Executive Chef

Aramark Food Services are currently recruiting for an Executive Chef to join our team! This exciting role will work in the John Coughlan Events side of our business and will report directly into the General Manager. This is a nationwide role covering a wide range of prestigious events such as Punches Town Races and the Irish Open. The successful candidate needs to be flexible to travel as and when required. Who are we? Aramark operate services on behalf of Clients across the EMEA Region and work in partnership with some of the world's best known brands. Our services include food services, property and facility management and retail. We are part of a global organisation with an annual turnover in excess of $14bn and more than 270,000 employees. Role summary The Executive Chef is responsible for all food production including all items produced for all John Coughlan Event Catering Contracts and locations, this includes menu development, food purchase specifications and standardised recipes. Development and monitoring of food and labour budgets for the department also fall within this purview, as does staff supervision. The Executive Chef is responsible for maintaining the highest professional and hygiene standards throughout the operation. Job responsibilities & duties: •Schedules and coordinates the work of chefs and all other kitchen employees to ensure the economical production of food and food service within budgeted labour cost goals. •Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times •Evaluate food products to ensure that company quality standards are consistently attained. •Production of seasonal menus and menu cards as required for all contracts, events and functions. •Preparation of necessary data for applicable parts of the budget, food, labour and other costs and monitors actual financial results and takes corrective action as necessary to ensure that financial targets are met. •To Establish and maintain controls to minimise food waste and theft. •Safeguards all food handlers' work practices by implementing training programmes to increase their knowledge about safety, hygiene and accident prevention techniques. •Approves the requisition and purchase of products and other necessary food supplies. •Develops standard recipes and techniques for food preparation and presentation which help to assure consistent high standards •To attend all meetings were required •Ensures that food production consistently meets or exceeds the expectation of guests. •Evaluates products to ensure that quality, price and related standards are consistently met. •The Executive Chef will establish and Maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment •Preform other duties as directed. The ideal candidate will possess: •Third level qualification (HACCP/Culinary Arts/Professional Cookery) •At least 3 years' experience in a senior kitchen management role •A passion for exceptional food and service •Proven experience in leading a large kitchen team (full time and casual staff) in a diverse environment with a focus on client and customer service •Strong organisational and time management skills •Flexibility and ability to work on own initiative •Proven exposure to managing the provision of corporate hospitality from concept to delivery •Commercial acumen, strong organisational and problem solving abilities •Professionalism and the ability to present and report on relevant business information •Excellent interpersonal and influencing skills •A high degree of knowledge of Food Hygiene including HACCP •Ability to use Microsoft Excel and other computer packages •Experience of introducing new and innovative menu options •Demonstrate ability to manage to agreed budgets All applications will be treated in the strictest confidence Aramark Northern Europe is an equal opportunities employer