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

Deliver excellent customer service and maintain a strong customer focus at all times.

Work collaboratively as part of a high-performing team in a fast-paced environment.

Demonstrate a passion for food, hospitality, and service excellence.

Input and manage weekly team working hours through the payroll system

Develop and plan culinary menus at least two weeks in advance, ensuring no menu duplication across units.

Ensure all team members adhere to the Aramark dress code and professional standards.

Utilize Microsoft Office and other systems effectively to support daily operations.

Train, mentor, and develop culinary team members to achieve high performance.

Lead, motivate, and engage culinary professionals to deliver exceptional results.

Maintain excellent recipe knowledge and ensure consistency of food quality.

Develop innovative and cost-effective culinary solutions to meet client and customer needs.

Plan and facilitate team meetings and daily operational huddles.

Build and maintain strong working relationships with clients, customers, and colleagues.

Empower teams to deliver outstanding customer service and resolve service-related issues effectively.Investigate customer concerns and implement corrective actions where required.

Maintain the integrity of the Aramark food offering and ensure food quality standards are consistently achieved.

Oversee food production, presentation, and service standards across all culinary operations.

Qualifications

Previous management experience within a culinary, catering, or hospitality environment.

Minimum of 2 years' experience as a Head Chef managing a substantial kitchen brigade.

Proven experience managing food production, labour costs, and kitchen operations.Recognised Culinary Arts, Professional Cookery, or Kitchen Management qualification.

Strong culinary knowledge with experience in menu planning, food preparation, presentation, and service.

Previous hospitality and catering experience essential.Demonstrated ability to lead, coach, and develop teams.Strong customer service and client relationship management skills.Passion for the culinary industry and delivering high-quality food experiences.Service-driven with a strong customer-focused mindset.

Excellent communication and interpersonal skills.High attention to detail and commitment to quality standards.

Strong organisational and time management skills.Proficient in Microsoft Office and general IT systems.

Ability to work effectively under pressure in a fast-paced environment.Commercial awareness with the ability to identify cost-effective solutions.

Continuous improvement mindset with a focus on innovation and operational excellence.

About Aramark

Aramark (NYSE: ARMK) proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 16 countries around the world with food and facilities management. Because of our hospitality culture, our employees strive to do great things for each other, our partners, our communities, and the planet.

Industry

Travel & Hospitality

Company Size

10,000+ employees

Headquarters

Philadelphia, Pennsylvania

Year Founded

1939

Website

aramark.com

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