Job Summary: Responsible for organizing and preparing meals, managing processes and people, and supervising kitchen activities to ensure quality and customer satisfaction. Key Highlights: 1. Operation within a post-acute care network with a focus on humanized care 2. Preparation and implementation of menus for clients, employees, and third parties 3. Supervision of staff and assurance of quality and hygiene in food production "We are BSL Saúde, the largest post-acute care network in Brazil, operating Senior Residences, Transition Clinics, and Home Care services. Here, we specialize in humanized care and rely on multidisciplinary health teams that ensure mutual benefit for those we serve—whether during a dehospitalization process or as a daily choice for access to specialized care. If your values include humanized care and professionalism, join us—we have the right opportunity for you!" Responsibilities and Duties: * Responsible for organizing, preparing meals, and implementing menus offered to clients, employees, and third parties; * Responsible for supporting the head chef in managing processes and personnel; * Review daily and monthly menus for residents and employees, as well as the residents’ diet chart, to ensure proper organization and preparation of meals and specific diets; * Perform cleaning and/or organization of the kitchen, equipment, and areas where meals were served, to prepare for food preparation and removal of items and utensils from the kitchen; * Prepare all meals, special diets, and beverages according to technical specifications derived from the institution’s established menu, using either the cook-and-chill method or traditional cooking (if requested), prioritizing quality and flavor to ensure client and employee satisfaction; * Assist the head chef in menu planning to optimize time, preparation, and ingredients; * Supervise kitchen activities and staff, monitoring organization, hygiene, and execution of processes to ensure quality of served items while complying with all applicable legal and sanitary regulations; * Responsible for supervising proper storage and identification of meal samples per institutional protocol; * Develop specialized menus for events together with the head chef, whenever necessary; * Prepare the procurement list together with the head chef, verifying requirements for materials and supplies; * Maintain orderly inventory management, control, and supply oversight, ensuring appropriate conditions to prevent spoilage and losses; * Responsible for instructing staff on correct handling of equipment and accessories; Supervise staff use of PPE; * Maintain kitchen production equipment, ensuring proper usage, cleanliness, and frequency of preventive and corrective maintenance. * Participate in training programs when required. Prerequisites and Qualifications: * Completed high school education or currently pursuing higher education; * Prior experience in this role. Minimum Educational Requirement: High School (Secondary Education)
João Silva
Indeed · HR
João Silva
Indeed · HR
