Executive Chef & Catering Operations Lead

Aramark; Tallaght; On-site; EUR 42,000 - 56,000; Full time

Job summary

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

You will drive menu innovation and maintain HACCP standards. This role requires experience in food service, adept menu design, and financial accountability for the catering operation, along with strong interpersonal and problem-solving skills to exceed

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

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

Skills

Food service experience

Menu design innovation

Interpersonal skills

Commercial acumen

Organisational skills

Problem solving

Education

Culinary qualification

Job description

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

You will drive menu innovation and maintain HACCP standards. This role requires experience in food service, adept menu design, and financial accountability for the catering operation, along with strong interpersonal and problem-solving skills to exceed