Job Description
Job Title:
Lead Chef
Requisition ID:
680212
Job Location (Short):
Cork, IRL T23 KN97
Career Area:
Culinary
Information at a Glance
Job Description
Aramark has an exciting opportunity for a Lead Chef to join one of our busy client sites in Cork. Reporting to the Catering Manager, you will lead a team of culinary professionals, delivering high-quality food services while maintaining the highest standards of food production, customer service, and operational excellence.
The successful candidate will be responsible for the day-to-day kitchen operation, menu planning, food quality, labour management, and ensuring cost-efficient delivery of innovative and nutritious food offerings.
Job Responsibilities
- Deliver exceptional customer service and maintain a strong customer-focused culture.Lead, motivate, and support the culinary team in a fast-paced catering environment.
- Prepare and manage weekly staff rosters and accurately submit payroll hours.
- Create and implement menus and specials at least two weeks in advance, ensuring consistency and avoiding menu duplication across units
- .Oversee daily food production and ensure all dishes meet Aramark quality and presentation standards.Ensure compliance with food safety, HACCP, and health & safety regulations.
- Manage labour costs, food costs, and kitchen budgets effectively.
- Conduct daily team briefings and regular team meetings to promote communication and engagement.
- Ensure all team members adhere to company policies, procedures, and dress code standards.
- Train, coach, and develop kitchen staff to support continuous improvement and succession planning.
- Build and maintain strong working relationships with clients, customers, and colleagues.
- Handle customer feedback professionally and implement corrective actions where required.
- Drive innovation in menu development while maintaining the integrity of the Aramark food offering.
- Support the achievement of operational and financial targets through effective kitchen management.
Qualifications
- Minimum 2 years' experience as a Head Chef, Lead Chef, or similar role managing a substantial kitchen brigade.
- Recognised Culinary Arts or Kitchen Management qualification.
- Proven experience managing food production, labour scheduling, and kitchen operations.
- Strong knowledge of food safety, HACCP, and health & safety standards.
- Previous experience working within a hospitality, catering, or food service environment.
- Excellent culinary and recipe development knowledge.
- Experience training, mentoring, and developing kitchen teams.
- Strong leadership, organisational, and people management skills.
- Computer literate with proficiency in Microsoft Office applications.
- Excellent communication and interpersonal skills.