Join the Sesc team! Hello, it's great to have you here! We are looking for talented individuals with energy and enthusiasm to transform lives through our work. At Sesc, our mission is to promote quality of life for commerce workers, their families, and society at large. We achieve this through socioeducational initiatives in health, education, culture, leisure, and assistance. **Here, we value:** ✨ Inclusiveness ✨ Integrity ✨ Respect for diversity ✨ Excellence ✨ Sustainability ✨ Innovation If these values resonate with you and you enjoy tackling challenges enthusiastically, this opportunity may be your next big step! About the position **Required education:** Bachelor’s degree in Nutrition; registration with CRN SC; **Requirements and preferences:** Experience in restaurants and/or industrial kitchens; Experience in school meal programs; Experience in FNU – Food and Nutrition Unit; People management, quality control, and food safety. **Your daily responsibilities will include:** Supervising, managing, organizing, and performing nutrition-related services in food units to ensure nutritional and hygienic-sanitary quality in snack and meal preparation, and periodically implementing nutritional education activities aimed at customer satisfaction. **⏰ Work schedule:** 36 hours per week 180 hours per month **Salary:** R$ 4.874,00 **Benefits that make a difference:** ✅ Life insurance ✅ Unimed health plan ✅ Meal allowance/food voucher (R$ 1.00 discount) ✅ Quality of Life Incentive Program ✅ Incentives for training and professional development ✅ Discounts on Sesc activities (dentistry, education, gym, restaurant, hotels, and much more) Bibliographic references 1. Planning and Management of Food and Nutrition Actions. **2. Food and Nutrition Units:** objectives and characteristics, physical infrastructure, human resources, procurement and storage, costs, sanitation, and quality control. 3. Menu planning. **4. Food preparation:** pre-preparation and meal preparation activities; cooking processes. 5. Food preparation and distribution precautions. 6. Technical specifications. 7. Cost analysis. 8. Food and beverage contamination and preservation. 9. Key factors contributing to foodborne illness outbreaks. 10. Risks and critical points. 11. Determination of Critical Control Points (CCPs). 12. Important laws, decrees, and ordinances governing products and processes in food hygiene and sanitation control. 13. Professional ethics. 14. Waste management. 15. CFN legislation. Inclusion and diversity If you believe in the power of communication to connect people, strengthen culture, and transform environments, join our team! **Be the support that makes a difference:** come work with us and turn routines into results! ✨ Apply now and become part of Sesc!
João Silva
Indeed · HR
João Silva
Indeed · HR
