Chef Manager: Menu Innovation, Budget & Team Leadership

Aramark; Dublin; Remote; EUR 42,000 - 65,000; Full time

Job summary

Aramark Ireland is recruiting a Chef Manager to lead on-site catering operations across a client site. The role covers food production, menu development, and delivering exceptional day-to-day service in line with client demands.

The successful candidate will assume full financial accountability for catering activities, ensure HACCP standards, and drive improvements in menu quality while leading and developing the catering team.

Qualifications

• Experience in a similar food service environment.
• Innovative menu design with attention to detail.
• Third level HACCP/Culinary Arts/Professional Cookery qualification.
• Experience in managing a catering team and commercial acumen.
• Strong interpersonal skills and flexibility.

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.
• Collaborate with Regional Manager to exceed client and customer expectations.
• Be flexible and meet with Clients as needed.
• Have full financial accountability for the catering operation (driving sales, GP, labour, and overheads).
• Achieve budgeted gross margin through cost control and menu planning.
• Maintain highest standards of Health and Safety and HACCP in the facility.
• Manage and develop the catering team.

Skills

Catering management

Menu design

Costing & budgeting

Food safety HACCP

Team leadership

Interpersonal skills

Education

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

Job description

Aramark Ireland is recruiting a Chef Manager to lead on-site catering operations across a client site. The role covers food production, menu development, and delivering exceptional day-to-day service in line with client demands.

The successful candidate will assume full financial accountability for catering activities, ensure HACCP standards, and drive improvements in menu quality while leading and developing the catering team.