Lead Chef

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 has an exciting opportunity for a Lead Chef to join one of our busy client sites in Cork. Reporting to the Catering Manager, you will lead a team of culinary professionals, delivering high-quality food services while maintaining the highest standards of food production, customer service, and operational excellence.

The successful candidate will be responsible for the day-to-day kitchen operation, menu planning, food quality, labour management, and ensuring cost-efficient delivery of innovative and nutritious food offerings.

Job Responsibilities

• Deliver exceptional customer service and maintain a strong customer-focused culture.Lead, motivate, and support the culinary team in a fast-paced catering environment.
• Prepare and manage weekly staff rosters and accurately submit payroll hours.
• Create and implement menus and specials at least two weeks in advance, ensuring consistency and avoiding menu duplication across units
• .Oversee daily food production and ensure all dishes meet Aramark quality and presentation standards.Ensure compliance with food safety, HACCP, and health & safety regulations.
• Manage labour costs, food costs, and kitchen budgets effectively.
• Conduct daily team briefings and regular team meetings to promote communication and engagement.
• Ensure all team members adhere to company policies, procedures, and dress code standards.
• Train, coach, and develop kitchen staff to support continuous improvement and succession planning.
• Build and maintain strong working relationships with clients, customers, and colleagues.
• Handle customer feedback professionally and implement corrective actions where required.
• Drive innovation in menu development while maintaining the integrity of the Aramark food offering.
• Support the achievement of operational and financial targets through effective kitchen management.

Qualifications

• Minimum 2 years' experience as a Head Chef, Lead Chef, or similar role managing a substantial kitchen brigade.
• Recognised Culinary Arts or Kitchen Management qualification.
• Proven experience managing food production, labour scheduling, and kitchen operations.
• Strong knowledge of food safety, HACCP, and health & safety standards.
• Previous experience working within a hospitality, catering, or food service environment.
• Excellent culinary and recipe development knowledge.
• Experience training, mentoring, and developing kitchen teams.
• Strong leadership, organisational, and people management skills.
• Computer literate with proficiency in Microsoft Office applications.
• Excellent communication and interpersonal skills.