Chef Manager

Aramark Ireland; Cork; On-site; EUR 42,000 - 60,000; Full time

Job summary

Aramark Ireland is seeking a Chef Manager for a busy Cork area site. You will develop and execute catering solutions, lead a kitchen team, and drive hospitality excellence while ensuring safety and food safety compliance.

You will manage events of varying sizes, train staff, and deliver on food and labour targets in line with company policies and brand standards.

Qualifications

• Diploma/degree in catering or equivalent
• 2–5 years industry experience, with at least 2 years in a management role
• Strong background in 4-star hospitality and customer service

Responsibilities

• Deliver high quality catering events and services on site
• Lead and train catering team to meet targets and service standards
• Ensure food safety, HACCP and health & safety compliance across all kitchen operations
• Collaborate with marketing and client teams to grow catering revenue
• Maintain staff records, schedules and performance data
• Monitor budgets and labour targets, reporting on variances

Skills

People management

Customer service

Team leadership

Education

Diploma/degree in catering

HACCP knowledge

Job description

Job Description

Aramark are currently recruiting for a

Chef /Manager

Save

Aramark Ireland

Cork Area

Employment type:

Full-time

Job Title: Chef Manager

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.