Corporate Catering Manager & Culinary Leader

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

Job summary

Aramark Ireland is seeking a Chef Manager to lead a corporate catering facility, delivering high‑quality food and outstanding service. The role combines hands‑on culinary leadership with management responsibilities across food production, service, safety, and budgets.

You will oversee breakfast, lunch and events, develop seasonal menus, lead staff, maintain HACCP compliance, and drive profitability while ensuring an exceptional customer experience.

Qualifications

• Proven experience as Chef Manager, Head Chef or Catering Manager.
• Strong leadership and people management skills.
• Excellent organisational and communication abilities.
• Good financial and commercial awareness.
• Food Safety Level 3 qualification preferred.

Responsibilities

• Plan, prepare, and oversee delivery of fresh, high-quality food offerings.
• Ensure food prepared and presented to company standards.
• Manage breakfast, lunch, hospitality, and function catering.
• Develop seasonal menus and promote healthy options.
• Monitor portion control and minimise waste.
• Lead, train, and motivate catering staff.
• Manage staff schedules and labour requirements.
• Conduct team briefings and performance reviews.
• Maintain HACCP and food safety compliance.
• Complete food safety records and audits accurately.
• Control food, labour, and operational costs.
• Manage stock ordering, receiving, and inventory control.
• Coordinate catering for meetings and events.
• Ensure exceptional customer service at all times.

Skills

Leadership

Organisational abilities

Communication

Financial awareness

Customer service

Education

Food Safety Level 3

Tools

Microsoft Office

Catering management systems

Job description

Aramark Ireland is seeking a Chef Manager to lead a corporate catering facility, delivering high‑quality food and outstanding service. The role combines hands‑on culinary leadership with management responsibilities across food production, service, safety, and budgets.

You will oversee breakfast, lunch and events, develop seasonal menus, lead staff, maintain HACCP compliance, and drive profitability while ensuring an exceptional customer experience.