About this role
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.