Chef Manager: Innovative Menus, Team Lead & Catering Ops

Aramark; Tallaght; On-site; EUR 50,000 - 65,000; Full time

Job summary

Aramark are recruiting a Chef Manager to join our team at one of our client sites. The successful candidate will assume full responsibility for the ordering, production and serving of all food on a day-to-day basis, ensuring a smooth service in line with client demands.

The role requires HACCP/Culinary Arts qualifications along with experience in managing a catering team, strong cost control, and a proactive approach to menu development within budgeted margins.

Qualifications

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

Responsibilities

• Produce food and introduce new and innovative menu options.
• Ensure daily menus meet customer requirements.
• Collaborate with Regional Manager to exceed client expectations.
• Be flexible to meet with Clients.
• Maintain full financial accountability for catering operation (sales, GP, labour, overheads).
• Achieve budgeted gross margin through costing and menu planning.
• Maintain high standards of Health and Safety and HACCP.

Skills

Menu design

Catering team management

Interpersonal skills

Innovation

Commercial acumen

Problem solving

Flexibility

Education

HACCP/Culinary Arts/Professional Cookery

Job description

Aramark are recruiting a Chef Manager to join our team at one of our client sites. The successful candidate will assume full responsibility for the ordering, production and serving of all food on a day-to-day basis, ensuring a smooth service in line with client demands.

The role requires HACCP/Culinary Arts qualifications along with experience in managing a catering team, strong cost control, and a proactive approach to menu development within budgeted margins.