Lead Chef

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.