Senior Manager, Culinary and Product Development - International

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.

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.

• 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.

• 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

• 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 differences
• KPI: Develop scalable recipes and procedures that align with operational capabilities, market supply chain, and ensure consistent guest experience.
• KPI: Conduct regular culinary tastings throughout the development process for broader cross functional team
• KPI: Oversee all kitchen ordering receiving, and storage of product while scheduling and preparing for culinary tastings.
• KPI: Review and approve locally sourced ingredients to execute LTO consistent with original recipes

• KPI: Audit each market at least 1X per year
• KPI: Conduct regular culinary meetings with each market throughout the year to ensure alignment on potential product changes both at the Shack level and manufacturing level
• KPI:  Develop, review and audit specifications to ensure all relevant material is accurate, up to date and consistent.
• KPI: Manage, maintain and update ingredient approval files to capture key product information of items that are approved and in use for core menu and LTO items

• KPI: Regularly interface with Marketing to deliver menu items that meet the strategic needs of local markets
• KPI: Interface with local chefs, restaurants, producers, shops and influencers to better understand the culinary landscape of local markets through market visits
• KPI: Interface with Marketing on new market development strategy to identify events and opportunities in each market
• KPI: Support Marketing photo shoots and development of collateral marketing materials

• 2-3 years experience working in food commercialization, new product development or manufacturing facility.
• Degree in food science or culinary arts preferred  
• 1 year working in a professional kitchen or restaurant (fine dining preferred)
• Technical commercialization skills to develop, analyze and advise on custom food manufacturing needs  
• Deep knowledge of global cuisines, ingredients and culinary trends
• Strong sensory evaluation and analysis skills  
• Entrepreneurial, self-starter mindset  
• Ability to multitask with a keen attention to detail  
• High level of collaboration and project management skill to work across a broad business base  
• Ability to communicate and translate technical information in a non-technical way to all levels in an organization  
• Strong judgement and strategic decision-making skills

Bachelor's Degree - Preferred

Preferred degree in Food Science or Culinary Arts

3-5 years

• 1+ years kitchen experience in high volume full-service restaurant
• Multi-unit restaurant experience
• Food manufacturing experience
• International travel experience 

Beginning as a hot dog cart in New York City’s Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table. Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts.  A permanent stand was eventually built…and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good."

All qualified applicants will receive consideration for employment without regard to any protected characteristic, including race, color, ancestry, national origin, religion, creed, age, disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.