Chef Manager

Aramark Ireland; Cork; On-site; EUR 40,000 - 52,000; Full time

Job summary

Aramark Ireland in Cork area is seeking a Chef Manager to oversee catering operations, develop and execute catering solutions, and lead a busy site with a strong emphasis on hospitality and customer service.

The role focuses on delivering quality food, ensuring safety standards, managing the kitchen team, and driving catering revenue while maintaining operational excellence.

Qualifications

• An approved catering qualification at diploma/degree level and /or 2-5 years industry experience, 2 of which were at management or department head level with a strong background in 4 star hospitality.
• Demonstrates excellent people management skills
• A high degree of knowledge of Food Hygiene including HACCP
• The ability to manage in a diverse and pressurised environment with a focus on client and customer services.
• Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.
• Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement.

Responsibilities

• Deliver consistent quality in planning and execution of events.
• Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
• Work collaboratively with the kitchen team to assist in daily food production, providing hands-on support in the kitchen while ensuring operational standards, food safety compliance, and service excellence are upheld.
• Lead catering team to ensure quality in final presentation of food.
• Train and lead employees to ensure knowledge of food menus and promotional calendars.
• Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.
• Demonstrate excellent customer service using Aramark's standard model.
• Implement communication strategy as provided by marketing team to build catering revenue.
• Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.
• Responsible for executing catering events of varied size and scope.
• Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
• Complete and maintain all staff records including training records, schedules and performance data.
• Develop and maintain effective client and customer rapport for mutually effective business relationships.
• Report weekly on the week's activities and financial performance.
• Weekly and quarterly reviews on performance.
• Responsible for executing catering events of wide-ranging size and scope, including staffing and management.
• Coordinate activities with other departments as appropriate.

Skills

People management

Team leadership

Customer service

Food safety (HACCP)

Continuous improvement

Education

Diploma/Degree-level catering qualification

Job description

Chef /Manager

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Aramark Ireland

Cork Area

Employment type:

Full-time

Job description

Job Title: Chef Manager

Job Description

Aramark are currently recruiting for a Chef Manager in the Cork area for a busy site. This person will be responsible for developing and executing catering solutions to meet customer needs and a big focus on hospitality.

Facilitate the delivery of prepared food as per company policy and Health & Safety & food safety.

Job Responsibilities

• Deliver consistent quality in planning and execution of events.
• Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
• Work collaboratively with the kitchen team to assist in daily food production, providing hands‑on support in the kitchen while ensuring operational standards, food safety compliance, and service excellence are upheld.
• Lead catering team to ensure quality in final presentation of food.
• Train and lead employees to ensure knowledge of food menus and promotional calendars.
• Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.
• Demonstrate excellent customer service using Aramark's standard model.
• Implement communication strategy as provided by marketing team to build catering revenue.
• Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.
• Responsible for executing catering events of varied size and scope.
• Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
• Complete and maintain all staff records including training records, schedules and performance data.

Client Relationship:

• Develop and maintain effective client and customer rapport for mutually effective business relationships.
• Demonstrate excellent customer service using Aramark's standard model.
• Implement communication strategy as provided by marketing team in order to build catering revenue.
• Report weekly on the week's activities and financial performance.

Financial Performance:

• Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.
• Weekly and quarterly reviews on performance.

Efficiency:

• Responsible for executing catering events of wide-ranging size and scope, including staffing and management.
• Ensure accurate reporting of all catering related revenue, expenses, and receivables. Coordinate activities with other departments as appropriate.

Compliance:

• Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour...

Qualifications

• An approved catering qualification at diploma/degree level and /or 2-5 years industry experience, 2 of which were at management or department head level with a strong background in 4 star hospitality.
• Demonstrates excellent people management skills
• A high degree of knowledge of Food Hygiene including HACCP...
• The ability to manage in a diverse and pressurised environment with a focus on client and customer services.
• Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.
• Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement.