Culinary Lead – Menu Innovator & Team Builder

Aramark; Cork; Hybrid; EUR 48,000 - 62,000; Full time

Job summary

Aramark in Cork is seeking a Lead Chef to head a busy client-site kitchen. Reporting to the Catering Manager, you will lead a team of culinary professionals, plan menus, control quality, and ensure efficient food production and service.

You will manage rosters, payroll, food and labour costs, maintain HACCP standards, train staff, and build strong relationships with clients. The role requires proven leadership in a catering environment and a recognised culinary qualification.

Qualifications

• Minimum 2 years' experience as Head Chef or Lead Chef.
• Recognised Culinary Arts or Kitchen Management qualification.
• Proven experience managing food production and kitchen operations.
• Strong knowledge of food safety, HACCP, and health & safety standards.
• Experience training and developing kitchen staff.
• Excellent leadership and interpersonal skills.

Responsibilities

• Deliver exceptional customer service and lead the culinary team in a fast-paced catering environment.
• Prepare and manage weekly rosters and payroll hours.
• Create and implement menus and specials at least two weeks in advance.
• Oversee daily food production and ensure all dishes meet Aramark standards and safety rules.
• Control labour and food costs and manage kitchen budgets.
• Conduct daily team briefings and regular meetings to foster communication.
• Ensure adherence to company policies, procedures and dress code.
• Train and develop kitchen staff for continuous improvement.
• Build strong relationships with clients, customers and colleagues.
• Handle customer feedback professionally and implement corrective actions.

Skills

Leadership

Team management

Menu planning

Food quality

Communication

Education

Culinary Arts or Kitchen Management qualification

Tools

Microsoft Office

Job description

Aramark in Cork is seeking a Lead Chef to head a busy client-site kitchen. Reporting to the Catering Manager, you will lead a team of culinary professionals, plan menus, control quality, and ensure efficient food production and service.

You will manage rosters, payroll, food and labour costs, maintain HACCP standards, train staff, and build strong relationships with clients. The role requires proven leadership in a catering environment and a recognised culinary qualification.