supervise and ensure the correct operational and technical execution of the kitchen in accordance with the Executive Chef’s guidelines. Their mission is to guarantee operational continuity, culinary quality, and compliance with standards, acting as a liaison between gastronomic management (Executive Chef) and the operational team (Kitchen Managers and cooks). 1\. Operational supervision and coordination 2\. Quality control and culinary standards 3\. Personnel management 4\. Administration and cost control 5\. Compliance with health and food safety regulations 6\. Interdepartmental communication and coordination Technical knowledge: * National cuisine, seafood cuisine * Cooking and preservation techniques * Cost control, technical specifications * Hygiene standards, food safety, and H Distinction/NOM-251 Personal competencies: * Operational leadership and coordination ability * High standards and attention to detail * On-the-spot problem solving * Assertive communication and decision-making ability * Resilience and composure under pressure Key competencies: * Collaborative leadership * Operational planning * Results-oriented approach * Mentoring ability * Technical culinary rigor Stress management and prioritization Position type: Full-time, Probationary period Contract duration: 2 months Salary: $10,000.00 - $12,000.00 per month Benefits: * Study support * Salary increases * Employee discount * Option for an indefinite-term contract * Free uniforms Workplace: On-site employment