Culinary Manager: Menu Innovation & Operations

Northern Europe; Ballyerra; On-site; EUR 42,000 - 62,000; Full time

Job summary

Aramark Ireland is recruiting a Chef Manager to lead one of our client sites in Cork, taking full responsibility for ordering, production and serving of all food on a day‑to‑day basis. You will ensure a smooth operation and exceptional service in line with client demands.

The role requires managing the catering team, driving menu innovation, controlling costs and upholding HACCP standards while collaborating with the Regional Manager and clients.

Qualifications

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

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.
• Work with the Regional Manager to ensure client and customer requirements are exceeded.
• Be flexible in their approach and will have the ability to meet with Clients.
• Have full financial accountability for the catering operation (driving sales, GP, labour, and overheads).
• Achieve budgeted gross margin through consistent costing and menu planning.
• Ensure the highest standards of Health and Safety and HACCP are maintained in the catering facility.
• Manage and develop the catering team.

Skills

Interpersonal skills

Commercial acumen

Organisational skills

Problem-solving

Flexibility

Innovation

Education

HACCP/Culinary Arts/Professional Cookery

Job description

Aramark Ireland is recruiting a Chef Manager to lead one of our client sites in Cork, taking full responsibility for ordering, production and serving of all food on a day‑to‑day basis. You will ensure a smooth operation and exceptional service in line with client demands.

The role requires managing the catering team, driving menu innovation, controlling costs and upholding HACCP standards while collaborating with the Regional Manager and clients.