Chef Manager

Aramark; Waterford; On-site; EUR 42,000 - 60,000; Full time

Job summary

Aramark is recruiting a Chef Manager to join our team at a client site in Ireland. The successful candidate will oversee ordering, production and serving of all food, ensuring a smooth day-to-day service and exceptional client satisfaction.

The role requires leadership of the catering team, strong HACCP knowledge and the ability to deliver innovative menus while meeting budgetary targets.

Qualifications

• Experience in a similar food service environment.
• Innovative menu design with attention to detail.
• Third level qualification (HACCP/Culinary Arts/Professional Cookery).
• Experience managing a catering team.
• Strong interpersonal and problem-solving abilities.

Responsibilities

• Assume full responsibility to produce food and to constantly introduce new and innovative menu options.
• Ensure that all daily menus are balanced and meet customer requirements.
• Coordinate with Regional Manager to exceed client demands.
• Be flexible and capable of meeting with Clients and staff.
• Maintain full financial accountability for catering operations (sales, GP, labour, overheads).
• Achieve budgeted gross margin through costing and menu planning.
• Ensure highest Health and Safety and HACCP standards in the facility.
• Manage and develop the catering team.

Skills

Innovative menu design

Interpersonal skills

Commercial acumen

Leadership

Education

HACCP/Culinary Arts/Professional Cookery

Job description

Job Description

Aramark are currently recruiting for a Chef Manager to join our team at one of our client site. The successful candidate will assume full responsibility for the ordering, production and serving of all food on a day-to-day basis, thus ensuring a smooth day-to-day service. This role is suited to a Chef Manager with a conscientious approach who has the commitment to deliver an exceptional service in line with customer / client demands.

Job Responsibilities

• Assume full responsibility to produce food and to constantly introduce new and innovative menu options
• Ensure that all daily menus are balanced and meet our customer requirements
• Work with the Regional Manager to ensure, client and customer requirements are exceeded
• Be flexible in their approach and will have the ability to meet with Clients
• Have full financial accountability for the catering operation (driving sales, GP, labour, and overheads)
• Achieve budgeted gross margin through consistent costing and menu planning
• Ensure the highest standards of Health and Safety and HACCP are maintained in the catering facility
• Manage and develop the catering team

Qualifications

• Previous experience in a similar food service environment
• An innovative approach to menu design with strong attention to detail
• Third level qualification (HACCP/Culinary Arts/Professional Cookery)
• Previous experience in Managing a Catering Team
• Strong interpersonal skills
• Flexibility and the ability to innovate
• Commercial acumen, strong organisational and problem-solving abilities

All applications will be treated in the strictest confidence