**Main responsibilities:** * Managing the kitchen team (scheduling, feedback, conduct, and training); * Researching, proposing, and testing new recipes for operations; * Planning daily production schedules; * Supervising the team; * Estimating purchasing needs, new hires, and equipment requirements; * Organizing team activity schedules; * Preparing technical specifications; * Ensuring compliance with health surveillance regulations in the kitchen; * Being fully responsible for the quality of food served; * Developing and implementing kitchen controls (technical specifications, losses, and waste); * Selecting kitchen staff jointly with the manager and HR; * Collaborating with nutritionists to ensure application of the Good Practices Manual in operations; * Involvement in COGS control; * Expiry date control; * Handling control; * Supervising cleaning and organization of cold rooms and storage; * Supervising stock counts and inventories; * Reporting maintenance needs to the manager; **Requirements:** * Technical or higher education degree in Gastronomy, Hospitality, or related fields in culinary arts and hospitality; * Minimum 1 year of experience in Food and Beverage operations; * Strong verbal communication skills; * Dynamic and influential profile; **Compensation:** * Fixed salary: R$ 2\.380,00; * Productivity bonus (5%): R$ 119,00; * Gratuity (10%): R$ 238,00; * Weekly performance bonus: variable; * Transportation allowance and/or fuel allowance; * On-site meals.