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Job Description
About Us Variety FoodServices is a one stop solution for catering, micro markets, and vending clients across the State of Michigan. This 98 year old family owned business believes our people are our greatest asset, and we are committed to building a culture that fosters growth, innovation, and collaboration. View our story at this link, https://youtu.be/9VUdEmJd7qU?si=6Bu15Qx-iSdowzmN, where brothers Ken & Don Nowak, sons of founder Norman Nowak, share their stories and memories of our expansive history.
Employee Perks Retirement Savings :
401(k) plan with employer matching to help secure your future.
Health Coverage :
Comprehensive medical, dental, and vision insurance for peace of mind.
Life Insurance :
Employer-provided coverage to protect what matters most.
Time Off :
Generous paid time off (PTO) to recharge and enjoy life's moments.
Professional Development :
Tuition reimbursement and career advancement opportunities to fuel your ambitions.
Recognition and Rewards :
Employee recognition programs to celebrate your contributions. Daily on-site free lunch! Position Summary We are seeking a visionary and strategic Senior Manager - Culinary Innovations to lead the culinary direction for our growing food service organization. This executive-level role is responsible for setting and executing the overall culinary vision while serving as a key support partner to all operational divisions: catered-in dining, on-site dining, and convenience services. The Senior Manager, Culinary Innovations will drive innovation, consistency, profitability, and client satisfaction across the enterprise. This position leads a small, high-performing menu team (1-2 direct reports) and requires a hands-on leader who thrives in a collaborative, results-driven environment. Essential Job Duties & Responsibilities Culinary Leadership & Vision Develop and champion a forward-thinking culinary vision for the organization that aligns with company goals, current food trends, dietary needs, and guest expectations. Drive new menu item development and innovation across all divisions to keep offerings fresh, exciting, and differentiated in the marketplace. Role will be required to create 20+ delicious, nutritious, and compliant new product recipes on a monthly basis (from ideation to execution). Recipe & Menu Management Oversee standardized recipe management and ingredient management systems to ensure consistency, quality, and operational efficiency. Maintain and optimize the menu matrix, balancing popularity versus profitability while achieving ideal product cost targets. Ensure allergen and nutritional standards are accurately documented and communicated. Uphold full adherence to USDA, FDA, and State menu compliance guidelines, maintaining an "always inspection ready" standard. Cross-Functional Collaboration Serve as a key support department to the three operational divisions (catered-in, dining, and convenience services), providing culinary expertise and problem-solving as needed. Partner closely with the Marketing Department to develop recipes and menu items that align with and amplify company promotional campaigns. Collaborate with Sales and Operations teams on proposal development, pre-bid meetings, client food samplings and presentations, trade shows, and other business development activities. Support local sourcing and sustainability initiatives to enhance menu quality, reduce environmental impact, and strengthen community relationships. Provide multi-unit dining management support to Operations when needed, including new account openings and troubleshooting. Team Leadership Lead, mentor, and develop a 1-2 person menu team responsible for recipe development, testing, and refinement; creation and maintenance of recipe training manuals; menu management system and database upkeep; and compliance documentation. Foster a culture of creativity, precision, and continuous improvement within the culinary team. Performance Metrics & Reporting Own and report on key culinary metrics, including menu matrix performance (popularity vs. profitability), client satisfaction scores, product cost targets, and menu participation rates. Attend and actively participate in weekly leadership meetings, representing the Culinary Department by presenting key metrics, sharing relevant industry news, reviewing progress on annual objectives, and contributing to strategic discussions. Additional Responsibilities Stay current on culinary trends, ingredient innovations, and regulatory changes. Support food safety, sanitation, and HACCP protocols across the organization. Contribute to budgeting and cost-control strategies for culinary programs. Represent the organization at industry events and professional associations as appropriate. Qualifications & Experience Required Minimum 10 years of progressive experience in food service management, menu development, or culinary leadership roles. Demonstrated success in managing standardized recipes, cost control, and multi-concept menu programs. Strong leadership experience with the ability to develop and inspire a small team. Willingness and ability to travel across Michigan at least 20% of the time when needed for business purposes. Excellent communication, presentation, and interpersonal skills. Deep knowledge of food safety regulations, allergen management, and nutritional guidelines. Preferred Bachelor's degree in Culinary Arts, Nutrition, Food Science, or related field. Registered Dietitian (RD) credential is a strong plus. Experience in contract food service, higher education, healthcare, or corporate dining environments. Proven track record working with local sourcing, sustainability programs, and cross-functional teams (Sales, Marketing, Operations). Proficiency with menu management software, recipe databases, and Microsoft Office Suite (especially Excel for cost analysis). Variety FoodServices is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, height, weight, marital status, disability, genetic information, veteran status, or any other status protected by law. Applicants must be able to perform the essential functions of the position, with or without a reasonable accommodation. Reasonable accommodations will be provided in accordance with applicable law.
Benefits:
401(k) 401(k) matching Dental insurance Health insurance Life insurance Paid time off Referral program Retirement plan Tuition reimbursement Vision insurance Application Question(s): What is your desired annual salary? What interests you in the Senior Manager, Culinary Innovations position?
Education:
Bachelor's (Preferred) Willingness to travel: 25% (Preferred)
