* Establish operational logistics circuits: order reception, preparation, storage, production dispatch, and transportation. * Supervise recipes, portion sizes, technical sheets, and weekly planning. Ensure these guidelines are followed in the kitchen. * Coordinate orders and manage supplier relationships. * Organize schedules and delegate tasks according to team profiles, providing special support to intermediate roles. * Lead the implementation or improvement of services (cafeterias, kitchens, assembled catering, etc.). * Design procedures and operational routines tailored to each service. * Ensure information flow between the commercial/events department and the kitchen. * Support the person responsible for budgets and suppliers to promote their autonomy. * Participate in planning meetings with management. **Schedule:** **Monday to Friday morning shift:** two afternoons per week. Weekends only for events or unforeseen issues. **Duration:** Starting early September. **Working hours:** Full-time **Professional experience:** 3 to 5 years of experience **Education:** Minimum Higher Degree in Kitchen Management or Restaurant Services Management. **Experience:** * At least 2 years performing management duties in catering services. * Experience in production planning, recipe management, and leading diverse teams. * Desirable experience in designing or improving food services. **Competencies:** * Operational leadership, ability to delegate, time organization, and incident resolution. * Logistics vision, autonomy, and pedagogical support for training teams.