CHEF

Description

Job Summary: Professional for food consulting, kitchen team training, technical visits, and menu development. Key Highlights: 1. Food presentation consulting 2. Kitchen staff training 3. Menu development **Description and Responsibilities:** **Schedule:** Rotating 5x2 schedule from 7 a.m. to 5 p.m. **Level:** Not specified **Employment Type:** Permanent – CLT * Provide consulting services to network units focused on presentation of served foods. * Train kitchen staff. * Conduct technical visits. * Develop menus together with the planning team. Must have availability to travel within the state of MT for visits. If holding driver’s license category B, the employee may drive personally; otherwise, alternative transportation means will be used (all expenses for hotel, meals, and support will be covered by the company). **Requirements:** * Bachelor’s degree in Gastronomy or Technical Education in Food-related fields. Note: For this position, if qualified professionals meeting the requested education level are difficult to find in the market, completion of High School plus food-related qualification course(s) with a minimum total duration of 360 hours will be accepted. Must be over 18 years old and available to travel within MT. * **Benefits:** Productivity bonus, Other, Profit Sharing Program (PPR), On-site meal, Life insurance, Meal allowance, Transportation allowance