Kitchen Leader (Dino/FLN/Morning Shift)

Description

Job Summary: We are seeking a Kitchen Leader to ensure operational pace, safety, and excellence standards in production, coordinating the team with clarity, organization, and technical expertise in a high-performance environment. Key Highlights: 1. Team leadership in operational pace and high-performance environment 2. Mastery of cooking techniques and large-volume mise en place organization 3. Management of standards, food safety, and waste control Description: We seek a professional who aligns with our purpose and possesses the following qualifications: * Organizational Values: Discipline that strengthens us, Safety in every action, Gratitude that connects us, Energy that inspires. * Technical Skills: Team leadership in operational pace, mastery of cooking techniques (grill, sauté, sauces, cuts), large-volume mise en place organization, and ability to maintain standards even during peak demand. * Behavioral Skills: Sense of urgency, execution focus, rapid decision-making, clear communication, and teamwork spirit—essential for leading a high-performance kitchen. * Knowledge: Good Handling Practices and ANVISA regulations, inventory management and waste control, technical sheets, cooking times, food safety, and operational flow of hot and cold kitchens. * Desired Experience: Prior experience as a lead cook, station leader, or sous chef in high-volume restaurants, hospitality operations, large-scale food service, or kitchens requiring strict standards, pace, and team coordination. As a Kitchen Leader at Grupo FIT, you will be the driving force ensuring pace, safety, and excellence standards at every stage of production, guiding your team with clarity, organization, and technical proficiency. Your main responsibilities and duties include: Team Coordination and Standard Execution * Assign tasks and guide the kitchen team, ensuring adherence to technical sheets and preparation methods. * Ensure each dish is delivered with flavor, texture, and presentation meeting the brand's defined standards. * Collaborate across stations (hot, cold, grill, fry) to guarantee alignment, agility, and adherence to cooking times. Organization, Operational Pace, and Mise en Place * Ensure the kitchen is organized, clean, and ready for service, following sanitation protocols and good practices. * Monitor and guide mise en place preparation, ensuring efficient workflow and rapid response during peak hours. * Manage kitchen inventory, supervising shelf life, safe storage, FIFO implementation, and flagging replenishment needs. Food Safety, Ingredient Control, and Standardization * Enforce Good Handling Practices and ANVISA regulations, ensuring a safe and controlled environment. * Monitor quality, freshness, shelf life, and proper handling of meats, vegetables, seasonings, and other sensitive ingredients. * Control portioning, minimize waste, and contribute to Food Cost efficiency. Teamwork, Communication, and Development * Actively integrate into the team, maintaining clear communication with the dining room and other departments to ensure seamless order flow. * Maintain equipment and immediately report malfunctions. * Train and mentor new team members, providing technical guidance and supporting team growth. 2512180202551925034