Chef Manager

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

Deliver consistent quality in planning and execution of events.

Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.

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.

Lead catering team to ensure quality in final presentation of food.

Train and lead employees to ensure knowledge of food menus and promotional calendars.

Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.

Demonstrate excellent customer service using Aramark's standard model.

Implement communication strategy as provided by marketing team in order to build catering revenue.

Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.

Responsible for executing catering events of varied size and scope.

Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.

Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

Complete and maintain all staff records including training records, schedules and performance data.

Client Relationship:

Develop and maintain effective client and customer rapport for mutually effective business relationships.

Demonstrate excellent customer service using Aramark's standard model.

Implement communication strategy as provided by marketing team in order to build catering revenue.

Financial Performance:

Responsible for delivering food and labour targets. Develop and execute strategies to achieve catering revenue forecasts.

Efficiency:

Responsible for executing catering events of wide-ranging size and scope, including staffing and management.

Ensure accurate reporting of all catering related revenue, expenses, and receivables. Coordinate activities with other departments as appropriate.

Compliance:

Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.

Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

Qualifications

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.

Bachelor's degree or equivalent experience.

Demonstrates excellent people management skills

A high degree of knowledge of Food Hygiene including HACCP.

The ability to manage in a diverse and pressurised environment with a focus on client and customer services.

Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.

Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement