Section Chef de Partie: Lead, Cook & Elevate Kitchen

SmartRecruiters, Inc.; Leinster; On-site; EUR 42,000 - 52,000; Full time

Job summary

Aramark Ireland seeks an experienced Section Chef to lead a kitchen section, ensuring high standards in food preparation and presentation. You will work closely with the Head Chef and brigade to drive menu development while upholding quality and efficiency.

Essential qualifications include a culinary credential with 2–3 years in a professional kitchen, and strong HACCP knowledge; leadership experience is required to mentor staff and maintain service excellence.

Qualifications

• Essential: culinary qualification; 2–3 years in a professional kitchen; HACCP knowledge; leadership experience.
• Desirable: experience in fast-paced or contract catering environments; certifications in food safety (Level 3) and related systems.

Responsibilities

• Lead and manage your assigned kitchen section, ensuring food prep, cooking and presentation meet standards.
• Maintain HACCP, hygiene and safety documentation; uphold brand specifications.
• Manage inventory, portion control and cost within your section to support profitability.
• Develop and refine menu items in collaboration with the Head Chef.
• Communicate effectively with kitchen team and front-of-house for seamless service.
• Monitor equipment and report maintenance needs promptly; ensure readiness during service.
• Foster a positive, inclusive kitchen culture focused on continuous improvement.

Skills

Culinary leadership

Food safety HACCP

Menu planning

Team supervision

Cost control

Education

Culinary qualification

Tools

Kitchen management systems

Job description

Aramark Ireland seeks an experienced Section Chef to lead a kitchen section, ensuring high standards in food preparation and presentation. You will work closely with the Head Chef and brigade to drive menu development while upholding quality and efficiency.

Essential qualifications include a culinary credential with 2–3 years in a professional kitchen, and strong HACCP knowledge; leadership experience is required to mentor staff and maintain service excellence.