Join the Sesc team! Hello, we're glad to have you here! We are looking for talented people, full of energy and willing to transform lives through our work. At Sesc, our mission is to promote quality of life for commerce workers, their families, and society as a whole. We do this through socio-educational actions in health, education, culture, leisure, and assistance. Here, we value: ✨ Welcoming ✨ Integrity ✨ Respect for diversity ✨ Excellence ✨ Sustainability ✨ Innovation If you identify with these values and enjoy tackling challenges enthusiastically, this position could be your next great opportunity! **About the position** **Required education:** Incomplete elementary school. **Requirements and preferences:** * Experience in the role. * Experience in the food sector. **Your daily responsibilities will include:** * Assisting, supporting, performing, and operating kitchen services in food units, involving cleaning, organization, pre-preparation, hygiene, and storage of food, ensuring order, quality standards, and customer satisfaction. * **Working hours** * 36 hours per week * Availability to work on weekends * Shift schedule 6x1 **Salary and benefits** * R$ 1,985.00 * \+ R$ 198.50 (Attendance bonus) **Benefits that make a difference:** ✅ Life Insurance ✅ Meal allowance/Refectory meal (R$ 1.00 deduction) ✅ Quality of Life Incentive Program ✅ Incentive for training and development ✅ Discounts on Sesc activities (Dentistry, Education, Gym, Restaurant, Hotels and much more) **Reference materials** * 1\. Personal and environmental hygiene concepts. 2\. Concepts of food quality control; 3\. Receiving and storing products; pre-preparation and preparation of food. 4\. Hazards affecting food; pest control. 5\. Washing and storing kitchen and pantry utensils. 6\. Cleaning and sanitizing pantry and kitchen areas. 7\. Control and storage of food products and cleaning supplies. 8\. Personal protective equipment (PPE). 9\. Work ethics. 10\. Interpersonal relationships. 11\. Customer service. 12\. Workplace safety concepts. 13\. Hygiene and sanitation control concepts in food handling. * CEU, MARIA DO. Cooking with peels, stems, and leaves. 1st Ed. São Paulo: FTD, 1998\. * PAIOTTI, JAMES. Art and Technique in the Kitchen. 1st Ed. São Paulo: VARELA, 2004 * SILVA JÚNIOR, ENEO ALVES DA. Manual de Controle Higiênico\-sanitário em Serviços de Alimentação \- 6ª Ed. São Paulo: VARELA. * BARRETO, Ronaldo Lopes Pontes. Passport to Flavor: Technologies for menu development. 7th Ed. São Paulo: SENAC, 2008\. * JENI WRIGHT \& ERIC TREUILLE. Le Cordon Bleu: All Culinary Techniques. 1st Ed. São Paulo: MARCO ZERO, 1997\. * Websites: * www.mesabrasil.sesc.com.br * www.bancoriodealimentos.com.br * www.anvisa.gov.br * www.sic.org.br * www.culinariaonline.com.br * www.livrodereceitas.com * www.almanaqueculinário.com.br * www.panelinha.com.br * www.altagastronomia.com.br * http://basilico.uol.com.br * http://revistamenu.terra.com.br * http://cybercook.terra.com.br **Inclusion and diversity** All our positions are open to people with disabilities. Here, you are welcome to be who you truly are! **Join the team that transforms ingredients into unforgettable experiences: become our Kitchen Assistant!** * **Fixed-term/Seasonal contract** Apply now and become part of Sesc! \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Selection Process Steps** ------------------------------- **Resume submission, evaluation, and interview** **TUESDAY 10/14/25 in person:** Time: 2:00 PM Location: Rua Udo Deeke, 1330 \- Salto do Norte \- 89065\-100 \- Blumenau * Bring a pen * Bring printed resume * Bring original photo ID Minimum Education: Elementary School (1st degree) * Discounts on Sesc activities (Dentistry, Education, Gym, Restaurant, Hotels and much more) * Quality of Life Incentive Program * Incentive for training and development * Life Insurance * Meal allowance/Refectory meal * Attendance