Chef Manager

Aramark; Ireland; Remote; EUR 50,000 - 70,000; Full time

Job summary

Aramark is seeking a Culinary Manager to lead all culinary operations at the site, supervise kitchen personnel, and ensure high standards of quality and safety. You will develop menus, costings, and yield analysis while maintaining compliance with HACCP and food hygiene regulations.

You will manage training, staff performance, and disciplinary matters, and work closely with the Operations Manager to align with budgets and client requirements.

Qualifications

• Two to three years of post‑high school education in the culinary field (preferably a culinary degree).
• Two to three years of experience in a related position with this or another organization.
• Sophisticated knowledge of food professions and HACCP principles.
• Strong oral, reading, and written communication skills; ability to lead by example.

Responsibilities

• Train and run kitchen personnel and supervise all activities.
• Estimate food consumption and requisition or purchase food.
• Develop and standardize production recipes to ensure quality.
• Establish presentation techniques, quality standards, and plan and price menus.
• Ensure safety, sanitation, and proper operation of equipment in the kitchen.

Skills

People leadership

Food safety HACCP

Budgeting and cost control

Cash handling

Menu development

Communication skills

Education

Culinary degree

Third level qualification in HACCP/Culinary Arts/Professional Cookery

Job description

As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Job Responsibilities

• Train and run kitchen personnel and supervise/coordinate all activities;
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
• Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
• Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
• Regularly review performance with each member of the team
• Ensure that training records are maintained
• Implement any new company policy decisions and train staff accordingly
• Ensure all staff closely implement the Unit Dress Code
• Carry out weekly / monthly stock takes
• Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
• Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
• Maintain a financial information system as required by Aramark and client
• Take full responsibility for all cash relating to Catering Department
• Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
• Assist your Regional Manager in setting the Annual Budget for the Unit
• Produce menu costings and yield charts as the need arises
• Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
• Compile and implement staff work and duties rotations
• Record staff time-keeping and complete monthly timesheets
• Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
• Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
• Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
• Elect a safety representative and hold regular safety meetings to address unit hazards
• Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
• Maintain good communications and working relationships with your client, customers, and all staff
• Attend Management Meetings when required
• Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
• Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
• Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
• Empower team to deliver excellence in customer service
• Investigate concerns and respond to needs relating to the catering service and take corrective action
• Address and optimally resolve customer-related complaints
• Induct all new staff including relief staff as per induction checklist
• Carry out appraisals on staff on an annual basis
• To ensure that the accurate financial procedures are followed
• Promote a professional image of Aramark at all times

Qualifications

• Ideal candidates will possess two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
• Requires sophisticated knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.
• A passion for service and quality
• Good people leadership skills
• Flexibility and ability to work on own initiative
• Experience of cash handling, banking, and stock management
• Integrity and the ability to communicate appropriately at all levels of the business
• Hands-on operator with the ability to lead by example through operational excellence
• An excellent knowledge of Food Hygiene including HACCP
• Understanding of profit and loss account management, budget managements
• Experience in a unionized environment
• Ability to suggest and implement improvements and positive changes
• Third level qualification (HACCP/Culinary Arts/Professional Cookery)
• Previous experience in a similar food service environment
• Previous experience in Leading a Catering Team
• Commercial acuity, Strong organizational and problem-solving abilities
• Experience in the relevant line of business environment