Title:  Lead Chef

Job Description

Aramark has an amazing opportunity for a Lead Chef position for one of our busy client units in Cork. You will be working on our client site, within delivery of food service offering an excellent service. You will lead a team of chefs through daily service and assist with the creation of weekly menus and specials. Responsible for the kitchen operation, cost efficiency and production of innovative quality food and menus in line with agreed budgets to improve sales.

Job Responsibilities

• Customer focus / service delivery 
• Working as part of a team 
• Working in a fast paced environment 
• Proving your passion for great service
• Inputting teams weekly working hours to our payroll system
• Creating culinary menus two weeks in advance - avoiding any menu clashes with other units
• Ensure that all staff closely adhere to the Unit Dress Code
• Computer literate – knowledge of Windows office is crucial
• The interest and ability to train others.
• Ability to engage, develop and lead culinary professionals.
• Excellent recipe knowledge
• Ability to develop innovative solutions in the most financially efficient way possible.
• Plan and execute team meetings and daily huddles.
• Maintain good communications and working relationships with your client, customers and all staff.
• Empower team to deliver excellence in customer service. Investigate concerns and respond to needs relating to the catering service and take corrective action.
• Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times.

Qualifications

• Previous management experience - responsible for developing and executing culinary solutions to meet customer needs and tastes.
• Offers a wide variety of culinary solutions to meet customer and client needs and tastes. 
• Coordinates and leads culinary operations to meet production, presentation, and service standards. 
• Applies culinary techniques to food preparation and handles the final presentation and service of food. 
• Minimum of 2 years as head chef of a substantial kitchen brigade with responsibility for food production and labour management.
• Recognized culinary or kitchen management qualification.
• Ensures accurate culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards.
• Previous culinary experience (essential) 
• Previous work in Hospitality
• Passionate about the culinary industry 
• Service driven 
• Customer focused 
• Great attention to detail 
• Passion to strive for continual improvement 
• Strong communications