Human Resources Executive

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.