Chef Manager: Innovative Menu Leader (Mon-Fri)

Aramark; Dublin; On-site; EUR 55,000 - 65,000; Full time

Job summary

Aramark Ireland is recruiting a Chef Manager to lead day-to-day food production and service at a Dublin client site. The role covers ordering, menu development, and HACCP compliance.

You will oversee a catering team, manage budgets, drive sales and gross profit, and ensure health and safety standards are met. Monday–Friday, 7:00–15:00, with a focus on exceptional client service.

Candidates should have a third-level qualification in culinary arts and proven management experience in catering.

Qualifications

• Experience in a similar food service environment
• Innovative approach to menu design with strong attention to detail
• Third level qualification in HACCP/Culinary Arts/Professional Cookery
• Experience managing a catering team
• Strong interpersonal skills
• Flexibility and ability to innovate
• Commercial acumen and strong organisational/problem-solving abilities

Responsibilities

• Produce food and introduce new menu options
• Ensure daily menus are balanced and meet customer requirements
• Collaborate with Regional Manager to exceed client needs
• Be flexible to meet with clients
• Full financial accountability for catering operation (sales, GP, labour, overheads)
• Achieve budgeted gross margin through costing and menu planning
• Maintain highest Health & Safety and HACCP standards
• Manage and develop the catering team

Skills

Menu design

Catering leadership

Food service operations

Interpersonal skills

Commercial acumen

Education

HACCP/Culinary Arts/Professional Cookery

Job description

Aramark Ireland is recruiting a Chef Manager to lead day-to-day food production and service at a Dublin client site. The role covers ordering, menu development, and HACCP compliance.

You will oversee a catering team, manage budgets, drive sales and gross profit, and ensure health and safety standards are met. Monday–Friday, 7:00–15:00, with a focus on exceptional client service.

Candidates should have a third-level qualification in culinary arts and proven management experience in catering.