Chef Manager: Innovative Menus & Catering Leader

Aramark; Drogheda; On-site; EUR 45,000 - 65,000; Full time

Job summary

Aramark Ireland is seeking a Chef Manager to oversee the ordering, production and service of all food at a client site. You will be responsible for delivering exceptional service aligned with customer demands and will drive innovation in menu options.

The role requires managing a catering operation with full financial accountability, maintaining HACCP standards, and leading a catering team to meet budget and quality targets. Strong interpersonal and flexible approach essential.

Qualifications

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

Responsibilities

• Produce food and introduce new and innovative menu options.
• Ensure daily menus are balanced and meet client requirements.
• Work with the Regional Manager to exceed client and customer expectations.
• Be flexible and meet with clients as needed.
• Have full financial accountability for the catering operation (sales, GP, labour, overheads).
• Achieve budgeted gross margin through costing and menu planning.
• Maintain highest standards of Health and Safety and HACCP in the facility.
• Manage and develop the catering team.

Skills

Previous experience in a similar food/

Menu design innovation

Managing a catering team

Strong interpersonal skills

Flexibility and innovation

Commercial acumen and organizational

Problem-solving abilities

Education

Third level qualification (HACCP/Culinary Arts/Professional Cookery)

Job description

Aramark Ireland is seeking a Chef Manager to oversee the ordering, production and service of all food at a client site. You will be responsible for delivering exceptional service aligned with customer demands and will drive innovation in menu options.

The role requires managing a catering operation with full financial accountability, maintaining HACCP standards, and leading a catering team to meet budget and quality targets. Strong interpersonal and flexible approach essential.