Head Chef

Description

Job Summary: A professional responsible for managing daily food production operations, ensuring quality, standardization, and efficiency, as well as supervising and developing the team. Key Highlights: 1. Food production management and quality control 2. Team leadership and development 3. Process optimization and operational performance indicators **RESPONSIBILITIES:** * Conduct inventory counts and requisition of products and supplies; * Request purchases of fresh produce; * Participate in weekly inventory counts and monthly financial closing; * Monitor and record product damages; * Ensure execution of production (processed and manufactured items) according to the production schedule; * Guarantee adherence to dish delivery times (appetizer, main course, dessert); * Apply opening and closing checklists for the UGB (Unit of Food Service); * Ensure proper execution of mise en place; * Guarantee food quality and flavor standardization; * Ensure dish standardization according to technical specifications; * Monitor and ensure proper cleaning, organization, and labeling; * Verify appropriate product storage; * Implement 5S practices and conduct weekly operational checklists; * Monitor UGB performance indicators; * Develop and execute FCAs (Action Plans for indicator improvement); * Manage administrative tools (damage logbook, meeting records, checklists, temperature monitoring logs, visual management); * Complete and maintain ITs (Technical Instructions); * Attend weekly management meetings; * Communicate and coordinate maintenance requests with the Maintenance Department and Operations Manager. * Conduct periodic individual feedback sessions with team members; * Lead weekly team meetings; * Develop and manage work schedules; * Monitor and manage overtime bank; * Observe and evaluate practical tests for candidates applying for Cook, Kitchen Assistant, and Dishwasher positions; * Monitor and assess the probationary period of employees; * Develop Individual Development Plans (IDPs), in partnership with People & Culture, when necessary; * Conduct onboarding training for new employees; * Provide individualized guidance focused on development, improvements, and alignment of requirements. * Perform other duties inherent to this role. **COMPENSATION & BENEFITS:** * Salary: R$ 2\.041,43 * Variable Compensation * On-site meals; * Transportation Allowance (CLT) or Fuel Assistance; * Access to Corporate University. **WORK SCHEDULE:** * Rotating shift: 6 days on / 1 day off – Afternoon / Night shift Monthly salary: R$2\.041,43 Benefits: * Transportation allowance Education: * Completed undergraduate degree (preferred) Experience: * 5S methodology experience (mandatory) * Fundamentals of gastronomy (mandatory) * Classical and modern culinary techniques (mandatory) Work location: On-site