Human Resources Executive

Job Description

About Food Whisperer: Food Whisperer is a dynamic and rapidly growing food brand committed to delivering exceptional culinary experiences through innovation, quality, and customer focus. Position Summary: The HR Executive – Kitchen Operations is responsible for recruiting, training, scheduling, and managing performance of all kitchen staff, ensuring adherence to safety and labor standards. This role serves as a bridge between the culinary and service team and HR, ensuring a productive, compliant, and motivated kitchen environment. Key Responsibilities: 1. Recruiting & Hiring Source and recruit qualified candidates for various kitchen and service roles (chefs, cooks, dishwashers, F&B associate, F&B supervisor etc.). Conduct interviews, coordinate trials, and oversee hiring paperwork. Ensure recruitment aligns with operational needs and staffing plans. 3. Scheduling & Workforce Management Prepare and manage kitchen staff schedules to optimize labor costs and coverage. Monitor attendance, manage shift swaps, and ensure adequate staffing during peak hours. Utilize scheduling software and ensure compliance with labor laws. 4. Performance Management Support supervisors in evaluating staff performance. Facilitate performance reviews, track KPIs, and assist in coaching or corrective action plans. Promote a culture of accountability and growth. 5. Compensation & Benefits Assist in setting and reviewing pay structures in collaboration with HR leadership. Manage leave and attendance inputs for kitchen staff. Coordinate benefits enrollment and answer employee queries. 6. Employee Relations Act as a liaison between kitchen staff and management. Address grievances, mediate disputes, and promote a positive work culture. Support team-building initiatives and employee engagement programs. 7. Safety & Compliance Ensure all kitchen operations comply with local, state, and federal safety standards. Conduct regular audits of sanitation and food safety practices. Maintain records of incident reports and corrective actions. Qualifications: Bachelor’s degree in Human Resources, Hospitality Management, or related field (preferred). 1–4 years of HR or operations experience, preferably in a restaurant or hospitality setting. Strong interpersonal and problem-solving skills. Proficient in HR software.