Job Summary: Organize protein orders, maintain the workstation and equipment, supervise production, support inventory management, and perform mise en place for service and banquets. Key Responsibilities: 1. Organization and maintenance of the butcher area 2. Production supervision and inventory support 3. Mise en place of food for service and banquets - Organize protein orders while keeping the butcher area and equipment in good condition. - Supervise existing production in the warehouse and assist with inventory taking. - Perform mise en place for food items scheduled for service and banquets. -Requirements- Minimum education: Secondary education 1 year of experience Languages: Spanish Age: between 23 and 50 years Knowledge: Ordering, Production, Inventory taking, Cutting tools Keywords: chef, cook