Regional Culinary Innovation Leader

Aramark; Galway; On-site; EUR 70,000 - 90,000; Full time

Job summary

Aramark Ireland is seeking a Regional Development Chef to drive culinary excellence and innovation across the West of Ireland. You will lead menu development, set culinary standards, and balance creativity with commercial performance to enhance guest experience and business growth.

This hands-on leadership role requires inspiring teams, identifying trends, and delivering scalable, high-quality food concepts across multiple locations.

Qualifications

• Proven experience as an Executive Chef, Development Chef, Head Chef, or senior culinary leader.
• Strong background in high-volume foodservice, hospitality, retail, events, or contract catering.
• Demonstrated experience in menu development, food innovation, and concept creation.
• Strong commercial understanding, including food cost, menu engineering, yield, and margin management.

Responsibilities

• Lead the development of innovative, relevant, and commercially viable menus and food concepts across the region.
• Identify trends and translate them into practical food solutions.
• Develop recipes and concepts that can be implemented across multiple locations.
• Support new business opportunities, tenders, client presentations, and mobilisation projects.
• Work with suppliers to identify new products and innovation opportunities.
• Drive consistency, quality, and culinary standards across all locations.
• Develop and implement recipes, specifications, presentation standards, and best-practice guidelines.
• Coach, mentor, and inspire chefs across the region.

Skills

Executive Chef

Development chef

Menu development

Culinary leadership

Food trends

Commercial awareness

Team coaching

High-volume service

Stakeholder management

Job description

Aramark Ireland is seeking a Regional Development Chef to drive culinary excellence and innovation across the West of Ireland. You will lead menu development, set culinary standards, and balance creativity with commercial performance to enhance guest experience and business growth.

This hands-on leadership role requires inspiring teams, identifying trends, and delivering scalable, high-quality food concepts across multiple locations.