**Fill out quality spreadsheets (equipment temperatures, food temperatures, employee checklists);** **Check whether cleaning schedules are being completed daily and collect signatures;** Monitor critical dishes according to planned vs. actual, from separation, preparation, and assembly; **Taste dishes with management and reject those not meeting standards;** **Weigh bakery items that do not meet standard specifications and record for monthly waste spreadsheet;** **Weigh lunch leftovers and employee meals and record for monthly waste spreadsheet;** **Weigh meal prep batches (verify weights match—proteins, sides, and accompaniments), one phase per day;** **Heat up one meal container per phase per day and verify standard;** **Check freezer PVPS;** **Monitor the butcher shop and meat tracking chart;** **Collect recipes to update system;** **Verify all products are properly labeled;** **Fill out spreadsheet indicating which dishes passed through the blast freezer;** **Present biweekly waste reduction plan, including adjustments to per capita portions, product substitutions, purchases, etc.;** **Monitor new employees and their performance: start and end times, adherence to standards;** Print control spreadsheets and track dates of quality controls (filter changes, grease trap cleaning, pest control, etc.). Job type: Internship Contract duration: 6 months Payment: R$1,000.00 per month