COOK

Description

Job Summary: The professional will analyze production and quality, calculate costs, monitor product display and sales, visit branch locations, and manage the team. Key Highlights: 1. Analysis of production and quality of raw materials and food. 2. Cost management, pricing, and sales monitoring. 3. Team leadership including performance evaluations, feedback, and work scheduling. **Job Description:** ---------------------- Conduct production analysis and communicate directives to the team; Analyze the quality of raw materials and foods produced in the Rotisserie; Calculate production costs and propose selling prices; Monitor product display, sales, damages, and daily departmental targets; Visit branch stores to analyze each store's orders, as well as product display, sales, and targets; Supervise the team by conducting evaluations, providing feedback, and managing work schedules; Propose new menus when necessary; Comply with departmental standards. **Employment Type:** -------------------------- CLT **PCD:** -------- NO **Salary:** ------------ $1,621\.00 **Benefits:** --------------- 50% Health Insurance coverage; 50% Dental Insurance coverage; Birthday Day Off; Maternity/Paternity Kit; 10% discount on purchases (capped at 30% of salary); 50% discount on Riachuelo Theater tickets; Life Insurance. **Work Location:** ---------------------- REDEMAIS PAJUÇARA