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Open nowPosted 132 days ago

Chefe de Cozinha Contemporânea & Eventos

Instituto Ludwig & Poloni24 open roles

Where
Canela, RS, BR
Work mode
On site
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Your applicationOpen nowChefe de Cozinha Contemporânea & EventosInstituto Ludwig & Poloni · Canela, RS, BR
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The clock on this job

Early applications get read.

12.7% of postings close within 7 days. Measured by our own scanner across the market. Instituto Ludwig & Poloni postings stay open a median of 8 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.5%3 days
  3. 12.7%7 days
  4. 20.4%14 days
  5. 35.6%30 days
  6. 58.7%60 days
This job: posted 132 days ago

Instituto Ludwig & Poloni median: 8 days open

The posting

Você vive gastronomia, adora criar experiências memoráveis e quer liderar uma cozinha que une restaurante autoral e eventos exclusivos? Esta vaga é para você.

Buscamos um(a) Chefe de Cozinha Contemporânea para comandar a operação de um restaurante focado em cozinha criativa e serviço para eventos, com liberdade para inovar, montar equipe e deixar sua assinatura no cardápio. Aqui, gastronomia é palco e cada serviço é um espetáculo.

  • Desenvolver e atualizar cardápios contemporâneos para restaurante e eventos.
  • Liderar, treinar e inspirar a equipe de cozinha.
  • Garantir padrão de qualidade, apresentação e sabor dos pratos.
  • Planejar produção, fichas técnicas e controle de custos.
  • Gerir estoque, compras e relacionamento com fornecedores.
  • Atuar em parceria com equipe de salão e eventos.
  • Assegurar boas práticas de higiene, segurança alimentar e organização da cozinha.

Requisitos obrigatórios:

  • Experiência comprovada como Chefe de Cozinha ou Subchefe em cozinha contemporânea/autoral.
  • Vivência em operação de restaurante à la carte e/ou eventos gastronômicos.
  • Domínio de fichas técnicas, pré-preparo, mise en place e controle de custos.
  • Conhecimento sólido em boas práticas de manipulação de alimentos e normas sanitárias.
  • Perfil de liderança, organização e comunicação clara com a equipe.
  • Disponibilidade para atuar em horários flexíveis, incluindo fins de semana e eventos.

Diferenciais:

  • Experiência com menus degustação, harmonizações ou cozinha de autor.
  • Atuação prévia em casas de destaque, hotéis boutique ou catering premium.
  • Conhecimento de gastronomia internacional e técnicas contemporâneas.
  • Participação em festivais, premiações ou projetos gastronômicos autorais.
  • Noções de gestão de indicadores (CMV, produtividade, desperdício).
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