Culinary Production Shift Lead

At Wetaca, we cook so that eating well is part of everyday life, not a privilege or an exception.

We do this from a central kitchen where everything is designed to function consistently: proprietary recipes, real ingredients, planning, and clear processes.

We are in constant growth, and that forces us to improve continuously: building better systems, refining processes, and raising the level. Growing does not mean running without control, but advancing with judgment, knowing that not everything is set in stone from day one.

That growth implies change. And change, sometimes, in the short term, can be uncomfortable. At Wetaca, we understand that discomfort as a natural part of improving and building something better in the medium and long term.

The kitchen area is the heart of Wetaca.

As Kitchen Shift Lead, you will be the person at the front of the kitchen during the afternoon shift, reporting to the Operations Director. You will organize the shift's production: ensuring the team follows guidelines, that timings are met, and that everything is done with order, purpose, and always seeking the most efficient way to do it.

In an evolving environment, this role is fundamental to maintaining quality and food safety standards while the system changes, helping the team to adapt without losing focus or cohesion.

Production Organization

• Organize and sequence the shift's production according to planning, guaranteeing the achievement of objectives.

• Coordinate the kitchen team and assign tasks to optimize timing and workflow.

• Ensure that the team follows guidelines, standardized recipes, and established procedures.

• Record and consult production orders in the MRP system, ensuring the correct traceability of raw materials and finished products.

Quality and Food Safety

• Ensure that processes are fulfilled according to quality and food safety standards.

• Supervise control logs (temperatures, batches, cleaning) and resolve incidents alongside the quality team.

• Validate the product before releasing it, taking care of flavor, texture, and appearance.

Culinary Production

• Supervise and participate in the preparation of products following standardized recipes.

• Verify the efficient and correct use of industrial kitchen machinery and tools.

• Train team members in the use of machinery, cooking techniques, and food hygiene and safety regulations.

Continuous Improvement

• Propose improvements to optimize productivity, timing, and workflows.

• Inform the Operations Director about needs or technical failures that affect production.

• You have between 3 and 5 years of experience in food production (industry, central kitchen, or similar), with at least 2 years coordinating a shift or a line.

• You have a culinary background: training or experience in cooking.

• You know how to organize a team's production and optimize timing.

• You have solid knowledge of HACCP and food safety.

• You are an organized person, with attention to detail and results-oriented.