Kitchen Assistant (Brusque) - In-Person Process

Description

Join the Sesc team! Hello, it's great to have you here! We are looking for talented individuals full of energy and eager to transform lives through our work. At Sesc, our mission is to promote quality of life for commerce workers, their families, and society as a whole. We achieve this through socioeducational initiatives in health, education, culture, leisure, and social assistance. **Here, we value:** ✨ Welcoming attitude ✨ Integrity ✨ Respect for diversity ✨ Excellence ✨ Sustainability ✨ Innovation If these values resonate with you and you enjoy tackling challenges enthusiastically, this position could be your next big opportunity! About the position **Required education:** Incomplete elementary school. **Requirements and preferences:** Experience in the role. Experience in the food service sector. **Your daily responsibilities:** Assist, support, execute, and operate kitchen services in food units, including cleaning, organization, pre\-preparation, sanitization, and storage of food items, ensuring order, quality standards, and customer satisfaction. ⏰ Working hours 44 hours per week Availability to work on weekends as well. Salary and benefits R$ 2\.316,00 R$ 324,20 (minimum hazard allowance) **Benefits that make a difference:** ✅ Life insurance ✅ Unimed health plan ✅ Meal/voucher card (R$ 1.00 deduction) ✅ Quality of Life Incentive Program ✅ Incentives for training and professional development ✅ Discounts on Sesc activities (Dentistry, Education, Gym, Restaurant, Hotels, and more) Reference materials 1\. Personal and environmental hygiene concepts. 2\. Food quality control concepts; 3\. Receiving and storing products; food pre\-preparation and preparation. 4\. Hazards affecting food; pest control. 5\. Washing and storing kitchen and dining utensils. 6\. Cleaning and sanitizing kitchens and dining areas. 7\. Control and storage of food products and cleaning supplies. 8\. Personal protective equipment (PPE). 9\. Workplace ethics. 10\. Interpersonal relationships. 11\. Customer service. 12\. Occupational safety concepts. 13\. Hygienic\-sanitary control concepts in food handling. CEU, MARIA DO. Cooking with Peels, Stems, and Leaves. 1st ed. São Paulo: FTD, 1998\. **PAIOTTI, JAMES. Art and Technique in the Kitchen. 1st ed. São Paulo:** VARELA , 2004 SILVA JÚNIOR, ENEO ALVES DA. Hygienic\-Sanitary Control Manual for Food Services \- 6th ed. São Paulo: VARELA. **BARRETO, Ronaldo Lopes Pontes. Passport to Flavor:** Technologies for Menu Development. 7th ed. São Paulo: SENAC, 2008\. **JENI WRIGHT \& ERIC TREUILLE. Le Cordon Bleu:** All Culinary Techniques. 1st ed. São Paulo: MARCO ZERO, 1997\. **Websites:** (www.mesabrasil.sesc.com.br)(http://www.mesabrasil.sesc.com.br/) (www.bancoriodealimentos.com.br)(http://www.bancoriodealimentos.com.br/) (www.anvisa.gov.br)(http://www.anvisa.gov.br/) (www.sic.org.br)(http://www.sic.org.br/) (www.culinariaonline.com.br)(http://www.culinariaonline.com.br/) (www.livrodereceitas.com)(http://www.livrodereceitas.com/) (www.almanaqueculinário.com.br)(http://www.xn\-\-almanaqueculinrio\-kpb.com.br/) (www.panelinha.com.br)(http://www.panelinha.com.br/) (www.altagastronomia.com.br)(http://www.altagastronomia.com.br/) (http://basilico.uol.com.br)(http://basilico.uol.com.br/) (http://revistamenu.terra.com.br)(http://revistamenu.terra.com.br/) (http://cybercook.terra.com.br)(http://cybercook.terra.com.br/) Inclusion and diversity All our positions are open to people with disabilities. Here, you are welcome to be exactly who you are! “Join the team that transforms ingredients into unforgettable experiences: become our Kitchen Assistant!” Apply now and become part of Sesc! Fixed-term contract. Selection process stages **Resume submission, test, and interview:** **MAY 20 (WEDNESDAY)\*\* , in person:** \*\* **Time:** 9:00 AM **Location:** Rua Arno Carlos Gracher, 211 \- Centro \- 88350\-310 \- Brusque Bring a pen Bring a printed resume Bring original photo ID