Chef/manager

Aramark Ireland; Letterkenny; On-site; EUR 42,000 - 56,000; Full time

Job summary

Aramark Ireland seeks a Chef Manager in the Letterkenny area to develop and execute catering solutions, oversee food production, and ensure health and safety compliance.

You will lead a kitchen team, manage events, deliver high-quality service, and drive revenue while maintaining food safety standards.

Qualifications

• Bachelor's degree or equivalent experience in a relevant field.
• An approved catering qualification at diploma/degree level.
• Demonstrates excellent people management skills.
• High level knowledge of Food Hygiene including HACCP.

Responsibilities

• Deliver catering events and supervise kitchen operations to ensure quality and efficiency.
• Lead catering team and provide hands-on support while upholding standards.
• Train staff on menus and promotional calendars and conduct regular meetings.
• Monitor performance and provide feedback; coordinate with other departments as needed.
• Ensure compliance with safety, health, wage and hour policies and company standards.

Skills

People management

Food hygiene HACCP

Budgeting

Customer service

Change management

Education

Catering qualification (diploma/degree)

Bachelor's degree or equivalent experience

Job description

Job Title: Chef Manager

Job Description

Aramark are currently recruiting for a Chef Manager in the Letterkenny area responsible for developing and executing catering solutions to meet customer needs. 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 in order 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.

Financial Performance:

• Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.

Efficiency:

• 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 a high-volume hospitality, conference and banqueting operation.
• Bachelor's degree or equivalent experience...
• 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.