Job Description

Roles & Responsibilities

Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques

Control cooking temperatures and fire management for optimal flavor and texture

Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs)

Carve and serve meats directly to guests in rod zio style (tableside service)

Maintain cleanliness, organization, and food quality standards in grill and kitchen areas

Monitor food freshness, consistency, and portion control to minimize waste

Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings

Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency

Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards

Ensure compliance with all food safety regulations, health codes, and sanitation requirements

Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience

Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine

Desired Candidate Profile

• Proven experience as a Chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments
• Strong knowledge of churrasco and rod zio cooking techniques and service styles
• Demonstrated expertise in meat butchery, grilling, fire control, and temperature management
• Ability to work effectively under pressure in a fast-paced, high-volume dining environment
• Excellent communication and interpersonal skills with proven ability to engage guests and gather feedback
• Knowledge of food safety standards and regulations (HACCP certification preferred)
• Physical capability to stand for extended periods and safely operate grill equipment and tools
• Leadership and training experience with ability to mentor kitchen staff on culinary techniques and food safety protocols
• Proficiency in inventory management, cost control, and food waste minimization
• Experience in menu development, recipe creation, and seasonal menu planning
• Familiarity with Brazilian cuisine, ingredients, and traditional accompaniments and marinades
• Proficiency in Portuguese language preferred for enhanced communication and cultural authenticity