Chef Manager

Aramark Ireland; Dublin; On-site; EUR 60,000 - 75,000; Full time

Benefits offered by this job

Company pension

Employee benefits package

Training and development opportunities

Job summary

Aramark Ireland is seeking a Chef Manager to lead a corporate catering operation, delivering exceptional food quality, service, and financial performance at a first-class workplace dining site.

You will combine hands-on culinary leadership with operational and commercial management, guiding a team to meet high standards while developing menus and maintaining compliance with HACCP and safety policies.

Qualifications

• Experience as Chef Manager, Head Chef or Catering Manager in contract catering or corporate dining.
• Strong leadership and people management skills.
• Proven ability to manage budgets and meet financial targets.
• Excellent culinary skills and passion for food innovation.
• Sound knowledge of food safety, HACCP and health & safety legislation.
• Strong organisational and communication skills.

Responsibilities

• Lead the preparation and presentation of high quality fresh food.
• Develop innovative and seasonal menus aligned with customer expectations.
• Ensure food quality, presentation and consistency are maintained.
• Manage breakfast, lunch, hospitality and event catering services.
• Lead, motivate, train and develop the catering team.
• Manage staff scheduling, recruitment, absence management and performance reviews.
• Promote a positive culture focused on teamwork, customer service and continuous improvement.
• Provide hands-on operational support during busy service periods.
• Manage food, labour and operational costs within budgets.
• Monitor purchasing, stock control and supplier performance.
• Deliver cost-saving initiatives while maintaining service standards.
• Complete financial reporting and KPI monitoring as required.
• Build strong relationships with clients and stakeholders.
• Ensure high levels of customer satisfaction through engagement and feedback.
• Drive innovation and continuous improvement within the catering offer.
• Ensure full compliance with HACCP, food safety legislation and company policies.
• Maintain all required food safety and health & safety documentation.
• Lead by example in promoting safe working practices.

Skills

Leadership

People management

Budget management

Culinary skills

Food safety & HACCP

Organisational skills

Communication skills

Job description

The Chef Manager is responsible for leading a corporate catering operation, ensuring exceptional food quality, service delivery, financial performance, and team development. The role combines hands-on culinary leadership with operational and commercial management to deliver a first-class workplace dining experience.

Working Hours

• Monday to Friday
• Daytime hours: 8:00am - 3:30pm (flexibility required based on business needs)
• Occasional support for hospitality events outside normal operating hours
• A weekend team operates on a 5 over 7 basis; however, the Chef Manager will be expected to provide operational cover on weekends when required.
• 39 hours per week, typically 8:00am - 3:30pm Monday to Friday, with flexibility and occasional weekend cover as required.

Key Responsibilities

Food & Service Delivery

• Lead the preparation and presentation of high-quality fresh food.
• Develop innovative and seasonal menus aligned with customer expectations.
• Ensure food quality, presentation, and consistency are maintained at all times.
• Manage breakfast, lunch, hospitality, and event catering services.

Team Leadership

• Lead, motivate, train and develop the catering team.
• Manage staff scheduling, recruitment, absence management, and performance reviews.
• Promote a positive culture focused on teamwork, customer service and continuous improvement.
• Provide hands-on operational support during busy service periods.

Financial Management

• Manage food, labour and operational costs within agreed budgets.
• Monitor purchasing, stock control and supplier performance.
• Deliver cost-saving initiatives while maintaining service standards.
• Complete financial reporting and KPI monitoring as required.

Client & Customer Engagement

• Build strong relationships with clients and stakeholders.
• Ensure high levels of customer satisfaction through regular engagement and feedback.
• Drive innovation and continuous improvement within the catering offer.

Health, Safety & Compliance

• Ensure full compliance with HACCP, food safety legislation and company policies.
• Maintain all required food safety and health & safety documentation.
• Lead by example in promoting safe working practices.

Skills & Experience

• Previous experience as a Chef Manager, Head Chef or Catering Manager within contract catering, hospitality or corporate dining.
• Strong leadership and people management skills.
• Proven experience managing budgets and delivering financial targets.
• Excellent culinary skills and a passion for food innovation.
• Sound knowledge of food safety, HACCP and health & safety legislation.
• Strong organisational and communication skills.

Benefits

• Monday to Friday daytime operation.
• Work-life balance with limited weekend requirements.
• Opportunity to lead a high-profile corporate catering site.
• Training and development opportunities.
• Company pension and employee benefits package.