Job Title: Chef Manager
Job Description
Aramark are currently recruiting for a Chef Manager in Galway ETB- Mervue, responsible for developing and executing catering solutions to meet customer needs. Facilitate the delivery of prepared food as per company policy and Health & Safety & food safety.
Job Responsibilities
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Deliver consistent quality in planning and execution of events.
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Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
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Work collaboratively with the kitchen team to assist in daily food production, providing hands-on support in the kitchen while ensuring operational standards, food safety compliance, and service excellence are upheld.
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Lead catering team to ensure quality in final presentation of food.
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Train and lead employees to ensure knowledge of food menus and promotional calendars.
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Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.
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Demonstrate excellent customer service using Aramark's standard model.
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Implement communication strategy as provided by marketing team in order to build catering revenue.
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Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.
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Responsible for executing catering events of varied size and scope.
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Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
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Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
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Complete and maintain all staff records including training records, schedules and performance data.
Client Relationship:
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Develop and maintain effective client and customer rapport for mutually effective business relationships.
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Demonstrate excellent customer service using Aramark's standard model.
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Implement communication strategy as provided by marketing team in order to build catering revenue.
Financial Performance:
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Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.
Efficiency:
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Responsible for executing catering events of wide-ranging size and scope, including staffing and management.
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Ensure accurate reporting of all catering related revenue, expenses, and receivables. Coordinate activities with other departments as appropriate.
Compliance:
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Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
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Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
Qualifications
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An approved catering qualification at diploma/degree level and /or 2-5 years industry experience, 2 of which were at management or department head level with a strong background in a high-volume hospitality, conference and banqueting operation.
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Bachelor's degree or equivalent experience.
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Demonstrates excellent people management skills
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A high degree of knowledge of Food Hygiene including HACCP.
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The ability to manage in a diverse and pressurised environment with a focus on client and customer services.
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Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.
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Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement
