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Job Description

The Culinary Retail Manager for Correctional Services is responsible for developing and maintain retail staff dining menus and retail menus for the justice involved. This role will report to the Director of Retail Food and Innovation. Menu development for both consumer sets is based on retail trends, client surveys, kitchen equipment, and desired consumer experience. Ideal candidate will bring vision and passion as they create elevated menus within tiered food concepts and justice involved retail meals resulting in retail growth.

Job Responsibilities

Retail Menu Development and Execution

Implement the culinary Retail strategy for Correctional Services inclusive of Staff Dining and Justice Involved Retail Meals ? iCare Fresh and Fresh Favorites

Develops tiered menus and food presentation standards for retail programs

Keeps a pulse on consumer retail trends and food away from home data insights to develop on-trend menus and seasonal programs

Develops Corrections specific culinary initiatives including recipe development, culinary tools, and training plans

Leads field training and execution for all retail menu roll outs

Collaborates on SKU, food production, and cost management initiatives with supply chain and Correctional Services leaders.

Supervises management of the Corrections specific PRIMA Retail database to ensure data accuracy: ingredient, cost, nutritional, and procedural consistency in developed recipes that taste great, well liked by our consumers and sound from culinary preparation and yield perspective.

Maintain the culinary tools and systems so they can be utilized by the production staff of over 500 operational units across the country.

Qualifications

Travel up to 15%

Requires strong culinary math and recipe writing skills

Experience and demonstrated ability to work effectively in a management role in a heavily matrixed organization

Computer skills including Microsoft Office, PRIMA recipe database, and presentation software

Ability to deal with ambiguity and effectively cope with change

Draws on diverse resources to make high quality decisions.

The successful candidate will possess a minimum of a 2-year AOS Culinary Degree with advanced work in Culinary Arts from an accredited institution. A Bachelor?s degree is desirable but not required.

A minimum of 5 years of Culinary and Operations, demonstrating a record of progressively increasing responsibility.

Research & Development experience and/or Marketing experience is a plus

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .