence to restaurant opening and closing procedures; * Request purchases and manage receipt and inspection of all utensils, supplies, and uniforms used by BOH staff, guaranteeing company-defined process standardization; * Ensure sanitary-hygienic control over all food items in the restaurant to prevent contamination that could compromise quality or consumer health. * Support the Owner Partner in analyzing the P\&L (Profit and Loss statement); * Evaluate the entire BOH team, identify high-potential talent, and propose development plans for those not meeting performance expectations for their roles; * Assess inventory levels and suggest promotional sales campaigns for specific products to stimulate sales and inventory turnover, advising the Owner Partner; * Verify expiration dates and quality, conduct tastings, and approve all products served to customers — in the Kitchen Manager’s absence — controlling and ensuring quality; * Organize meal preparation for staff (break). WHAT DO YOU NEED TO WORK HERE? * Be at least 18 years old; * Have completed high school or technical education; * Be available to work on weekends and have schedule flexibility; * Be yourself: our job openings are open to people of all backgrounds! SELECTION PROCESS STEPS: * Online application; * Group activity (in-person); * Completion of registration form (in-person); * Final interview (in-person); * Onboarding \\o/ Important: On the day of your selection process, don’t forget to bring your ID (RG), CPF, and PIS number. Good luck! Minimum Education Level: High School (Secondary Education)