Chef Manager

Aramark Ireland; Dublin; On-site; EUR 45,000 - 65,000; Full time

Job summary

Aramark Ireland is seeking a Chef Manager to lead a corporate catering facility, delivering high‑quality food and outstanding service. The role combines hands‑on culinary leadership with management responsibilities across food production, service, safety, and budgets.

You will oversee breakfast, lunch and events, develop seasonal menus, lead staff, maintain HACCP compliance, and drive profitability while ensuring an exceptional customer experience.

Qualifications

• Proven experience as Chef Manager, Head Chef or Catering Manager.
• Strong leadership and people management skills.
• Excellent organisational and communication abilities.
• Good financial and commercial awareness.
• Food Safety Level 3 qualification preferred.

Responsibilities

• Plan, prepare, and oversee delivery of fresh, high-quality food offerings.
• Ensure food prepared and presented to company standards.
• Manage breakfast, lunch, hospitality, and function catering.
• Develop seasonal menus and promote healthy options.
• Monitor portion control and minimise waste.
• Lead, train, and motivate catering staff.
• Manage staff schedules and labour requirements.
• Conduct team briefings and performance reviews.
• Maintain HACCP and food safety compliance.
• Complete food safety records and audits accurately.
• Control food, labour, and operational costs.
• Manage stock ordering, receiving, and inventory control.
• Coordinate catering for meetings and events.
• Ensure exceptional customer service at all times.

Skills

Leadership

Organisational abilities

Communication

Financial awareness

Customer service

Education

Food Safety Level 3

Tools

Microsoft Office

Catering management systems

Job description

Chef Manager is responsible for the overall management of a corporate catering facility, ensuring the delivery of high-quality food and excellent customer service while maintaining food safety, budgetary control, and operational efficiency. The role combines hands‑on culinary leadership with management responsibilities.

Key Responsibilities

Food Production & Service

• Plan, prepare, and oversee the delivery of fresh, high-quality food offerings.


• Ensure all food is prepared and presented to company standards.


• Manage breakfast, lunch, hospitality, and meeting room catering services.


• Develop seasonal menus and promote healthy food choices.


• Monitor portion control and minimise food waste.

Team Leadership

• Lead, train, and motivate catering staff.


• Manage employee schedules and labour requirements.


• Conduct team briefings and performance reviews.


• Ensure a positive and productive working environment.

Health, Safety & Compliance

• Maintain full compliance with HACCP and food safety regulations.


• Ensure all health and safety procedures are followed.


• Complete food safety records and audits accurately.


• Maintain high standards of cleanliness throughout the kitchen and service areas.

Financial Management

• Control food, labour, and operational costs.


• Manage stock ordering, receiving, and inventory control.


• Monitor budget performance and achieve financial targets.


• Identify opportunities to increase sales and profitability.

Customer Service

• Build strong relationships with clients and site stakeholders.


• Respond promptly to customer feedback and requests.


• Organise catering for meetings, events, and special functions.


• Ensure an exceptional customer experience at all times.

Administration

• Complete weekly reports and operational documentation.


• Manage supplier relationships and purchasing requirements.


• Ensure all company systems and procedures are followed.

Skills & Experience

• Previous experience as a Chef Manager, Head Chef, or Catering Manager.


• Experience within corporate, business, or contract catering environments.


• Strong leadership and people management skills.


• Excellent organisational and communication abilities.


• Good financial and commercial awareness.


• Food Safety Level 3 qualification (preferred).


• Competent in Microsoft Office and catering management systems.

Personal Attributes

• Professional and customer-focused.


• Strong attention to detail.


• Ability to work independently and manage multiple priorities.


• Positive, flexible, and results‑driven approach.


• Passion for food quality and service excellence.