Mandatory Education: Bachelor's degree in Nutrition Additional Requirements: Proven experience in Quality, Good Manufacturing Practices (GMP) and operational management in industrial kitchen. Job Mission Ensure the execution of industrial kitchen production processes with safety, quality, efficiency and standardization, guaranteeing compliance with Good Practices, sanitary regulations and company operational targets. Main Responsibilities 1\. Operational Management * Monitor daily meal production, overseeing preparation, cooking, assembly and distribution. * Ensure standardization of technical sheets, per capita portions and preparations. * Control yields, portioning and consumption indicators. * Supervise inventory, expiration dates, storage and labeling (FIFO / FEFO). * Plan and organize team schedule when necessary. 2\. Food Quality and Safety * Implement and monitor Good Handling Practices according to current legislation. * Conduct inspections of cleaning, sanitation of areas, equipment, utensils and PPE. * Monitor and record temperatures during food receipt, storage, preparation and distribution. * Ensure compliance with the Good Practices Manual, SOPs and internal procedures. * Perform and monitor sample collections and environmental monitoring (when applicable). * Immediately act to correct non-conformities. 3\. People Management * Lead kitchen team, providing guidance and performance follow-up. * Train food handlers on quality, good practices, food safety and operational procedures. * Conduct feedback sessions, onboard new employees and support disciplinary management. 4\. Administration and Controls * Monitor input consumption, waste and operational costs. * Support order control, inventories and delivery verification. * Complete and monitor spreadsheets, checklists and mandatory quality and production records. * Support internal and external audits. 5\. Relationship and Management Support * Act as a bridge between operations, quality and management. * Report daily pending issues, risks, deviations and performance indicators. * Ensure fulfillment of client requirements. Technical Requirements * Mandatory: Bachelor's degree in Nutrition. * Minimum 1 to 2 years of experience in industrial kitchen, UAN or food production processes. * Experience in Quality / GMP / SOPs / HACCP. * Knowledge of sanitary regulations (RDCs and municipal/state legislation). * Proficiency in inventory control, portioning and technical sheets. * Skill in using spreadsheets, checklists and operational controls. Behavioral Competencies * Leadership and professional attitude. * Organization, discipline and attention to detail. * Clear and assertive communication. * Ability to work under pressure. * Quick decision-making and solution focus. * Ethics, sense of responsibility and proactivity. Job type: Full-time CLT Pay: R$3,000.00 \- R$3,800.00 per month Benefits: * Transportation allowance