Chef Manager | Innovative Catering Lead (Mon-Fri)

Aramark; Dublin; Hybrid; EUR 45,000 - 65,000; Full time

Job summary

Aramark is recruiting for a Chef Manager to join our team on a client site in Ireland. You will be responsible for ordering, production and serving of all food daily, delivering exceptional service in line with customer demands.

This Monday to Friday position features flexible morning hours, with scope to lead a catering team and drive financial performance, including costings and menu planning, while upholding HACCP and safety standards.

Qualifications

• Previous experience in a similar food service environment.
• An innovative approach to menu design with strong attention to detail.
• 2-3 years experience as a sous chef or head chef.
• Previous experience in Managing a Catering Team.
• Strong interpersonal skills.
• Flexibility and the ability to innovate.
• Commercial acumen, strong organisational 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 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.

Skills

Interpersonal skills

Commercial acumen

Organisational skills

Problem-solving abilities

Innovative menu design

Job description

Aramark is recruiting for a Chef Manager to join our team on a client site in Ireland. You will be responsible for ordering, production and serving of all food daily, delivering exceptional service in line with customer demands.

This Monday to Friday position features flexible morning hours, with scope to lead a catering team and drive financial performance, including costings and menu planning, while upholding HACCP and safety standards.