Chef Manager

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

Benefits offered by this job

Full uniform

Complimentary meals

Training & development

Career progression

Company pension

Bike to Work

Job summary

Aramark in Cork region is seeking a Chef Manager to lead our catering operation at a high-profile client site. The role focuses on food quality, customer service, and overall unit performance, including financials, health & safety, and client satisfaction.

The successful candidate will manage a small team, drive service excellence, and develop menus while ensuring compliance with HACCP and company procedures. Full training and ongoing support are provided within a large, supportive organisation.

Qualifications

• Relevant culinary qualification.
• Experience in a professional catering or hospitality environment.
• Strong understanding of food safety, HACCP, and health & safety regulations.
• Experience supervising or leading a team is desirable.
• Experience managing food costs and operational performance is advantageous.

Responsibilities

• Lead and manage the day-to-day catering operation within the unit.
• Ensure the consistent delivery of high-quality food and service standards.
• Manage and motivate a small catering team, providing coaching, guidance, and support.
• Drive excellent customer satisfaction through innovation, engagement, and service excellence.
• Maintain compliance with all Food Safety, HACCP, Health & Safety, and company procedures.
• Monitor food costs, labour costs, and overall unit financial performance.
• Support budget management and ensure operational targets are achieved.
• Develop menus and food offerings that meet client and customer expectations.
• Ensure stock control procedures are followed and minimise food waste.
• Foster positive relationships with clients, customers, and colleagues. Conduct team training and development to ensure standards consistently exceed expectations.
• Complete all required administrative, financial, and compliance reporting.

Skills

Culinary qualification

Catering experience

Food safety HACCP

Team supervision

Food cost management

Job description

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We are currently recruiting a Chef Manager to lead our catering operation within a high-profile client site in the Cork region.

This is an excellent opportunity for an ambitious chef looking to develop their management career while maintaining a strong focus on food quality and customer service. The successful candidate will be responsible for the overall performance of the unit, leading a small team and ensuring exceptional standards across food production, financial performance, health & safety, and customer satisfaction.

Full training and ongoing support will be provided, making this an ideal opportunity for someone looking to take the next step in their career within a large, supportive organisation.

Monday through Friday daytime hours typically 06:30-15:00 daily

Job Responsibilities

Lead and manage the day-to-day catering operation within the unit.

Ensure the consistent delivery of high-quality food and service standards.

Manage and motivate a small catering team, providing coaching, guidance, and support.

Drive excellent customer satisfaction through innovation, engagement, and service excellence.

Maintain compliance with all Food Safety, HACCP, Health & Safety, and company procedures.

Monitor food costs, labour costs, and overall unit financial performance.

Support budget management and ensure operational targets are achieved.

Develop menus and food offerings that meet client and customer expectations.

Ensure stock control procedures are followed and minimise food waste.

Foster positive relationships with clients, customers, and colleagues.Conduct team training and development to ensure standards consistently exceed expectations.

Complete all required administrative, financial, and compliance reporting.

Qualifications

• Relevant culinary qualification.
• Previous experience in a professional catering or hospitality environment.
• Strong understanding of food safety, HACCP, and health & safety regulations.
• Experience supervising or leading a team is desirable.
• Experience managing food costs and operational performance is advantageous.

Key Skills & Attributes

• Excellent culinary skills and a genuine passion for food.
• Ambition to grow and develop within the management side of the business.
• Strong leadership and team-building abilities.
• Excellent communication and interpersonal skills.
• Customer-focused approach with a commitment to service excellence.
• Strong organisational and problem-solving skills.
• Ability to work independently and make effective decisions.
• Commercial awareness and understanding of business operations.
• Positive attitude with the ability to lead by example.
• Competitive salary package.
• Full uniform provided.
• Complimentary meals while on duty.
• Excellent training and development opportunities.
• Career progression within a leading organisation.
• Company pension scheme.
• Bike to Work Scheme.
• Supportive management and regional leadership team.
• Opportunity to manage a well-established and successful catering unit