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Job Summary: Coordinate team and operational activities to ensure safe, high-quality food production, participate in menu development, and manage costs. Key Highlights: 1. Team leadership and culinary operations 2. Focus on quality, food safety, and menu innovation 3. People and cost management Coordinate the team and all operational activities to ensure the entire food production process complies with food safety regulations. Ensure implementation of technical quality standards. 1\. Guarantee proper menu production. 2\. Be responsible for tasting and final product presentation. 3\. Participate in menu development. 4\. Test new products. 5\. Refine recipes. 6\. Maintain direct contact with customers. 7\. Participate in cost analysis. 8\. Participate in recruitment and selection of operational staff. 9\. Coordinate and assign team tasks. 10\. Participate in the evaluation process of receiving goods, when applicable. 11\. Assist in human resources management to achieve defined targets regarding overtime/absenteeism/productivity and turnover. 12\. Perform related tasks. 13\. Be responsible for one's own health and safety, as well as apply the norms, procedures, and guidelines of the Health and Safety Management System. **Benefits:** Meal allowance, Unimed health plan, dental plan, Gympass, and others. Relocation assistance \+ transfer percentage \- for intercity relocation, if necessary. **Work Schedule:** 5 days on / 2 days off, from 7:30 AM to 5:18 PM, with flexible hours availability. Our job openings are open to attract diverse talents across all ethnicities, genders, ages, sexual orientations, disabilities, cultures, or any other factor. Diversity, equity, and inclusion are at our core! **Minimum Education:** Extracurricular / Vocational training course Willingness to relocate
