Chef Manager

Hollybank Trustees Ltd; Cork; On-site; EUR 42,000 - 64,000; Full time

Job summary

Aramark Ireland in Cork area is recruiting a Chef Manager for a busy site. You will develop and execute catering solutions to meet customer needs with a strong focus on hospitality.

Responsibilities include leading the kitchen team, delivering quality events, and ensuring safety and food hygiene compliance. The role requires an approved catering qualification at diploma/degree level and 2–5 years of industry experience, including management responsibility.

Qualifications

• An approved catering qualification at diploma/degree level with 2–5 years industry experience, 2 of which were at management level.
• Strong knowledge of food hygiene including HACCP.

Responsibilities

• Deliver consistent quality in planning and execution of events.
• 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 daily huddles.
• Ensure compliance with Aramark policies on safety, health, wage and hour.
• Develop and maintain effective client and customer rapport for mutually beneficial relationships.

Skills

People management

Food hygiene

Customer service

Budgets

Leadership

Education

Diploma/Degree in catering

Job description

Location: On site / Cork, Co. Cork, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Negotiable salary

Chef /Manager

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Aramark Ireland

Cork Area

Employment type:

Full-time

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