Chef/cook site manager, Letterkenny

To be responsible for the successful operation of the required site, overall staff performance and ensure excellence in standards and client satisfaction.

General Responsibilities

Day to day management of the unit to a high standard, in line with client contract.

To familiarise yourself with all company policies and procedures and to ensure the daily implementation of same in the unit.

To maintain a financial information system as required by Aramark and client.

To achieve budgeted gross and net profit margins.

To attend training sessions as scheduled by the training department.

The performance of any reasonable task which assists with the efficient operation of the unit.

Day to Day Management

Preparation and cooking of food to Aramark standard.

To ensure the highest standard of food quality, presentation and service are achieved and maintained at all times.

To prepare suitable menus for the restaurant in line with customer demand, quality, portion control and costs.

To check supplies are of specified quality and not breaching purchasing policy as outlined in the Group Purchasing Policy.

To maintain good communications and working relationship with your client, customers and all staff.

To maintain a high standard of hygiene in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene course.

To ensure the unit adheres to the Food Hygiene Regulation Act 1950 and Food Hygiene Regulations 1971 and 1989 and any other relevant food legislation particularly H.A.C.C.P.

To be aware of preventative maintenance of equipment to ensure the smooth running of the operation at all times.

To plan and organise Theme Days and Events for the year and any special promotions agreed with approved suppliers.

To ensure that all procedures and controls which have been implemented conform with the requirements of the company's quality system and that appropriate records are maintained daily.

To ensure a professional presence at special events ,including interaction with clients and presentation of product

Front of house experience

Experience of budgeting and financial controls

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