Chef Manager
Aramark Ireland —Dublin, County Dublin
- Full-time
- Culinary experience
- Cooking
- Organisational skills
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14d
Chef Manager
Aramark Ireland —Dublin, County Dublin
Manage budgets, food costs, labour planning, and profitability targets. Strong understanding of food safety, allergen management, and compliance procedures.
Quick apply

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Chef Manager

Aramark Ireland -
Dublin, County Dublin

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Job details

Permanent | Full-time

Qualifications

Culinary experience
Food management
Cooking
Organisational skills
Leadership
Communication skills

Full job description

Culinary Leadership

Lead daily food production for staff dining, hospitality, and events.
Design and deliver fresh, seasonal menus that meet corporate standards.
Ensure excellent food presentation, flavor, and consistency.
Maintain recipe specifications, portion control, and allergen compliance.

Operational Management

Oversee daily operations of the catering unit, ensuring smooth service flow.
Manage stock control, ordering, deliveries, and cost efficiencies.
Ensure all areas meet food safety, hygiene, and legislative standards (HACCP, EHO, internal policies).
Implement service improvements and best practices in the kitchen and frontofhouse.

Team Leadership

Supervise and motivate kitchen and service staff, promoting a positive work culture.
Lead staff rotas, training, onboarding, and performance development.
Ensure the team delivers professional, courteous, and efficient service at all times.

Client & Customer Engagement

Act as the primary onsite culinary contact for the client.
Build positive relationships with employees, guests, and stakeholders.
Respond promptly to feedback and adjust services to meet client needs.

Financial & Administrative Responsibilities

Manage budgets, food costs, labour planning, and profitability targets.
Complete required administrative tasks, including reporting and compliance paperwork.
Ensure accurate invoicing, stock takes, and ordering processes.

Skills & Experience Required

Proven experience as a Chef Manager, Head Chef, or similar leadership role in corporate or contract catering.
Strong culinary background with high food standards and creativity.
Excellent leadership, communication, and organizational skills.
Strong understanding of food safety, allergen management, and compliance procedures.
Ability to manage budgets and work within financial targets.
Customerfocused approach with the ability to maintain strong client relationships.

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