Executive Kitchen Chef

About the role

The Executive Kitchen Chef will lead the culinary team, ensuring high‑quality food preparation, cost control, and compliance with hygiene standards. This role coordinates daily operations, menu planning, and staff development within a busy kitchen environment.

Key responsibilities

• Coordinate and guide kitchen staff in the preparation of dishes.
• Manage inventory and control stock levels in the warehouse.
• Oversee service orders generated by events and daily kitchen activities.
• Monitor and control kitchen cost evolution.
• Conduct practical training for service providers and internal staff.
• Develop daily menus according to event programming and operational needs.
• Create and manage staff schedules, including leaves and vacations.
• Review and update central kitchen procedures.
• Ensure proper food handling and hygiene compliance.
• Participate in meetings related to kitchen, bakery, and pastry departments.
• Evaluate individual performance using established assessment sheets.
• Lead recruitment, selection interviews, and technical training for kitchen personnel.
• Recommend additional staffing to management based on workload.
• Guarantee standardization of preparations and release dishes for service.

Required profile

• Proven experience leading a kitchen team in a hospitality or restaurant setting.
• Strong organizational skills with the ability to manage inventories and cost controls.
• Excellent knowledge of food safety and hygiene regulations.
• Ability to develop menus and adapt them to event requirements.
• Experience conducting staff evaluations, interviews, and training.

Required skills

• Food safety and hygiene standards
• Inventory management

What we offer

• Shuttle transportation in Canavieiras, Ilhéus and Una.
• Meal allowance (R$6.36 per month) provided on‑site.
• Medical insurance with monthly premium and co‑participation.
• Dental insurance with monthly premium.