Job Description: Ensure the design, operation, and supervision of the company’s industrial cafeteria, guaranteeing healthy meals in compliance with nutrition, hygiene, and food safety regulations; optimizing costs while ensuring quality, user satisfaction, and adherence to operational standards. Key Responsibilities * **Nutritional and Dietary Planning** * Develop balanced menus tailored to employees’ profiles (age, shift, special requirements) and nutrition standards. * Supervise kitchen staff to ensure compliance with the nutritionist’s guidelines (portion sizes, nutritional value, allergies/intolerances, etc.). * Coordinate food health campaigns, nutritional education initiatives, and wellness incentives. * **Industrial Cafeteria Operations** * Supervise food preparation, serving, and distribution. * Manage food inventory, procurement, waste, and shrinkage. * Establish and monitor operational KPIs (service time, satisfaction, incidents, cost per meal, food waste). * Ensure infrastructure (kitchens, food areas, buffets, dishwashing, etc.) functions properly and complies with safety and hygiene regulations. * **Regulatory Compliance and Quality Control** * Ensure compliance with regulations such as NOM‑251‑SSA1‑2009 (Good Hygiene Practices for Foods), NOM‑093‑SSA1‑1994 (Commercial and Sanitary Information for Foods), and other applicable food regulations in Mexico. * Supervise hygiene, sanitation, pest control, and food safety audits. * **Cost and Supplier Management** * Negotiate with food, service, equipment, and maintenance suppliers. * Prepare the annual food budget, track cost per meal, control waste, and analyze cafeteria service profitability. * Propose efficiency improvements: order automation, process optimization, reduction of shrinkage. * **Team Management and Internal Customer Service** * Lead the cafeteria team: supervisors, cooks, assistants, cleaning staff. * Foster a service-oriented culture toward company employees: responsiveness, satisfaction, feedback. * Address food service incidents (complaints, suggestions, special requests) and propose improvements. Required Profile * **Education:** Bachelor’s degree in Nutrition, Nutriology, Gastronomy, or related field. GRADUATES ONLY. Active registration as a nutritionist is desirable. * **Experience:** * Minimum 3\-5 years in cafeteria operations, food service, or institutional feeding (industrial, corporate, hospital, etc.). * Experience in team supervision and budget management is desirable. * **Technical Knowledge:** * Applied nutrition, portion calculation, nutritional value of menus. * Food hygiene regulations, HACCP systems, quality control. * Supplier management, negotiation, cost and waste control. * Food management tools, inventory systems, basic ERP for services (desirable). * **Key Competencies:** * Leadership and teamwork. * Service orientation and internal customer satisfaction. * Analytical thinking and ability to optimize processes. * Effective communication. * Responsibility, professional ethics, and regulatory compliance. * **Languages / Others:** * Proficiency in office tools (Excel, Word). * Basic English is desirable for interaction with suppliers or technical manuals. Employment Type: Full-time Work Location: On-site Employment Type: Full-time Salary: $11,000\.00 \- $12,000\.00 per month Work Location: On-site