Executive Operations Chef

Description

Position Summary: We are seeking an experienced professional to lead operations, ensure profitability, uphold quality standards, and manage resources effectively across restaurants and production kitchens. Key Highlights: 1. Lead the operation of three kitchens and their respective teams. 2. Administrative and resource management in gastronomy. 3. Cost and productivity optimization. We seek a professional with experience in gastronomic management to lead the operations of two restaurants and one production kitchen. This role is primarily administrative and managerial, responsible for ensuring operational profitability, compliance with quality standards, and proper resource management. **Main Responsibilities** * Lead the operation of the three kitchens and their respective teams. * Organize staff shifts, schedules, and staffing levels. * Monitor food costs, waste, and raw material yield. * Manage procurement, supply chain, and supplier relationships. * Administer inventories and ensure operational continuity. * Plan production and supervise adherence to recipes and processes. * Analyze management indicators and implement improvements to optimize costs and productivity. * Ensure compliance with health and quality regulations. **Requirements** * Degree in Gastronomy or related field. * Minimum 3 years of leadership experience in gastronomy. * Knowledge of cost control, procurement, inventory management, and production planning. * Experience leading work teams. * Flexibility to work varied hours and weekends. Relocation/moving possible: * Puerto Varas, Los Lagos: Ability to relocate to the workplace without difficulty or plan to move prior to starting employment (Mandatory) Workplace: On-site employment