Kitchen Manager

• 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.

Would you like to work in a place where your vocation and your professional development go hand in hand? At DomusVi, we care for both those we accompany and those who are part of our team. We are waiting for you; your talent adds value, your vocation transforms!

DomusVi España, as a company aware of and committed to the task of promoting a culture of equality in the workplace, will guarantee equal treatment and opportunities for all groups in the field of employment and occupation when evaluating received applications, positively valuing a willingness to undergo training in equality matters.

• 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: 100%
• Shifts: fixed morning shift from 7:30 am to 3:30 pm
• Work environment where people are 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, caring is much more than a profession: it is sharing humanity, growing every day, and being part of a team with a true purpose. We seek people with a vocation, who want to develop in an environment where empathy, innovation, and respect are present in every gesture and every collaboration.

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

• 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.
• Testing the available FFTT to verify their viability, offering alternatives for improvement, and being able to assess the incorporation of new products.
• 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.
• Personnel Management and Organization: Supporting kitchen staff in their duties, as well as communicating with and guiding them according to the bases established in the organization and correcting any possible incidents arising in the day-to-day. Ensuring compliance with the established schedule by the entire kitchen team and participating in the selection of future candidates.