Menu Planner (Menu Planning)

Description

Job Summary: We are seeking a Menu Planner to develop and manage menus, ensuring compliance with technical, economic, and operational requirements. Key Responsibilities: 1. Develop and adjust menus considering costs and contractual requirements. 2. Lead menu planning and review workshops with internal teams. 3. Collaboratively coordinate with departments to ensure service delivery. Aramark Chile, a leading U.S.-based multinational food and services company present in 19 countries and employing thousands of professionals across Chile, is seeking a **Menu Planner (Menu Planning)** to join our corporate team. The purpose of this role is to develop and manage menus for assigned contracts, ensuring compliance with technical, economic, and operational requirements defined by the company and its clients, through proper application of recipes, portion sizes, frequencies, and service standards—thereby contributing to contract profitability and quality. **Responsibilities:** * Develop and adjust menus for assigned contracts, considering costs, seasonality, customer type, portion sizes, frequencies, trends, and contractual requirements. * Cost planned menus and analyze their performance against the defined budget. * Monitor adherence to planned menus and manage deviations with involved departments. * Lead menu planning and review workshops jointly with Operations teams and other support departments. * Coordinate and collaborate with departments such as Supply Chain, Quality, Commercial, Continuous Improvement, and Operations to ensure proper service execution. **Requirements:** * Professional degree in Nutrition (5-year program). * Minimum 3 years of experience in menu planning, collective catering, food production, or related fields. * Intermediate-level Excel proficiency and experience with planning systems. * Knowledge of menu planning, collective catering, and mass food production. * Familiarity with management indicators, budgetary control, and quality standards associated with food service operations. * Analytical, organizational, planning, effective communication, and customer-oriented skills. **Additional Information** * Work location: Ciudad Empresarial. * Hybrid work model: 3 days on-site, 2 days remote\.