Senior Manager, Culinary and Product Development - International

225 Varick Street, Suite 301, New York NY 10014, United States 9000 SS - NY - Home Office Our secret to leading the way in hospitality? We put our people first! At Shake Shack, our mission is to Stand For Something Good in all that we do. From our teams to our neighborhoods, we're committed to always doing the right thing. As one of the fastest-growing hospitality brands, we're all about crafting unforgettable experiences for our guests. We offer endless learning opportunities and the chance to make a lasting impact on our business, restaurants, and communities. As a member of the #ShackFam, you’ll have access to hands-on mentorship, training, and growth potential, all in a fun and inclusive environment. Join us and Be a Part of Something Good. Job Summary Support the rapid expansion of Shake Shack’s global licensing business through menu development, product manufacturing, food quality assessment and culinary marketing initiatives. This role is equal parts food science and culinary creativity. The ideal candidate is versed in the norms of food manufacturing and commercialization and has experience working in factory settings to develop and produce a variety of food products. Restaurant kitchen experience is also preferred as this position supports global culinary menu development and innovation through the creation and implementation of locally relevant, on trend, menu items. A strong ability to organoleptically assess food quality and adjust and calibrate recipes to ensure menus across the world remain consistent and true to Shake Shack’s culinary standards. This position will support the expansion of Shake Shack by entering new countries and markets through working closely with the Supply Chain team to develop core products and ingredients. This role will also liaise and work closely with domestic US based Culinary, R&D, and QA teams. Job Responsibilities and Duties 1. Commercially develop proprietary products for Shake Shack with a focus on localized production where possible. KPI: Leverage existing supplier and partner network or identify new manufacturing facilities that have the necessary capabilities to produce core products and work in collaboration with those facilities to commercialize products according to brand standard to meet all sensory, quality and food safety specifications KPI: Work cross functionally to identify and execute product improvement and consistency through reformulations and maintenance initiatives. KPI: Consult with manufacturers to ensure that any change in process or ingredient does not affect the performance or sensory standards of items Review and approve proposed ingredients throughout any development or reformulation KPI: Develop and review specifications to ensure production runs yield desired product attributes consistently and in a safe manner. KPI: Independently travel and attend various factory visits with the purpose of implementing necessary product adjustments and ultimately review final product for approval for use in market. 2.Calibrate products in Shake Shack restaurants or factories to ensure the high quality, continuous improvement and adherence to brand standards and specifications KPI: Visit key markets; align with Director of Ops and local team, taste through menu with team and identify areas of improvement, both at the restaurant and manufacturing level KPI: Train Ops teams as needed or directed by Operations to ensure menu items are prepared 3.Create and assist in creating new menu items as needed KPI: Work with NYC culinary lead to ideate, develop and implement LTO menu offerings for international markets with a focus on culinary trends, cost, ease of implementation and local market resonance KPI: Create custom recipes and standards for all new LTO items that meet the needs of each individual market KPI: Create recipes as dictated by the strategic needs of local markets for example, daypart items or different dietary restrictions due to cultural differe…

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