Chef Manager

at  Aramark

Cork, County Cork, Ireland -

Start DateExpiry DateSalaryPosted OnExperienceSkillsTelecommuteSponsor Visa
Immediate18 Dec, 2024Not Specified20 Sep, 20242 year(s) or aboveCommunication Skills,Stock Management,Operational Excellence,Cash Handling,Leadership SkillsNoNo
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Description:

JOB DESCRIPTION

As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

QUALIFICATIONS

  • Ideal candidates will possess two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
  • Requires sophisticated knowledge of the principles and practices within the food profession.
  • This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.
  • A passion for service and quality
  • Good people leadership skills
  • Flexibility and ability to work on own initiative
  • Experience of cash handling, banking, and stock management
  • Integrity and the ability to communicate appropriately at all levels of the business
  • Hands-on operator with the ability to lead by example through operational excellence
  • An excellent knowledge of Food Hygiene including HACCP
  • Understanding of profit and loss account management, budget managements
  • Experience in a unionized environment
  • Ability to suggest and implement improvements and positive changes
  • Third level qualification (HACCP/Culinary Arts/Professional Cookery)
  • Previous experience in a similar food service environment
  • Previous experience in Leading a Catering Team
  • Commercial acuity, Strong organizational and problem-solving abilities
  • Experience in the relevant line of business environment

Responsibilities:

  • Train and run kitchen personnel and supervise/coordinate all activities;
  • Estimate food consumption and requisition or purchase food
  • Select and develop recipes as well as standardize production recipes to ensure quality
  • Establish presentation technique and quality standards, and plan and price menus
  • Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
  • Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
  • Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
  • Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
  • Regularly review performance with each member of the team
  • Ensure that training records are maintained
  • Implement any new company policy decisions and train staff accordingly
  • Ensure all staff closely implement the Unit Dress Code
  • Carry out weekly / monthly stock takes
  • Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
  • Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
  • Maintain a financial information system as required by Aramark and client
  • Take full responsibility for all cash relating to Catering Department
  • Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
  • Assist your Regional Manager in setting the Annual Budget for the Unit
  • Produce menu costings and yield charts as the need arises
  • Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
  • Compile and implement staff work and duties rotations
  • Record staff time-keeping and complete monthly timesheets
  • Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
  • Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
  • Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
  • Elect a safety representative and hold regular safety meetings to address unit hazards
  • Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
  • Maintain good communications and working relationships with your client, customers, and all staff
  • Attend Management Meetings when required
  • Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
  • Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
  • Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
  • Empower team to deliver excellence in customer service
  • Investigate concerns and respond to needs relating to the catering service and take corrective action
  • Address and optimally resolve customer-related complaints
  • Induct all new staff including relief staff as per induction checklist
  • Carry out appraisals on staff on an annual basis
  • To ensure that the accurate financial procedures are followed
  • Promote a professional image of Aramark at all times


REQUIREMENT SUMMARY

Min:2.0Max:3.0 year(s)

Hospitality

Hotels / Restaurants

Hospitality

Diploma

A related position with this company or other organization(s

Proficient

1

Cork, County Cork, Ireland