Jefe/a de Cocina – Liderar Operación Culinaria

About the role

The establishment seeks a Head Chef to lead its culinary operation, ensuring top‑quality food preparation, efficient resource use, and strategic team direction in line with international quality and safety standards.

Key responsibilities

• Direct and supervise the kitchen team, assign tasks and evaluate performance.
• Guarantee compliance with quality, hygiene and food‑safety standards.
• Manage inventories, control ingredient costs and optimise operational efficiency.
• Develop and update seasonal, sustainable menus.
• Coordinate activities between morning and evening shifts.
• Maintain operational discipline and excellence in the kitchen.
• Collaborate with the dining area on events and special services.
• Implement continuous improvements in culinary processes and techniques.

Required profile

• At least 2 years proven experience as a Head Chef.
• Demonstrated leadership and ability to manage teams under pressure.
• Strong sense of order, discipline and operational criteria in a kitchen environment.
• Proficiency in cost management, product performance and operational efficiency.
• Flexible schedule: day shift with coordination of both shifts.

Required skills

What we offer

• Professional development opportunities within a consolidated company.
• Competitive remuneration.
• Respectful work environment.
• Growth prospects in the Uruguayan gastronomy sector.