Job Description

Aramark are currently recruiting for a Chef Manager in the Cork area for a busy site. This person will be responsible for developing and executing catering solutions to meet customer needs and a big focus on hospitality. Facilitate the delivery of prepared food as per company policy and Health & Safety & food safety.

Job Responsibilities

o Deliver consistent quality in planning and execution of events.
o Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
o 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.
o Lead catering team to ensure quality in final presentation of food.
o Train and lead employees to ensure knowledge of food menus and promotional calendars.
o Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.
o Demonstrate excellent customer service using Aramark's standard model.
o Implement communication strategy as provided by marketing team to build catering revenue.
o Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.
o Responsible for executing catering events of varied size and scope.
o Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
o Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
o Complete and maintain all staff records including training records, schedules and performance data.

Qualifications

o An approved catering qualification at diploma/degree level and /or 2-5 years industryexperience, 2 of which were at management or department head level with a strong background in 4 star hospitality.
o Demonstrates excellent people management skills
o A high degree of knowledge of Food Hygiene including HACCP...
o The ability to manage in a diverse and pressurised environment with a focus on client
    and customer services.
o Commercially focused, experience with budgets and a proven ability to achieve
    stretching commercial targets.
o Actively seeks change, a self-motivator and is ready to challenge in the interest of
   continuous improvement.