Riscos psicossociais no trabalho de auxiliares de cozinha de uma indústria

The Psychodynamic of Work, the theoretical approach of this study, highlights the importance and influence of the work context in the worker's health and illness. From this perspective, psychosocial risks at work are understood as factors that relate to workers' perceptions about work organization, management, suffering and emotional, physical and psychological problems. This research mapped the psychosocial risks in kitchen assistants in an industry located in the interior of Rio Grande do Sul. A quantitative and descriptive research was conducted, in which 28 kitchen assistants answered a questionnaire of sociodemographic data and the Psychosocial Risk Assessment Protocol in the Work (PROART). The data were analyzed using descriptive statistics. The results obtained highlighted the high psychosocial risks present in the organization of work, especially related to conditions, deadlines, rhythms, rules, responsibilities and division of labor. On the other hand, the collectivist management style was identified as the most present, that is, there is a perception that the company's managers value group work, recognize the achievements as a merit of all and take into account the well-being of workers. Studies with professional categories that are often invisible - with the help of kitchen assistants - are essential because they provide recognition of the importance of the function for the functioning of the company, as well as they can provide theoretical subsidies so that management promotes actions to improve conditions and work organization of these professionals.The Psychodynamic of Work, the theoretical approach of this study, highlights the importance and influence of the work context in the worker's health and illness. From this perspective, psychosocial risks at work are understood as factors that relate to workers' perceptions about work organization, management, suffering and emotional, physical and psychological problems. This research mapped the psychosocial risks in kitchen assistants in an industry located in the interior of Rio Grande do Sul. A quantitative and descriptive research was conducted, in which 28 kitchen assistants answered a questionnaire of sociodemographic data and the Psychosocial Risk Assessment Protocol in the Work (PROART). The data were analyzed using descriptive statistics. The results obtained highlighted the high psychosocial risks present in the organization of work, especially related to conditions, deadlines, rhythms, rules, responsibilities and division of labor. On the other hand, the collectivist management style was identified as the most present, that is, there is a perception that the company's managers value group work, recognize the achievements as a merit of all and take into account the well-being of workers. Studies with professional categories that are often invisible - with the help of kitchen assistants - are essential because they provide recognition of the importance of the function for the functioning of the company, as well as they can provide theoretical subsidies so that management promotes actions to improve conditions and work organization of these professionals.