Job Summary: Coordinate, supervise, and control food preparation and presentation, ensuring quality standards and good practices, with the objective of achieving customer satisfaction. Key Highlights: 1. Experience in coordinating and supervising culinary activities 2. Focus on quality, good practices, and customer satisfaction 3. Management of large-scale operations and events Position: Sous Chef Academic Level Required to Apply: Technical or technological degree in cooking, gastronomy, hospitality and tourism, or related fields Required Experience: 3 to 5 years of experience in coordinating, supervising, and controlling activities related to food preparation and presentation, as well as verifying food quality, portion sizes, and dish accompaniments, in order to guarantee food quality standards and good manufacturing practices, achieving total customer satisfaction with the selected menu, and managing large-scale operations and events. Responsibilities within our company: 1. Staff supervision 2. Operational management 3. Support to the executive chef 4. Culinary responsibility 5. Development and quality 6. Training 7. Communication Working Conditions: Salary: $5.724.061 + Statutory benefits Contract Type: Fixed-term contract, renewable every 3 months. Work Schedule: Sunday to Sunday – Rotating shifts with 1 compensatory day per week. This vacancy promotes labor inclusion. Persons with disabilities who meet the profile are welcome to apply. The organization guarantees selection processes based on equal opportunities and reasonable accommodations.-Requirements- Minimum Education: University / Technical program 3 years of experience Knowledge: Mass consumption Persons with disabilities: Yes