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Kitchen Supervisor (Buffet Restaurant)

On-site in Madrid·Full-time·Added 1 month ago (last checked 22 Oct)

Muerdelapasta

27 open roles

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Our summary

Work mode
On-site, Madrid
Contract
Permanent, full-time hours
Education
Vocational training (FP Grado Medio)

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Skills

This job advert was originally written in Spanish.

Requirements

What we're looking for

  • Ability to organize teams, prioritize tasks, and resolve unforeseen events with agility.
  • Service vision and attention to detail.
  • Leadership, communication, and training skills.
  • Problem-solving attitude, commitment, and focus on results.

Nice to have

  • Minimum of 1 year of experience as a kitchen manager or second-in-command, preferably in organized catering or kitchens supplied from a central location.
  • Knowledge in team management, high-volume operations, and the use of IT tools (Office suite).

Education & certifications

  • Intermediate or Higher Vocational Training in Hospitality and Tourism.

Pay & benefits

What you'll get

  • Permanent full-time contract.
  • Development within the company, with promotion opportunities.
  • Access to our Employee Club: where you can benefit from different types of discounts and all kinds of advantages (leisure, technology, sports, fashion ...).

The role

Do you like challenges? Do you have experience leading teams in organized catering? We have been waiting for you!

At Muerde La Pasta, a leading buffet-style catering chain, we are looking for a Kitchen Manager for one of our restaurants. If you are passionate about cooking, team management, and continuous improvement, this is your opportunity to grow with us.

What you'll do

  • Coordinate and supervise daily kitchen operations, ensuring compliance with quality, timing, and presentation standards.
  • Guarantee the correct execution of recipes and procedures established by the central kitchen.
  • Manage orders, stock control, and the preservation of raw materials.
  • Ensure compliance with hygiene-sanitary regulations and HACCP.
  • Lead, motivate, and train a team of between 6 and 10 people, fostering a good working environment.
  • Propose operational improvements that contribute to efficiency and process optimization.

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