Operational and financial responsibility for the kitchen, aiming to align culinary excellence with business profitability. This includes cost control, process optimization, and implementation of a new menu. During service, practical tasks are combined with strategic oversight to improve margins. **You lead a three-person kitchen team:** you schedule shifts, assign tasks, and maintain discipline. You develop recipes and technical sheets, monitor food cost, inventory, purchasing, and waste. You also manage delivery notes and invoices. The goal is to maximize per-dish margin without compromising quality, order, cleanliness, or food safety. We seek a candidate with an entrepreneurial, solution-oriented mindset, accustomed to working with measurement tools and ratio analysis. The environment offers genuine autonomy to make decisions within your scope, with direct reporting to operations management and the opportunity to leave a meaningful mark on the culinary project. Proven knowledge and experience in cafeteria, brunch, or casual dining cuisine are required. Prior leadership experience with small teams of two to five people is essential. Candidates must demonstrate practical, applied expertise in specific areas such as recipe costing, cost and food cost control, and inventory and purchasing management. Experience in the administrative tasks inherent to a professional kitchen is also required. Strong, organized leadership grounded in mutual respect is fundamental, along with a structured, rigorous, results-driven profile. Experience in kitchen openings or reorganizations, profitability margin improvement, and operational process optimization is highly valued. Basic proficiency in digital tools—such as spreadsheets for report generation—is considered an additional advantage.
David Muñoz
Indeed · HR
David Muñoz
Indeed · HR
