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.
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.
• 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
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