**Description:** DESBARIO needs to hire a Second Kitchen Manager to work in one of our restaurants. **Responsibilities:** * Plan, coordinate and continuously supervise all tasks and operations within the department, ensuring proper and efficient management of material resources. * Implement and monitor rotating menus, menus, gastronomic proposals for events, among others. * Manage and control procurement of goods and supplier relationships. * Monitor food costs for both customers and employees. * Adjust and optimize daily production according to established dietary regimes. * Supervise consumption, surpluses and waste. * Establish and monitor minimum and maximum stock levels, as well as proper product rotation. * Prepare and monitor recipe costings and yield loss calculations. * Actively participate in and supervise monthly inventories. * Ensure proper preparation, handling, presentation and quality of dishes, as well as appropriate maintenance, cleaning and organization of facilities, equipment and kitchen areas, ensuring timely use of perishable products. **Requirements:** * Minimum 2–3 years’ experience in a similar position. * Specific training in the culinary field; professional experience may be considered as an alternative to formal academic qualifications. * Food Handling Certification or training in Food Hygiene and Safety. * Proactive individual with strong teamwork skills and high initiative. **Benefits:** * Full-time employment * Job stability and opportunities for professional development within a continuously growing company **Working Hours:** Full-time **Contract Type:** Permanent Job Type: Full-time, Permanent Contract Experience: * Culinary: 2 years (Preferred) Language: * Spanish (Required) Work Location: On-site