Cook

• Technical training in Hospitality and Catering.
• Desirable minimum experience of 6 months in a similar position, in primary care, in a hospital, or in a nursing home.
• Recommended specific training in cooking, as well as in food handling, use of chemical cleaning products, and team management.

• A culture centered on the care and respect of people.
• An interdisciplinary and collaborative team that accompanies and listens to you.
• Job stability and conditions adapted to your needs.
• Time to dedicate to what matters most: quality care.
• Contract: permanent
• Working day: full-time
• Shifts: rotating morning and afternoon shifts
• A work environment where people are at the center, based on respect, collaboration, and mutual support.
• Work-life balance and well-being as an essential part of the day-to-day.
• Continuous training, social benefits, and professional development which will allow you to grow in a constantly evolving company.

At DomusVi, we continue to grow. With the opening of our new residential center DomusVi Gavà Ciutat, located in Gavà, we are looking to hire a cook who wants to be part of an exciting, innovative project with a clear purpose: caring for people.

Would you like to be part of a project from its very first day? At DomusVi, we are opening the doors of a new center and we want to count on people who share our passion for caring. Here, your vocation and your professional development will grow hand in hand. We are waiting for you to build a story together that begins today, where your talent will make a difference from day one!

Guarantee the correct functioning of the kitchen, ensuring service quality, food safety, and efficient resource management.

• What will you contribute as a cook?
• Place orders for the raw materials necessary for the center's supply
• Manage stocks: control of stored raw materials (dry storage, cold rooms), guaranteeing the cold chain for perishable products, their proper storage to avoid cross-contamination, and ensuring rotation (FIFO).
• Know, ensure, and supervise compliance with current regulations regarding the food service by the entire team.
• Resolve possible incidents and make suggestions for improvement regarding menu acceptance, equipment, tableware, etc. Through continuous communication with the Territorial Hospitality Manager.
• Access and use of DOMUSCHEF for: Placing orders for the necessary raw materials based on the pre-established menu and managing monthly expenses and inventories.