CHEFE COZINHA EXECUTIVO

About the role

The Executive Kitchen Chef leads the culinary team, ensuring high‑quality food preparation, cost efficiency, and compliance with hygiene standards across all restaurant and event operations.

Key responsibilities

• Coordinate and guide the kitchen staff in daily food preparation.
• Manage inventory and control stock levels in the warehouse.
• Oversee service orders generated by events and ensure timely execution.
• Monitor and control kitchen cost evolution.
• Conduct practical training for service providers and internal staff.
• Assign daily work orders to chefs and cooks.
• Develop daily menus according to event programming.
• Plan staff leave and vacation schedules.
• Review and update central kitchen procedures.
• Ensure proper food handling and hygiene compliance.
• Participate in meetings related to kitchen, bakery, and confectionery.
• Evaluate individual performance using assessment sheets.
• Lead recruitment interviews and technical training for kitchen personnel.
• Coordinate internal staff and external service providers.
• Propose additional hiring needs to management.
• Maintain standardization of preparations and release dishes for service.

Required profile

• Strong leadership and team‑management abilities.
• Experience in cost control, inventory management, and event catering.
• Ability to develop menus and schedule staff efficiently.
• Knowledge of food safety regulations and hygiene standards.
• Excellent communication with management and service teams.

Required skills

• Food safety compliance
• Cost control
• Inventory management
• Menu planning
• Staff scheduling
• Training and development
• Performance evaluation

What we offer

• Transportation shuttle in Canavieiras, Ilhéus, and Una.
• Meal allowance via on‑site cafeteria (R$6.36 per month).
• Health insurance with monthly premium and co‑payment.
• Dental plan with monthly premium.
• Life insurance.
• Work schedule: 09:00 – 17:20.