**Main Responsibilities** **Operational Management** * Supervise food preparation and service execution, ensuring quality and efficiency. * Coordinate kitchen stations and organize daily production. * Monitor proper storage, rotation, and preservation of products. * Ensure compliance with technical specifications and presentation standards. * Guarantee maintenance and cleanliness of facilities and equipment. **Leadership and Team Management** * Lead and motivate kitchen staff during shifts. * Support recruitment, training, and performance evaluation of team members. * Assign tasks and supervise the performance of station chefs and cooks. * Promote teamwork and mutual respect in the kitchen. **Operational Control** * Collaborate with the Executive Chef on cost control, recipe costing, and ordering. * Monitor inventories and oversee rational use of raw materials. * Report incidents, equipment failures, or maintenance needs. **Quality, Cleanliness and Safety** * Ensure compliance with HACCP and food safety regulations. * Inspect cleanliness of areas, utensils, and machinery. * Guarantee proper handling and storage of food. **Requirements** * Minimum 3 years’ experience in professional kitchens, including leadership responsibilities. * Culinary or Gastronomy education. * Solid knowledge of production, station management, and cost control. * Intermediate level of English. * Leadership, organizational skills, and ability to work under pressure. Department Cuisine Locations El Lodge / Maribel